Hey guys! I am an ardent chocolate lover and chocolate mousse cake is just so delicious and melt in mouth with the creamy texture I love them at any time. Normally the base of mousse cake is made with biscuit crumble or cake crumble, I have made it using chocolate fudge at the base and it turned out amazing. Chocolate fudge is soft and chewy and the mousse on top is creamy and hence each bite is just heavenly. Take out a slice and just have it sitting by the balcony. It is very easy to make both the elements with very simple ingredients. Lets get moussing….
For the chocolate fudge:
Condensed Milk – 250 gms
Dark Chocolate – 150 gms
Sweet Chocolate – 100 gms
Walnuts (finely chopped) – 1/4 cup
Powdered Marie biscuits – 1/4 cup
For the mousse:
Dark Chocolate – 250 gms
Fresh Cream – 200 ml
Whipping cream – 2 cups
Walnuts ( chopped) – 1/2 cup
Vanilla Essence – 1 tsp
Powdered Nuts (pista, almonds, walnuts) – for garnishing
Chocolate truffle for garnishing
Chocolate chips – for garnishing
Take the chocolate and milkmaid together in a bowl. Now using the double boiler method mix them both together till the chocolate melts. Once done take it off the gas and add the chopped walnuts and powdered marie biscuits and mix it all together. Take an cake mould (removable bottom) and grease it with little oil at the bottom. Now press in the fudge prepared at the bottom and make a thick base and set it in the fridge.
Whip the cream to soft peaks. Add the vanilla essence and fold it in the cream. Microwave the fresh cream and chocolate in an interval of 30-30 seconds till the chocolate melts. Let the chocolate truffle sit at room temperature till it cools down. Now pour this in the whipped cream and fold it in. You will need only one cup of the chocolate truffle into the cream. Now add in the chopped walnuts and fold it in.
Take out the fudge kept in the fridge. Now pour in the truffle cream prepared on top of the base. Pour some remaining truffle on top of the mousse and sprinkle some powdered nuts and choco chips on top. Keep it in the fridge to set for 4-5 hours. After 5 hours un-mould and slice it using a slightly lukewarm knife. Serve it topped with chocolate truffle.