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RECIPES

Decadent Chocolate Mousse Cake

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Decadent Chocolate Mousse Cake

 

Ingredients:

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
  • 1/4 cup unsalted butter, melted

For the Chocolate Mousse:

  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz (115g) semi-sweet chocolate, chopped

For the Chocolate Whipped Cream:

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  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract

For Decoration:

  • Chocolate shavings
  • Chopped chocolate or candy pieces

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine the chocolate cookie crumbs with the melted butter.
    • Press the mixture into the bottom of a 9-inch springform pan.
    • Bake the crust for 10 minutes, then remove from the oven and let it cool.
  2. Make the Chocolate Mousse:
    • Melt the chocolate and butter together in a heatproof bowl set over simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
    • In a large bowl, whisk the egg yolks with half of the sugar until pale and thick.
    • Gently fold the melted chocolate mixture into the egg yolks.
    • In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
    • In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
    • Fold the whipped cream into the chocolate mixture, then gently fold in the beaten egg whites until fully combined.
    • Pour the mousse over the cooled crust, smoothing the top.
    • Refrigerate for at least 4 hours or overnight to set.
  3. Make the Chocolate Ganache:
    • Heat the heavy cream in a small saucepan until it begins to simmer.
    • Remove from heat and add the chopped chocolate, stirring until smooth.
    • Allow the ganache to cool slightly before pouring it over the chilled mousse layer. Spread it evenly.
    • Return the cake to the refrigerator to set the ganache.
  4. Make the Chocolate Whipped Cream:
    • In a mixing bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract.
    • Beat until stiff peaks form.
    • Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative rosettes around the edge of the cake.
  5. Decorate the Cake:
    • Sprinkle chocolate shavings, chopped chocolate, or candy pieces over the top of the cake.
  6. Serve:
    • Carefully remove the cake from the springform pan and transfer it to a serving plate.
    • Slice and serve chilled.

This cake is rich, creamy, and deeply chocolaty, with a smooth mousse texture that contrasts beautifully with the crunchy crust and glossy ganache. Enjoy your indulgent dessert!

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