Chocolate Mousse Cake
- SERVES
- 12
- CHILL TIME
- 6 Hr
- COOK TIME
- 10 Min
This rich and decadent Chocolate Mousse Cake really looks like it came from a bakery, so you might just have a time of it convincing everyone you made this yourself. But when you tell them how easy it was, they’ll surely want the recipe!
What You'll Need
- 3 cups finely crushed chocolate graham crackers
- 1/2 cup (1 stick) butter, melted
- 2 eggs
- 4 egg yolks
- 3 cups semisweet chocolate chips
- 2 cups (1 pint) heavy cream
- 1/3 cup confectioners' sugar
What to Do
- In a medium bowl, combine crushed graham crackers and butter; mix well. Press into a 9-inch springform pan, covering bottom and sides to form a crust. Chill until ready to use.
- In a small bowl, beat eggs and egg yolks; set aside. 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.
- Meanwhile, in a medium bowl with an electric mixer on medium speed, beat heavy cream until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
- Fold whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into prepared crust; cover and chill at least 6 hours, or until firm.
Notes
To make this extra special, serve each slice topped with some fresh whipped cream and a chocolate-dipped strawberry. Wow!
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lezagoldberg 13994 64
Nov 29, 2019
I missed the part where the chocolate needed to be cooled before mixing it in, and yet the cake was still insane. Amazing amazing cake.
Moopsee
Feb 12, 2016
using great chocolate and great butter makes this taste better! Gotta use great ingredients to do your best. Also, chocolate has different flavor bases. Some have a fruity undertone while others are nutty. Google it and you might find a chocolate that takes this through the roof!!
my3sons355 7979858
Feb 02, 2015
I made this cake for my friends birthday it was AWESOME!! she loved it. Everyone thought it was bought in a high end bakery. I followed the recipe exactly the way you said. The crust came out perfect it didn't fall apart when it was cut. I will make this again and again thanks!!!
codcut
Oct 12, 2014
Bake off the crust for 8 to 10 minutes on 300 degrees. This binds it together and prevents it from falling apart while your cutting into it. Never just throw the crust into the fridge right after you make it, it will just fall apart later.
Carmel Mc Hale
Oct 12, 2014
I have made this and it is out of this world...everyone raved about it! Sooo easy to make. Enjoy!
mgrisales1 7984111
Aug 21, 2014
Hello can anybody help me with the amounts of cream and chocolate, do you mean 3 cups of melt chocolate or??
Test Kitchen Team
Aug 21, 2014
Hi there! This recipe calls for 3 cups of chocolate chips (before they're melted), and 2 cups of heavy cream. Enjoy!
codcut
Oct 12, 2014
3 cups of chocolate chips means just that. Not 3 cups of already melted chips.
Member 5902998
Jul 21, 2014
Thanks for this recipe! I tried it and the cake turned out awesome...my friends loved it :)
gplj 3
Apr 05, 2014
Very easy! Absolutely devine. Family favorite and if you want to have for special dinners.
mizzzliza
Jan 17, 2013
My family absolutely loved this cake! One issue though, my chocolate seized up when I added the egg. What did I do wrong? Took me forever to work it out.
maniacme
Mar 17, 2013
perhaps the egg curdled. maybe you can try to temper the egg first by adding small amounts of the hot chocolate mixture to the egg and mix, make the egg warmer first, then add the egg mixture back to the chocolate.
azhoms 0659013
Jan 06, 2013
The mousse part is excellent, but I had a big problem with the crust all falling off as I sliced it. I either have to use less crumbs or more butter. anyone else having this problem?
ntaylorb 4131670
Apr 22, 2013
I use to have the same problem until I started to sprinkle the crusst with about a spoon of water and bake in a 350 degree oven. Just until it is set, about 5 or 7 minutes.
catz49024 1245627
Dec 29, 2012
Made this for Christmas and everyone loved it! It is very easy to make and delish!
CC123
Dec 26, 2012
This is absolutely the best recipe, we love it and will make it again. This is a wonderful company dessert and so easy to make. Its better than any of the silk pies you get in the freezer section at the grocery stores. So happy to have the recipe, thank you very much.
jonnafleming 74737 90
Dec 18, 2012
Will this recipe be safe to eat since you are not cooking the eggs? Or do I need to get eat beaters? Otherwise sounds delicious!
betty724
Dec 18, 2012
The eggs should be OK. You are adding them to the hot melted chocolate over the heat. It tells you to take the melted chocolate off the heat only after the eggs are whisked in.
Test Kitchen Team
Dec 18, 2012
The eggs will be exposed to just enough heat to cook them. The recipe is safe to eat! Enjoy!
jbohley 3511330
Dec 19, 2012
I'm going to use Egg Beaters anyway. And use enough to cover the egg yolks. Smart Balance sticks will replace the butter, and low-fat cream will replace the heavy cream. Nothing much to do about the conf. sugar, but 1/3 c. isn't that much. Dark chocolate should be good, too, rather than the milk. Hoo-boy! That's a lot of replacements, but any little thing that will help me enjoy this, I'll do!
Craftaddict
Feb 12, 2016
I know that your post was a long time ago, but what did the cake turn out like after you made all of those adjustments? Just curious, not critical.
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