Chocolate Mousse Cake – a delicious recipe with Butter, Eggs, Egg Yolks, Semi-sweet, Heavy Cream, Confectioners Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, combine the crushed Oreo cookies and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides to form a crust. (Easier yet, press into the bottom of a 9 x 13 cake pan!) Chill until ready to use.
2
In a small bowl, beat the eggs and egg yolks; set aside. In a medium saucepan, melt 3 cups (18 oz) chocolate chips over low heat, stirring constantly. Add the egg mixture, quickly whisking until well blended. Remove from the heat; set aside to cool slightly.
3
Meanwhile, in a medium bowl and with an electric beater on medium speed, beat 2 cups (1 pint) of the heavy cream until soft peaks form. Add 1/3 cup of the confectioner's sugar and beat until stiff peaks form. Fold the whipped cream mixture into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours or until firm.
4
Whip remaining 2 cups of heavy cream, and the remaining 1/3 cup sugar until almost heavy peaks form. Spread over chilled chocolate filling. Garnish with shaved or grated chocolate.
5
RICH and DELICIOUS!
2201
kcal
Calories
171
g
Fat
134
g
Carbs
32
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 cups Crushed Oreo Cookie Crumsb (about 1 Pkg.), 1/2 cups Butter, Melted, 2 whole Eggs, 4 whole Egg Yolks, 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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