Super Easy Chocolate Mousse Cake Savory&SweetFood from savoryandsweetfood.com
Description
This easy chocolate mousse cake recipe is perfect for those who love decadent desserts but don't want to spend hours in the kitchen. This no-bake cake is simple to make and requires only a few ingredients. The rich chocolate mousse is layered on top of a crunchy biscuit base and topped with whipped cream and chocolate shavings. It's the perfect dessert for any occasion, from a dinner party to a family gathering.
Prep Time
Preparation for this no-bake cake takes around 30 minutes, including the time it takes to chill the cake in the refrigerator.
Cook Time
This recipe does not require any cooking time as it is a no-bake cake.
Ingredients
For the biscuit base:
200g Digestive biscuits
100g unsalted butter, melted
For the chocolate mousse:
200g dark chocolate, chopped
3 eggs, separated
75g caster sugar
1 tsp vanilla extract
250ml double cream
For the topping:
250ml double cream
Chocolate shavings or cocoa powder, for dusting
Equipment
20cm springform cake tin
Electric whisk
Spatula
Method
1. To make the biscuit base, crush the digestive biscuits in a food processor until they are fine crumbs. 2. Add the melted butter to the biscuit crumbs and mix until well combined. 3. Press the biscuit mixture into the base of a 20cm springform cake tin and smooth it down with the back of a spoon. Chill in the fridge for at least 30 minutes. 4. To make the chocolate mousse, melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and leave to cool slightly. 5. In a separate bowl, whisk the egg whites until they form stiff peaks. 6. In another bowl, whisk the egg yolks with the caster sugar and vanilla extract until thick and creamy. 7. Add the melted chocolate to the egg yolk mixture and mix until well combined. 8. In a separate bowl, whisk the double cream until it forms soft peaks. 9. Gently fold the whipped cream into the chocolate mixture. 10. Finally, fold in the whisked egg whites until the mixture is light and fluffy. 11. Pour the chocolate mousse on top of the chilled biscuit base and smooth it down with a spatula. 12. Chill in the fridge for at least 2 hours or overnight. 13. To serve, remove the cake from the tin and place it on a serving plate. 14. Whip the double cream until it forms soft peaks and spread it over the top of the cake. 15. Decorate with chocolate shavings or dust with cocoa powder.
Notes
- This cake can be made up to 2 days in advance and stored in the fridge until ready to serve. - For a lighter mousse, you can use milk chocolate instead of dark chocolate. - You can also add a splash of your favourite liqueur to the chocolate mousse for an extra kick.
Q: Can I use a different type of biscuit for the base? A: Yes, you can use any type of biscuit you like. Graham crackers or Oreos work well too. Q: Can I freeze this cake? A: We do not recommend freezing this cake as the texture of the mousse may change. Q: Can I use milk chocolate instead of dark chocolate? A: Yes, you can use milk chocolate if you prefer a lighter mousse.
Recipe Tips
- Make sure the melted chocolate has cooled slightly before adding it to the egg yolk mixture, otherwise it may cook the eggs. - Be gentle when folding in the whipped cream and egg whites to keep the mousse light and fluffy. - Run a knife around the edge of the cake tin before removing the cake to ensure it comes out smoothly.
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