X

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! http://bit.ly/BethsEntertaining

SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE: http://bit.ly/EWBWebsite”

FOLLOW ME ON PERISCOPE! Entertaining with Beth
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa

BETH’S CHOCOLATE MOUSSE CAKE RECIPE
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

METHOD:
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.

source

View Comments (29)

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

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

  • 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!

  • 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!!!

  • 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?

  • 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!

  • 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!

Related Post