Mousse Cake. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache. This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network.
Chocolate Mousse Cake Recipe, eggless and without oven. Learn how to make this decadent "chocolate mousse cake". Mousse cakes have, at minimum, three components: cake, mousse, and glaze. You can cook Mousse Cake using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mousse Cake
- Prepare of Cake Base :-.
- You need 200 g of digestive cookies.
- It’s 4 tbsp of melted butter.
- You need of Mousse Cake :-.
- Prepare 150 g of white chocolate.
- You need 120 g of whipping cream.
- You need 160 g of whipping cream chilled.
- It’s 4 g of gelatin powder.
- It’s 20 ml of cold water.
Mousse cakes are made using a mold. I use these handy metal cake rings I bought at a baking supply store—they're thin. To make the cake layers: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any. The Mousse Cake is made out of a hazelnut mousse with brownie in the middle.
Mousse Cake instructions
- Crush digestive cookies in a food processor until well crumbled. Add melted butter to it and crumble again very evenly..
- Press this crumbled mixture on the base of a baking pan firmly. Refrigerate the pan for 20 minutes..
- Soak gelatin in water and set aside for 10 minutes..
- Heat up white chocolate and 120g of whipping cream together in a microwave oven for 30 seconds. Let it stand for a minute. Then whisk it nicely until cream and chocolate is well incorporated..
- In a bowl add 160g of chilled whipping cream and beat with an electric beater until stiff peaks form. Set aside..
- Now heat up the soaked gelatin over a stove until all the gelatin is well dissolved..
- Pour this gelatin mixture in the chocolate+cream mixture that we heated previously in the microwave. Whisk well so that gelatin get evenly distributed in the mixture..
- Add the gelatin+chocolate+cream mixture to the whipped cream that was set aside..
- Mix everything nicely until the whole mixture is well incorporated..
- Pour the mixture in the pan where the biscuits base is already set. Refrigerate it for 4 hours or overnight..
- Cut out triangles and serve chilled❤.
The second layer is a white chocolate mousse surrounded by strawberries. Topped with ganache, Lindt chocolate truffles. This easy chocolate cake has a crunchy Oreo crust and is topped with whipped cream and fresh raspberries. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. This sponge cake filled with mango mousse is quite spectacular.
