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Chocolate Mousse Cake

(8 Votes)
SERVES
12
CHILL TIME
6 Hr
COOK TIME
10 Min
READY IN
6 Hr 10 Min

This rich and decadent Chocolate Mousse Cake really looks like it came from a bakery, so you might just have a time of it convincing everyone you made this yourself. But when you tell them how easy it was, they’ll surely want the recipe!

What You'll Need:
  • 3 cups finely crushed chocolate graham crackers
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs
  • 4 egg yolks
  • 3 cups semisweet chocolate chips
  • 2 cups (1 pint) heavy cream
  • 1/3 cup confectioners' sugar
What To Do:
  1. In a medium bowl, combine crushed graham crackers and butter; mix well. Press into a 9-inch springform pan, covering bottom and sides to form a crust. Chill until ready to use.
  2. In a small bowl, beat eggs and egg yolks; set aside. In a medium saucepan, melt chocolate chips over low heat, stirring constantly. Slowly add egg mixture, quickly whisking until well blended. Remove from heat; set aside to cool slightly.
  3. Meanwhile, in a medium bowl with an electric mixer on medium speed, beat heavy cream until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
  4. Fold whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into prepared crust; cover and chill at least 6 hours, or until firm.
Notes

To make this extra special, serve each slice topped with some fresh whipped cream and a chocolate-dipped strawberry. Wow!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this cake for my friends birthday it was AWESOME!! she loved it. Everyone thought it was bought in a high end bakery. I followed the recipe exactly the way you said. The crust came out perfect it didn't fall apart when it was cut. I will make this again and again thanks!!!

Bake off the crust for 8 to 10 minutes on 300 degrees. This binds it together and prevents it from falling apart while your cutting into it. Never just throw the crust into the fridge right after you make it, it will just fall apart later.

I have made this and it is out of this world...everyone raved about it! Sooo easy to make. Enjoy!

Hello can anybody help me with the amounts of cream and chocolate, do you mean 3 cups of melt chocolate or??

Hi there! This recipe calls for 3 cups of chocolate chips (before they're melted), and 2 cups of heavy cream. Enjoy!

3 cups of chocolate chips means just that. Not 3 cups of already melted chips.

Thanks for this recipe! I tried it and the cake turned out awesome...my friends loved it :)

Very easy! Absolutely devine. Family favorite and if you want to have for special dinners.

I thought it was just okay

My family absolutely loved this cake! One issue though, my chocolate seized up when I added the egg. What did I do wrong? Took me forever to work it out.

perhaps the egg curdled. maybe you can try to temper the egg first by adding small amounts of the hot chocolate mixture to the egg and mix, make the egg warmer first, then add the egg mixture back to the chocolate.

The mousse part is excellent, but I had a big problem with the crust all falling off as I sliced it. I either have to use less crumbs or more butter. anyone else having this problem?

I use to have the same problem until I started to sprinkle the crusst with about a spoon of water and bake in a 350 degree oven. Just until it is set, about 5 or 7 minutes.

Made this for Christmas and everyone loved it! It is very easy to make and delish!

This is absolutely the best recipe, we love it and will make it again. This is a wonderful company dessert and so easy to make. Its better than any of the silk pies you get in the freezer section at the grocery stores. So happy to have the recipe, thank you very much.

Thank you very much!!

Will this recipe be safe to eat since you are not cooking the eggs? Or do I need to get eat beaters? Otherwise sounds delicious!

The eggs should be OK. You are adding them to the hot melted chocolate over the heat. It tells you to take the melted chocolate off the heat only after the eggs are whisked in.

The eggs will be exposed to just enough heat to cook them. The recipe is safe to eat! Enjoy!

I'm going to use Egg Beaters anyway. And use enough to cover the egg yolks. Smart Balance sticks will replace the butter, and low-fat cream will replace the heavy cream. Nothing much to do about the conf. sugar, but 1/3 c. isn't that much. Dark chocolate should be good, too, rather than the milk. Hoo-boy! That's a lot of replacements, but any little thing that will help me enjoy this, I'll do!

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