Easy Chocolate Mousse Cake {Passover-friendly, Gluten-Free}
If you still haven’t decided on what dessert to make for Pesach, this Luscious Passover-Friendly Mousse Cake will be the perfect end to your Passover Celebration!
If you are having a hard time coming up with a menu for your Pesach, we have prepared for you a couple of post to help you in your journey:
5 Full Menu Ideas for Passover
10 Massoth-free Breakfast Ideas to enjoy during Pesach and all year-round
Making this Mousse cake is very straight-forward process and extremely easy. As a bonus, you can make it vegan as well.
This recipe calls for almond flour, which I find to be available in most places these days, but if for some reason you can’t find it, you can buy peeled whole or silvered almonds and pulse a few times in a food processor until you have course granules. Just be careful not to process too much or you’ll make almond butter instead. You can also use other nuts to make the flour, and that I leave to your preference.
Easy Chocolate Mousse Cake {Passover-Friendly, GF}
Equipment
- 1 20 cm Cake Pan Springform cake pan or Round pyrex work
Ingredients
Base:
- 115 gr Caster Sugar
- 150 gr Almond Flour
- 75 gr Salted Butter room temperature
- 30 gr Cocoa Powder
Mousse
- 400 gr 74% Chocolate semi sweet
- 175 ml Whole Milk
- 100 gr Cocoa Powder
- 425 ml Heavy Whipping Cream
- 2 tsp Cointreau, Orange Liqueur Optional but highly recommended
Instructions
Base:
- In a bowl, mix all ingredients and flatten the mixture on a 20 cm baking pan (Preferably use a pan with removable bottom)
- Place in the prepared base in the refrigerator for about 15 minutes to harden.
Mousse:
- Simmer the whole milk and mix with the cocoa powder until dissolved. (Alternatively, you could melt it carefully in the microwave or in a double boiler). Mix well.
- Add the hot chocolate milk over the semi sweet chocolate until melted. Mix everything well and let it reach room temperature before mixing in with the whipped cream.
- Beat the whipping cream with the orange liqueur to soft picks.
- Add the chocolate mixture to the whipped cream and mix well.
- Spread the mousse over the prepared almond base and let rest in the refrigerator for at least 4 hours to set, or overnight.
