Mousse Cake: Teddy Bear Recipe

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 6-inch round cake pan with parchment.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a mixing bowl, beat the eggs and granulated sugar on high speed until pale, thick and ribbon stage (about 4–6 minutes).

Gently fold in the dry ingredients in two additions using a spatula, keeping as much air as possible in the batter.

Fold in the melted butter and vanilla extract until just combined.

Spread the batter evenly in the prepared pan and bake 12–15 minutes, until lightly golden and a toothpick comes out clean. Cool completely on a rack.

Once cooled, trim to a neat 6-inch disc if needed. This will be the cake base that supports the mousse teddy.

Bloom the gelatin: sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit 5 minutes until swollen.

Place the 8 oz chopped semi‑sweet chocolate in a heatproof bowl.

In a small saucepan, heat 1/2 cup milk and 1/4 cup cream with 1 tbsp sugar until just simmering. Remove from heat.

Pour the hot milk mixture over the chopped chocolate. Let sit 1 minute, then stir gently until smooth to make a chocolate ganache.

Warm the bloomed gelatin for 5–8 seconds in the microwave (or over a double boiler) until liquid and stir into the warm ganache until fully incorporated.

Cool the chocolate mixture to lukewarm (about 90–95°F / 32–35°C). Stir in 1/2 tsp vanilla extract.

Whip 1.5 cups heavy cream to medium peaks using a mixer. Fold one-third of the whipped cream into the chocolate mixture to loosen it, then gently fold in the remaining whipped cream until smooth and homogenous. Do not overmix.

Reserve about 1/3 of this chocolate mousse for shaping the ears and snout later (cover and refrigerate). Use the rest to fill a 6-inch bear-shaped mousse mold or to mound on the sponge and shape into a teddy silhouette. Smooth the surface with an offset spatula.

If using a mold, place on the cake base (or refrigerate mousse separately and assemble later). Chill the filled mold in the refrigerator for at least 3–4 hours, preferably overnight, until fully set.

Bloom 1/2 tsp gelatin in 1 tbsp cold water for 5 minutes.

Place the 3 oz white chocolate in a small heatproof bowl.

Heat 1/4 cup milk until steaming but not boiling. Pour over the white chocolate and let sit 1 minute, then stir until fully melted and smooth.

Warm the bloomed gelatin briefly and stir into the white chocolate mixture until incorporated. Stir in 1/4 tsp vanilla.

Whip 3/4 cup heavy cream to soft-medium peaks. Fold one-third into the white chocolate to loosen, then gently fold in remaining cream until smooth.

Transfer vanilla mousse to a piping bag and pipe the muzzle/face areas and inner ear pockets onto the chilled chocolate mousse (either through cutouts in a mold or by piping onto the set surface). If working with a fully set chocolate body, gently scoop out small cavities with a spoon, fill with vanilla mousse, and smooth.

Return to refrigerator for 1–2 hours to set the vanilla mousse fully.

If desired, gently unmold the mousse cake onto the sponge base. Warm the outside of the mold quickly with a blowtorch or hot towel to ease release if necessary.

Lightly dust the teddy with cocoa powder using a sieve to give a soft fur effect. For a textured look, press a piece of clean cheesecloth lightly against the mousse before dusting to create fabric-like impressions.

Melt 1 oz dark chocolate and transfer to a small piping bag or a zip-top bag with a tiny corner cut. Pipe two small dots for eyes and an oval for the nose. Allow to set.

Use reserved chocolate mousse shaped into small balls for ears and a snout: pipe or place them on the teddy's head and chest, then press gently to adhere. Fill inner ear pockets with a dab of vanilla mousse or a small fondant/berry for contrast.

Brush a thin sheen of neutral glaze or warmed apricot jam over any exposed sponge to keep it moist (optional).

Chill the assembled cake at least 30 minutes to set decorations before serving. Keep refrigerated and serve cold; allow to sit 5–10 minutes at room temperature before slicing for cleaner cuts.