Rilakkuma, Korilakkuma & Kiroiitori Chocolate Mousse Cakes

These adorable little San-X characters are the perfect subject for some adorable little cakes. Make these whenever, adding the Christmassy chocolate decorations only if you’d like, they’re sure to be adorable!

Rilakkuma, Korilakkuma & Kiroiitori Chocolate Mousse Cakes

Rilakkuma, Korilakkuma & Kiroiitori Chocolate Mousse Cakes

Yield: 18
Prep Time: 30 minutes
Cook Time: 4 hours
Additional Time: 4 hours
Total Time: 8 hours 30 minutes

Rilakkuma, Korilakkuma and Kiroiitori chocolate mousse cakes with a Christmas twist to them.


Chocolate Decorations

  • 100 grams of Dark Chocolate
  • 80 grams of White Chocolate
  • 20 grams of Milk Chocolate
  • Chocolate Food Colouring: Yellow
  • Chocolate Food Colouring: Pink
  • Chocolate Food Colouring: Red

Cakes (6 of each kind)


  1. Place the template onto a cutting board and cover it with a sheet of acetate.
  2. Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat each colour of chocolate separately until it has melted completely.
  3. Using a toothpick or a piping bag, trace and fill in the design with the right chocolate colours.
  4. Refrigerate in between each of each colour until set.
  5. Cut out a total of 36 circles of cake, 18 circles with a diameter of 7 centimetres and 18 circles with a diameter of 11 centimetres.
  6. Line sphere moulds (⌀ 7cm) with the bigger cake circles.
  7. Fill each with chocolate mousse, 6 with milk chocolate mousse, 6 with strawberry white chocolate mousse and 6 with lemon white chocolate mousse.
  8. Cover with the smaller cake ring.
  9. Refrigerate for at least 4 hours.
  10. Place a wire rack over a large cake pan, placing baking paper or clingfilm under the wire rack to catch any spilling chocolate ganache.
  11. Remove cakes from sphere moulds and place onto the wire rack.
  12. Cover with chocolate ganache, colour some of the white ganache yellow for Kiroiitori.
  13. Refrigerate for at least 2 hours.
  14. Cover with another layer of chocolate ganache.
  15. Refrigerate for at least 2 hours.
  16. Decorate with chocolate decorations.


*For this recipe I made about 4 times as much of each kind of chocolate ganache as mentioned in the linked recipe.

Disclaimer: Rilakkuma, Korilakkuma and Kiroiitori are property of Aki Kondo and San-X and I am in no way claiming ownership of them.

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