Creamy chocolate mousse is truly a chocolate lover’s delight. This is exactly what this chocolate mousse cake turned out to be.
I had mentioned a few posts ago that we celebrated our daughter-in-laws birthday, she had asked for a chocolate dessert. Which if you follow my blog at all you will know that I am a big fan of chocolate too. So I set out to find something for the chocolate loving birthday girl that I hoped would knock her socks off… which by the way I think this dessert did exactly that.
Even though it is called a mousse cake there is no cake per say, just lots and lots of creamy chocolate mousse. You will be surprised to see how easy this comes together. One tip that I would like to pass along is to make sure when melting the chocolate that you have a large enough saucepan. I ignored using the size that the recipe called for and I used a small one, which made it difficult to stir in the eggs.
Top with fresh whipped cream and I am sure you will know the socks off your chocolate lovers too.
Chocolate Mousse Cake (Source: adapted from mrfood.com)
1 3/4 cup finely crushed graham crackers
1 cup mini semi-sweet chocolate chips
1/4 cup sugar
7 tablespo0ns melted butter
4 egg yolks
3 cups of semisweet chocolate chips
2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1. Preheat oven to 375 F. In a medium bowl, combine the crushed graham crackers, sugar, mini chips and sugar mix until well combined. Add the butter to graham cracker mixture and mix until all is combined. Press into a 9-inch springform pan, covering the bottom and the sides. Bake in a preheated oven for 6 to 9 minutes or until edges are browned. Remove from oven, set on cooling rack and cool completely.
2. In a small bowl, beat eggs and egg yolks; set asked. In a medium saucepan, melt chocolate chips over low heat, stirring constantly. Slowly add egg mixture, quickly whisking until well blended. Remove from heat, set aside to cool slightly.
3. Meanwhile, in a medium bowl with and electric mixer on medium speed, beat heavy cream until soft peaks form, Add confectioners’ sugar and beat until stiff peak form.
4. Fold whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into prepared crust; cover and chill at least 6 hours, until firm.