Beth’s Chocolate Mousse Cake Recipe

Beth’s Chocolate Mousse Cake Recipe

Learn how to make an easy chocolate mousse cake that is as elegant as it is delicious! SUBSCRIBE for more great recipes!

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Serves 8

For the Crust:
1 (9 0z) package of famous chocolate wafers
5 tbsp (75 ml) melted butter

For The Mousse Ingredients:
10 oz (286 g) bittersweet chocolate
2 tbsp (30 g) butter
2 egg yolks lightly beaten
2 tbsp (25 g) sugar
2 tsp vanilla extract (10 ml)
4 egg whites
¾ tsp (3.75 ml) cream of tartar
1 cup (240 ml) of heavy cream

For Sweetened Whipped Cream:
1 cup heavy Cream
1 tbsp powdered sugar
1/2 tsp vanilla extract

For Chocolate Shards:
6 oz (169 g) Bittersweet Chocolate

Place wafers into a food processor and pulse until finely ground.

Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form.

Add melted butter to the crumbs and pulse to combine.

Transfer crumbs into a 9″ (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool.

Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside.

Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins.

Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined.

Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined.

Transfer mousse into cooled pie crust.

Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better!

To make sweetened whip cream:
Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms.

For Chocolate shards:
Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth.

Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form.


View Comments (29)


  1. Usha Aron

    May 7, 2016 at 4:52 am

    You absolutely gorgeous woman! God bless you!!

  2. 29Prolife

    May 7, 2016 at 4:52 am

    Im finding it hard mixing the egg white in

  3. KrazyKitten132

    May 7, 2016 at 4:52 am

    But that has raw eggs in it

  4. Brian Mosser

    May 7, 2016 at 4:52 am

    This looks DELICIOUS!!! Great job!

  5. Carlo Isaw

    May 7, 2016 at 4:52 am

    what should the texture of the crumb be after you add the butter?

  6. Alina Ihsan

    May 7, 2016 at 4:52 am

    youre so sweet

  7. parisa sekhavati

    May 7, 2016 at 4:52 am

    Hi Beth , we don't have famous chocolate wafers in Australia ,can I replace them with Oreo cookies , do I need to change the amount of butter ?

  8. Jiamin Chen

    May 7, 2016 at 4:52 am

    Hey Beth, can you come up with a recipe using almomd crust so its gluten free? Thanks

  9. Zaiza Aria

    May 7, 2016 at 4:52 am

    Dear @entertaining with beth i made your cake and it was wonderfull! It looked amazing!! I made also the chocolate decoration you did! everyone loved it!!! I loved it! I always looked to a good recipe of a mousecake and now i found it!!! im so happy! you did a good job!! i can totally recommend this!! now i subscribed you hahaha ;)

  10. Meghana Nischal

    May 7, 2016 at 4:52 am

    hi…thanx for this lovely recipe…must say d yummiest and d easiest… did it for my hubby s bday…loved it


    May 7, 2016 at 4:52 am

    Isn't it bad to pit raw eggs in your food?

  12. Gabrielle Williams

    May 7, 2016 at 4:52 am

    want to eat

  13. Sheena Danglosi

    May 7, 2016 at 4:52 am

    how long is the life span of the cake? coz I made this cake too early for a friend's birthday Hahaha

  14. BeautyOnABudget

    May 7, 2016 at 4:52 am

    hey beth, i made this last night and it's setting in the fridge tonight as we speak. i noticed that when i added the vanilla, sugar, and egg yolks to the melted chocolate, the chocolate mixture seemed to seize and thicken up – meaning it took a lot more effort to incorporate the whipped ingredients so my mousse wasn't as fluffy as yours. the mousse mixture only came about halfway up the 9" springform pan. any idea why that is?

  15. Laura Leep

    May 7, 2016 at 4:52 am

    BEST EVER! Don't regret to try, making again+ thanks Beth u rock ;)

  16. DazzelPebbels

    May 7, 2016 at 4:52 am

    How come you don't try the food after you finish making it. Like a taste test.

  17. Jairah Trimillos

    May 7, 2016 at 4:52 am

    Hey beth. Should I cover the pan with a clingwrap as I pop it into the fridge?

  18. Rose Jung

    May 7, 2016 at 4:52 am

    wow it looks really good and also I made one before but it was a strawberry mousse cake and it was sooooooo yummy

  19. Ruby Nasir

    May 7, 2016 at 4:52 am

    can we use semi sweet chocolate

  20. Atharv Patil

    May 7, 2016 at 4:52 am

    hi! your channel is amazing! i have literally watched every dessert and baking recipe on your channel. just can't wait for a new video every week. love the way you explain everything with detail! even though i love your recipes there's one small problem that I am a pure vegetarian. could it be possible for you to do a video on an eggless baking recipe? i know it won't be easy for you to do in your schedule. but just a small request from a fan. and yes you are amazing!

  21. Enz Canlas

    May 7, 2016 at 4:52 am

    Hi ms.Beth, i've done most of your recipes and they are all great! this chocolate mousse cake surely more delicious… Thanks for sharing us your fantastic talent and more power to you!!!

  22. Beatriz Sandoval

    May 7, 2016 at 4:52 am

    I've gone to 3 different stores looking for the chocolate wafers and no ones has them. I want to make this for a dinner tonight. Can someone help me where do you find them?

  23. Fernanda S.

    May 7, 2016 at 4:52 am

    beth, i made this for my dad's birthday, and it was a show stopper! Thank you so much for guiding us throw the process and sharing your recipes, I'm totally making this for new year!

  24. Amanda Burger

    May 7, 2016 at 4:52 am

    I just wanted to let you know I made this for Christmas, and this is off the charts fantastic! Thank you for sharing your talent with us!

  25. Jaelynn Jones

    May 7, 2016 at 4:52 am

    i loved this video

  26. Teresa Caldwell

    May 7, 2016 at 4:52 am

    I will be making this for my Christmas dinner!

  27. calmdownandliveitup

    May 7, 2016 at 4:52 am

    does this travel well?

  28. Kryza Lide

    May 7, 2016 at 4:52 am

    Hello Beth, I really would like to do this cake for Christmas but twisting it with an orange liqueur and/or candied orange slices. Would you advice me to put the liqueur in the mouse or replace it with orange zest? Thank you in advance

  29. Fleur de Bont

    May 7, 2016 at 4:52 am

    wish you were my neighbour Beth ;-)

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