No Bake Chocolate Mousse Cake
A very delightful dessert in every bite, very chocolatey and flavorful to enjoy after a hearty meal.
Ingredients
Biscuit base
- 100 g Oreo cookie remove cream - grind biscuits coarsely
- 50 g melted butter
Chocolate mousse
- 200 g milk chocolate (dark chocolate)
- 150 g fresh milk
- 350 g dairy whipping cream
- 1/2 tbsp gelatin powder + 1 tbsp water
- 1 tsp vanilla extract
- 1 tbsp rum liqueuer - optional
Chocolate cream for topping
- 100 g milk chocolate (dark chocolate)
- 50 g dairy whipping cream
Instructions
- Biscuit base - Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use. **add a little more butter if you find the biscuits is too dry*
- Chocolate mousse - gentle boil milk and chocolate in a small pot. Add soaked gelatin and stir well till melted, off heat, then strain chocolate mixture. Lastly add vanilla and rum, stir well again and set aside to cool.
- Whisk whipping cream to soft peak and pour into chocolate mixer, fold well.
- Then pour chocolate mousse into cake pan and chill in the refrigerator for a least 4 hours or overnight.
- Chocolate cream - heat up 120g of whipping cream, then measure 50g and add to chocolate pieces. Then place it over a pot of hot water and stir chocolate to smooth.
- Gently pour warm chocolate on top of mousse cake and shake a bit to even the chocolate cream. Then use toothpick to prick off some chocolate bubbles.
- Then place back in the refrigerator to chill for 2 hours or until ready to serve.
- Wrap a hot damp towel around the cake pan for a few seconds to help it slide out the pan from the mousse cake.
Notes
Wrap the cake pan with aluminium foil to prevent the chocolate mousse seeped through the pan
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