Have you ever tried a chocolate mousse cake? The mousse is rich and creamy whilst still being light and sits on top of a delicious crunchy biscuit base. It is a great alternative to making a normal cake for birthdays or dinner dates and is sure to impress your guests!
To make individual cakes you will need some ring moulds like this:
Since these are generous portions and quite rich, you can share one cake between two if you prefer!
If you do not have individual ring moulds, you can use a 20cm cake tin with a removable bottom and serve the cake in slices.
Serves 4-5 people
Keeps for 2 days in the fridge
200g dark chocolate up to 70% cocoa (try Menier chocolate)
300ml of whipping cream
2 tbsps icing sugar (or caster sugar blitzed)
60g mascarpone - optional for added richness & cheesecake flavour
200g dark chocolate digestives (blitzed or finely crushed)
40g dark chocolate, melted
40 g butter, melted
2 tbsps sugar
First, start by making the biscuit base for the cake. Melt the chocolate and butter on a gentle heat for a few minutes, stirring occasionally until melted. Blitz the biscuits in the food processor. Add the biscuits and sugar to the melted mixture and stir until thoroughly combined. Set aside for later!
Next, move onto the mousse. Start by melting the chocolate and butter in a pan over a gentle heat, checking it every 30 seconds and stirring. If you prefer, you can melt it in the microwave, at small intervals or over a bain marie. Leave it to cool.
Whisk the eggs and sugar by hand or on a low setting with an electric whisk until the mixture becomes foamy and lighter (approx 2 mins)
Pour the now cooled chocolate mixture over the eggs and stir until thoroughly mixed.
Time to beat the whipping cream! Make sure the cream and whisks are chilled before beating (you can pop them in the freezer for a few minutes first) Beat (with mascarpone if you are using it) until a light and firm chantilly has formed. The mixture should double in size and feel airy and creamy. Be careful not to overbeat it till it loses it's air and becomes stiff and solid.
Gradually fold the whipped cream into the chocolate & egg mixture using a spatula until combined. You can use a delicate cut and fold technique here, rotating the bowl every so often.
Now it's time to assemble the mousses, ready to chill. If you are using the ring moulds, we suggest using a cake tin to contain them. First, cut some baking paper to the shape of the base of the cake tin. Place your ring moulds inside and fill each ring with about 2-3 tbsps of biscuit base to about 1cm high and press it down to form a compact even layer. Next, add the mousse using a spatula until the mould is full and smooth over the top. Place some cling film over the cake tin, secure with an elastic band and place in the fridge to chill. If you are making one bigger cake, apply the same method, cover and chill. Consume within 2 days.
To serve, take the out of the fridge 1 hour before. To unmould, use a glass with a slightly smaller diameter than the ring and use the bottom of the glass to gently push the mousse up through the ring and transfer it onto a plate.