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Easy Chocolate Mousse Cake
This wonderful mousse cake is just so easy to make — Everything fits in 2 English cake pans. There’s no need to use any special pans or ingredients you don’t have at home.
It’s really simple to make — make it yourself and then you’ll understand what I’m talking about.
Good thing you end up with 2 cakes, because they disappear in no time.
This cake is perfect for when you feel like eating something tasty and sweet, with double chocolate and two layers of delicious mousse. Take 15 minutes, and you’ll have a wonderful chocolate mousse cake.
2 English cake pans
Ingredients:
17 Vanilla/Chocolate Biscuits
Half a cup of milk
White chocolate and cheese cream:
250 ml of sweet cream (box)
80 g of instant vanilla (4 tablespoons)
2 tablespoons of 9% white cheese
A tablespoon of sugar
100 ml of milk (a little more than a third of a cup)
100 g of white chocolate
2 tablespoons of milk
Milk chocolate and cheese cream:
250 ml of sweet cream (box)
80 g of instant vanilla (4 tablespoons)
2 tablespoons of 9% white cheese
A tablespoon of sugar
100 ml of milk (a little more than a third of a cup)
100 g of milk chocolate
2 tablespoons of milk
Preparation:
1. Dip the biscuits in a short dipping part and line the sides and bottom of the pan. You may end up having to cut a biscuit in two to fit the pan exactly. How do you cut easily? Dip in milk, wait a few seconds, then with a sharp knife in one stroke.
2. Melt chocolate and two tablespoons of milk in the microwave, mix cheese and sugar, put all the ingredients in a mixer, including the melted chocolate, and whip until a firm cream.
3. Spread half of the mousse in each English pan, level with a ladle, and in the meantime, put in the refrigerator. Prepare the second cream, milk chocolate mousse, in the same way, divide in half and place on the white cream evenly in both pans.
4. Dip the biscuits in milk and close the top, freeze for 3-4 hours, remove from the refrigerator 30 minutes before serving.
