Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe

You might recall my review of 125 Best Chocolate Chip Recipes, published last week. This week I have another recipe from that cookbook to share with you.

Chocolate Mousse Cake

Although this seems like a very labor-intensive cake, it really isn’t. In fact Chocolate Mousse Cake can be made a day ahead, making it a perfect do-ahead dessert. As an added bonus, it freezes beautifully.

Ingredients

For the Crust:

  • 36 cream-filled chocolate sandwich cookies
  • ¼ cup unsalted butter, melted

For the Filling:

  • 2¾ cup semisweet chocolate chips
  • 4 cups whipping (35%) cream, chilled and divided
  • 1 tbsp. Kirsch or other similar liqueur (see Variation)

For the Topping:

  • 1 cup whipping (35%) cream, chilled
  • 3 tbsp. confectioner’s (icing) sugar
  • ½ tsp. vanilla

Instructions

For the Crust:

In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground. (You should have about 3 cups.) Add melted butter and process just until combined. Firmly press cookie mixture onto bottom and up side of prepared pan. Freeze for 20 minutes to firm up crust.

For the Filling:

Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 cup of the cream. Microwave on High for 2½ minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. In clean food processor bowl, process chocolate mixture and Kirsch until smooth.
In a large bowl, whip remaining cream until stiff peaks form. Add cooled chocolate mixture and whip until incorporated. Spread filling over prepared crust and refrigerate until firm, about 6 hours, or overnight.

For the Topping:

Whip cream with confectioner’s sugar and vanilla until stiff peaks form. Spread over chocolate mousse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes. Carefully run a knife around edge of pan before removing side. Do not remove bottom of pan. Slice and serve cake directly from bottom of pan.

Tips – Garnish cake with a sprinkling of chocolate chips or sprinkle with pieces of broken sandwich cookie. For variety substitute another liqueur for the Kirch (cherry brandy). Irish Cream, crème de cacoa and crème de menthe work well. You will need a greased 10-inch spring form pan

125 Best Chocolate Chip RecipesCourtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission.

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