Decadent Chocolate Mousse Cake

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:

• 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!