Chocolate Mousse Cake
A delightful dessert that layers rich chocolate mousse over a crunchy cookie crust, creating a luxurious experience perfect for any occasion.
Ingredients
For the crust
- 1 cup chocolate cookies, crushed Can substitute with graham crackers or a nut-based crust for gluten-free option.
- 1/4 cup unsalted butter, melted
For the mousse
- 1 cup semisweet chocolate chips Can use dark chocolate for a richer flavor.
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup heavy cream Whipped until soft peaks form.
- 1 teaspoon vanilla extract
- 1 cup whipped cream for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine the crushed cookies with melted butter. Press this mixture into the bottom of your springform pan to create a solid crust.
Creating the Mousse
- In a saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat and let cool slightly.
- Whisk the eggs and granulated sugar in a separate bowl until light and fluffy. Gradually mix in the melted chocolate and vanilla extract until fully combined.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the chocolate mixture until it’s beautifully incorporated.
Assembly and Chilling
- Pour the chocolate mousse over your prepared cookie crust and smooth the top.
- Refrigerate the cake for at least 4 hours—or overnight for the best set.
Serving
- Before serving, top with whipped cream and enjoy this heavenly dessert!
Notes
To elevate presentation, consider adding fresh berries or a drizzle of chocolate sauce over the whipped cream. Pair with coffee or vanilla ice cream for an indulgent experience. Store leftover cake in the refrigerator for up to 3 days or freeze slices for about a month.