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.

Mousse Fillings

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Preparation 2 hours

Cookie Butter Mousse and Chocolate Mousse are the filling for a Mousse Cake.

Ingredients

For the crust

12 3" Shortbread Cookies
2 tablespoons 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.
Whip the heavy whipping cream at high speed until soft peaks form.
Fold ½ of the whipped cream into the cookie butter mixture until almost blended then fold in remainder of the whipped cream until completely blended.
Pour Cooke Butter Mousse over the shortbread crust using an offset spatchula 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.

by Karyn Granrud

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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!