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This Chocolate Mousse Cake is an incredible dessert with a creamy texture. Mousse cake is made without baking gelatin and eggs. An almond date crust is topped with a creamy chocolate mousse. And all this pleasure is emphasized by chocolate ganache. Every bite of this dessert will bring you incredible pleasure. Making mousse cake is very simple.

Mousse Cake Ingredients

There are two groups of ingredients in the Chocolate Mousse Cake recipe. This is a crust, a mousse layer and a ganache. The crust includes rolled oats, almond flour, Medjool dates, coconut oil and cacao powder. Before preparing the rolled oats, grind in a blender or coffee grinder until it becomes a flour.

To make the mousse layer you will need dark chocolate, whipping cream and coconut syrup. Coconut syrup can be replaced with maple syrup. The dessert was not very sweet. Therefore, during the cooking process, try what you get. You may want to add a little more sweetness. To make the cake very tasty, use homemade chocolate. I have a delicious chocolate recipe on my website.

And at the end of the story of the ingredients, a few words about ganache. To make the ganache you need whipping cream, dark chocolate and unsalted butter. The butter will add shine to the ganache.

How to make Chocolate Mousse Cake

Before you start cooking. prepare the form. Place parchment on the sides of the form. The shape can be split or in the form of a ring. And so the form has been prepared and we now begin.

Preparing the crust

First, soak the pitted dates in hot water for 15 minutes. Next, in a bowl, mix the crushed rolled oats, almond flour and cacao powder. When the dates are steeped, drain the water and place in a blender bowl. Add melted coconut oil there. Grind the dates and butter until smooth. Add the date mixture to the flour mixture. Gather all ingredients into a ball. Then place the crust in the pan and spread evenly over the bottom. Place the crust in the freezer for 15 minutes and begin the mousse layer.

Mousse layer

Place dark chocolate and whipping cream in a bowl. Using a microwave or double boiler, melt the chocolate and cream. When the chocolate has melted, set the bowl aside. Suddenly pour the whipping cream and coconut syrup into the container. Using a mixer until thick. First, start beating at medium speed with the mixer. Reduce speed as cream thickens. The whole process took me about 3 minutes. Then add 1/3 of the whipped cream to the melted chocolate.

Pour the resulting mass into the remaining cream and stir with a spatula until smooth. Pour the chocolate filling into the mold over the crust. Then place the cake in the freezer for 2 hours until hardened. After our cake has hardened, make the ganache.

Chocolate ganache

Place dark chocolate and whipping cream in a bowl. Using a microwave or double boiler, melt the chocolate and cream. Once the chocolate has melted, add unsalted butter at room temperature and stir until smooth. Next, pour the ganache onto the mousse layer and place the cake in the freezer for 10 minutes. When the ganache has hardened, remove the dessert from the mold. Before cutting the cake, heat the knife in warm water and wipe dry with a towel. Store dessert in a tightly closed container in the refrigerator for 3 days.

Make Chocolate Mousse Cake and write your impressions. I’m interested in your opinion. Share the recipe with your friends.

Enjoy!

Be healthy and love yourself!