Layered Chocolate Mousse Cake
by Tarla Dalal
Added to 290 cookbooks
This recipe has been viewed 35169 times
Surprise! Here is a delicious Layered Chocolate Mousse Cake you can prepare within minutes, leave to set in the fridge and get back to other work. Yes, we mean just minutes. Made with mouth-watering choices like peanut butter, cream and of course, chocolate and topped with crushed wafer cream biscuits. This mousse cake is a real melt-in-the-mouth treat and fortunately easy to make too. Just make sure you crush the biscuits by hand and not in a mixer because it needs to be coarse for the runaway success of this dessert.
- Combine the coffee and 2 tbsp warm water in a bowl, mix well and keep aside.
- Combine the milk chocolate and peanut butter in a deep non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes or till its smooth, while stirring continuously.
- Add the coffee-water mixture, mix well and cook on a medium flame for a few seconds.
- Switch off the flame, add the chocolate wafer cream biscuits and mix well.
- Transfer the mixture into a loose-bottomed cake tin, spread it evenly and keep aside to cool for 10 minutes.
- Refrigerate for 1 hour or till set.
- Put the chocolate in a microwave safe bowl and microwave on high for 1 minute and mix well using a spatula.
- Add the whipped cream and fold gently.
- Pour this mixture over the milk chocolate layer and spread it evenly.
- Refrigerate for 1 hour.
- Unmould the mousse cake and place on a serving plate.
- Finally top it with the coarsely crushed chocolate cream wafer biscuits evenly over it and press it lightly.
- Cut into 6 equal wedges and serve immediately.
Nutrient values (Abbrv) per cake
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