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Black Sesame White Chocolate Mousse Cake with Agar Agar (Eggless)

written by Marvellina Updated: October 16, 2023
4.1K
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A dessert that combines nutty flavors and silky-smooth textures. With its striking and contrasting black and white hue and three layers of decadence, this irresistible treat is a feast for both the eyes and the palate. The recipe is eggless and uses agar agar.

No-Bake Black Sesame White Chocolate Mousse Cake

Mousse cake with agar agar powder

There’s something truly magical about the combination of rich, nutty flavors and silky-smooth textures in a dessert. If you are a fan of black sesame, you will absolutely enjoy this no-bake black sesame mousse cake. I made some black sesame paste the other day and trying to find some ways to use them up.

Three layers of decadence

1. The first layer is white chocolate mousse
2. The second layer is black sesame mousse (darker hue)
3. The third layer is more black sesame mousse (lighter hue)

No-Bake Black Sesame White Chocolate Mousse Cake
No-Bake Black Sesame White Chocolate Mousse Cake

No-Bake Black Sesame White Chocolate Mousse Cake with Agar Agar (Eggless)

Prep Time 30 minutes mins
Cook Time 15 minutes mins
Chill in the fridge 4 hours hrs
Total Time 4 hours hrs 45 minutes mins
Servings 6 servings ( 7 x 3.5 x 3 loaf pan)
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

Oreo crust:

  • 90 g oreo cookies (include the cream filling), 9 cookies
  • 35 g butter melted
  • 320 g heavy cream divided

1st layer: white chocolate layer

  • 80 g whole milk
  • 20 g sugar
  • ¼ tsp agar agar powder
  • 65 g white compound chocolate

2nd layer: dark black sesame layer

  • 80 g black sesame paste I used version 1
  • 80 g whole milk
  • 40 g sugar
  • ¼ tsp agar agar powder

3rd layer: light black sesame layer

  • 40 g black sesame paste
  • 40 g plain greek yogurt
  • 80 g whole milk
  • 40 g sugar
  • ¼ tsp agar agar powder

Instructions
 

Prepare the crust:

  • I used a small loaf pan that measures 7 x 3.5 x 3 inches. You can use anything similar with different shapes too
  • Line the pan with parchment paper on the bottom and on all sides for easier removal. If you have an acetate sheet, use that as it gives a cleaner look later
  • Place the cookies in a food processor and pulse a few times into fine crumbs. You can also put them in a zipper bag, push the air out and seal. It's a bit messier with the zipper bag. Use a rolling pin to crush them into really fine crumbs. Add the melted butter and pulse a few times to combine the two until it resembles wet sands. Press this mixture onto the base of the pan. Use the back of the spoon to really pack it in. Let it chill in the fridge to harden

Whip the heavy cream:

  • Place the chilled heavy cream in a large mixing bowl and whip on low speed until it is just slightly thickened and pourable consistency. Cover and keep it chilled in the fridge while you prepare other things

Prepare the first layer:

  • Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don't let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. You shouldn't see any more specks of agar agar
  • Add the white chocolate and stir until they are melted. Strain the mixture to make sure it's smooth
  • Give the whipped cream you prepare earlier a quick whisk. Measure out 105 grams (1/4 cup + 3 Tbsp) of the whipped cream you have thickened earlier into the white chocolate mixture. Whisk to combine. Keep the rest of the thickened cream back into the fridge
  • Pour this into the pan and level the surface with spatula. Keep it chilled in the fridge for at least 30 minutes while you prepare the second layer

Prepare the second layer:

  • Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don't let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. Strain the mixture to make sure it is smooth
  • Stir in the black sesame paste and whisk to combine
  • Give the whipped cream you prepare earlier a quick whisk. Measure out 105 grams (1/4 cup + 3 Tbsp) of the whipped cream you have thickened earlier into the black sesame mixture. Whisk to combine. Keep the rest of the thickened cream back into the fridge
  • The white chocolate layer should have somewhat set. Pour this on top of the white chocolate layer and level the surface with spatula. Keep it chilled in the fridge for at least 30 minutes while you prepare the third layer

Prepare the third layer:

  • Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don't let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. Strain the mixture to make sure it is smooth
  • Stir in the black sesame paste and Greek yogurt
  • Give the whipped cream you prepare earlier a quick whisk. Pour out the rest of the whipped cream you have thickened earlier into the black sesame mixture . Whisk to combine.
  • The second layer should have somewhat set. Pour this on top of the second layer and level the surface with spatula. Sprinkle with some toasted white sesame seeds.

Refrigerate:

  • Refrigerate for at least 3-4 hours or overnight to let it set completely before serving

To serve:

  • Gently lift the cake out by grabbing on the parchment paper and peel off the parchment paper
  • Use an offset spatula to smooth all 4 sides. Cut into desired serving size. Decorate with some fresh berries just before serving if you want

Storage:

  • The cake can be stored in the fridge for 2-3 days for the best result

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
No-Bake Black Sesame White Chocolate Mousse Cake with Agar Agar (Eggless)
Serving Size
 
1 serving
Amount per Serving
Calories
563
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
80
mg
27
%
Sodium
 
145
mg
6
%
Potassium
 
270
mg
8
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
33
g
37
%
Protein
 
8
g
16
%
Vitamin A
 
1015
IU
20
%
Vitamin C
 
1
mg
1
%
Calcium
 
147
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

How to make black sesame white chocolate mousse cake

1. Line the pan with parchment paper on the bottom and on all sides for easier removal. If you have an acetate sheet, use that as it gives a cleaner look later
2. Place the cookies in a food processor and pulse a few times into fine crumbs. You can also put them in a zipper bag, push the air out and seal. It’s a bit messier with the zipper bag. Use a rolling pin to crush them into really fine crumbs. Add the melted butter and pulse a few times to combine the two until it resembles wet sands. Press this mixture onto the base of the pan. Use the back of the spoon to really pack it in. Let it chill in the fridge to harden
3. Place the chilled heavy cream in a large mixing bowl and whip on low speed until it is just slightly thickened and pourable consistency. Cover and keep it chilled in the fridge while you prepare other things

4. Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better.

5. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don’t let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. You shouldn’t see any more specks of agar agar

6. Off the heat and add the white chocolate and stir until they are melted. Strain the mixture to make sure it’s smooth

7. Give the whipped cream you prepare earlier a quick whisk. Measure out 105 grams (1/4 cup + 3 Tbsp) of the whipped cream you have thickened earlier into the white chocolate mixture. Whisk to combine. Keep the rest of the thickened cream back into the fridge

8. Pour this into the pan and level the surface with spatula. Keep it chilled in the fridge for at least 30 minutes while you prepare the second layer

9. Prepare the second layer. Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don’t let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. Strain the mixture to make sure it is smooth
10. Stir in the black sesame paste and whisk to combine

10. Give the whipped cream you prepare earlier a quick whisk. Measure out 105 grams (1/4 cup + 3 Tbsp) of the whipped cream you have thickened earlier into the black sesame mixture. Whisk to combine. Keep the rest of the thickened cream back into the fridge

11. The white chocolate layer should have somewhat set. Pour this on top of the white chocolate layer and level the surface with spatula. Keep it chilled in the fridge for at least 30 minutes while you prepare the third layer

12. Prepare the third layer. It’s the same with second layer, except there is an addition of yogurt in the mixure. Combine milk, sugar, and agar agar in a saucepan. Let it sit for 5 minutes. The agar agar dissolves better. Put the saucepan on the stove and cook over medium heat until the agar agar dissolves. When it comes to a gentle simmer (don’t let it boil), let it simmer for 5 minutes to make sure agar agar really dissolves. Strain the mixture to make sure it is smooth. Stir in the black sesame paste and Greek yogurt

13. Pour this on top of the second layer and level the surface with spatula. Sprinkle with some toasted white sesame seeds.

14. Refrigerate for at least 3-4 hours or overnight to let it set completely before serving. Gently lift the cake out by grabbing on the parchment paper and peel off the parchment paper. Use an offset spatula to smooth all 4 sides. Cut into desired serving size. Decorate with some fresh berries just before serving if you want

No-Bake Black Sesame White Chocolate Mousse Cake

Did you make this no-bake black sesame white chocolate mousse cake using agar agar recipe?

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No-Bake Black Sesame White Chocolate Mousse Cake
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Cereal Butter Prawn (Mai Pian Xia)

2 comments

Maris April 7, 2024 - 9:25 am

The mousse is so soft. Seems like the agar did not set

Reply
Marvellina April 7, 2024 - 9:26 pm

Hi Maris,
You want to make sure when you cook the agar agar, it really dissolves, otherwise, the mousse won’t set

Reply

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