The holiday festivities are over but chocolate is always in season! This no-bake mousse cake is a beaut and a great one to have on hand.
There is no gelatin in the mousse so make sure this cake has a chance to set overnight and keep it in the fridge just until you are ready to serve as it will hold it’s shape better. This cake can definitely be made ahead and is perfect for dinner parties.
Chocolate Mousse Cake
- 300 g cream filled chocolate cookies, Oreos work well, crushed into crumbs
- 85 g butter, melted
Mix the crumbs and the butter together and press into the bottom and an inch up the sides of a 9-inch spring form pan and chill.
- 300g semi-sweet chocolate, you can use a good quality chocolate chip here
- 1/4 cup table cream
- 4 eggs, separated
- 1/4 cup brown sugar
- 1 1/2 cup whipping cream, whipped
- Pinch of salt
Melt the chocolate into the table cream and allow to cool before stirring in the egg yolks. Carefully fold in the whipped cream.
In a clean bowl, whisk the eggs and brown sugar until stiff peaks form. Fold half the whites into the chocolate mixture, sprinkle with salt and fold in the rest of the whites. Pour the mousse over the prepared crust. Chill for at least 3 hours.
- 100 g semi-sweet chocolate
- 100 ml table cream
- 1 Tbsp corn syrup
- 1 tsp vegetable oil
Melt the chocolate into the cream in a small pan. Stir in the corn syrup and vegetable oil and set aside to cool for 15 minutes before pouring over the mousse. Chill overnight or for at least 12 hours before serving.
Garnish with berries if desired