Description
Silky Dark Chocolate Mousse Cake is a no-bake, elegant dessert with a crisp cookie crust and a light, airy dark chocolate mousse topping, perfect for special occasions and chocolate lovers alike.
Ingredients
Units
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 8 oz high-quality dark chocolate, chopped
- 1 1/2 cups heavy whipping cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Cocoa powder (optional, for dusting)
- Chocolate shards or decorations (optional, for topping)
Instructions
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Chill while preparing the mousse.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Whisk egg yolks with sugar in a heatproof bowl. Set over a simmering water bath and whisk until thick and pale. Remove from heat.
- Melt chopped dark chocolate in a microwave or double boiler. Let cool slightly.
- Stir bloomed gelatin into the warm egg yolk mixture until fully dissolved.
- Combine chocolate with the egg mixture, stirring until smooth.
- Whip heavy cream to soft peaks and gently fold into the chocolate mixture in batches.
- Pour mousse over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Dust with cocoa powder and top with chocolate shards or whipped cream before serving.
Notes
- Add peppermint extract for a minty variation.
- Stir in espresso powder for a richer chocolate flavor.
- Use almond or hazelnut meal for a nutty crust.
- Layer dark and white chocolate mousse for visual contrast.
- Use coconut cream and agar-agar for a vegan version.
- Do not freeze, as mousse texture may be affected.
- Use a hot knife to cleanly release the cake from the springform pan.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 160mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 145mg