I don’t know why I waited so long to make something like a Chocolate Mousse Cake. Rob will eat just about anything chocolate and I love a light fluffy mousse. On top of all that, this might be one of the easiest desserts to make ever!! Setting aside the crust (which you could just buy), its basically 4 ingredients. This was a no-brainer and makes the perfect date night dessert.
The chocolate mix in the cake was a bit of a compromise between me and Rob’s tastes. Rob tends to like chocolate that is at least bitter-sweet (around 60% cocoa). I prefer mine to be a little sweeter in the 40% semi-sweet range. We did a 2/3 bitter to 1/3 semi mixture that resulted in a great richness without being overly bitter. Neither of us really like true milk chocolate so that worked out well, also I don’t think it would have worked out as well texture wise.
A key to the ganache is using a block of chocolate that you then cut up into small chunks. The chunks melt much better than chips or other forms. This method also allows you to simply pour hot cream over the chocolate to melt it. No need to try and set up a makeshift double boiler or anything like that!
I also decide to double down on the chocolate and go with a Oreo crumb crust. I just don’t think anything else would have really worked with it to be honest. If you wanted to make this gluten free, you could easily use a different crust material, thats the only gluten-based ingredient in the whole thing! We topped it all off with some more homemade whipped cream and some tart raspberries to contrast with the rich chocolate.
Chocolate Mousse Cake
- 1.5 Cups Heavy Cream whipped to medium firm peaks
- 3/4 Cup Heavy Cream warmed
- 1 Cup Bitter Sweet Chocolate broken into small pieces
- 1/2 Cup Semi Sweet Chocolate broken into small pieces
- 20 Oreos cream removed and crushed
- 5 Tbs Butter melted
- Preheat the oven to 350F.
- Combine the crushed Oreos and butter.
- Press into the bottom of a springform pan.
- Bake for 10 minutes. Allow to cool for about an hour.
- Pour the warmed heavy cream over the broken up chocolate pieces. Allow to melt slightly, then stir to ensure even melting.
- Allow the chocolate to cool for about 10 minutes.
- Fold the chocolate gently into the whipped cream.
- Pour the chocolate-whipped cream mixture into the springform and smooth into an even layer.
- Cool for 5-6 hours.
- Top with whipped cream, raspberries, and freshly grated chocolate.