Rich Creamy Chocolate Mousse Cake is the ultimate indulgence for any chocolate lover, offering a velvety smooth texture and intense chocolate flavor that’s surprisingly easy to achieve at home. This recipe is your gateway to a show-stopping dessert without the fuss, perfect for any occasion.
Key Ingredients for Rich Creamy Chocolate Mousse Cake
- 200g good quality dark chocolate (60-70% cocoa solids), finely chopped
- 250ml heavy whipping cream, cold
- 3 large eggs, separated, at room temperature
- 50g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Cocoa powder and chocolate shavings for garnish
How to Make Rich Creamy Chocolate Mousse Cake
Prepare to be delighted by a Rich Creamy Chocolate Mousse Cake that’s both incredibly simple to assemble and spectacularly decadent. This recipe boasts a lusciously smooth texture and an intensely rich chocolate flavor that will have everyone asking for seconds. With a preparation time of just 30 minutes, plus chilling, you can create a stunning dessert that tastes like it came from a high-end patisserie.
Step-by-Step Instructions
- Melt the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly for about 5-10 minutes, stirring occasionally to prevent a skin from forming.
- Whip the Cream: In a separate, clean, cold bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn into butter. Set aside in the refrigerator.
- Whisk Egg Yolks and Sugar: In another bowl, whisk the egg yolks with half of the granulated sugar (25g) and the vanilla extract until the mixture is pale yellow and slightly thickened. This can also be done using an electric mixer.
- Combine Chocolate and Egg Yolk Mixture: Gradually pour the slightly cooled melted chocolate into the egg yolk mixture, whisking continuously until well combined and smooth.
- Whip Egg Whites: In a third, very clean bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the remaining granulated sugar (25g) and continue whisking on high speed until stiff, glossy peaks form. This is crucial for the mousse’s lightness.
- Lighten the Chocolate Mixture: Add about a third of the whipped cream to the chocolate and egg yolk mixture. Fold gently with a spatula until just combined. This step lightens the chocolate base, making it easier to incorporate the remaining whipped cream and egg whites.
- Gently Fold in Remaining Cream: Add the rest of the whipped cream to the chocolate mixture and fold very gently until no streaks remain. Be careful not to deflate the air.
- Fold in Egg Whites: Gently fold in the whipped egg whites in two additions, using the same gentle folding motion with the spatula. Aim to incorporate them without losing volume. This is what gives the mousse its airy texture.
- Assemble the Mousse: Spoon or pour the mousse into your desired serving dishes (individual glasses, ramekins, or a larger serving bowl). Alternatively, you can pour it into a prepared cake pan lined with parchment paper to create a layered cake effect.
- Chill: Cover the mousse tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld.
- Garnish (Optional): Before serving, dust with cocoa powder or top with your favorite chocolate shavings, fresh berries, or a dollop of whipped cream.
Why You’ll Love This Rich Creamy Chocolate Mousse Cake
Prepare to fall head over heels for this Rich Creamy Chocolate Mousse Cake. Its most captivating feature is its unbelievably decadent and velvety smooth texture, melting in your mouth with every bite. Unlike store-bought versions that can be overly sweet or artificial tasting, making this at home allows you to control the quality of the chocolate and achieve that perfect depth of flavor, saving you money and delivering superior taste. The subtle sweetness, combined with the intense cocoa notes, makes it a delightful alternative to a dense chocolate cake.
This recipe is perfect for elevating any gathering or simply treating yourself to a moment of pure bliss. It’s a dessert designed to impress with its elegant simplicity and rich flavor profile. Don’t wait – gather your ingredients and experience the magic of this Rich Creamy Chocolate Mousse Cake for yourself.
Storing and Reheating Tips
Storing: Leftover Rich Creamy Chocolate Mousse Cake should be stored in an airtight container in the refrigerator. If it’s in individual serving dishes, cover them tightly with plastic wrap or foil. It will stay fresh and delicious for up to 3-4 days. For longer storage, you can freeze the mousse. Ensure it is completely cooled before freezing. Place it in a freezer-safe airtight container, separating layers with parchment paper if needed, and it can be kept frozen for up to 1-2 months.
Reheating/Thawing: If reheating a frozen mousse, transfer it to the refrigerator and allow it to thaw overnight for the best texture. Avoid reheating in the microwave as it can make the mousse watery and lose its delicate texture. If serving individual portions that have been refrigerated, they are best enjoyed chilled directly from the fridge.
Final Thoughts
This Rich Creamy Chocolate Mousse Cake truly is a dream for any chocolate enthusiast, offering unparalleled creaminess and a deep, satisfying cocoa flavor. With its straightforward steps and impressive results, it’s the perfect recipe to impress yourself and your loved ones without any stress. Give it a try and discover your new favorite dessert!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Rich Creamy Chocolate Mousse Cake
Ingredients
Equipment
Method
- Place the finely chopped dark chocolate in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly for about 5-10 minutes, stirring occasionally to prevent a skin from forming.200 g good quality dark chocolate (60-70% cocoa solids)
- In a separate, clean, cold bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn into butter. Set aside in the refrigerator.250 ml heavy whipping cream
- In another bowl, whisk the egg yolks with half of the granulated sugar (25g) and the vanilla extract until the mixture is pale yellow and slightly thickened. This can also be done using an electric mixer.3 large eggs, 50 g granulated sugar, 1 teaspoon vanilla extract
- Gradually pour the slightly cooled melted chocolate into the egg yolk mixture, whisking continuously until well combined and smooth.200 g good quality dark chocolate (60-70% cocoa solids), 3 large eggs, 50 g granulated sugar, 1 teaspoon vanilla extract
- In a third, very clean bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the remaining granulated sugar (25g) and continue whisking on high speed until stiff, glossy peaks form. This is crucial for the mousse’s lightness.3 large eggs, 50 g granulated sugar, 1 pinch salt
- Add about a third of the whipped cream to the chocolate and egg yolk mixture. Fold gently with a spatula until just combined. This step lightens the chocolate base, making it easier to incorporate the remaining whipped cream and egg whites.250 ml heavy whipping cream, 200 g good quality dark chocolate (60-70% cocoa solids), 3 large eggs, 50 g granulated sugar, 1 teaspoon vanilla extract
- Add the rest of the whipped cream to the chocolate mixture and fold very gently until no streaks remain. Be careful not to deflate the air.250 ml heavy whipping cream, 200 g good quality dark chocolate (60-70% cocoa solids), 3 large eggs, 50 g granulated sugar, 1 teaspoon vanilla extract
- Gently fold in the whipped egg whites in two additions, using the same gentle folding motion with the spatula. Aim to incorporate them without losing volume. This is what gives the mousse its airy texture.3 large eggs, 200 g good quality dark chocolate (60-70% cocoa solids), 250 ml heavy whipping cream
- Spoon or pour the mousse into your desired serving dishes (individual glasses, ramekins, or a larger serving bowl). Alternatively, you can pour it into a prepared cake pan lined with parchment paper to create a layered cake effect.
- Cover the mousse tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld.
- Before serving, dust with cocoa powder or top with your favorite chocolate shavings, fresh berries, or a dollop of whipped cream.Cocoa powder and chocolate shavings for garnish