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Mousse Cake

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You’ll love this Mousse Cake with Chocolate Shortbread Crust, layered with Cookie Butter Mousse and Chocolate Mousse, and then coated in Chocolate Ganache and jumbo chocolate curls.

A decadent dessert. Chocolate Shortbread Cookie base, two types of mousse layers, and chocolate curls for days! This Mousse Cake will be a hit at your dinner party.

A decadent dessert. Chocolate Shortbread Cookie base, two types of mousse layers, and chocolate curls for days! This Mousse Cake will be a hit at your dinner party.

Chocolate and Cookie Butter Mousse Cake with Chocolate Shortbread Crust

Oh lordy…. Look at who’s gaining forty (pounds)! ME! This Mousse Cake was amazingly decadent and so pretty to serve. From the chocolate shortbread crust to the two different layers of mousse and then covered in ganache and huge chocolate curls – this dessert is a showstopper! I loved every bite of it and so did my family. Seriously, I want another slice just typing this, but alas, it’s been given away so that I don’t end up looking like a barge.

I called this a Mousse CAKE…. What would you call it? It’s not a pie or a tart. And it’s definitely not a cheesecake. Maybe Torte? Would Torte be better? Hmmm… I don’t know. All I know was this was really good!

A decadent dessert that's truly a showstopper. This Mousse Cake has it all! Layers of chocolate shortbread, cookie butter mousse, chocolate mousse, and ganache. It was so good!

All these darn desserts have totally ruined my diet. My master plan to make everyone cheat has completely backfired on me. Sigh… I guess I’ll just have another slice of this Mousse Cake and wallow in my misery with these chocolate curls.

Slice into this Mousse Cake for a wonderful dessert. Simply decadent.

Anyone else care to join me?

Chocolate Curls for days! This Mousse Cake is layered high with impressive chocolate curls that you can make at home. It's so easy!

How can you resist these chocolate curls? Come on….  I know you wanna… 🙂

They are so beautiful and came out great! It really helped to watch this video from Heather Baird, aka Sprinkle Bakes!

See? Very easy. Now go make some to top this dessert!

This Mousse Cake is part three is a three part recipe series. You can always buy the cookies and the mousse, but if you want to make it all from scratch, here’s the Chocolate Shortbread Recipe and the Chocolate Mousse Recipes.

Homemade Chocolate Shortbread cookie crust, two types of mousse filling, and a pile of chocolate curls makes this an amazing Mousse Cake.

For more layered cake goodness, check out these recipes as well

An awesome dessert made for some awesome friends. This Brownie and Ice Cream Tower dessert is simple to make, but impressive to serve!Strawberry Brownie Ice Cream Tower

Check out this amazing Strawberry Brownie Cheesecake made with a brownie base, then topped with a layer of strawberries. I'm going to make it right now!

Strawberry Brownie Cheesecake

1 ps Cherry Lime Frozen Cake (39)Chocolate Cherry Ice Cream Cake

Yield: 16

Mousse Cake

A decadent dessert. Chocolate Shortbread Cookie base, two types of mousse layers, and chocolate curls for days! This Mousse Cake will be a hit at your dinner party.

A chocolate shortbread crust layered with Cookie Butter and chocolate mousse, coated in chocolate ganache, and topped with jumbo chocolate curls

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

For the Ganache

  • 3 oz bittersweet chocolate
  • 2 - 3 tablespoons milk

For the Chocolate Curls

  • 1 1/2 cups chocolate chips

Instructions

  1. Crumble 12 - 15 3" cookies and combine with 2 tablespoons melted butter. Press into a 9 inch springform pan. Chill.
  2. Layer Cookie Butter Mousse on top of the crust and refrigerate 6 hours.
  3. Layer Chocolate Mousse and refrigerate overnight.
  4. Before serving, melt bittersweet chocolate in a double boiler and stir until smooth. Whisk in milk until silky, smooth, and shiny. Add more milk as needed to make a thinner ganache. Allow to cool, but not harden for 20 - 30 minutes before pouring over mousse.
  5. Melt chocolate chips and spread across a cookie sheet. Refrigerate for 5 minutes to harden, remove from fridge and let it sit out to warm up for 5 minutes before scraping off to create the curls. Refer to video below for help.
  6. Slice and serve.

Notes

Allow enough time for the mousse and chocolate to firm up in the fridge before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 124Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 13mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 2g

Nutrition information isn’t always accurate.

© Karyn Granrud
Category: Cake

Sarah

Friday 31st of July 2015

Delicious!!!

Melissa French, The More With Less Mom

Friday 31st of July 2015

My jaw is on the floor. Thanks for posting. Hello from What's Cookin' Wednesday.

Karyn Granrud

Tuesday 4th of August 2015

Thanks for stopping by!

Strawberry Brownie Cheesecake

Friday 13th of June 2014

[…] before you ask about the curls, here’s a previous post I made with them with a video on how to make them. They may look a bit intimidating and you might […]

Chocolate Mousse Cake Recipe | Chocolate Driven

Friday 3rd of January 2014

[…] Chocolate Mousse Cake Recipe […]

rachel

Wednesday 18th of December 2013

looks delicious. can this cake be frozen? (I'd have thought it could just be left in the freezer, but the instructions say that it can only be refrigerated for three days...do you know if the mousse would separate if left frozen? Or would the glaze turn dull? It seems such a wonderful cake to make and freeze to keep on hand but the recipe doesn't seem to agree?

Karyn Granrud

Wednesday 18th of December 2013

That's a good question. I honestly don't know. This isn't thick like a cheesecake that freezes well. It's all whipped cream with the peanut butter and chocolate folded into it. I don't see why freezing it wouldn't work. I freeze milk and whipped cream, so I'd think this would freeze. I'd just be worried about ice crystals in air pockets. For the chocolate glaze, I'd hold off an adding that until it's defrosted and you are going to serve it. I hope this helps.

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