《Tinrry+》Super Smooth and Creamy Kitty Yogurt Cheese Mousse Cake

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Prepare a piece of long foil, roll it into a U-shape and place it in a plate. Tilt it and place the Kitty mold (ensure the bow is parallel to the table to make the chocolate set properly);

Place pink chocolate and white chocolate into a chocolate melting pot over medium heat and melt using indirect heat. Stir with a spatula until smooth, then pour the mixture into a piping bag. Tips: Use water slightly steaming for melting chocolate; avoid overheating, as high heat can thicken the chocolate. The color of different brands of pink chocolate may vary, so adjust the amount of white chocolate accordingly.

Cut a small opening in the piping bag, squeeze the chocolate into the bow area of the Kitty mold, and gently tap the mold to smooth the surface. Freeze for ten minutes in the freezer until the chocolate sets completely.

Remove the Kitty mold from the freezer and demold the bow.

Remove the foil from the plate, lay the Kitty mold flat. Place yellow chocolate into a piping bag, tie a knot, and gently shake the bag in warm water until melted. Squeeze it into the nose section of the mold and gently shake the mold to smooth the surface. Tips: Ensure the mold is cool before this step, as warm molds can cause the chocolate to set prematurely while being piped.

Prepare two chiffon cake slices, each about 1~1.5cm in height (aligned with 2 marks on a slicer).

Trim the edges of the two cake slices with scissors (to prevent them from spilling over the edges of the mousse and affecting aesthetics). Place them in the Kitty mold as a reference for size. Since the Kitty face has curves, the lower slice should be smaller than the upper slice. Ensure the cake doesn’t touch the edges of the mold. Tips: Be cautious not to drop cake crumbs into the mold to avoid imperfections.

Cut the gelatin sheets into small pieces and soak them in cold water, placing them in the refrigerator for later use. Tips: Don’t soak for more than 10 minutes; over-soaking can cause the gelatin sheets to disintegrate.

Add cream cheese, lemon juice, and caster sugar to a bowl. Beat with a hand mixer on low speed over a hot water bath until the mixture becomes smooth and the sugar dissolves. Tips: Adjust the caster sugar based on the acidity of the yogurt and lemons you use.

Take the gelatin sheets out of the water, squeeze out excess water, and melt them in a bowl over hot water.

Weigh the yogurt and add it to the cheese mixture. Stir well with a manual whisk, then add the melted gelatin mixture and stir well. Tips: Avoid using an electric mixer as it can produce too many air bubbles.

Using a hand mixer on medium speed, whip the whipping cream until it thickens and holds light peaks. Tips: Chill the whipping cream in the refrigerator before beating.

Add half of the whipped cream to the mousse mixture, fold with a spatula until combined, then pour it back into the remaining whipped cream and fold until evenly mixed.

Pour half of the mousse mixture into the Kitty mold from a certain height (about halfway up the whisker section). Smooth the surface with a spatula, then layer the smaller cake slice, press down lightly, and pour in the remaining mousse mixture.

Smooth the mousse surface with a spatula, then place the larger cake slice on top and press lightly. Freeze in the freezer (-18°C or lower) for at least 8 hours to set the mousse for easy demolding.

Once frozen, loosen and demold the Kitty yogurt cheese mousse by pulling the edges of the mold. Invert it onto a plate and return it to the refrigerator for at least 2 hours to thaw. Tips: Do not decorate with chocolate immediately after demolding as the mousse is too cold. The chocolate will set before you can apply it properly.

Important Notes

Melt black chocolate in a piping bag by knotting the bag and placing it in warm water. Use your hands to knead the bag gently to ensure the chocolate is fully melted.

Cut a small opening in the piping bag and pipe the chocolate into Kitty’s eye section. Allow it to set, then tilt the Kitty mold slightly and pipe the whiskers. Tips: If the whisker chocolate overflows, wait for it to set, then remove the excess using a toothpick or your hand.

Finally, place the bow on top and press gently to secure. Your Kitty yogurt cheese mousse cake is ready! Tips: Properly thawed mousse retains its structure and smooth texture. If your Kitty mousse appears watery after thawing, it may be due to a significant temperature difference between the refrigerator and freezer or thawing at room temperature. Keep the refrigerator at 2–4°C for best results.