enjoy the world

Chocolate Mousse Cake

Chocolate Mousse Cake
Loading Likes...

 

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.
chocolate mousse cake (25)

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).

chocolate mousse cake (3)

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.

chocolate mousse cake (2)

 

Preparation

Preheat oven to 375 F (190 C).

Butter a 9-inch spring form pan.

chocolate mousse cake (6)

In a food processor, combine cookies, butter, and sugar until finely crumbled.

chocolate mousse cake (7)chocolate mousse cake (8)

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.

chocolate mousse cake (9)chocolate mousse cake (10)

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).

chocolate mousse cake (16)chocolate mousse cake (17)

chocolate mousse cake (19)chocolate mousse cake (22)

Before serving, remove the cake from the form; decorate with powdered sugar, fresh berries, or nuts. Serve slightly chilled or at room temperature.

chocolate mousse cake (24)chocolate mousse cake (27)

chocolate mousse cake (28)chocolate mousse cake (29)

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.

chocolate mousse cake (11)chocolate mousse cake (12)

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.

chocolate mousse cake (13)chocolate mousse cake (14)

chocolate mousse cake (15)

 

Note:

This cake can be made in advance (24-48 hours before serving). Keep refrigerated.

chocolate mousse cake (31)chocolate mousse cake (35)

 

Print

Chocolate Mousse Cake

by Nina Phomina
Course Cakes, Desserts
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Nina Phomina

Ingredients

For the base:

  • 4 oz (225-250 g) chocolate cookies
  • 1 stick (3 ½ -4 oz, 100-114 g) butter, cut into small pieces
  • 1/4 cup sugar

For the mousse:

  • 10 oz (about 275 g) semi-sweet or bitter-sweet chocolate
  • 1 1/2 cup heavy (whipping) cream
  • 1/4 cup powdered sugar
  • 1 tbsp strong cold coffee (or brandy, rum, berry liquor)
  • 1/2 tbsp unflavored gelatin (I used Knorr)

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Butter a 9-inch spring form pan.
  3. In a food processor, combine cookies, butter, and sugar until finely crumbled.
  4. 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.
  5. Bake in the oven for 15-20 minutes.
  6. Remove from the oven and let it cool in the pan.
  7. Fill the base with the mousse filling. Smooth the filling with a spatula. Chill the cake in a refrigerator for an hour (at least).
  8. 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:

  1. Mix the gelatin with 1 tbsp of coffee or liquor (brandy, rum).
  2. Melt the chocolate with ½ cup heavy cream (on bain marie/double boiler or in a microwave). Stir until smooth and creamy.
  3. Whip 1 cup of heavy cream with powdered sugar until fluffy.
  4. While whipping add the melted chocolate portionwise.
  5. Stir in the gelatin-coffee mixture. Whip a little bit more.

Recipe Notes

This cake can be made in advance (24-48 hours before serving). Keep refrigerated.

_________________________________________________________________

Enjoy the world!



2 thoughts on “Chocolate Mousse Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *