Return to Content

Chocolate Mousse Cake

Chocolate Mousse Cake
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 10.

The best French chef we ever worked with gave us this recipe.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 12 ounces semisweet chocolate morsels
  • 3 tablespoons water
  • 3 tablespoons confectioners' sugar
  • 7 eggs, separated
  • 1 teaspoon vanilla
  • 24 ladyfingers
  • 3 tablespoons light rum
  • 2 cups heavy cream, whipped
  • 1/2 square unsweetened chocolate curls


Melt chocolate morsels with water in a double boiler. Add the sugar and mix well; cool slightly. Add the egg yolks and mix well. Cool slightly. Add the vanilla. Beat the egg whites until stiff and fold into the mixture.

Line the sides and bottom of a 9x5x2-3/4-inch loaf pan with transparent wrap. Place a row of ladyfingers (unsplit), very close together, along the bottom of the pan. Sprinkle with 1/3 of the rum and pour on half of the chocolate mixture. Repeat. Finish with a third layer of ladyfingers sprinkled with rum. Chill for 24 hours.

To serve, turn upside down on a chilled platter; remove the plastic wrap carefully. Cover the sides and top with whipped cream. Spread the top with chocolate curls. Serve in slices.

Updated Wednesday, July 25th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111