Chocolate Corvette
Indulge in the ultimate treat with the luxurious Chocolate Corvette, a decadent no-bake chocolate mousse cake that’s both elegant and irresistibly rich. This show-stopping dessert features a luscious 70% dark chocolate mousse layered atop a buttery biscuit crust, delivering the perfect balance of creamy and crunchy textures. Whipped heavy cream ensures an airy, light filling, while a dusting of cocoa powder or an optional glossy chocolate glaze adds a stunning finish. With just 40 minutes of preparation and no need for an oven, this chilled dessert is perfect for entertaining or satisfying any chocolate lover’s cravings. Serve it cold for a truly melt-in-your-mouth experience—perfect for dinner parties, celebrations, or a sophisticated weeknight indulgence.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 100 grams unsalted butter
- 100 grams granulated sugar
- 3 large eggs
- 250 ml heavy cream
- 150 grams digestive biscuits (or graham crackers)
- 2 tbsp cocoa powder (for dusting)
- 1 batch chocolate glaze (optional)
Instructions
Prepare a 20cm (8-inch) round springform pan by greasing it lightly and lining the bottom with parchment paper.
Crumble the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
Melt 50 grams of the butter and mix it with the biscuit crumbs until the mixture resembles wet sand.
Press the biscuit mixture evenly into the base of the prepared pan and chill it in the refrigerator while you prepare the mousse layer.
Melt the dark chocolate and remaining 50 grams of butter together using a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
In a medium bowl, whisk the eggs and granulated sugar together using an electric mixer until the mixture becomes pale and thick, about 5 minutes.
Gently fold the melted chocolate mixture into the whisked eggs until well combined.
In another bowl, whip the heavy cream to soft peaks and then fold it into the chocolate mixture to create a light, airy mousse.
Pour the chocolate mousse over the chilled biscuit base. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight to set properly.
Once set, prepare the optional chocolate glaze or simply dust the top with cocoa powder for a matte finish.
Carefully release the springform pan and transfer the Chocolate Corvette to a serving plate.
Slice and serve chilled to enjoy this luxurious chocolate dessert!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 30.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
