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March 21, 2018 Cakes & Brownies

CHOCOLATE MOUSSE CAKE

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It’s day 4 of the eggless recipe challenge and I’m happy to report that I’m back with a recipe. While I’m not even half way through the challenge, I’m surprised I made this far ha ha.  Today’s recipe is this delicious eggless chocolate mousse cake.

eggless chocolate mousse cake

For the base of this cake, I simply used the left over dough of the tart shell I made for this maple and apple tart. The layer adds a nice bite and compliments the smooth and creamy mousse cake so well. Simply press the dough into the bottom of an 8″ spring form cake pan and bake until it is golden-brown. Make sure you let it cool completely before you pour the chocolate mousse filling on top.

chocolate mousse cake recipe

This rich chocolate mousse cake really depends on the chocolate you use. I use a 70% dark Valrhona chocolate. Use the best quality chocolate that you can get your hands on. I top the cake with fresh strawberries because I love them with chocolate and also because I wanted to make the most of them while they’re still in season. You can simply decorate the chocolate mousse cake with chocolate shavings or toasted marshmallows.

CHOCOLATE MOUSSE CAKE
 
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Ingredients
For crust
  • 1 + ¼ cup crushed digestive biscuits
  • ½ cup melted butter
For filling
  • 2 cups dark chocolate, chopped
  • 1 cup warm heavy cream
  • 2 cups heavy cream, to be whipped
  • ¼ cup cookie butter
  • Cookie crumbs, to top
Instructions
  1. In a saucepan set over medium heat, bring 1 cup of whipping cream to a slight simmer.
  2. Pour the hot cream on the coarsely chopped chocolate and mix until the chocolate melts and you have a smooth ganache. Let is cool completely.
  3. Using an electric mixer, beat the other 2 cups of cream on high speed until is doubles in volume and forms firm peaks.
  4. Carefully fold the cooled ganache into the whipped cream. Do not mix vigorously or you'll knock out all the air. Pour the mixture onto the cooled base.
  5. Let the cake rest in the refrigerator for 4-5 hours until it is set completely.
  6. Pour cookie butter on top and garnish with cookie crumbs
3.5.3251

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Categories: Cakes & Brownies Tags: eggless

Previous Post: « MAPLE AND APPLE TART
Next Post: No Bake Strawberry Custard Tart »

Reader Interactions

Comments

  1. AvatarShikha Jain says

    March 22, 2018 at 3:25 pm

    Hi,

    Will the mousse set properly without gelatin?

    Reply
    • bake with shiveshbake with shivesh says

      March 29, 2018 at 4:38 am

      it would

      Reply
  2. AvatarHenna says

    March 29, 2018 at 7:33 pm

    What brand of heavy cream do you use ?

    Reply
    • bake with shiveshbake with shivesh says

      May 3, 2018 at 4:37 am

      Amul

      Reply
  3. AvatarMani says

    April 10, 2018 at 7:33 pm

    Hi
    Firstly you are doing an awesome job.congrats.

    Just a query related to mousse.,..which cream have you used?

    I make the same using ganache and then whipping cream (non dairy)

    Thanks

    Reply
    • bake with shiveshbake with shivesh says

      May 3, 2018 at 4:28 am

      Hey! thanks a lot! I use Amul heavy cream 🙂
      Try and use dairy if you can!

      Reply
      • AvatarDella says

        July 1, 2018 at 7:57 am

        Hi Shivesh, thanks for your lovely recipes. One doubt- do you use the Amul red one? Or the blue pack?

        Reply
        • bake with shiveshbake with shivesh says

          July 5, 2018 at 5:56 pm

          Hi! Red one for whipping

          Reply
  4. AvatarSarah says

    May 2, 2018 at 10:31 pm

    Hi-beginner baker here– just to clarify in the direction it states “2 cups of whipping cream to a slight simmer” is that the heavy cream?

    Reply
    • bake with shiveshbake with shivesh says

      May 3, 2018 at 4:07 am

      Hey. Yes!

      Reply
  5. AvatarAnytime Cakes says

    October 28, 2018 at 3:35 am

    Thanks for the recipe. We are into cake business and will try to post your recipe. If you post a video that would be more helpful to understand.

    Reply
  6. Avatarsneha datta says

    October 31, 2018 at 9:54 am

    hi could u please clarify as in can the amulwala whipping cream can be heated as u mentioned in first sentence to bring it to simmer. wont the cream curdle on heating.

    And which cream cheese brand you prefer in india for making cheese cakes.

    Reply
    • ShiveshShivesh says

      December 29, 2018 at 7:26 am

      Yes you can heat it. Don’t worry

      Reply
  7. AvatarSimran says

    January 1, 2019 at 8:16 pm

    Hi,
    I tried the recipe but was unable to achieve firm peaks while whipping the cream. The cream was kept in the refrigerator overnight and I used a hand blender on high speed but didn’t get the results.
    Can you give some tip for whipping cream?

    Reply
    • ShiveshShivesh says

      January 10, 2019 at 5:55 pm

      Hi! which cream were you using?

      Reply
  8. AvatarSneha says

    February 7, 2019 at 2:18 pm

    Where do we get Valrhona chocolate in India ?
    Secondly is the base layer required?

    Reply
  9. AvatarSneha says

    February 7, 2019 at 3:59 pm

    From where do you get Valrhona chocolate?
    Also, Do we need to have a base for it (like you have mentioned the tart base)?

    Reply
    • AvatarYukti says

      July 29, 2019 at 6:49 pm

      Hi shivesh

      Can this be used for frosting and piping on the cakes? Will it be stiff enought?

      Reply
  10. AvatarPranav Grover says

    February 26, 2019 at 1:51 pm

    Hi, while whipping cream to form peaks do you need to use ice box as a base? Like how do you do it

    Reply
    • ShiveshShivesh says

      March 2, 2019 at 5:02 pm

      you can read the article on “how to make whipped cream” under tips & tricks section of the website

      Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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