Easy Chocolate Mousse Cake {Passover-Friendly, GF}
Equipment
- 1 20 cm Cake Pan Springform cake pan or Round pyrex work
Ingredients
Base:
- 100 gr Caster Sugar
- 150 gr Almond Flour
- 70 gr Salted Butter room temperature
- 30 gr Cocoa Powder
Mousse
- 400 gr 74% Chocolate semi sweet
- 150 ml Milk any kind
- 100 gr Cocoa Powder
- 600 ml Heavy Whipping Cream, cold 35% Fat. Substitute plant-based if needed
- 2 tsp Cointreau, Orange Liqueur Optional but recommended. Can use another liquor as well or extract.
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. Mix well.
- Add the hot chocolate milk over the semi sweet chocolate and set aside until the chocolate is melted. Mix well, and let it reach room temperature before mixing in with the whipped cream.
- Beat the cold 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 crust and place in the refrigerator overnight.
- Serve cold.
Notes
You can use vegan butter, instead of butter and substitute the whipping cream with vegan whipping cream or full fat coconut milk.