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Silky Dark Chocolate Mousse Cake

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Silky Dark Chocolate Mousse Cake is a no-bake, elegant dessert with a crisp cookie crust and a light, airy dark chocolate mousse topping, perfect for special occasions and chocolate lovers alike.

Ingredients

Units Scale
  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 8 oz high-quality dark chocolate, chopped
  • 1 1/2 cups heavy whipping cream
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1 tablespoon gelatin powder
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract
  • Cocoa powder (optional, for dusting)
  • Chocolate shards or decorations (optional, for topping)

Instructions

  1. Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Chill while preparing the mousse.
  2. Sprinkle gelatin over cold water and let it bloom for 5 minutes.
  3. Whisk egg yolks with sugar in a heatproof bowl. Set over a simmering water bath and whisk until thick and pale. Remove from heat.
  4. Melt chopped dark chocolate in a microwave or double boiler. Let cool slightly.
  5. Stir bloomed gelatin into the warm egg yolk mixture until fully dissolved.
  6. Combine chocolate with the egg mixture, stirring until smooth.
  7. Whip heavy cream to soft peaks and gently fold into the chocolate mixture in batches.
  8. Pour mousse over the chilled crust and smooth the top.
  9. Refrigerate for at least 6 hours or overnight until set.
  10. Dust with cocoa powder and top with chocolate shards or whipped cream before serving.

Notes

  • Add peppermint extract for a minty variation.
  • Stir in espresso powder for a richer chocolate flavor.
  • Use almond or hazelnut meal for a nutty crust.
  • Layer dark and white chocolate mousse for visual contrast.
  • Use coconut cream and agar-agar for a vegan version.
  • Do not freeze, as mousse texture may be affected.
  • Use a hot knife to cleanly release the cake from the springform pan.

Nutrition

Find it online: https://tastyera.com/silky-dark-chocolate-mousse-cake/