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SideChef
Recipes
Gluten-Free
Easy Chocolate Mousse Cake
Recipe

6 INGREDIENTS • 8 STEPS • 3HRS 40MINS

Easy Chocolate Mousse Cake

4.3
3 ratings
Easy Chocolate Mousse Cake is a decadent dessert that is easy to make but very impressive. This glorious cake will be a smash hit at your next dinner party!
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
Easy Chocolate Mousse Cake is a decadent dessert that is easy to make but very impressive. This glorious cake will be a smash hit at your next dinner party!
3HRS 40MINS
Total Time
$1.91
Cost Per Serving
Ingredients
Servings
8
US / Metric
Dark Chocolate
1 3/4 cups
Dark Chocolate
Thickened Cream
2 1/2 cups
Thickened Cream
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Chocolate Biscuits
2 cups
Chocolate Biscuits, crushed
Butter
1/3 cup
Butter, melted
Milk Chocolate
to taste
Milk Chocolate, grated
Nutrition Per Serving
VIEW ALL
Calories
543
Fat
37.5 g
Protein
8.3 g
Carbs
42.7 g
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Easy Chocolate Mousse Cake
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
Cooking InstructionsHide images
step 1
In a heat-proof bowl suspended over a saucepan of simmering water, add Dark Chocolate (1 3/4 cups). Cook, stirring occasionally, until the chocolate is melted and smooth.
step 1 In a heat-proof bowl suspended over a saucepan of simmering water, add Dark Chocolate (1 3/4 cups). Cook, stirring occasionally, until the chocolate is melted and smooth.
step 2
Remove the chocolate from the heat and allow to stand for 10 minutes.
step 2 Remove the chocolate from the heat and allow to stand for 10 minutes.
step 3
In a mixing bowl, add Chocolate Biscuits (2 cups) and Butter (1/3 cup). Stir together until mixture has the appearance of wet sand.
step 3 In a mixing bowl, add Chocolate Biscuits (2 cups) and Butter (1/3 cup). Stir together until mixture has the appearance of wet sand.
step 4
Transfer the biscuit and butter mixture to a greased 20-centimeter springform tin lined with non-stick baking paper. Press down with a flat-bottomed glass until even. Place into fridge to chill for 30 minutes.
step 4 Transfer the biscuit and butter mixture to a greased 20-centimeter springform tin lined with non-stick baking paper. Press down with a flat-bottomed glass until even. Place into fridge to chill for 30 minutes.
step 5
In a mixing bowl, add Thickened Cream (2 1/2 cups) and Vanilla Extract (1/2 Tbsp). Using an electric mixer, beat until mixture forms soft peaks.
step 5 In a mixing bowl, add Thickened Cream (2 1/2 cups) and Vanilla Extract (1/2 Tbsp). Using an electric mixer, beat until mixture forms soft peaks.
step 6
Gently fold the cream into the cooled chocolate, a bit at a time.
step 6 Gently fold the cream into the cooled chocolate, a bit at a time.
step 7
Transfer the mousse into the cake tin. Smooth the surface with a spatula. Place in fridge to chill for 3-4 hours, or until set.
step 7 Transfer the mousse into the cake tin. Smooth the surface with a spatula. Place in fridge to chill for 3-4 hours, or until set.
step 8
Garnish with Milk Chocolate (to taste). Transfer to serving plate. Enjoy!
step 8 Garnish with Milk Chocolate (to taste). Transfer to serving plate. Enjoy!
Tags
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Gluten-Free
Shellfish-Free
Vegetarian
No-Bake Dessert
Dessert
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