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Microwave
Triple Chocolate Mousse Cake
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Recipe

5 INGREDIENTS • 7 STEPS • 1HR 20MINS

Triple Chocolate Mousse Cake

4.3
3 ratings
This easy chocolate mousse cake is so rich, elegant and delicious that it'll leave you wanting more and more! Requires overnight refrigeration.
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
This easy chocolate mousse cake is so rich, elegant and delicious that it'll leave you wanting more and more! Requires overnight refrigeration.
1HR 20MINS
Total Time
$3.66
Cost Per Serving
Ingredients
Servings
6
US / Metric
Digestive Biscuit
15
Digestive Biscuits
Butter
1/3 cup
Butter, melted
Dark Chocolate
4 cups
Dark Chocolate, chopped
divided, (for base, mousse and ganache)
Heavy Cream
2 1/2 cups
Heavy Cream, beaten
until still peaks form
Heavy Cream
2 cups
Hot Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
1601
Fat
131.0 g
Protein
9.7 g
Carbs
93.5 g
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Triple Chocolate Mousse Cake
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
step 1
In a food processor, pulse the Digestive Biscuits (15), Butter (1/3 cup), and Dark Chocolate (1/3 cup) until crumbled.
step 1 In a food processor, pulse the Digestive Biscuits (15), Butter (1/3 cup), and Dark Chocolate (1/3 cup) until crumbled.
step 2
Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
step 2 Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
step 3
Melt remaining Dark Chocolate (1 3/4 cups) in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
step 3 Melt remaining Dark Chocolate (1 3/4 cups) in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
step 4
Add the beaten Heavy Cream (2 1/2 cups) to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
step 4 Add the beaten Heavy Cream (2 1/2 cups) to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
step 5
Once the mousse is set, make the ganache. Add hot Heavy Cream (2 cups) to Dark Chocolate (2 cups) Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
step 5 Once the mousse is set, make the ganache. Add hot Heavy Cream (2 cups) to Dark Chocolate (2 cups) Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
step 6
Remove mousse from springform pan, leaving it on the base, and set over a rack. Pour warm ganache over chilled mousse cake and let it drip over the sides. Gently tap the tray to pop any air bubbles. Transfer to the fridge for 30 minutes to set.
step 6 Remove mousse from springform pan, leaving it on the base, and set over a rack. Pour warm ganache over chilled mousse cake and let it drip over the sides. Gently tap the tray to pop any air bubbles. Transfer to the fridge for 30 minutes to set.
step 7
Once chilled, cut into slices and serve!
step 7 Once chilled, cut into slices and serve!
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Tags
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Microwave
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
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