Chocolate Finger Mousse Cake
Chocolate Finger Mousse Cake
Ingredients
For the Cookie Base
- 15 chocolate sandwich cookies, cream removed, finely crushed
- 1/4 cup unsalted butter, melted
For the Chocolate Finger Border
- 16 chocolate finger biscuits
For the Chocolate Mousse
- 6 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For the Chocolate Glaze
- 3 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup, optional, for shine
Instructions
- 1
Prepare an 8-inch springform pan by lightly greasing the sides. Line the inner perimeter of the pan with chocolate finger biscuits, standing them upright with the flat side facing the pan wall. Set aside.
⏱️ 5 min
- 2
For the cookie base, combine the crushed chocolate sandwich cookies and melted butter in a medium bowl. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the refrigerator to chill while you prepare the mousse.
⏱️ 10 min
- 3
For the chocolate mousse, place 6 ounces of finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until the chocolate is completely melted and smooth. Set aside to cool slightly.
⏱️ 10 min
- 4
In a large bowl, using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until light and fluffy, about 2-3 minutes. Gradually add the slightly cooled melted chocolate mixture to the cream cheese mixture, beating until smooth and well combined.
⏱️ 5 min
- 5
In a separate cold bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form. Gently fold about one-third of the whipped cream into the chocolate-cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain and the mousse is light and airy.
⏱️ 5 min
- 6
Pour the chocolate mousse over the chilled cookie base in the springform pan, spreading it evenly. Refrigerate for at least 3 hours, or until the mousse is firm.
⏱️ 180 min
- 7
Once the mousse is firm, prepare the chocolate glaze. Place 3 ounces of finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/4 cup heavy cream and the optional corn syrup over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let it sit for 1 minute. Whisk until the chocolate is completely melted and smooth. Let the glaze cool for 5-10 minutes, stirring occasionally, until it's slightly thickened but still pourable.
⏱️ 10 min
- 8
Carefully pour the cooled chocolate glaze over the set mousse, tilting the pan gently to ensure an even layer. Return the cake to the refrigerator for at least 1 hour, or until the glaze is set.
⏱️ 60 min
- 9
To serve, carefully remove the springform pan sides. Slice the cake with a sharp knife, wiping the knife clean between each cut for neat slices. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Finger Mousse Cake
Ingredients
For the Cookie Base
- 15 chocolate sandwich cookies, cream removed, finely crushed
- 1/4 cup unsalted butter, melted
For the Chocolate Finger Border
- 16 chocolate finger biscuits
For the Chocolate Mousse
- 6 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For the Chocolate Glaze
- 3 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup, optional, for shine
Instructions
- 1
Prepare an 8-inch springform pan by lightly greasing the sides. Line the inner perimeter of the pan with chocolate finger biscuits, standing them upright with the flat side facing the pan wall. Set aside.
⏱️ 5 min - 2
For the cookie base, combine the crushed chocolate sandwich cookies and melted butter in a medium bowl. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the refrigerator to chill while you prepare the mousse.
⏱️ 10 min - 3
For the chocolate mousse, place 6 ounces of finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until the chocolate is completely melted and smooth. Set aside to cool slightly.
⏱️ 10 min - 4
In a large bowl, using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until light and fluffy, about 2-3 minutes. Gradually add the slightly cooled melted chocolate mixture to the cream cheese mixture, beating until smooth and well combined.
⏱️ 5 min - 5
In a separate cold bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form. Gently fold about one-third of the whipped cream into the chocolate-cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain and the mousse is light and airy.
⏱️ 5 min - 6
Pour the chocolate mousse over the chilled cookie base in the springform pan, spreading it evenly. Refrigerate for at least 3 hours, or until the mousse is firm.
⏱️ 180 min - 7
Once the mousse is firm, prepare the chocolate glaze. Place 3 ounces of finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/4 cup heavy cream and the optional corn syrup over medium heat until it just begins to simmer. Pour the hot cream mixture over the chocolate and let it sit for 1 minute. Whisk until the chocolate is completely melted and smooth. Let the glaze cool for 5-10 minutes, stirring occasionally, until it's slightly thickened but still pourable.
⏱️ 10 min - 8
Carefully pour the cooled chocolate glaze over the set mousse, tilting the pan gently to ensure an even layer. Return the cake to the refrigerator for at least 1 hour, or until the glaze is set.
⏱️ 60 min - 9
To serve, carefully remove the springform pan sides. Slice the cake with a sharp knife, wiping the knife clean between each cut for neat slices. Enjoy!
⏱️ 5 min