Chocolate Mousse Cake (Easy, with no eggs and added gelatine)
This impressive Chocolate Mousse Cake is utterly rich and indulgent. Only a few ingredients are required, excluding eggs and gelatine!
Ingredients
- 180 gm plain chocolate biscuits (NOTE 1)
- 85 gm melted butter (salted or unsalted ok)
- 180 gm good quality milk chocolate (roughly chopped) (NOTE 2)
- 180 gm good quality dark chocolate (roughly chopped) (NOTE 2)
- ¼ cup strong coffee (lukewarm to room temperature)
- 1 tbsp sugar
- 600 ml thickened cream (at room temperature) (NOTE 3)
- cocoa powder to dust
- optional - raspberries and mint for decorating
Instructions
- Take the cream out of the fridge and bring it to room temperature. Grease and line the sides and base of a 20cm (8in) round cake tin with non-stick baking/parchment paper.
- Blitz the biscuits in a food processor into fine crumbs, then drizzle in the melted butter. Pulse the food processor a few times or until the crumbs are moist. Transfer the crumbs into the prepared tin, then use a round glass or flat spatula to press and level the crumbs at the base of the tin. Chill the crumbs in the tin for 30 minutes in the fridge.
- Pour enough water to cover the base of a medium saucepan by 2 inches. Bring the water to a simmer over medium-low heat. In a large heatproof bowl, place in the dark and milk chocolate, then place the bowl over the saucepan. The water in the pan should not touch the base of the bowl. Slowly melt the chocolate and stir regularly with a dry metal spoon. Wipe the sides of the bowl with a cloth if you see any water form from the steam. Take care not to let any water get into the chocolate as it'll seize, making the chocolate clumpy.
- Remove the melted chocolate from the saucepan and leave to cool at room temperature for 10 to 15, depending on the temperature of your kitchen. The temperature of the chocolate should be around the same temperature as the cream mixture.
- Stir in the sugar whilst the coffee is still hot. Leave to cool until lukewarm or at room temperature.Place the cream in a large mixing bowl. Stir the coffee well, then pour it into the cream. Whip the cream to your liking. Soft peaks for a lighter cake and stiff peaks for a firmer cake. I like to whip mine to medium peaks.
- Pour the chocolate into the cream mixture, then fold the mixture gently so the mixture is still airy. Once the mixture is uniform, place it over the biscuit base, then use a spatula to level the top. Chill in the fridge for 5 hours or overnight for the mousse to set. Dust the top of the cake with cocoa powder and top with raspberries (if using).
Notes
(NOTE 1) Plain chocolate biscuits - I used Arnott's Choc Ripple, but you could use any plain chocolate biscuits or cookies (not chocolate coated or with choc chips). Oreos would also work, and there's no need to remove the centre before processing into crumbs.
(NOTE 2) Baking chocolate - I prefer to use good quality baking chocolate as I find they're easier to work with as they usually have a higher amount of cocoa butter. You'll need sweetened baking chocolate for this recipe as it sweetens the mousse part of the cake. I used a mix of dark and milk chocolate for the right balance to my taste, but you could use all milk or dark chocolate.
(NOTE 3) Thickened cream (whipping cream or heavy cream) has thickening agents added, such as gelatine or vegetable gum. It usually contains 35% milk fat.
Leftovers - Store Chocolate Mousse Cake in the fridge for up to 4 to 5 days. When frozen, it'll be good for up to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 servingCalories: 461kcalCarbohydrates: 29gProtein: 4gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 73mgSodium: 123mgPotassium: 239mgFiber: 3gSugar: 20gVitamin A: 923IUVitamin C: 0.3mgCalcium: 53mgIron: 4mg