This easy chocolate mousse cake is so rich, elegant and delicious that it'll leave you wanting more and more! Requires overnight refrigeration.
Total Time
1hr 20min
4.3
3 Ratings
Author: Nicko's Kitchen
Servings:
6
Ingredients
•
15
Digestive Biscuits
•
1/3
cup
Butter
, melted
•
4
cups
Dark Chocolate
, chopped
•
2 1/2
cups
Heavy Cream
, beaten
•
2
cups
Hot heiss Heta hot calientes
Heavy Cream
Cooking Instructions
1.
In a food processor, pulse the Digestive Biscuit (15), Butter (6 tablespoon), and Dark Chocolate (85 gram) until crumbled.
2.
Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
3.
Melt remaining Dark Chocolate (400 gram) in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
4.
Add the beaten Heavy Cream (2 1/2 cup) to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
5.
Once the mousse is set, make the ganache. Add hot Heavy Cream (2 cup) to Dark Chocolate (450 gram) Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
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.
7.
Once chilled, cut into slices and serve!
Nutrition Per Serving
CALORIES
1601
FAT
131.0 g
PROTEIN
9.7 g
CARBS
93.5 g
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