No-bake chocolate mousse cake for Mother’s Day. This soft and delicious cake, filled with airy chocolate mousse, is so good it melts in your mouth! A quick and easy recipe, perfect even for those who aren’t skilled in the kitchen. Ideal for Mother’s Day, Valentine’s Day, or any other occasion!
Prep time: 20mins | Yield: about 4 servings
Step-by-Step Video Recipe:
Written Recipe:
No-bake chocolate mousse cake for Mother's Day
Yield:
about 4 servings
Prep Time:
20 minutes
No-bake chocolate mousse cake for Mother's Day. This soft and delicious cake, filled with airy chocolate mousse, is so good it melts in your mouth! Ideal for Mother's Day, Valentine's Day, or any other occasion!
Ingredients
- 1 1/3 cups (200g) Semi-sweet chocolate* (about 50% cocoa solids)
- *note: For milk chocolate (about 35% cocoa solids): use 2 cups (300g)
- 2/3 cup (160g) Heavy cream (microwave for 20 seconds)
- 2/3 cup (160g) Heavy cream (cold)
- 1 Tbsp Powdered sugar
- 1/2 tsp Vanilla extract
- 1/2 cup (120g) Milk
- About 150g of Tea biscuits (or digestive biscuits)
Instructions
For the Chocolate Mousse:
- Combine the chopped chocolate or chocolate chips and the room-temperature heavy cream in a large bowl. Microwave in 30-second intervals, stirring until melted and smooth.
- Reserve 1/3 cup of ganache at room temperature for decoration later. Place the bowl with ganache in the fridge for a few minutes while whipping the cream.
- Pour the chilled heavy cream into the bowl of an electric mixer; add the sugar and vanilla extract. Beat until soft peaks form. Be careful not to overmix, or the cream may become buttery.
- Remove the ganache from the fridge and gently fold the whipped cream in two additions until fully incorporated. Ensure that the ganache isn't warm to avoid melting the whipped cream.
Assembling the Cake:
- I used a 6x5-inch (15x12cm) heart-shaped acrylic container (3-inch or 7cm deep). You can use any glass or plastic container or assemble the cake into small cups to make single-serving desserts.
- Quickly dip the biscuits in milk and place them at the bottom of the container. Repeat the process with other biscuits, breaking them into smaller pieces, if necessary, until the bottom is lined. Don't soak the biscuits in milk for too long to prevent them from becoming soggy.
- Spread a layer of chocolate mousse on top and repeat the process by alternating layers of biscuits and mousse.
- Refrigerate to set for approximately 30 minutes, along with the reserved ganache for decoration. Stir the ganache occasionally until it reaches a thicker consistency suitable for piping.
Decoration:
- Optional: Melt 25g of chocolate in the microwave in 30-second intervals until smooth. Create some chocolate swirls on the cake using a small piping bag.
- Using a 1M piping tip or your preferred piping tip, decorate around the top of the cake with ganache.
- Garnish with heart-shaped chocolates, truffles, or chocolate bonbons.
Notes
Keep refrigerated for at least 4 hours or until ready to serve.
