Feb 112017
 

 

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.
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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).

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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.

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Preparation

Preheat oven to 375 F (190 C).

Butter a 9-inch spring form pan.

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

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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.

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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).

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

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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.

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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.

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Note:

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

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Print Recipe
Chocolate Mousse Cake
by Nina Phomina
Course Cakes, Desserts
Prep Time 5 min
Cook Time 20 min
Passive Time 1+ hour
Servings
Ingredients
For the base:
Course Cakes, Desserts
Prep Time 5 min
Cook Time 20 min
Passive Time 1+ hour
Servings
Ingredients
For the base:
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.

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Enjoy the world!

  2 Responses to “Chocolate Mousse Cake”

Comments (2)
  1. Отличный рецепт👍Thanks!

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