Chocolate fudge mousse cake with cream and forest berries
If ever there was an excuse to indulge, World Chocolate Day is it - and what better way to celebrate than with this rich chocolate dessert?
Every year on 7 July, World Chocolate Day gives chocoholics everywhere full permission to dive headfirst into their favourite sweet – no guilt, just pure, cocoa-fuelled joy!
In celebration of our favourite foodie day, we’ve found the best chocolate recipe. This chocolate fudge mousse cake delivers all of that, plus a glossy ganache finish that makes it as beautiful as it is decadent. Each bite melts on the tongue, with the intense cocoa depth balanced by light whipped cream and the tart sweetness of raspberries, blueberries, and a touch of mint.
Serves: 8 | Prep time: 40 minutes (plus chilling) | Cook time: 10 minutes
Ingredients
For the base:
- 200g digestive biscuits or chocolate cookies
- 100g unsalted butter, melted
For the chocolate mousse:
- 200g dark chocolate (70%), chopped
- 3 large eggs, separated
- 50g caster sugar
- 300ml double cream
For the ganache topping:
- 100g dark chocolate, chopped
- 100ml double cream
To serve:
- Fresh whipped cream
- Fresh raspberries, blueberries, blackberries, or strawberries
- A few mint leaves
- Optional: small meringue pieces or edible flower petals for garnish
Method
- Crush the biscuits to a fine crumb and stir through the melted butter. Press firmly into the base of a lined springform tin (20cm). Chill while you make the mousse.
- Melt the chocolate gently in a heatproof bowl over a pan of simmering water. Let it cool slightly.
- In a clean bowl, whisk the egg yolks with the sugar until pale. Stir in the melted chocolate.
- In another bowl, whip the cream to soft peaks and fold into the chocolate mixture.
- Whisk the egg whites until stiff and gently fold into the mix, being careful not to knock out the air.
- Pour the mousse over the biscuit base and smooth the top. Chill for at least 4 hours or until set.
- Warm the cream in a small saucepan until just steaming, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth and glossy. Let cool slightly before pouring over the mousse layer. Chill again until the ganache has set.
- Carefully remove the cake from the tin and place on a serving plate. Spoon fresh cream to one side, scatter with berries, mint leaves, and optional garnishes.
Note: This dessert keeps well in the fridge for up to three day.
