mousse cake recipe

Chocolate Mousse Cake

unsalted butter

(100 grams) granulated sugar

+ 2 tablespoons (42 grams) unsweetened cocoa powder

salt

vanilla extract

(30 grams) all-purpose flour

(25 grams) granulated sugar

(240 mL) cold heavy whipping cream, divided use

chocolate (~1/2 cup, not chocolate chips)

First, preheat the oven to 325 and spray...

First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.

Dice the butter into equal pieces, and place...

Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.

Carefully remove the bowl from the microwave, and...

Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.

Sprinkle the flour on top, and then stir...

Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!

Scrape the mixture into the prepared pan, and...

Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.

Let the brownie cool completely; you can make...

Let the brownie cool completely; you can make this a day ahead of time.

Next, make the mousse: beat the egg with...

Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.

Beat in 1/2 cup of the heavy cream...

Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.

Stir constantly while the mixture starts to thicken,...

Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.

Add the chopped chocolate to the pan, and...

Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.

Remove the lid, and whisk very well to...

Remove the lid, and whisk very well to dissolve the chocolate.

Pour this mixture into a bowl and chill...

Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.

About an hour before you want to serve,...

About an hour before you want to serve, beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.

Remove the chocolate mixture from the fridge, and...

Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.

Add the vanilla extract to the mixture, and...

Add the vanilla extract to the mixture, and beat just to combine.

Scrape the mousse on top of the brownie...

Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.

When ready to serve, pop open the springform...

When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.

Slice the cake into 4 to 6 even...

Slice the cake into 4 to 6 even slices, top with shaved chocolate or Godiva G cubes and serve.

This No Bake White Chocolate Pumpkin Mousse Cake recipe is the perfect easy fall dessert. It’s a no-bake dessert that has layers of white chocolate mousse topped with a mascarpone pumpkin mousse and whipped cream!

No Bake White Chocolate Pumpkin Mousse Cake

Graham Cracker Crumbs

Brown Sugar

Cinnamon

Unsalted Butter, melted

White Chocolate, melted

Water

Unflavored Gelatin

Heavy Whipping Cream

Powdered Sugar

Cream Cheese, softened

ounces Mascarpone Cheese, cold

Pumpkin Puree

teaspoon Pumpkin Pie Spice

Sugar

Pecans, optional

Line the bottom of a 9-inch (22.8-cm) springform pan with parchment, wrapping around the removable bottom of the pan.

Grind the graham crackers into fine crumbs using a food processor or blender.

In a microwave-safe bowl, combine graham cracker crumbs with the brown sugar, cinnamon and melted butter. Stir the melted butter into the crumbs until there are no dry crumbs left.

Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Crust:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)

In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside.

Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.

Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.

Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly. Set aside.

For the White Chocolate Mousse: 

Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream.

Increase speed to medium-high beating until cream gets bubbly. Slowly add the powdered sugar, brown sugar and pumpkin pie spice and continuing beating until soft peaks form.

Slowly add the pumpkin puree and continue beating until stiff peaks form. Pour the filling over the white chocolate layer, spread evenly. Cover and refrigerator 3-4 hours.

For the Pumpkin Mousse:

Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Pipe the borders of the pie with whipped cream using a large open round tip. Garnish with pecans. Store covered in the refrigerator.

For the Topping: 

Made this for Thanksgiving.  It was the perfect dessert after a heavy meal.  I love the addition of the brown sugar and cinnamon in the crust.  It sets apart from plain graham cracker crusts.  I did add extra pumpkin and pumpkin pie spice in the pumpkin mousse layer because I just LOVE the pumpkin flavor.  This recipe is a keeper!!

With a brownie-like cake layer and cream-cheese-based chocolate mousse, it&#039;s a chocolate lover&#039;s dream. 

Gluten-Free Chocolate Mousse Cake

chocolate

butter ((2 sticks))

sugar

eggs

vanilla

gluten-free 1:1 baking flour

cream cheese (softened)

heavy cream (see note)

heavy cream

chocolate,

Preheat the oven to 325F. Lightly grease a 9 or 10-inch springform pan.

Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.

Cool the mixture to lukewarm, then whisk in the sugar until smooth.

Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.

Pour the batter into the prepared pan and smooth. Bake for 30-35 minutes, until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch.

Cool the cake in the pan completely (the center may fall which is normal).

Make the Cake:

Melt the chocolate - over low heat (on the stovetop) or on 50% power in the microwave at 30-second increments, stirring in between.

Pour the melted chocolate into the bowl of a stand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.

With the mixer running on low, slowly pour in the heavy cream. Scrap down the sides and bottom of the bowl, then increase the speed of the mixture to medium-high and whip until light and fluffy, about 3-4 minutes.

Spread the mousse on top of the cooled chocolate cake. Cover and refrigerate for at least 6 hours or up to 1 day.

Make the Chocolate Mousse:

Using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the cake. Dust with grated chocolate, if desired. Chill for up to an hour or serve immediately.

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Top 3 mousse cake recipe recipes from across the web

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Chocolate Mousse Cake

No Bake White Chocolate Pumpkin Mou...

Gluten-Free Chocolate Mousse Cake

The most viewed mousse cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine