Chocolate Mousse Cake – a delicious recipe with ladyfingers, sugar, whipping cream, butter, chocolate squares, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the bottom and sides of a 9-inch springform pan with ladyfingers, placing cookies close together.
2
Cook sugar, 1/2 cup whipping cream, and butter in a heavy saucepan over medium heat, stirring constantly, 5 to 7 minutes or until sugar dissolves. Add chocolate, vanilla, and, if desired, liqueur, stirring until chocolate melts. Remove from heat; cool slightly.
3
Fold whipped cream into chocolate mixture. Pour one-third mixture into prepared pan; top with half of remaining ladyfingers. Repeat layers, ending with chocolate mixture. Chill at least 4 hours. (Cover and freeze up to 1 month, if desired. Thaw in refrigerator 8 hours.) Carefully remove sides of springform pan. Garnish, if desired.
4
Note: We used Ghirardelli semisweet chocolate squares.
3269
kcal
Calories
205
g
Fat
325
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 (3-ounce) packages ladyfingers, split, 1 cup sugar, 1/2 cup whipping cream, 1/4 cup butter or margarine, and more.
Yes, Chocolate Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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