Delicious chocolate mousse cake with a crispy biscuit base, velvety mousse, and delightful chocolate cream! Who's going to make one for you?
Recipe for mousse cake with milk chocolate
YUM YUM YUM!!!
Today I made this delicious chocolate mousse cake with a crispy biscuit base, velvety smooth mousse, and delightful chocolate cream! Who’s going to make one for you?!
It’s so easy to make – and even if you might be afraid of working with gelatin, I’ve created a step-by-step tutorial about mousses! Just check my Instagram highlights in my profile – find the link at the bottom of the recipe!
The mousse cake requires a 20-22 cm diameter mold.
Servings: cake
Mousse Cake with Milk Chocolate
Delicious chocolate mousse cake with a crispy biscuit base, velvety mousse, and delightful chocolate cream! Who's going to make one for you?
Ingredients
Biscuit Base
- 200 gram Digestive biscuits
- 100 gram Butter
- 8.5 gram Brown sugar
Chocolate Mousse
- 200 gram Milk Chocolate
- 75 gram Whole Milk
- 2 pcs. Gelatin Sheets
- 400 gram Whipping Cream
Chocolate Cream
- 135 gram Milk Chocolate
- 250 gram Whipping Cream
- 1 pcs. Gelatin Sheets
Garnish
- Berry fresh
Instructions
Biscuit Base
- Blend biscuits into fine crumbs, for example in a food processor.
- Alternatively, you can crush the biscuits into crumbs with a rolling pin inside a freezer bag.
- Add brown sugar.
- Melt the butter and mix everything together well.
- Press the biscuit base into a form with cake plastic and let it cool while you prepare the mousse.
Chocolate Mousse:
- Soak gelatin in cold water.
- Heat milk and melt the gelatin in the milk.
- Melt the chocolate and stir the milk and chocolate together well.
- Whip the cream until it's lightly stiff.
- First fold a large spoonful of the cold whipped cream into the chocolate mixture to temper it, repeat and then fold the chocolate mixture into the remaining cream.
- Pour the mousse onto the biscuit base and set the cake in the fridge for at least 3 hours.
Chocolate Cream
- Soak gelatin in cold water.
- Melt the chocolate in the microwave and heat the cream in a saucepan.
- Melt the gelatin in the warm cream and pour the cream over the slightly melted chocolate. Let it sit for 2-3 minutes before stirring it together into a glossy and delightful chocolate mixture.
- Place the mixture in a freezer bag and cool it down completely to 5 degrees Celsius (41 degrees Fahrenheit).
- Put the cooled chocolate mixture in a bowl and whip it until it becomes light and airy. Be careful not to overwhip it.
- Transfer the cream into a piping bag with a star nozzle.
Assembling the Cake
- Take the cake out and remove the cake plastic. Pipe beautiful tops onto the cake with the chocolate cream and decorate with fresh berries before serving.
- Enjoy your creation!