Chocolate Mousse Cake with Almonds and Drizzles
🍫 Ingredients
For the Crumbly Base:
1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
5 tbsp melted butter
For the Chocolate Mousse:
1 ½ cups heavy whipping cream (cold)
1 cup semi-sweet chocolate chips or chopped dark chocolate
3 tbsp sugar
1 tsp vanilla extract
Pinch of salt
Toppings:
2 tbsp sliced almonds (lightly toasted)
2 tbsp chocolate sauce
2 tbsp caramel sauce
Optional: powdered sugar for dusting
🍰 Instructions
Make the Base:
Mix cookie crumbs with melted butter until combined.
Press into the bottom of a 9-inch springform pan or dish. Chill in the fridge while you make the mousse.
Make the Mousse:
Melt chocolate in a heatproof bowl over simmering water (or microwave in short bursts), then let it cool slightly.
In a separate bowl, whip the cold cream with sugar, vanilla, and salt until stiff peaks form.
Gently fold the cooled melted chocolate into the whipped cream until smooth and fluffy.
Assemble:
Pour the mousse over the chilled crust and smooth the top.
Chill in the refrigerator for at least 4 hours or overnight for best texture.
Garnish and Serve:
Slice and plate. Sprinkle with sliced almonds.
Drizzle chocolate and caramel sauces over each slice, letting it drip down the sides for that authentic look.
Optional: add a light dusting of powdered sugar or a few extra almond flakes for decoration.
This cake is creamy, decadent, and perfect for a cozy, candlelit evening. Want a no-bake version or tips on making it ahead for parties?