Chocolate Mousse Cake
📜 Collection: UK | ✍️ Attribution: Unknown | 📂 Category: Desserts A decadent no-bake dessert featuring a rich chocolate mousse flavored with Grand Marnier, nestled in a crust made from slices of pound cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 0 mins | 2 hours | 10–12 servings |
🔪 Key Equipment
- springform pan
- double boiler
- microwave
- chilled bowl
- electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (10-16 oz) loaf | Pound Cake | Frozen |
| 1 (12 oz.) pkg. | Chocolate Chips | Semi-sweet |
| 2 | Eggs | Large |
| 1 Pint (2 Cups) | Heavy Cream | Whipped |
| 2 Tbsp | Grand Marnier | None |
| 1 tsp | Vanilla | None |
Instructions
Step 1: Prepare the Crust
- Slice the 1 (10-16 oz) loaf frozen pound cake into ¼-inch thick slices. Completely line the bottom and sides of a springform pan with the cake slices, pressing them to fit snugly and create a crust.
Step 2: Melt the Chocolate
- Melt the 1 (12 oz.) pkg. chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth and glossy. Let it cool for a few minutes so it is not piping hot.
Step 3: Mix Base and Eggs
- Stir the 2 Tbsp Grand Marnier and 1 tsp vanilla into the melted chocolate.
- Beat in the 2 large eggs, one at a time, until completely incorporated and smooth.
Step 4: Whip Cream and Fold
- In a separate chilled bowl, whip the 1 pint (2 cups) heavy cream until stiff peaks form.
- Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream until just combined and no white streaks remain.
Step 5: Assemble and Chill
- Pour the mousse mixture into the pound cake crust until level.
- Place in the freezer for 1 hour to set firmly, then transfer to the refrigerator to chill until ready to serve.
💡 Make-Ahead & Storage: Store covered in the refrigerator for up to 3 days, or keep frozen for up to 1 week.
Original Recipe Scan
