Chocolate mousse cake

A simple cake without oven, easy to prepare chocolate mousse cake, for chocolate lovers, ideal for celebrations, with a simple biscuit base, dark chocolate mousse and pure cocoa sieved on top.
We make it in just two steps, the base and the mousse very simple, but it will need about two hours in the freezer before unmoulding, so it is much easier to remove from the mould.

Another option to the biscuit base would be to prepare a sponge base.

It has to be in the fridge for about 6 hours beforehand, so count about 8 hours.

PREPARATION TIME
3 h
REST IN FR
6 h
TOTAL TIME
9 h
DISH
Dessert
PORTIONS
12

EQUIPAMENT

  • fridge
  • freezer
  • 20 cm. removable mould

INGREDIENTS

Cake Base

  • 200 g Maria or Digestive biscuits
  • 100 gr butter
  • a little pure black cocoa powder without sugar

Chocolate mousse

  • 200 gr dark chocolate melting
  • 100 g sugar
  • 375 g whipping cream minimum 35% fat content
  • 3 egg whites
  • 5 sheets of neutral gelatine
  • cocoa powder for sieving the top layer
  • optional decoration, I used a little whipped cream and an edible flower to decorate with some chocolate noodles.

STEP-BY-STEP ELABORATION

Hydrate the gelatine leaves in a bowl with cold water for about 10 minutes.

Chop the biscuit and put it in a bowl, mix with a little cocoa powder.

Undo the butter, it should be liquid and mix it with the biscuit to make the base.

I have used a 20 cm. springform cake tin with baking paper on the base, place the biscuit mixture in the tin and flatten it well, put it in the fridge.

Melt the chocolate in a bain-marie or melt it little by little in the microwave.
When it is melted, add the well-drained gelatine sheets and stir until it has been integrated, it takes a little while, there should not be any lumps.

Whip the egg whites until stiff with half the sugar.

Now add the chocolate mixture to the whipped egg whites and slowly and patiently mix well. Set aside.

Whip the cream with the rest of the sugar, it is easier if it is very cold and the utensils are also very cold.

Once whipped, the chocolate mixture should be stirred into the cream in the same way, slowly and with gentle movements from bottom to top.

Once the mousse has been integrated, we now have the mousse, we only need to take the mould out of the fridge and place it on top, then we will smooth the surface and leave it in the fridge for 5 or 6 hours.

To unmould it, it is ideal to have it in the freezer for 2 hours beforehand, as it will be much easier for it to come out without breaking.
Sieve cocoa on the top and decorate it as you like.

This time I have whipped some cream for decoration and I hope you like it.

VIDEO

NOTES

Another similar cake but very refreshing lemon Lemon Mousse Cake

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