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Chocolate Mousse Cake

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This recipe is for all the chocolate lovers out there! This incredible mousse cake is made with a rich chocolate mousse, a crispy and crumbly hazelnut streusel, and a shiny chocolate mirror glaze!

This delicious chocolate dessert is among our easiest fancy mousse cake recipes on this channel. This is the kind of dessert that your guests will remember!

We particularly love to make this cake during the holidays, birthday parties, or any kind of family and friends gathering!

We are so excited about this new recipe and can’t wait for you to try it at home!

Bon appétit!


Difficulty: pineapple gold pineapple gold pineapple gray

Prep time: 45 mins / Cook time: 30 mins / Servings: 8 people

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Caraïbe Whipped Ganache

4.5 oz (128g) - Dark chocolate

5.3 oz (150ml) - Heavy cream

1.25 oz (35ml) - Corn syrup

2 tsp (8ml) - Vanilla extract

11.10 oz (315ml) - Heavy cream

Hazelnut Cocoa Streusel

4.4 oz (125g) - Coconut sugar

4.4 oz (125g) - Butter

4.4 oz (125g) - Hazelnut flour

1 tbsp (15g) - Cocoa powder

​​3.5 oz (100g) - Flour

1 pinch - Sea salt flakes

1.7 oz (50g) - Dark chocolate


Chocolate Mirror Glaze

4¼ oz (120g) - Water (for gelatin)

¾ oz (20g) - Gelatin powder

7 oz (200g) - Water

12 oz (340g) - Stevia

6¼ oz (180g) - Heavy cream

5¼ oz (150g) - Cocoa powder

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Caraïbe Whipped Ganache

- Place the chocolate into a large mixing bowl, microwave it for about 1 minute, and set it aside. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

2 - Pour the 5.3 oz (150g) of heavy cream, vanilla extract, and corn syrup into a saucepan (or like us a saucier pan). Place it over medium heat, and bring it to a boil.

3 - Next, pour the hot liquid over the melted dark chocolate and emulsify using a silicone spatula

4 - Once the ganache is smooth and shiny, pour the rest of the cold heavy cream. Mix until homogeneous. 

5 - Finally, when all the heavy cream is incorporated, cover the ganache with food wrap and refrigerate for at least 6 hours.

Tip: Help the planet by choosing biodegradable food wrap instead of plastic. 😊


Hazelnut Cocoa Streusel

1 - Preheat your oven to 330°F (165°C).

2 - Add the coconut sugar, butter, hazelnut flour, cocoa powder, flour, and sea salt flakes to a stand mixer bowl. Then, mix at low speed using the paddle attachment until you obtain a crumble texture. 

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen.

3 - Place the chocolate into a small ramekin and microwave it for about 1 minute (or until fully melted). 

4 - Then, slowly pour the melted chocolate over the crumble mixture and allow it to mix until fully incorporated. 

5 - Transfer the streusel between two sheets of parchment paper and roll it out (about ½ inch (13 mm) thick) using a rolling pin.

6 - Remove the top parchment paper and use a large cake ring to cut the streusel (it must be slightly smaller than the base of your cake). Then, remove the excess streusel dough using an offset spatula.

7 - Finally, transfer the streusel disk to a baking tray and bake it for about 20 minutes at 330°F (165°C). Once baked, let it cool completely at room temperature. 


Assembling the Mousse Cake

1 - Grab the bowl of chocolate ganache and whisk it for a couple of minutes (or until soft peaks) using an electric mixer

Tip: For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders". 

2 - Transfer the chocolate mousse into your silicone mold. Then, place the streusel disk upside down on top of the mousse. Scrape out the excess mousse using an offset spatula and transfer the cake into the freezer overnight. 


Chocolate Mirror Glaze

1 - Mix the gelatin into the water and set it aside to let it bloom. 

2 - In a large saucepan (or like us a saucier pan), add the stevia, heavy cream, and water. Stir together using a silicone spatula and gently bring to a boil for 1 minute. Then, remove it from the heat. 

Tip: All-Clad is the gold standard for professional quality stainless steel cookware.

For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List". 

3 - Microwave the gelatin for 10 seconds before adding it to the cream mixture.

4 - Finally, add in the cocoa powder and fully combine it with a silicone whisk

5 - Pass the glaze through a sieve into a large bowl to remove any lumps.

6 - Place a sheet of plastic wrap over the glaze, making sure it is in contact with it so that you avoid skin being formed. Then, refrigerate overnight.

The next day...


Decorating the Mousse Cake 

1 - Heat up the mirror glaze in the microwave until it reaches 89℉ (32℃). Then, transfer it to a jug.  

2 - Place a cooling rack over a baking tray. Unmold the frozen chocolate mousse cake and place it on the cooling rack

3 - Carefully pour the mirror glaze over the cake, making sure it is fully and evenly coated with glaze. 

4 - Allow any excess glaze to drip off. Then, carefully transfer the chocolate cake to a serving dish using an offset spatula.

5 - Place a few hazelnuts onto a baking tray lined with parchment paper and bake them in a preheated 330°F (165°C) oven for about 10 minutes. Remove the tray from the oven and let it cool at room temperature for about 5 minutes. 

6 - Finally, carefully peel off the skin of a few hazelnuts and decorate the cake with it and some hazelnut chunks

Tip: Here, we are using tweezer tongs for the pro touch.

7 - Place the mousse cake into the refrigerator for about 2 hours before tasting.

8 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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