Delicious Rilakkuma chocolate mousse with a cake layer inside.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • ± 20 grams of dark chocolate for mouth & eyes
  • ± 10 grams of white chocolate for snout
  • ± 10 grams of yellow or pink chocolate for ears**
  • Optional: White Food Colouring Powder

*I used this recipe baked in a square baking pan (22,5 cm × 22,5 cm × 5 cm), which was enough for making two bear cakes.
**Depending on which bear you're making.

Tools

What you'll need

  • Acetate or Baking Paper
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • 1 Cutting Boards, A4 Size
  • (Disposable) Piping Bag(s)
  • Tools: Chocolate Mousse
  • Optional: Small Boiling Pot*

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

Method

  1. Prepare or bake a cake, I chose to go with this recipe.
  2. Pipe melted dark chocolate into the mouth and nose portion of the mould. NOTE: Melt the chocolate either in the microwave or au bain-marie.
  3. Pipe some eye shapes onto a piece of acetate or baking paper.
  4. Refrigerate the dark chocolate until hardened.
  5. Pipe melted white chocolate, mixed with white food colouring powder if you want it really white, into the snout portion of the mould.
  6. Spread yellow or pink chocolate into the ears of the mould.
  7. Refrigerate until all of the chocolate has hardened.
  8. Remove chocolate from mould and place chocolate back in the refrigerator.
  9. Clean and dry the mould.
  10. Prepare milk or white chocolate mousse, which you could mix with either some extra brown food colouring or cream food colouring.
  11. Fill the mould with chocolate mousse and a piece of cake.
  12. Let mousse set in the refrigerator for at least 4 hours, preferably overnight.
  13. Dip in warm water and remove mousse cake from mould.
  14. Place chocolate decorations on top and remove excess mousse.

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