Chocolate Mousse Cake

If you want a make a mousse cake without gelatine or agar agar, then this recipe is sure to help. It’s easy and delectable! Enjoy this two layered chocolate mousse cake dusted with some cocoa powder!

INGREDIENTS

For Dark Chocolate Mousse:

  • 2 Tbsp milk
  • ½ Cup dark chocolate
  • ½ Cup whipping cream

For White Chocolate Mousse:

  • 2 Tbsp milk
  • ½ Cup white chocolate
  • ½ Cup whipping cream

For base:

  • 12 Chocolate cream biscuits
  • 2 Tbsp melted salted/unsalted butter

For Decoration:

  • Some cocoa powder

METHOD

To Make the Cake Base:

  • Take 12 chocolate cream biscuits of any brand (using Cadbury Oreo here)  and grind them to a fine powder using a blender.
  • Take the biscuit powder in a bowl and add 2 tbsp melted butter. Mix this till everything is well combined.
  • Take a spring form cake mould of 6-7 inch diameter. Line the bottom with a butter paper and grease it using butter.
  • Pour the biscuit mix in the mould and spread it evenly covering entire base. Press it using a knife or a spatula and keep it in fridge for 10-15 min to set.

To Make Dark Chocolate Mousse:

  • In a double boiler, add 1/2 cup of grated/chopped dark chocolate compound and add 2 tbsp milk (milk should be at room temperature).
  • Mix this well till everything is well combined and chocolate is melted.
  • Keep this aside let it cool to room temperature.
  • Take 1/2 cup whipping cream and whip it till it forms stiff peaks.
  • Add the melted dark chocolate (at room temperature) to the whipped cream and mix well.

To Make White Chocolate Mousse:

  • In a double boiler, add 1/2 cup of grated/chopped white chocolate compound and add 2 tbsp milk (milk should be at room temperature).
  • Mix this well till everything is well combined and chocolate is melted.
  • Keep this aside and let it cool to room temperature.
  • Take 1/2 cup whipping cream and whip it till it forms stiff peaks.
  • Add the melted white chocolate (at room temperature) to the whipped cream and mix well.

To Assemble the Cake:

  • Take out the cake mould from the fridge and spread an even layer of dark chocolate mousse over the base.
  • Now,spread the white chocolate mousse evenly over the dark chocolate mousse layer.
  • Cover the mould with a plastic wrap and keep it in refrigerator to set for around 2 hours.
  • Once set, take it out of the refrigerator and tap the sides of the mould. Gently release the spring form and lift the sides.
  • To decorate the cake, cut out shapes of your choice (am using heart shape here) from a paper sheet and arrange them on top of the cake.
  • Dust an even layer of cocoa powder over it.
  • Gently lift the paper cutouts using a forcep and your chocolate mousse cake is ready to dig in. Enjoy!

PRODUCTS USED

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