Great for entertaining, this spectacular Chocolate Mousse cake combines tender ladyfingers and a rich, creamy chocolate mousse filling with a hint of coffee. Also, it is topped with an elegant Chocolate glaze made from NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and whipping cream. This Grand Prize Winning recipe was created in the kitchens of Carole Stowell of Salida, CO.
- MOUSSE CAKE
- 3 pkgs. (12 each) ladyfingers, split
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 1/4 cups hot coffee
- 2 tablespoons canola oil
- 2 cups heavy whipping cream, whipped to soft peaks
- CHOCOLATE GLAZE
- 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 teaspoon heavy whipping cream
- 1 tablespoon hot coffee
- Whipped cream and orange rind curls (optional)
FOR MOUSSE CAKE:
LINE bottom and side of 9-inch springform pan with split ladyfingers.
PLACE morsels in bowl of food processor fitted with metal blade. With processor running, slowly add hot coffee. Add oil and process until smooth. Transfer chocolate mixture to large bowl; cool for 2 to 3 minutes. Fold whipped cream into cooled chocolate until no white streaks remain.
POUR 1/3 of mousse mixture into prepared pan. Place a layer of split ladyfingers over mousse layer. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remaining split ladyfingers and mousse mixture. Cover; refrigerate overnight.
FOR CHOCOLATE GLAZE:
HEAT morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Add additional coffee, if needed, to obtain drizzle consistency. Remove side of pan. Drizzle sides and top with chocolate glaze. Garnish with whipped cream and curls, if desired.
Review This Recipe
I made this cake last year for my neighborhood's annual Christmas party. Even though it looks complicated to make, it really isn't and the results are incredible. Creamy light texture and wonderful chocolate taste! Everyone raved about it (and I had no leftovers).
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