Silky and Rich Chocolate Mousse Cake
Directions
- 1To make the chocolate sauce, mix the chocolate and cream heated to 70°C until smooth. Cover with cling film directly touching the surface and refrigerate for later use.
- 2To make the chocolate sauce, mix the chocolate and cream heated to 70°C until smooth. Cover with cling film directly touching the surface and refrigerate for later use.
- 3To make the chocolate sauce, mix the chocolate and cream heated to 70°C until smooth. Cover with cling film directly touching the surface and refrigerate for later use.
- 4To make the cookie base, mix the cookie crumbs with melted butter until combined. Press the mixture into the bottom of a mold lined with parchment paper, then freeze for 30 minutes.
- 5To make the cookie base, mix the cookie crumbs with melted butter until combined. Press the mixture into the bottom of a mold lined with parchment paper, then freeze for 30 minutes.
- 6To make the cookie base, mix the cookie crumbs with melted butter until combined. Press the mixture into the bottom of a mold lined with parchment paper, then freeze for 30 minutes.
- 7To make the mousse filling, mix softened cream cheese and caster sugar until smooth. Add the whipping cream and the refrigerated chocolate sauce, and whip until well combined. Stir the soaked gelatin sheets into hot milk until dissolved, then pour into the chocolate mixture and mix well.
- 8To make the mousse filling, mix softened cream cheese and caster sugar until smooth. Add the whipping cream and the refrigerated chocolate sauce, and whip until well combined. Stir the soaked gelatin sheets into hot milk until dissolved, then pour into the chocolate mixture and mix well.
- 9To make the mousse filling, mix softened cream cheese and caster sugar until smooth. Add the whipping cream and the refrigerated chocolate sauce, and whip until well combined. Stir the soaked gelatin sheets into hot milk until dissolved, then pour into the chocolate mixture and mix well.
- 10Pour the mousse filling into the mold and refrigerate for at least 4 hours.
- 11Pour the mousse filling into the mold and refrigerate for at least 4 hours.
- 12Pour the mousse filling into the mold and refrigerate for at least 4 hours.
- 13To make the topping, combine chocolate and butter, then add whipping cream heated to 70°C and mix until smooth. Pour into the mold and refrigerate for another 2 hours.
- 14To make the topping, combine chocolate and butter, then add whipping cream heated to 70°C and mix until smooth. Pour into the mold and refrigerate for another 2 hours.
- 15To make the topping, combine chocolate and butter, then add whipping cream heated to 70°C and mix until smooth. Pour into the mold and refrigerate for another 2 hours.
Ingredients
- 150 g Chocolate
- 150 g Chocolate
- 150 g Chocolate
- 100 g Whipping cream at 70°C
- 100 g Whipping cream at 70°C
- 100 g Whipping cream at 70°C
- 50 g Cookie crumbs
- 50 g Cookie crumbs
- 50 g Cookie crumbs
- 30 g Melted butter
- 30 g Melted butter
- 30 g Melted butter
- 240 g Cream cheese
- 240 g Cream cheese
- 240 g Cream cheese
- 30 g Caster sugar
- 30 g Caster sugar
- 30 g Caster sugar
- 200 g Whipping cream
- 200 g Whipping cream
- 200 g Whipping cream
- 80 g Hot milk
- 80 g Hot milk
- 80 g Hot milk
- 6 g Soaked gelatin sheets
- 6 g Soaked gelatin sheets
- 6 g Soaked gelatin sheets
- 100 g Chocolate
- 100 g Chocolate
- 100 g Chocolate
- 20 g Butter
- 20 g Butter
- 20 g Butter
- 100 g Whipping cream
- 100 g Whipping cream
- 100 g Whipping cream
Equipment
knifewhiskhand mixermoldparchment paper