Ingredients
Scale
- 6 ounces bittersweet chocolate, finely chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 6 chocolate sandwich cookies, finely crushed
- 2 tablespoons cocoa powder, for dusting (optional)
Instructions
- Step 1: Melt the chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and let cool slightly.
- Step 2: In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Gradually whisk in the cooled chocolate mixture until well combined. Stir in the vanilla extract.
- Step 3: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until just combined. Be careful not to overmix.
- Step 4: Gently fold in the heavy cream until just combined.
- Step 5: Press the crushed chocolate sandwich cookies into the bottom of a 6-inch springform pan. Pour the chocolate mousse mixture over the cookie crust. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Step 6: Once set, carefully remove the sides of the springform pan. Dust with cocoa powder, if desired, and serve chilled.
Notes
- Store leftover mousse cake airtight in the refrigerator for up to 3 days for optimal freshness.
- For a slightly softer texture, let the cake sit at room temperature for 10-15 minutes before serving.
- Serve slices of this decadent chocolate mousse cake with fresh raspberries or a dollop of whipped cream for an elegant dessert.
- To prevent lumps, ensure the chocolate and butter are completely melted and smooth before incorporating the egg yolks; a truly silky mousse depends on this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American