Frozen Chocolate Mousse Cake
Indulge in the decadence of a Frozen Chocolate Mousse Cake, a show-stopping dessert that combines rich flavors with an irresistibly creamy texture. This no-bake masterpiece starts with a buttery chocolate wafer crust, perfectly balancing the silky bittersweet chocolate mousse layered on top. Crafted with a luscious blend of melted chocolate, velvety whipped cream, and a hint of vanilla, this cake achieves a luxurious, airy consistency that melts on your tongue. Ideal for entertaining, it requires minimal hands-on time but delivers maximum impact, as it’s prepared ahead and frozen to perfection. Garnish with fluffy whipped cream and delicate chocolate shavings for an elegant touch, making every slice a visually stunning treat. Perfect for chocolate lovers, this make-ahead dessert is a crowd-pleaser at any occasion.
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Recipe Information
Ingredients
- 200 grams Chocolate wafer cookies (crushed)
- 100 grams Unsalted butter (melted)
- 300 grams Bittersweet chocolate (chopped)
- 480 milliliters Heavy cream
- 4 large Egg yolks
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- optional Whipped cream (for garnish)
- optional Chocolate shavings (for garnish)
Instructions
Prepare a 9-inch springform pan by greasing the bottom and sides lightly with butter. Cut a round piece of parchment paper to line the bottom if desired.
In a medium bowl, combine the crushed chocolate wafer cookies and melted unsalted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Place in the freezer to chill while preparing the mousse.
Melt the chopped bittersweet chocolate in a heat-resistant bowl set over a pan of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Set aside to cool slightly.
In a medium saucepan, whisk together the egg yolks, granulated sugar, and 120 milliliters of the heavy cream. Cook over medium-low heat, whisking constantly, until the mixture reaches 160°F (70°C) on a thermometer and thickens slightly, about 5 minutes.
Remove the saucepan from heat and stir in the melted chocolate, vanilla extract, and salt. Let the mixture cool to room temperature.
In a large mixing bowl, beat the remaining 360 milliliters of heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the mousse.
Pour the mousse over the chilled crust in the springform pan, smoothing the top with a spatula.
Cover the pan with plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.
Before serving, release the sides of the springform pan carefully. If desired, decorate the top with whipped cream and chocolate shavings.
Slice with a sharp knife (run the knife under hot water and wipe dry between slices for clean cuts) and serve immediately.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 35.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 336 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.
