Frozen Chocolate Mousse Cake Recipe

Name: Frozen Chocolate Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chocolate wafers, crushed; 1/4 cup butter, melted; 3/4 cup pecans or 3/4 cup almonds, crushed; 3/4 cup chocolate chips; 250 g cream cheese (8 - 9 oz pkg); 1/4 cup sugar; 1 teaspoon vanilla; 2 eggs, separated; 1/4 cup sugar; 1 cup whipping cream

Servings: persons

1
Crust: Preheat oven to 325u00b0F Combine chocolate wafer crumbs and butter; press into 9-inch springform pan. Sprinkle nuts over crust. Bake for 10 minutes. Remove from oven and let cool.
2
Mousse: Melt chocolate chips and set aside to cool slightly. Blend cream cheese, sugar and vanilla. Beat egg yolks and combine. Mix in cooled chocolate.
3
Using another bowl, beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture. Whip cream and fold into chocolate mousse. Pour into springform pan. Cover with tin foil and place in freezer. Remove from freezer and refrigerate 5 hours before serving. Garnish with chocolate curls or chocolate sprinkles.
4
Note: We quite often entertain on a smaller scale. I really do not like having a lot of leftovers, so I will half the recipe and serve it up in smaller springform pans or make the whole recipe (using 2 smaller springform pans) and have an extra dessert on hand for when surprise company come in (the recipe states that it needs to thaw for 5 hours, but I think 1 hour would do in a pinch).

1513

kcal

Calories

110

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups chocolate wafers, crushed, 1/4 cup butter, melted, 3/4 cup pecans or 3/4 cup almonds, crushed, 3/4 cup chocolate chips, and more.

Yes, Frozen Chocolate Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Frozen Chocolate Mousse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions