Chocolate Mousse Cakes – a delicious recipe with gelatin, just, chocolate, eggs, cream, cakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line sides of 6 (1 cup) capacity flat-sided baking molds with parchment paper rounds.
2
In a small bowl, whisk gelatin briskly into just-boiled water using a fork until dissolved. Allow to cool slightly. Place chocolate in a heatproof bowl over a saucepan of gently simmering water until melted. Remove from heat. Whisk in yolks with gelatin mixture. Cool slightly.
3
In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture. In a clean, dry bowl, beat egg whites until soft peaks form. Lightly fold egg whites into chocolate mixture until well combined.
4
Using a pastry cutter the diameter of the mold, cut 6 rounds from each cake to fit. Line base of molds with plain cake rounds.
5
Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
6
To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
7
Remove cakes from molds and discard baking paper. Spread tops with ganache before serving.
725
kcal
Calories
55
g
Fat
44
g
Carbs
13
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 9 ingredients. The key ingredients include: 1 tsp gelatin, 2 tbsp just-boiled water, 3 oz dark chocolate, chopped, 2 large eggs, separated, and more.
Yes, Chocolate Mousse Cakes 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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