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A slice of black tie mousse cake on a plate

Black Tie Mousse

Course Cake, Dessert
Cuisine American
Keyword black tie mousse, black tie mousse cake
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 797kcal


  • 16 oz Chocolate Boxed Cake (bake per instructions)


  • 1 tsp Unflavored Gelatin
  • 1 tbsp Cold Water
  • 2 tbsp Boiled Water
  • 4 oz Semi-sweet Chocolate Chips
  • 4 oz Cream Cheese (cubed)
  • 3/4 cup Heavy Whipping Cream
  • 1/2 tbsp Sugar


  • 3 Egg Yolks
  • 1/4 cup Sugar
  • 3 tbsp Flour (sifted)
  • 1 tsp Unflavored Gelatin
  • 1 3/4 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract




  • Bake according to directions. When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.

Second Layer: Dark Cream Cheese Mousse

  • Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for one minute then add boiling water. Stir until dissolved and clear.
  • Let this cool while you start whipping the heavy cream and sugar. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold this into the remaining cream.
  • Once you have completed, spread onto cake and refrigerate.

Third Layer:Italian Custard Mousse

  • Beat egg yolks until pale. Add sugar, flour and gelatin, beating until mixed. Bring cream and vanilla to a boil. On steam bath (placing pan with water on stove, on top cover with large bowl with ingredients)
  • In small potions add egg mixture into the cream, be sure to be stirring nonstop until custard begins to thicken. Cool and pour on top of chocolate mousse. Refrigerate while getting the icing ready.

Fourth Layer: Dark/White Chocolate Ganache

  • Bring butter and cream to a boil. In small bowl, put 2 tablespoons of white chocolate chips, pour little bit of cream over the chocolates. Pour the rest over dark chocolate and let sit for 5 minutes. Stir until smooth.
  • Let cool to slightly warmer than room temperature until it starts to thicken. Remove cake from fridge. Pour some of the ganache over top of cake and spread it evenly across top.
  • Make circles with white chocolate on top of the cake. With tooth pick make lines from middle to the edges. In between the lines go from edges to the middle.


Calories: 797kcal | Carbohydrates: 58g | Protein: 10g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 214mg | Sodium: 295mg | Potassium: 480mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1497IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 7mg