Chocolate mousse is one of our favorite desserts when it comes to feeling indulgent, and let us tell you – things just got a whole lot better! We didn’t think it was possible to improve on the classic chocolate mousse, but we decided to give it a shot, just to see what would happen…. Well. Turning it into a cake turned about to be a seriously decadent and delicious endeavor that we are all too pleased with!
Basically your favorite traditional mousse, set atop a tasty, chocolate cookie crust, this is a dessert you can whip up ahead of time that will blow both guests and family members away. You’ve got to try it!
Chocolate Mousse Cake
Yield: 1, 9-inch cake
- 3 cups chocolate graham cracker crumbs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate, roughly chopped (or use chocolate chips)
- 1 1/2 cups heavy cream
- 2 eggs, separated
- 2 egg yolks
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- semi-sweet or dark chocolate shavings, garnish
- For the crust: combine graham cracker crumbs, sugar, salt and melted butter in a large bowl or the bowl of a food processor and mix until combined.
- Pour crust mixture into the bottom of springform pan and use your hands to press it into an even layer.
- Refrigerate crust until ready to fill.
- For the mousse: place chocolate and butter in a large, microwaveable bowl and microwave at 20-second increments, stirring in between, until chocolate is melted and smooth.
- Set chocolate aside until cooled, but still liquid.
- In a medium bowl, beat egg yolks with sugar and vanilla, then vigorously whisk mixture into the cooled chocolate.
- In a large bowl or mixer, beat egg whites until stiff peaks form, 5-7 minutes, then gradually (and gently) fold egg whites into the cooled chocolate mixture until incorporated.
- Rinse and dry your mixing bowl, then beat heavy cream until whipped and gently fold it into the mousse until incorporated.
- Pour chocolate mousse into your chilled graham cracker crust and place in the refrigerator for 2-6 hours, or until chilled.
- Release from pan, garnish with chocolate shavings, and serve cold.
Recipe adapted from That Skinny Chick Can Bake