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.
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.
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.
- 1 + ¼ cup crushed digestive biscuits
- ½ cup melted butter
- 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
- In a saucepan set over medium heat, bring 1 cup of whipping cream to a slight simmer.
- 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.
- Using an electric mixer, beat the other 2 cups of cream on high speed until is doubles in volume and forms firm peaks.
- 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.
- Let the cake rest in the refrigerator for 4-5 hours until it is set completely.
- Pour cookie butter on top and garnish with cookie crumbs
Hello. I'm Shivesh Bhatia, a food blogger 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.
Hi,
Will the mousse set properly without gelatin?
it would
What brand of heavy cream do you use ?
Amul
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
Hey! thanks a lot! I use Amul heavy cream 🙂
Try and use dairy if you can!
Hi Shivesh, thanks for your lovely recipes. One doubt- do you use the Amul red one? Or the blue pack?
Hi! Red one for whipping
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?
Hey. Yes!
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.
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.
Yes you can heat it. Don’t worry
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?
Hi! which cream were you using?
Where do we get Valrhona chocolate in India ?
Secondly is the base layer required?
From where do you get Valrhona chocolate?
Also, Do we need to have a base for it (like you have mentioned the tart base)?
Hi shivesh
Can this be used for frosting and piping on the cakes? Will it be stiff enought?
Hi, while whipping cream to form peaks do you need to use ice box as a base? Like how do you do it
you can read the article on “how to make whipped cream” under tips & tricks section of the website