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–+ servings

Chocolate Mousse Cake

Gail Pearce Elegant Entertaining
Print Recipe Pin Recipe
Prep Time 1 hour
Set in refrigerator 4 hours
Course Dessert
Cuisine French
Servings 6 servings

Equipment

  • 8 inch round spring form pan

Ingredients
  

  • 2 cups heavy cream
  • 10 ounces dark fair trade chocolate (280 g)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon white sugar

Berry Sauce

  • 3 cups fresh berries (strawberries, raspberries, blackberries, 1blueberries)
  • 1 teaspoon vanilla extract
  • 1 pinch cinnamon
  • 1/4 teaspoon lemon zest

Instructions
 

Prepare Chocolate Mixture

  • In a double boiler on low heat combine 3/4 of a cup of cream, chocolate, vanilla extract and a pinch of salt.
  • Gently stir the chocolate and cream until the chocolate is melted and the mixture is silky smooth.
  • Let the chocolate mixture cool to room temperature, stirring occasionally.

Prepare Cream Mixture

  • In a large bowl, beat 1 1/4 cups of cream and the sugar.
  • Beat until stiff peaks form.

Gently combine the Chocolate and Cream Mixtures together

  • Fold a little whipped cream mixture into the chocolate mixture to thin it out.
  • Then pour the chocolate mixture into the remaining whipped cream mixture.
  • Gently folding the chocolate mixture into the whipped cream until they are combined.
  • Pour the mousse into a 8 inch round springform pan, cover with plastic wrap and chill for at least 4 hours.
  • I generally prepare this the night before.
  • Top with your choice of fresh fruit, a berry sauce or nuts and coconut.

Notes

Topping Ideas

You can top the mouse with a dollop of whipped cream, your favourite fresh berries, orange or lemon zest, nuts, coconut.

Berry Sauce

I like to top my cake with this super simple berry sauce and here are the instructions.
  1. Heat three cups of fresh berries (combination of strawberries, raspberries, blackberries or blueberries) in a microwave or in a saucepan on the stovetop.
  2. Once the berries become a jam consistency remove them from the stove.
  3. Then stir in a splash of vanilla, lemon zest, a pinch of cinnamon and chill in the refrigerator until you are ready to serve over your mousse.
  4. The mousse will keep for several days in the refrigerator.
You can put the mousse in separate serving dishes instead of a cake pan. I often let the mousse set in martini glasses to serve individual portions. Very decadent!
Keyword #cake, #chocolate, #chocolatemoussecake, #mousse, #pie, #pudding
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