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 doesn’t use gelatin.
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
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
- 6 g agar agar
- 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
- 6 g 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
- 6 g 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
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
Did you make this no-bake black sesame white chocolate mousse cake recipe?
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