Description
This decadent Chocolate Mousse Cake features a rich chocolate cookie crumb crust topped with a creamy, smooth chocolate mousse filling. Baked briefly to set the crust and chilled until perfectly firm, this no-bake mousse layer creates a luscious dessert ideal for chocolate lovers seeking an elegant, yet easy-to-make cake.
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 prevent sticking.
- Make crust mixture: In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter until fully incorporated.
- Form crust: Press the cookie crumb mixture firmly and evenly into the bottom of the prepared springform pan to create the cake crust.
- Bake crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove and allow it to cool completely while you prepare the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add sugar and vanilla: Add granulated sugar and vanilla extract to the cream cheese, continuing to beat until the mixture is smooth and well combined.
- Whip heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is firm enough to fold into the mixture.
- Incorporate chocolate: Fold the melted and cooled semisweet chocolate into the cream cheese mixture gently until fully blended.
- Fold in whipped cream: Carefully fold the whipped cream into the chocolate cream cheese mixture until no white streaks remain, creating a light and airy mousse.
- Assemble cake: Pour the prepared chocolate mousse filling over the cooled crust in the springform pan, smoothing the surface with a spatula.
- Chill to set: Refrigerate the assembled cake for at least 4 hours, or overnight, allowing the mousse to set firmly.
- Remove pan sides: Once the cake is fully set, carefully remove the sides of the springform pan to reveal the cake.
- Prepare topping: In a small bowl, sift together powdered sugar, cocoa powder, and salt to create the dusting mixture.
- Dust cake: Evenly dust the top of the chocolate mousse cake with the cocoa powder mixture for an attractive finish.
- Serve: Slice and serve the cake chilled, enjoying the rich, creamy texture and chocolate flavor.
Notes
- Ensure the cream cheese is softened to room temperature for smooth beating.
- Allow the melted chocolate to cool before folding to avoid curdling the mixture.
- Chilling the cake overnight enhances flavors and texture.
- Use a sharp knife dipped in hot water to cut clean slices.
- Store leftovers covered in the refrigerator for up to 3 days.
