Chocolate Mousse Cake with Chocolate Crust 朱古力慕絲凍餅

I received feedback from several readers not long ago. They said they all love how decadent my Chocolate Mousse Cake was. However, they had difficulties smoothing the cake surface as the mousse firmed up rather fast. My recipe contains no gelatin as the high ratio of chocolate is good enough to set the mousse. It is necessary to proceed quickly and get everything done before the mousse starts to thicken. This is indeed quite challenging for novice baker! So I started redeveloping my recipe in order to tackle that problem. I made the mousse more fluid by increasing the amount of liquid. After that I had to fix the softness and loss of flavor with the inclusion of gelatin and more cocoa powder. It took me four trials to get it right. It happened that it was close to my my daughter’s birthday so she ended up receiving three chocolate mousse cakes for different celebrations! I garnished the cakes differently though, and my daughter was pretty happy about the different cake styles.
不久之前曾有不同網友告訴EC說很喜歡朱古力慕絲蛋糕濃濃的味道,但在製作上卻頗有難度。 她們說慕絲糊凝結速度十分快,以致蛋糕表面抹平後變得很粗糙。 這也是的,配方沒有魚膠粉,朱古力比例亦較重,因此動作必須要快,在慕絲未開始凝固之前便要倒好模,表面才會平滑。 這對新手來説的確有點兒難度啊! 有見及此,EC最近把配方重新調整,增添了液體令慕絲糊呈流動狀態方便倒模。 改變比例後需多添可可粉調整味道,另外又要用魚膠粉保持硬度,因此EC試驗了四次才滿意效果。 剛巧EC女兒生日將至,她的三個生日蛋糕便順理成章的全是朱古力慕絲蛋糕!哈哈哈… 幸好蛋糕配以不同裝飾,每個蛋糕各有特色,女兒都十分喜歡。

The new recipe is as decadent as the old version. The mousse is silky smooth and melts in your mouth. No extra sugar is added to the chocolate mousse so it won’t be overly sweet at all. Chocolate and cocoa powder are the stars of this cake so make sure to use the best ingredients. Couverture chocolate and high quality cocoa powder are highly recommended. Another advantage for this new recipe is that chocolate crust is used so there is no baking involved! When you are running out of time or simply don’t have an oven at home, this will be a great option.
與舊配方一樣,新配方同樣充滿濃郁的朱古力味,一入口即溶化,口感十分軟滑。 朱古力慕絲沒有另添砂糖,因此絶不會過甜!朱古力和可可粉是此蛋糕的靈魂,選料十分緊要,盡可能請使用調溫朱古力及高品質可可粉。新配方另一好處是使用餅底,完全不需烘焙。 若沒時間焗蛋糕甚或家中沒有焗爐的,做此甜品最好不過了。

Chocolate Mousse Cake with Chocolate Crust

For 6” pastry ring


For the Chocolate Crust
75 g Marie biscuits
6 g unsweetened cocoa powder
1/2 Tbsp granulated or demerara sugar
30 g unsalted butter, melted

For the Chocolate Mousse
10 g unsweetened cocoa powder
1/16 tsp salt
30 g hot water
1/2 tsp vanilla bean paste or pure vanilla extract
6 g powdered gelatin
30 g water (add to gelatin)
100 g bittersweet chocolate (min 52% cacao, I used couverture chocolate)
10 g unsalted butter
50 g whipping cream (add to chocolate)
180 g whipping cream

For the Chocolate Lacquer Glaze
2 g powdered gelatin
10 g water (add to gelatin)
10 g granulated sugar
20 g water
20 g light corn syrup
15 g unsweetened cocoa powder
25 g whipping cream


瑪利餅 75克
無糖可可粉 6克
細砂糖或原蔗糖 1/2湯匙
無鹽牛油溶液 30克

無糖可可粉 10克
鹽 1/16茶匙
熱水 30克
雲尼拿醬或純雲尼拿油 1/2茶匙
魚膠粉 6克
水(加入魚膠粉) 30克
苦甜朱古力(至少52%濃度,EC用調溫朱古力) 100克
無鹽牛油 10克
淡忌廉(加入朱古力) 50克
淡忌廉 180克

魚膠粉 2克
水(加入魚膠粉) 10克
細砂糖 10克
水 20克
粟膠 20克
無糖可可粉 15克
淡忌廉 25克

Directions 做法

For the Crust 餅底
Wrap bottom of cake ring with plastic wrap and line the inside with acetate strip for easy unmolding.

With a food processor, grind up marie biscuits, cocoa powder and sugar into a fine powder. Add melted butter and mix until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Store in the freezer until ready to use.

For the Chocolate Mousse 朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start.

Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. Set aside.

Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies

Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Set aside.

Add cocoa powder mixture and liquefied gelatin into the ganache and mix until smooth. Let cool to room temperature.

With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous.

Remove ring from freezer. Pour mousse batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until set.

For the Chocolate Lacquer Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies

Combine sugar, water, light corn syrup, sifted cocoa powder and whipping cream in a saucepan. Bring mixture to a boil then remove from heat.

When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC), stir in gelatin mixture. Strain mixture to remove any lumps. Let cool.

Remove chilled cake from the fridge and pour on the chocolate glaze. Return to the refrigerator and chill until glaze has set. Unmold cake and adhere base of cake to the cake board with melted chocolate. Place decorations on top and keep refrigerated until ready to serve.

This was for my daughter and her friends and classmates. I wrapped the cake with snack size Kit Kats and top with mini M&M’s. It looked like there were tons of chocolate but to my surprize, each slice only came with a small pack of Kit Kat and 15 to 20 mini M&M’s.
這是女兒跟朋友和同學分享的生日蛋糕。 EC以細包裝Kit Kat圍邊,上面則放了迷你M&M。 初看好像有很多朱古力似的,但原來分配後每份蛋糕只有一小包Kit Kat和15至20粒迷你M&M。 因此孩子們不會一次吃下太多朱古力。

Another celebration with relatives.

This was for my son. I doubled the recipe for an 8 inch cake. He made the fondant stars himself with my assistance and used his favorite toy as the cake topper.
這是小兒子的生日蛋糕,EC用雙倍份量製作了八寸蛋糕。 他在EC的幫助下自己製作星星翻糖裝飾,蛋糕上面則是他最喜愛的玩具。

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