Individual Chocolate Mousse Cakes

29 Mar

March 29th, 2015

These individual mousse cakes have been on my to-do list for a while and I finally got around to them. I used a thin layer of chocolate cake as the base, but any cake flavor will do. I just happened to have chocolate cake left in my freezer and put that to use. Mousse, in general, have a lighter and airy texture because whipped creamed is used and folded into the chocolate mixture. For this reason, I am a fan of mousse desserts- whether it is chocolate mousse or a fruit-based mousse.

The next time I make this recipe, I will be sure to double the ingredients, as the following recipe yielded only three 3×3 inch rounds.

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Chocolate Mousse
216g dark chocolate, chopped
432g heavy cream
48g yolks
48g sugar

Y= enough to make 3- 3×3 inch individual cakes.


  1. Melt the chocolate over a double boiler. Set aside and keep warm.
  2. Whisk heavy cream until soft peaks. Set aside and refrigerate until ready to use.
  3. In a small saucepan, combine the sugar and just enough water to coat the sugar. Stir to combine. Using a wet brush, brush the sides of the pan to remove any sugar.
  4. Heat the sugar-water mixture until the temperature reaches 240F (soft-boil).
  5. As the sugar-water mixture is heating, place egg yolks in a mixer bowl and whisk on medium speed until light and fluffy.
  6. Once the sugar-water mixture reaches 240F, carefully pour the mixture to the whisking egg yolks. Be sure to turn the mixer to the lowest speed to prevent the hot sugar mixture from splashing. Once all the sugar is added, whisk for a few seconds to combine.
  7. Add the yolk-sugar mixture to the melted chocolate. Use a spatula to fold together.
  8. Start folding in some of the whipped cream to the chocolate mixture.
  9. Continue to fold in the rest of the whipped cream.
  10. Pipe the mousse into prepared cake rings. (I prefer to pipe the mousse to avoid major air bubbles).
  11. Allow the mousse to set in the refrigerator for about an hour (or overnight) before unmolding.
  12. Carefully unmold. Garnish with cocoa powder, dollop of whipped cream and cocoa nibs if desired. Keep mousse cakes refrigerated. Remove and allow them to come to room temperature for about 10 minutes before serving.
  13. Note:  I used 3×3 inch cake rings and lined them with clear acetate strips.


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