Directions:
Prepare the base:
Crush the cocoa biscuits and mix with melted butter.
Optionally, soak the biscuits with coffee or milk for added flavor.
Press the mixture into a 20cm mould and set aside.
Make the filling:
Melt dark chocolate with milk in a microwave or a bain-marie. Let it cool.
Whip the sweetened whipping cream and fold it into the cooled chocolate mixture.
Pour over the biscuit base and refrigerate.
Make the topping:
Melt dark chocolate with whipping cream.
Once slightly cooled, pour over the chocolate filling.
Refrigerate the cake for at least 5-6 hours until fully set.
Serving Suggestions:
Serve chilled with a dollop of whipped cream or a drizzle of caramel sauce.
Pair with fresh berries for a contrasting fruity flavor.
Cooking Tips:
Ensure the chocolate is fully cooled before folding in the whipped cream to prevent curdling.
To achieve smooth layers, let each layer cool and set in the fridge before adding the next.
Nutritional Benefits:
Rich in antioxidants from dark chocolate.
Provides a satisfying balance of fats and carbs for a dessert treat.
Can be made dairy-free by using plant-based cream and milk.
Dietary Information:
Vegetarian-friendly.
Gluten-free if using gluten-free biscuits.
Nutritional Facts (per serving):
Calories: 320
Fat: 22g
Carbs: 28g
Protein: 4g
Storage:
Store in the refrigerator for up to 5 days in an airtight container.
This cake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.
Why You’ll Love This Recipe:
No-bake: Perfect for hot days when you don’t want to use the oven.
Rich & Creamy: Satisfies chocolate cravings with its luxurious layers.
Easy to Make: Simple steps, minimal ingredients, and no fancy equipment required.
Versatile: Can be dressed up with toppings or kept simple, making it suitable for any occasion.
Conclusion:
This no-bake chocolate mousse cake is a chocolate lover’s dream, with its smooth, creamy texture and decadent flavors. The layers of chocolate goodness come together effortlessly to create a dessert that’s sure to impress your family and friends. Whether you’re a novice baker or an experienced one, this easy recipe is a surefire hit for any occasion. Give it a try, and you’ll find yourself reaching for this recipe again and again!
Frequently Asked Questions:
Can I make this cake dairy-free?
Yes, substitute plant-based cream and milk for a dairy-free version.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give the cake a sweeter, milder flavor.
How long does it need to chill?
At least 5-6 hours, but overnight chilling works best for a firm texture.
Can I freeze this cake?
Yes, it freezes well for up to 1 month.
Can I use a different type of biscuit for the base?
Yes, any type of firm, crumbly biscuit will work.
How many servings does this recipe make?
This recipe makes about 8-10 servings.
Can I use whipped cream from a can?
It’s best to whip your own cream for the right consistency, but canned whipped cream can work in a pinch.
What can I use instead of coffee for soaking the biscuits?
You can use milk, flavored syrup, or even fruit juice for a unique twist.
Can I add other toppings?
Yes, try nuts, chocolate shavings, or fresh fruit for added texture.
Is this cake gluten-free?
It can be gluten-free if you use gluten-free biscuits.
