Coffee & White Chocolate Mousse Cake

Entremet cake with coffee and white chocolate mousse, hazelnut croquant, almond cacao sponge and mirror glaze! 

Winter in Stocklom is not what I expected –  no real cold and lots of snow. Well we had some snow for a week or so but it has melted and I miss sunlight as well as long and bright days. Although I feel that spring is not so far away or at least tulips gives that feeling 🙂 Today I’m sharing with you a recipe of delicious coffee and white chocolate mousse cake. I hope that it will brighten your day!!!


Almond cacao sponge

  • 58g almond paste
  • 33g icing sugar
  • 27g egg yolks
  • 25g whole eggs
  • 42g egg whites
  • 12g sugar
  • 14g clarified butter
  • 13g cacao powder
  • 7g cake flour
  • 7g corn starch

Hazelnut croquant

  • 55g butter
  • 55g brown sugar
  • 55g hazelnut meal
  • 55g flour
  • 97g milk chocolate
  • 38g chopped hazelnut

White chocolate mousse

  • 45g  whipping cream
  • 1/4 vanilla bean
  • 16g egg yolks
  • 2g gelatin sheets
  • 65g white chocolate
  • 65g  whipping cream


Coffee mousse

  • 113g  whipping cream
  • 113g  whole milk
  • 11g instant coffee
  • 83g sugar
  • 3 egg yolks
  • 9g gelatin sheet
  • 233g  whipping cream

Mirror glaze

  • 30 g dark chocolate
  • 80 g white chocolate
  • 70 g sweetened condensed milk
  • 100 g granulated sugar
  • 127 g corn syrup
  • 50 ml + 30 ml water
  • 8 g powdered gelatine
  • colouring



To make almond cacao sponge

  1. Line 22x22cm cake pan with baking paper. Preheat the oven to 200°C
  2. Sift cacao powder, flour and starch together.
  3. Beat the almond paste and the icing sugar together.
  4. Add the egg yolks and the whole eggs, and beat until light.
  5. Make meringue by whipping the egg whites and the sugar.
  6. Fold the meringue into the almond paste base, fold in the clarified butter.
  7. Finally, add the cacao powder, flour and starch and mix gently.
  8. Pour to pan and bake for 12-14 minutes.

To make hazelnut croquant

  1. Preheat oven to 160ºC.
  2. Place the first 4 ingredients in a food processor and process until a dough is formed.
  3. Roll out the dough thinly between 2 pieces of parchment paper.
  4. Bake in the oven until golden brown – about 15 – 20 minutes.
  5. Break up into crumbs with fingers and pour over chocolate and huzelnuts.
  6. Immediately spread thin layer (3-5mm) on almond sponge and cool completely in the fridge.

To make white chocolate mousse

  1. Bloom the gelatin sheets in iced cold water.
  2. Beat the egg yolks with the vanilla bean, boil the 45g of whipping cream, then slowly whisk it into the egg yolk mixture.
  3. Put the saucepan over low heat, stir all the time and heat until 82°C.
  4. Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool.
  5. Whip the whipping cream until soft peaks form.
  6. Fold 1/3 of the whipping cream into white chocolate mixture.
  7. Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.
  8. Pour into the mold and freeze until firm.

To make coffee mousse

  1. Bloom the gelatin in cold water.
  2. Mix the 75g of whipping cream with milk and bring to boil.
  3. Meanwhile beat the sugar and egg yolks together in a sauce pan, when the cream mixture comes to a boil, pour it over the egg yolk mixture (whisk all the time), then mix in the instant coffee.
  4. Put the mixture over low heat, stirring continuously until it reaches 82°C.
  5. Take the pan off the heat and stir in the gelatin. Let the mixture cool completely.
  6. Whip 155g of whipping cream to soft peaks.
  7. Mix 1/3 of the whipped cream into the coffee base fold to combine.
  8. Pour the coffee base into the whipped cream and fold to combine.
  9. Put the mousse into a piping bag.

To assemble

  1. Pour half of the coffee mousse to the Eclipse form.
  2. Place the white chocolate mousse on top.
  3. Then pour the rest of the coffee mousse and top with the  almond cacao sponge and huzelnut croquant (at the bottom) .
  4. Cover and freeze until firm (best overnight).

To make mirror glaze

  1. Bloom gelatin in 50 ml of cold water.
  2. Combine the corn syrup, 30 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
  3. Add the bloomed gelatin and the condensed milk and whisk smooth.
  4. Pour the entire hot mixture over the chocolate and whisk smooth.
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cake once it has cooled to 25 or 35°C.


The recipe is adopted from Daily delicious.


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