I am making a marble cake for my Dad’s birthday this weekend. The cake contains white chocolate (for the golden batter) and unsweetened baking chocolate (for the dark batter). The recipe includes a ganache to glaze it which is made with bittersweet chocolate, and white chocolate curls are used to decorate.
I would like to try my hand at a mousseline again and use it instead of the ganache, but I really like the look of the dark chocolate glaze with the white chocolate curls on top. What kind of chocolate could I add to the mousseline to give it a dark color, instead of a light color (like the milk-chocolate mousseline which I made last December), and it would still taste good with the chocolates in the cake? Would using bittersweet chocolate make the frosting dark enough to contrast nicely with the white curls?
Any ideas would be appreciated!