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Spread the white chocolate mousse over the chocolate mousse layer. Place in the fridge and chill for at least an hour before doing the ganache layer. Bring 1 ½ Cup of heavy cream to a boil. In a deep bowl or measuring cup pour the boiling cream over 3 ¼ Cups or an 18 oz bag of semi-sweet chocolate chips.
Loosen the mousse cake by running a sharp knife around the edges. Remove the springform pan rim. Once the ganache has cooled to a pourable but not hot state pour some over the top mousse cake, spreading it carefully allowing it to run down the edges and smoothing it around the edges as well.
By: Amber from Dessert Now, Dinner Later! One of the most indulgent restaurant desserts, the Black Tie Mousse Cake at Olive Garden is rich, chocolatey and oh so delicious. Now, with this recipe for Just Like Olive Garden’s Black Tie Mousse Cake, you can re-create that indulgence right in your own kitchen!
I usually use a large star tip. Pipe the ganache around the top and bottom edges of the mousse cake. Melt the white chocolate and drizzle or pipe over the middle of the cake. Place the cake back in the fridge to set the ganache and properly chill all the way through.
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