Chocolate Mousse Cake with Ganache: Easy and Delicious Recipe

Cuisine: Ricette DolciDifficulty: Easy

Servings

servings

Total time

hour

Celebrate the joyous occasion with “The Finest Chocolate Mousse Cake,” a luxurious dessert that captivates both the eyes and the taste buds. This cake is more than just a sweet treat; it serves as a centerpiece for your special celebration, blending the indulgent flavors of chocolate with the velvety smoothness of mousse. Whether it’s for a family gathering or a delightful personal indulgence, this cake is sure to bring delight to your festivities.

Ingredients

(18 or 20 cm mould)
80 g cocoa biscuits
40 g melted butter (2 + 1/2 tablespoons)
Chocolate mousse layer
100 ml milk (1/2 cup)
180 g dark chocolate
180 ml of pre-sweetened whipping cream
Ganache :
100 ml whipping cream (unsweetened) (1/2 cup)
100 g milk chocolate

STEP-BY-STEP INSTRUCTIONS

Take 80 g of cocoa biscuits and crush them. Then add 40 g of melted butter. Pour the resulting mixture into a mold of 18×20 cm. Press firmly on the bottom to create a compact base layer and refrigerate it for a few minutes.
Prepare the chocolate mousse layer. Take 180 g of dark chocolate and add it to 100 ml of milk. Heat the mixture on the stove to melt the chocolate; when ready, let it cool. Lightly whip 180 ml of pre-sweetened whipping cream.
Add the chocolate mixture prepared in step 2 and mix well. Pour this cream over the biscuit layer prepared in step 1 and refrigerate it for 30 minutes.
Prepare the ganache. Bring 100 g of milk chocolate and 100 ml of unsweetened whipping cream to a boil. Remove from heat and continue stirring until it reaches the desired temperature. Pour the ganache over the chocolate layer prepared in step 3. Refrigerate again for at least 4 hours.

Recipe Video

Indulge in this rich and creamy Chocolate Mousse Cake with Ganache. Click the link to watch our video guide on how to prepare this impressive dessert!

Ingredient Breakdown

For the Base:

Cocoa Biscuits: These provide a rich, chocolatey foundation for the cake.
Melted Butter: It binds the biscuit crumbs together, creating a firm base.

Chocolate Mousse Layer:

Milk: A key ingredient for the mousse, lending creaminess.
Dark Chocolate: Preferably 50% cocoa for a balanced chocolate flavor.
Sweetened Whipping Cream: It adds lightness and sweetness to the mousse.

The Ganache:

Whipping Cream: Use Unsweetened whipping cream to balance the sweetness of the milk chocolate.
Milk Chocolate: It is perfect for a smooth and creamy ganache topping.

Expert Tips

Chocolate Melting Technique: Melt the chocolate gently using a double boiler or in short bursts in the microwave, stirring frequently. This prevents the chocolate from burning and ensures a smooth texture.
Cream Whipping: For the Chocolate Mousse Cake with Ganache, whip the cream until it forms soft peaks. Be careful not to over-whip, as too stiff peaks can make the mousse heavy.
Base Thickness: Press the biscuit base evenly and firmly, but not too hard. A base that’s too compact can become difficult to slice.
Layering: Allow each layer to set partially before adding the next. This prevents the layers from mixing and helps maintain distinct textures.
Temperature Control: When preparing the ganache, ensure the cream is warm but not boiling when added to the chocolate to achieve a smooth, glossy finish.
Serving Tip: Dip the knife in hot water before slicing the cake. This helps in getting clean and neat slices.
Decoration Timing: Add any decorations like cocoa biscuit crumbs or edible ornaments just before serving to maintain their texture and appearance.

Variations

Coffee Flavor: Add a teaspoon of instant espresso powder to the chocolate mousse to create a mocha twist.
Berry Layer: Add a layer of raspberry or strawberry puree over the biscuit base for a fruity contrast.
Alcohol Infusion: Brush the biscuit base with a bit of rum or brandy for an adult version.
Salted Caramel: Drizzle salted caramel over the biscuit base before adding the mousse layer for a sweet and salty flavor profile.
White and Dark Chocolate Duo: Use a combination of dark and white chocolate in different layers for a striking visual and taste contrast.
Spiced Ganache: Infuse the ganache with a cinnamon stick or star anise while heating the cream, then remove before adding the chocolate for a subtle spiced note.
Crunchy Topping: Garnish with crushed toffee or praline for added crunch and a caramelized flavor.

Storage

Store the cake in the refrigerator, covered, for up to 5 days. The flavors will continue to develop, making it a great make-ahead dessert for your Christmas festivities.