Chocolate Mousse Cake

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….

Ingredients:

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

Method:

For fudge:

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.

For Mousse:

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.

Assembly:

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.

Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

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