Description
This decadent Chocolate Mousse Cake features a crisp chocolate cookie crust baked to perfection and topped with a rich, creamy chocolate mousse filling. Made with smooth cream cheese, semisweet chocolate, and whipped heavy cream, this no-bake mousse sets beautifully in the refrigerator, making it an ideal dessert for any special occasion or chocolate craving.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 12 oz semisweet chocolate, melted and cooled
Topping
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan to ensure the crust doesn’t stick.
- Make crust mixture: In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture is evenly moistened.
- Form crust: Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer for the crust.
- Bake crust: Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool completely to set before adding the filling.
- Beat cream cheese: Using a mixer, beat the softened cream cheese in a large bowl until smooth and creamy without lumps.
- Add sugar and vanilla: Mix in granulated sugar and vanilla extract, beating until fully incorporated and smooth.
- Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it’s ready to fold into the mousse.
- Incorporate chocolate: Fold the melted and cooled semisweet chocolate into the cream cheese mixture gently but thoroughly.
- Fold in whipped cream: Carefully fold the whipped cream into the chocolate-cream cheese mixture, ensuring no white streaks remain for a uniform mousse texture.
- Add mousse to crust: Pour the mousse filling over the cooled crust in the springform pan, smoothing the top evenly with a spatula.
- Chill: Refrigerate the cake for at least 4 hours or overnight, allowing the mousse to set firm.
- Remove pan sides: Once set, carefully remove the sides of the springform pan to reveal the cake.
- Prepare topping: In a small bowl, sift together the powdered sugar, cocoa powder, and salt to create a fine dusting mixture.
- Dust cake: Evenly dust the top of the mousse cake with the cocoa powder mixture for an elegant finish.
- Serve and enjoy: Slice the cake and enjoy this rich, creamy chocolate mousse dessert.
Notes
- Ensure the cream cheese is fully softened at room temperature to avoid lumps in the mousse.
- Allow the melted chocolate to cool before mixing into the filling to prevent curdling.
- For a firmer mousse, refrigerate overnight rather than just 4 hours.
- You can use a food processor to crush the cookies quickly and evenly.
- Use a spatula to gently fold whipped cream to maintain its volume.
- Store leftover cake covered in the refrigerator for up to 3 days.
