You’ll love this Chocolate Mousse recipe and cookie butter mousse recipe. Serve as is or layered together to make an amazing Mousse Cake.
Chocolate Mousse Recipe and Cookie Butter Mousse
Today we are moving on to the No-Bake portion of our Chocolate Mousse Cake.
I know these aren’t traditional Mousse recipes. Mousse usually has an egg component. This really is flavored Whipped Cream. I didn’t even use some gelatin to help firm it up. Oh well, lets just keep it simple! The chocolate mousse recipe as well as the cookie butter mousse can be made and served as a pudding replacement for dessert. Add a dollop of soft whipped cream and a few chocolate shavings and it’ll be a nice dessert for a weekday night.
I love Trader Joe’s Speculoos Cookie Butter
right from the container! I bet you eat it with a spoon as well! Lol!
I thought this would be a perfect swap for peanut butter. It was good, however, with the addition of the cream cheese and all the whipped cream, the flavor was diluted and then overpowered by the chocolate mousse.
Maybe next time I’ll go the peanut butter route… or maybe I’ll try some Peanut Butter & Co White Chocolate Wonderful Spread
instead. That sounds good!
This recipe is part two in a three part series for a Mousse Cake with Chocolate Shortbread Cookies.
Chocolate Mousse Recipe
Cookie Butter Mousse and Chocolate Mousse are the filling for a Mousse Cake
Ingredients
For the crust
- 12 3″ Shortbread Cookies
- 2 tbsp melted butter
For the Cookie Butter Mousse
- 5 ounces cream cheese, softened
- 2 tbsp butter, softened
- 1 cup confectioners sugar
- 3/4 cup Trader Joe’s Cookie Butter
- 1/4 tsp salt
- 1 1/4 cup heavy whipping cream
For the Chocolate Mousse
- 5 ounces bittersweet chocolate, coarsely chopped
- 3 ounces milk chocolate, coarsely chopped
- 1/3 cup whole milk
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/4 cup heavy whipping cream
Instructions
For the Crust
- Place shortbread cookies into a food processor and pulse until only crumbs remain. Add in melted butter and pulse until all crumbs are coated. Press into a 9 inch springform pan and place in the fridge while making mousse.
For the Cookie Butter Mousse
- In a mixer with a paddle attachment, beat the cream cheese and butter until creamy. Add in the confectioners’ sugar followed by the cookie butter and salt. Mix until combined.
- In a separate bowl, whip the heavy whipping cream at high speed until soft peaks form.
- Fold 1/2 of the whipped cream into the cookie butter mixture until almost blended then fold in remainder of the whipped cream until completely blended.
- Pour Cookie Butter Mousse over the shortbread crust using an offset spatula to spread it evenly.
- Wait 4 to 5 hours before making the chocolate mousse.
For the Chocolate Mousse
- Place chocolate in a food processor and grind until no large pieces remain.
- Heat milk and sugar in a small saucepan and bring just to a boil. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl. Let cool for 15 minutes.
- Gently fold half of the whipped cream into the chocolate until mostly mixed then fold in the rest of the whipped cream until completely blended.
- Add the chocolate mousse over the cookie butter mousse layer. Loosely cover the cake and refrigerate overnight.
Notes
Allow the cookie butter mousse several hours to set up before making the chocolate mousse. Plan to make one in the morning and one in the evening. Recipes adapted from here.
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the chocolate! I want it!