Chocolate Mousse Cake
Prep time
Cook time
Total time
This is a rich, fluffy dessert that's perfect to finish any meal.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 1 packet Chocolate Ripple Biscuits (any crumbly chocolate cookie will work)
  • 4 tablespoons melted butter
Mousse Filling
  • 220 grams dark cooking chocolate
  • 2 eggs separated
  • 1½ cups cream
  • 4 sheets McKenzie's Gelatine Leaves (1.67 grams each)
  • 4 tablespoons Cointreau liqueur
  • 100 grams dark cooking chocolate
  • 2 teaspoons glucose syrup (or corn syrup)
  • 4 tablespoons cream
  • 40 grams unsalted butter
  1. Preheat oven to 180C/350F
  2. Grease and line a springform cake pan
  3. In a food processor, whiz the biscuits (cookies) until finely crushed
  4. Sprinkle melted butter over the crumbs and whiz again just to combine
  5. Tumble crumbs into the bottom of the springform pan and press down. I used the bottom of a drinking glass to press the crumbs firmly.
  6. Place in oven for 10 minutes then remove to cool
Mousse Filling
  1. Place gelatine sheets in a bowl and cover with cold water. Let sit for 5 minutes to soften, then squeeze out the water.
  2. Add liqueur to a small saucepan and add the gelatine.
  3. Stir over medium heat until the gelatine dissolves.
  4. In a bowl over simmering water, stir the chocolate until melted. Cool for 5 minutes and then add the cream and then the egg yolks and stir til smooth.
  5. While whisking, slowly add the gelatine mixture.
  6. Whisk the egg whites to stiff peaks and using a metal spoon, fold the egg whites into the chocolate mixture.
  7. Pour over cooled crust and chill for an hour or until firm.
  1. In a bowl over simmering water, add the chocolate, butter, cream and glucose (or corn) syrup until the chocolate is melted and the mixture smooth.
  2. Pour over the mousse and chill for an hour or until firm.
  3. To cut, heat a knife in a container of hot water and it will make the cutting much easier.
  4. Serve with cream, ice cream and berries.
Recipe by Orgasmic Chef at