Description
Indulge in a decadent Chocolate Mousse Cake featuring layers of rich dark chocolate mousse, luscious salted caramel, and a buttery biscuit base. This show-stopping dessert is perfect for special occasions or a luxurious treat.
Ingredients
Scale
- 200g (7oz) Chocolate Biscuits: crushed for the base
- 80g (3oz) Unsalted Butter, Melted: binds the biscuit base
- 300g (10.5oz) Dark Chocolate (70% Cocoa), Chopped: for a rich mousse
- 400ml (1⅔ cup) Heavy Cream, Divided: for whipping and mousse texture
- 4 Large Eggs, Separated: yolks for richness, whites for structure
- 80g (4 Tbsp) Granulated Sugar, Divided: sweetens and stabilizes
- 2 tsp (10ml) Alcohol-Free Vanilla Extract: enhances chocolate flavor
- 1 tsp (5g) Agar-Agar Powder: plant-based setting agent
- 200g (1 cup) Granulated Sugar (Caramel): base for salted caramel
- 90ml (3 fl oz) Water (Caramel): dissolves sugar for caramel
- 120ml (½ cup) Heavy Cream (Caramel): creates smooth caramel
- 30g (2 Tbsp) Unsalted Butter, Halal (Caramel): adds richness to caramel
- 1 tsp (5g) Flaky Sea Salt: balances caramel sweetness
- 2 Tbsp (15g) Toasted Sliced Almonds, Chopped: garnish for crunch
- Extra Warmed Salted Caramel: for drizzling garnish
Instructions
- Make Biscuit Crust: Combine crushed biscuits and melted butter, press into a 20cm (8-inch) springform pan, and chill.
- Melt Chocolate & Agar-Agar: Gently melt chocolate, dissolve agar-agar, and remove from heat.
- Whip First Cream Batch: Whip 200ml heavy cream to soft peaks.
- Prepare Yolk Mixture: Whisk egg yolks and 40g sugar until pale and thickened.
- Combine Chocolate & Yolk: Gently fold yolk mixture into melted chocolate.
- Incorporate Whipped Cream: Gently fold whipped cream into chocolate mixture.
- Whip Egg Whites: Beat egg whites with 40g sugar to stiff peaks.
- Fold in Meringue: Gently fold meringue into chocolate mixture in two additions.
- Layer Mousse & Caramel: Pour half the mousse over the crust, drizzle with caramel, and top with remaining mousse.
- Chill & Garnish: Refrigerate for at least 4 hours, release from pan, drizzle with caramel, and sprinkle with almonds.
Notes
For best results, use high-quality dark chocolate and don’t overmix the mousse to maintain its airy texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: chocolate mousse,salted caramel,cake,dessert,chocolate,mousse,caramel,baking