2-Ingredient Chocolate Mousse Cake
2-Ingredient Chocolate Mousse Cake
Ingredients
- 1 can peaches, drained well
- 1 1/2 cups chocolate, melted
- 1 teaspoon cocoa powder, for dusting, as needed
- 1 teaspoon extra virgin olive oil, for drizzling, as needed
Instructions
- 1
Thoroughly drain the syrup from the canned peaches or apricots. Press out as much liquid as possible to ensure a firm mousse.
⏱️ 2 min
- 2
Melt the chocolate using a microwave or a double boiler. If using a microwave, heat in 30-second intervals, stirring until smooth. If using a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water, and stir until melted.
⏱️ 5 min
- 3
Transfer the drained peaches to a blender or food processor and blend until completely smooth. There should be no lumps.
⏱️ 3 min
- 4
Pour the melted chocolate into the blender with the pureed peaches. Blend until the chocolate and peaches are fully combined and the mixture is smooth and uniform.
⏱️ 2 min
- 5
Line a mold (such as a loaf pan or a round cake pan) with parchment paper, leaving an overhang on the sides to easily lift the cake once set. Pour the chocolate-peach mixture into the prepared mold and smooth the top with a spatula.
⏱️ 3 min
- 6
Refrigerate the mousse cake for at least 2 to 4 hours, or preferably overnight, until it is completely set and firm.
⏱️ 120 min
- 7
Once set, use the parchment paper overhang to carefully lift the mousse cake from the mold and transfer it to a serving plate.
⏱️ 1 min
- 8
Dust the top of the mousse cake with cocoa powder, if desired. For an extra touch, drizzle with a small amount of extra virgin olive oil just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Chocolate Mousse Cake
- 1 can peaches, drained well
- 1 1/2 cups chocolate, melted
- 1 teaspoon cocoa powder, for dusting, as needed
- 1 teaspoon extra virgin olive oil, for drizzling, as needed
Instructions
- 1
Thoroughly drain the syrup from the canned peaches or apricots. Press out as much liquid as possible to ensure a firm mousse.
⏱️ 2 min - 2
Melt the chocolate using a microwave or a double boiler. If using a microwave, heat in 30-second intervals, stirring until smooth. If using a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water, and stir until melted.
⏱️ 5 min - 3
Transfer the drained peaches to a blender or food processor and blend until completely smooth. There should be no lumps.
⏱️ 3 min - 4
Pour the melted chocolate into the blender with the pureed peaches. Blend until the chocolate and peaches are fully combined and the mixture is smooth and uniform.
⏱️ 2 min - 5
Line a mold (such as a loaf pan or a round cake pan) with parchment paper, leaving an overhang on the sides to easily lift the cake once set. Pour the chocolate-peach mixture into the prepared mold and smooth the top with a spatula.
⏱️ 3 min - 6
Refrigerate the mousse cake for at least 2 to 4 hours, or preferably overnight, until it is completely set and firm.
⏱️ 120 min - 7
Once set, use the parchment paper overhang to carefully lift the mousse cake from the mold and transfer it to a serving plate.
⏱️ 1 min - 8
Dust the top of the mousse cake with cocoa powder, if desired. For an extra touch, drizzle with a small amount of extra virgin olive oil just before serving.
⏱️ 2 min