Description
These mini chocolate mousse cakes are creamy, rich, and perfect for any occasion, featuring layers of moist chocolate cake, velvety mousse, and a decadent ganache.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/2 cup cold heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 6 oz semi-sweet chocolate
- 1 cup heavy whipping cream, divided
- 1 tsp unflavored gelatin
- 1 tbsp cold water
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 cup chocolate whipped cream
- Chocolate curls or shavings
- Small chocolate squares
- White chocolate pearls
Instructions
- Prepare the cake: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Make the batter: Beat eggs and sugar until light and fluffy. Add milk, oil, and vanilla. Sift in flour, cocoa powder, baking powder, and salt. Mix gently until combined.
- Bake: Pour the batter into the prepared pan and bake for 18–22 minutes, until a toothpick comes out clean. Allow to cool completely. Cut out 8 circles using 2-1/2-inch dessert rings.
- Prepare the vanilla cream: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Assemble the first layers: Line 8 dessert rings with acetate strips. Place one chocolate cake circle at the bottom of each ring and spread a thin layer of vanilla cream over each cake base. Refrigerate.
- Make the chocolate mousse: Sprinkle gelatin over cold water and let bloom for 5 minutes. Heat 1/2 cup heavy cream until steaming, remove from heat, and stir in the bloomed gelatin until dissolved. Pour over chopped chocolate and stir until smooth. Cool until lukewarm.
- Finish the mousse: Whip the remaining 1/2 cup cold heavy cream to soft peaks and gently fold it into the cooled chocolate mixture until light and fluffy.
- Add the mousse layer: Spoon chocolate mousse over the vanilla cream, filling each ring almost to the top. Smooth the surface and refrigerate for at least 4–6 hours.
- Prepare the ganache: Heat heavy cream until steaming and pour over chopped chocolate. Let sit for 2 minutes, then stir until glossy. Allow to cool until slightly thickened but still pourable.
- Glaze and decorate: Pour a thin layer of ganache over each chilled mousse cake. Refrigerate until set, then carefully remove the rings and acetate strips. Pipe chocolate whipped cream swirls on top and decorate with chocolate curls, chocolate squares, and white chocolate pearls.
Notes
Ensure ingredients like cream cheese are at room temperature for easy mixing. Whipping cream to stiff peaks is crucial for the mousse’s texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate mousse, mini cakes, dessert, baking, party treats