I love chocolate! Specifically, I like dark chocolate. I always have dark chocolate at home. In every country I visit, I don’t miss a chance to taste the chocolate they produce. And when it comes to a holiday table, there is always some space for some chocolate on my menu, whether a box of dark chocolate truffles or a cake. This especially counts when I’m talking about St. Valentine’s Day.
What is the Valentine’s Day without chocolate? Of course, there should be some. I guess this chocolate mousse cake will be a wonderful final accord for my holiday dinner. It is very chocolate, airy, creamy, and silky, as a good truffle. Every bite of this cake is like a heaven (those who like chocolate will understand what I’m talking about).
The cake can be made with a simple chocolate filling, but adding a spoon of brandy, rum, or berry liquor will make it even better.
Serve the cake, as is, or with fresh berries, whipped cream, ice cream, or berry sauce.
Preheat oven to 375 F (190 C).
Butter a 9-inch spring form pan.
In a food processor, combine cookies, butter, and sugar until finely crumbled.
Firmly press the mixture onto the spring form bottom trying to make 1½-inch sides. You can help yourself working with a bottom of a measuring cup. The sides won’t be perfect – this will make the cake look even better.
Bake in the oven for 15-20 minutes.
Remove from the oven and let it cool in the pan.
Fill the base with the mousse filling. Smooth the filling with a spatula. Chill the cake in a refrigerator for an hour (at least).
Before serving, remove the cake from the form; decorate with powdered sugar, fresh berries, or nuts. Serve slightly chilled or at room temperature.
For the mousse filling:
Mix the gelatin with 1 tbsp of coffee or liquor (brandy, rum).
Melt the chocolate with ½ cup heavy cream (on bain marie/double boiler or in a microwave). Stir until smooth and creamy.
Whip 1 cup of heavy cream with powdered sugar until fluffy.
While whipping add the melted chocolate portionwise.
Stir in the gelatin-coffee mixture. Whip a little bit more.
This cake can be made in advance (24-48 hours before serving). Keep refrigerated.
Enjoy the world!