This Dark Chocolate Mousse Cake is an indulgent yet simple dessert that combines a rich, velvety chocolate mousse with a crisp cocoa biscuit base. It’s perfect for chocolate lovers who want to impress with minimal effort. Whether you’re serving it for a dinner party or treating yourself to a mid-week delight, this mousse cake is sure to please. The use of both dark chocolate and sweetened whipping cream gives the filling a deep and luxurious taste. It’s topped off with a silky ganache, adding another layer of richness. The best part? No baking is required!

Full Recipe:

Ingredients

For the Base:

• 1 cup | 100g cocoa biscuits, crushed
• 3 tbsp | 40g melted butter
• Coffee or milk (optional, for soaking)

For the Filling:

• 1 cup | 180g dark chocolate
• ½ cup | 125ml milk
• ⅔ cup | 140ml sweetened whipping cream

For the Topping:

• ½ cup | 100g dark chocolate
• ½ cup | 130ml whipping cream

Step-by-Step Instructions

Step 1: Prepare the Base

1. Crush the biscuits: Start by crushing the cocoa biscuits until they turn into fine crumbs. You can do this using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
2. Mix with butter: Transfer the crushed biscuits to a mixing bowl, and add the melted butter. Stir until the crumbs are well-coated and the texture is like wet sand.
3. Form the base: Press the biscuit mixture evenly into the base of a springform cake pan (around 7-8 inches in diameter). If you want extra flavor, lightly soak the base with some coffee or milk using a pastry brush. Refrigerate the base for about 15 minutes while you prepare the filling.

Step 2: Make the Chocolate Filling

1. Melt the chocolate: In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method). Stir gently until smooth. You can also melt the chocolate in the microwave in 20-second intervals, stirring each time.
2. Warm the milk: In a separate saucepan, gently heat the milk until it’s warm but not boiling. Slowly pour the warm milk into the melted chocolate while stirring constantly. This ensures the chocolate stays smooth and glossy.
3. Whip the cream: In another bowl, whip the sweetened whipping cream until soft peaks form. Be careful not to over-whip, as this can cause the cream to become grainy.
4. Combine: Gently fold the whipped cream into the chocolate mixture using a spatula. Fold in small portions at a time to avoid deflating the mousse. Once combined, pour the chocolate mousse onto the chilled biscuit base and spread evenly. Refrigerate for at least 2 hours or until the mousse sets.

Step 3: Make the Topping

1. Prepare the ganache: In a small saucepan, heat the whipping cream until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
2. Mix until smooth: Allow the mixture to sit for 2 minutes to melt the chocolate. Then, stir until the ganache is smooth and glossy.
3. Top the cake: Once the mousse layer is firm, pour the ganache over the top of the cake, spreading it evenly with a spatula. Let it set for 20-30 minutes in the fridge.

Step 4: Serve

Once the ganache is set, remove the cake from the pan and slice to serve. Enjoy your decadent Dark Chocolate Mousse Cake!

Cooking Tips

• Biscuit choice: You can use any type of cocoa-flavored biscuits, such as chocolate graham crackers or Oreos (without the filling). If you don’t have cocoa biscuits, plain graham crackers or digestive biscuits with a tablespoon of cocoa powder will work.
• Folding technique: When folding the whipped cream into the chocolate mixture, be gentle to maintain the airy mousse texture. Use a figure-eight motion to fold.
• Chill time: Make sure to give the mousse enough time to set, or else the layers may collapse. For the best texture, refrigerate the cake overnight.
• Enhancing flavor: Add a tablespoon of espresso powder to the ganache to enhance the dark chocolate flavor.

Storage Tips

• Refrigerator: Store the cake in an airtight container in the fridge for up to 3-4 days. The flavors deepen over time, making it even more delicious.
• Freezer: You can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Slice)

• Calories: 320 kcal
• Fat: 25g
• Carbohydrates: 24g
• Sugar: 18g
• Protein: 5g
• Fiber: 3g

FAQs

1. Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be much sweeter. You may want to reduce the amount of sugar in the whipped cream to balance the flavors.
2. How can I make this recipe vegan? Substitute the whipping cream and milk with plant-based alternatives like coconut cream and almond milk. Also, ensure the chocolate is dairy-free.
3. What if I don’t have a springform pan? You can use any round cake pan, but a springform pan makes it easier to remove the cake after setting. If using a regular pan, line it with parchment paper to help lift the cake out.
4. Can I add other flavors to the mousse? Definitely! A teaspoon of vanilla extract or a dash of cinnamon can enhance the chocolate flavor. For a fruity twist, try adding raspberry puree.