Chocolate Mousse cake


2 cups chilled heavy cream
One 10-ounce Bittersweet Chocolate sauce (1 cup plus 2 tablespoons)
One 9-ounce package of chocolate wafers
Shaved bittersweet chocolate for garnish


  1. In a large chilled stainless steel or glass bowl, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form.

  2. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle. Using a small offset spatula, spread 1 tablespoon of the chocolate cream on 35 chocolate wafers and arrange them 5 stacks of 7 wafers, the bottom and top wafer should not have cream on one side.

  3. Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter (the wafer stacks will lie cross-wise on the platter - see picture). Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.

  4. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for a minimum of 8 hours or up to 2 days. Refrigerate the remaining chocolate cream as well.

  5. On the day you are going to serve: Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.


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