Holidays at our house mean chocolate for dessert. This Chocolate Moussecake definitely fit the bill with a chocolate cookie crust filled with a dreamy chocolate mousse.
Chocolate Moussecake for Thanksgiving
So much to be grateful for this year…meeting blogger friends at 3 different conferences, hanging out with my three sisters on a variety of occasions, having my parents living together after years apart and my dad out of the hospital, 3 kind and thoughtful children and one adoring husband, and many, many dear friends. And of course, cookie dough.
Today, though, I’m sharing one of our Thanksgiving desserts which, unfortunately doesn’t provide any nibbles of my unrequited dough love…but this chocolate moussecake filling may be duking it out for the top spot in my heart. We always have pumpkin pie, and although I’d love to throw a pecan or apple into the mix, the second dessert must be chocolate. Generally that comes in the form of French silk pie, but this year I decided to mousse it up. A chocolate crumb crust topped with mousse, then glammed up with dark chocolate leaves for the holiday. Well, my grandiose idea for chocolate leaves didn’t pan out exactly as I planned.
How to Make Chocolate Leaves to Garnish
I found some lemon leaves at my very favorite floral shop, The Empty Vase, and proceeded to paint them with a couple of layers of semi-sweet chocolate. I popped them in the freezer for a few minutes and then attempted to carefully peel the chocolate off the foliage. Bill was happy with all the shards of broken leaves and created his own personal sampling stash. But, unfortunately, I was left with very few whole leaves.
I soldiered on and arranged a few on top of the chocolate mousse cake along with some raspberries for a pop of color. I WILL try this again and get back to you all when I master this technique. What was the consensus? It was truly phenomenal. One of the best darn desserts in months. I added a little more butter to the crust recipe as mine was super crumbly…but imperfect leaves and the finicky crust didn’t take away from my review. You need to make this cake…and soon!
This recipe contains raw eggs which can carry bacteria like salmonella. Desserts like this containing raw eggs should not be eaten by the very young, elderly or immune-compromised due to the potential risk of a food born illness. I use pasteurized eggs whenever possible, but find them difficult to whip into stiff peaks as needed in this recipe.
A decadent chocolate dessert with a chocolate cookie crust and mousse filling!
- 1 9-ounce box Nabisco Famous Wafers
- 6 tablespoons butter, melted
- 16 ounces semi-sweet chocolate, melted and cooled
- 2 eggs
- 4 eggs, separated
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- Crush cookies by pulsing in food processor till they form crumbs. Add melted butter and process till combined. Pour into a buttered 10-inch springform pan. Pat onto bottom and part way up the sides. Refrigerate for a half hour or longer to set.
- In a large bowl mix melted chocolate with the two whole eggs. Add the 4 egg yolks and beat about 5 minutes, scraping down sides of bowl as needed. In another bowl, whip the 4 egg whites till stiff. Set aside. In yet another bowl, whip cream with powdered sugar till stiff peaks form.
- Stir about 1/4 of the egg white and 1/4 of the cream into the chocolate to lighten. Then gently fold in the remainder of the whites and cream till well blended. Pour into crust, smooth the top if necessary and refrigerate at least 6 hours.
- Garnish with berries or chocolate leaves.
Adapted from Creme de Colorado.
Total time does not include chilling time.
Amount Per Serving: Calories: 387Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 115mgSodium: 136mgCarbohydrates: 33gFiber: 2gSugar: 24gProtein: 5g
53 Comments on “Chocolate Moussecake”
I adore chocolate mousse!
it looks yummy!
So pretty, Liz! This looks so light and creamy!
Totally awesome cake and those lovely chocolate leaves are worth the trouble. You have me thinking of giving those leaves a try. I’d be happy with the broken shards too.
I hope you have a wonderful Thanksgiving and have even more to be thankful for in the coming year.
Okay… is it just me, or does everyone just want to dive into that face first. 🙂 Looks gorgeous. 🙂
The leaves are a great touch! I’ll be interested to hear what the secret is…please let us know when you discover it. 🙂 I’m glad you’re not the only one who requires a chocolate dessert at Thanksgiving!
oh my gawd Liz! This is beautiful. . and the leaves are PERFECT!!! I was wondering if you made them. just lovely!!! Happy Thanksgiving!!
Stunning dessert! This is sure to be a crowd pleasure on Thanksgiving!
Wow what a stunning cake! Looks so delicious. Will be keeping this recipe to try.
This is so beautiful!! Not only does the chocolate mousse cake sounds decadent and inviting, those leaves on top just add such a nice touch.
I love the way this looks with the leaves and raspberries. So beautiful!
Ha! If I tried those chocolate leaves, I probably wouldn’t even have ONE fully formed leaf! You did a fantastic job, Liz, and this moussecake looks absolutely divine. You’ve had a tough year but you’re right, there’s still so much to be thankful for. Happy Thanksgiving!
I hear ya on those chocolate leaves. Martha Stewart makes it sound soooooo easy. When I tried it with mint leaves, I maybe got three whole leaves out of like 40 tries! Regardless, this is such a beautiful cake, Liz. Happy Thanksgiving to you and your family!