Snowmen Cake - Chocolate Mousse
This Chocolate Mousse Snowman Cake is the ultimate showstopper for your holiday dessert table! Layers of rich dark and milk chocolate mousse, perfectly balanced with soaked ladyfingers, create a decadent treat. The outside is adorned with adorable snowman-decorated ladyfingers, hand-painted with candy melts, adding a whimsical touch. Topped with a delicate mascarpone cream border, this cake is as delicious as it is charming—a festive masterpiece that's surprisingly simple to make!
Ingredients:
- For the dark chocolate mousse:
- 1 tsp gelatin
- 1 tbsp water
- 150g dark chocolate, chopped
- 120ml milk
- 1 egg
- 200ml whipping cream
- 2 tbsp sugar
- For the milk chocolate mousse:
- 1 tsp gelatin
- 1 tbsp water
- 150g milk chocolate, chopped
- 120ml milk
- 1 egg
- 200ml whipping cream
- 2 tbsp sugar
- For the mascarpone cream:
- 200g mascarpone cheese
- 100ml heavy cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the ladyfinger decorations:
- 25–30 shop-bought ladyfingers
- Candy melts (black, orange, blue and white) for hat, eyes, nose, and buttons
- desiccated coconut for decorating the hat
- For assembly:
- 100ml milk (for soaking ladyfingers)
- 8-inch ring mold or springform pan
Instructions:
Prepare the Gelatin:
In a small bowl, sprinkle 1 tsp gelatin over 1 tbsp water and let it bloom for 5 minutes. Set aside.
Make the Dark Chocolate Mousse:
- Melt the dark chocolate and milk in a bowl over a double boiler or in the microwave until smooth.
- Melt the bloomed gelatin in the microwave for 10 seconds and whisk it into the chocolate mixture. Let cool slightly.
- Whisk in the egg until combined.
- In a separate bowl, whip the cream with sugar to medium-soft peaks.
- Gently fold the whipped cream into the chocolate mixture using a spatula. Set aside.
Make the Milk Chocolate Mousse:
Repeat the same steps as for the dark chocolate mousse, substituting milk chocolate. Set aside.
Make the Mascarpone Cream:
- In a medium bowl, whisk the mascarpone cheese until smooth.
- Add the heavy cream, powdered sugar, and vanilla extract.
- Using a hand mixer, beat the mixture until it forms medium-stiff peaks.
- Refrigerate until ready to use.
Assemble the Cake:
- Place an 8-inch ring mold or springform pan on a flat surface.
- For the base, soak ladyfingers in milk for a few seconds and lay them flat at the bottom of the mold.
- Pour the dark chocolate mousse over the base layer of ladyfingers. Smooth the surface.
- Chill for 2-3 hours before proceeding to next layer.
- Add another layer of soaked ladyfingers.
- Pour the milk chocolate mousse on top, smoothing again.
- Refrigerate the cake for at least 8 hours or overnight, or until the mousse is fully set.
Decorate the Ladyfingers:
- While the mousse sets, use candy melts to decorate the ladyfingers as snowmen:
- Dip lady fingers into blue candy melt and leave to set.
- Add white trim and bobble onto the hat and dip into dessicated coconut.
- Add black dots for eyes and buttons.
- Use orange for the carrot nose .
- Allow the decorations to set.
Unmold and Decorate the Cake:
- Once the mousse is fully set, carefully release the cake from the ring mold or springform pan.
- Attach the decorated snowman ladyfingers around the outside of the cake, alternating with plain ladyfingers. Use a small dab of mascarpone cream on the back of each ladyfinger to help them adhere to the mousse.
8. Finish with Mascarpone Cream:
- Pipe the prepared mascarpone cream as a decorative border with a star tip around the top edge of the cake.
9. Serve:
- Slice and enjoy this delightful snowman-themed mousse cake!