Chocolate mousse cake
A crisp biscuit base under an airy dark-chocolate mousse. Impressive but surprisingly simple, with no baking of the mousse layer. Watch the video above for Ann's finish.
Inspired by How To Cook That
- chocolate biscuits, crushed200 g
- butter, melted80 g
- dark chocolate300 g
- double cream400 ml
- eggs, separated3
- granulated sugar50 g
- 1
Mix the biscuit crumbs with the melted butter and press into the base of a springform tin (about 20 cm). Chill.
- 2
Melt the chocolate gently over a water bath and let it cool slightly. Stir in the egg yolks.
- 3
Whip the cream to soft peaks. In a separate bowl, whisk the egg whites with the sugar to glossy peaks.
- 4
Fold the cream into the chocolate first, then the egg whites in two additions. Keep it airy.
- 5
Spread the mousse over the base and chill at least 4 hours, ideally overnight. See the video for the decoration.
Contains: gluten, egg, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
This is an at-home version. Follow the video above for the exact method. This contains raw egg white; use fresh, pasteurised eggs and serve chilled.
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