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Chocolate Mousse Cake

Chocolate Mousse Cake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 oz chocolate wafer cookies
  • 4 tbsp unsalted butter, melted
  • 8 oz dark chocolate (60–70% cacao), finely chopped
  • 2 cups cold heavy cream, divided
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • 1 tbsp unflavored gelatin powder
  • 3 tbsp cold water

Method
 

  1. Crush the cookies into fine crumbs, mix with the melted butter, and press firmly into a 9-inch springform pan. Chill for 15 minutes.
  2. Warm ½ cup cream until just simmering, pour over the chopped chocolate, let sit 2 minutes, then stir until smooth. Cool to room temperature.
  3. Sprinkle gelatin over 3 tbsp cold water, let stand 5 minutes, then melt until liquid. Stir into the cooled chocolate mixture.
  4. Whip the remaining 1½ cups cream with powdered sugar, vanilla, and salt to soft peaks. Fold in the chocolate-gelatin mixture in three additions until no streaks remain.
  5. Pour the mousse over the crust, smooth the top, and refrigerate at least 4 hours. Run a knife around the edge, release the springform, and slice with a clean, sharp knife.

Notes

Chill the cake for at least 4 hours before slicing; overnight gives the cleanest edges. A springform pan makes unmolding easy. If you skip the gelatin, plan to serve the mousse in bowls instead of slices.