Mousse cake: an incredible dessert ready in no-time!

By Cookist

If you're looking for a decadent dessert that's both rich and airy, a chocolate mousse cake is the way to go. This dessert is a perfect combination of a luscious chocolate cake and a silky, fluffy chocolate mousse. It's a dessert that's sure to impress, whether you're serving it for a special occasion or just a dinner party with friends. The best part is that it's surprisingly easy to make, with just a few simple steps, you can create a cake that looks and tastes like it came from a fancy bakery. Because it needs to be refrigerated, it’s a great dessert to make ahead of time.

What is a Mousse Cake

There are many varieties of mousse cakes: some include a crushed cookie crust, while others are made without it. Unlike a baked cake, a mousse cake is set in the refrigerator and served cold.


To make individual mousse cakes, prepare the recipe as directed, then spoon the chocolate-milk mixture into paper-lined muffin cups (or use silicon muffin cups). Remove the paper cups before serving.

For this recipe, make sure to use dark chocolate (at least 60%) and not milk chocolate, otherwise the dessert will be too sweet.

The dessert needs to chill for at least 4 hours before serving, but can be refrigerated overnight.

For extra texture, fold chocolate chips, nuts, biscuits, or glace cherries into the chocolate mixture before placing it in the fridge.

How to Store Mousse Cake

Store leftovers in the fridge for up to 3 days.

Can You Freeze Mousse Cake

This mousse cake is not suitable for freezing, as it might get an unpleasant texture during the thawing process.

Can I Make It Ahead of Time?

Yes! Because the cake needs refrigeration, it’s great for making ahead of time.

What To Serve With Mousse Cake

Serve the Mousse Cake with a raspberry coulis, or fresh raspberries.

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Dark Chocolate
200g (7 oz)
Cocoa powder
30g (4 tbsp)
60ml (¼ cup)
500ml (2 cups)
400ml (1 ¾ cups)
60g (5 tbsp)
Condensed milk
100g (6 tbsp)
16g (5 tsp)
80ml (⅓ cup)


Chop the chocolate into small pieces.

Whisk cocoa powder with 60 ml of water to form a smooth paste.

Warm the milk in a saucepan over medium heat. Add the cocoa paste and condensed milk and stir to dissolve.

Add the cream, sugar, and chocolate and stir again.

Bloom gelatin in 80 ml of warm water, then stir it into the milk-chocolate mixture.

Pour the mixture through a sieve into a large glass bowl.

Pour the mixture into a parchment-lined pan and refrigerate overnight.

Once refrigerated, turn the mousse cake over onto a clean surface, then carefully remove the parchment paper.

Dust with cocoa powder before slicing.


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