Best 5 Frozen Chocolate Mousse Cake Recipes

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Frozen chocolate mousse cake is a delicious and decadent dessert that is perfect for any occasion. It is made with a rich chocolate mousse filling, a layer of chocolate ganache, and a chocolate cookie crust. The mousse is light and airy, while the ganache is rich and decadent. The cookie crust adds a delicious crunch to the cake. This cake is sure to be a hit with chocolate lovers of all ages. Here are a few tips for making the best frozen chocolate mousse cake:

Here are our top 5 tried and tested recipes!

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE



Frozen White Chocolate & Raspberry Mousse Cake image

I tried this at a friends house and had to have the recipe. It is delicious! Cook and prep times are approximate. Cook time is for freezing.

Provided by keen5

Categories     Frozen Desserts

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla
1/2 cup sugar
1/4 cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 pints fresh raspberries

Steps:

  • Preheat the oven to 325.
  • Butter a 9-inch spring form pan with 2-3/4 inch high sides.
  • Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
  • Bake 6 minutes and cool on rack.
  • Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
  • Add white chocolate and stir until smooth.
  • Pour mixture into large bowl mix in liqueur and vanilla.
  • Cool completely.
  • Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
  • Meanwhile, beat egg whites until soft peaks form.
  • Gradually beat in boiling syrup.
  • Continue beating until stiff peaks form and meringue is cool.
  • Fold egg whites into white chocolate mixture in 2 additions.
  • Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
  • Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
  • Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
  • Release pan sides and cover the top with raspberries.
  • Cut and serve.

FROZEN WHITE CHOCOLATE MOUSSE CAKE



Frozen White Chocolate Mousse Cake image

Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
6 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1 pinch cream of tartar
1 1/2 cups chilled whipping cream
1 tablespoon Grand Marnier
1 teaspoon vanilla
2 ounces white chocolate, chopped
3 tablespoons chopped pistachios
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup sugar
2 tablespoons Grand Marnier

Steps:

  • Mix crumbs and butter in medium bowl.
  • Press into bottom of 8" diameter springform pan.
  • Refrigerate crust while preparing mousse.
  • Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
  • Cool slightly.
  • Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
  • Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
  • Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
  • Gradually beat hot syrup into whites.
  • Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
  • Fold in warm chocolate.
  • Refrigerate chocolate mixture until cool but not set, about 5 minutes.
  • Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
  • Fold in chopped white chocolate.
  • Pour mixture into crust; smooth top with spatula.
  • Sprinkle top with chopped pistachios.
  • Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
  • Remove pan sides.
  • Raspberry sauce:.
  • Puree raspberries in food processor or blender.
  • Strain into medium bowl to remove seeds.
  • Stir in sugar and Grand Marnier.
  • Refrigerate until well chilled, about 1 hour.
  • (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
  • Cut the cake into wedges and serve with raspberry sauce.

FROZEN CHOCOLATE MOUSSE CAKE



Frozen Chocolate Mousse Cake image

Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!

Provided by Fandoos

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces dark chocolate, chopped (I used Hershey's chocolate chips)
5 ounces unsalted butter
4 eggs
1 tablespoon caster sugar
1 tablespoon plain flour
16 ounces berries (I used strawberries)
1/3 cup icing sugar

Steps:

  • Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
  • Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
  • Cool to room temperature.
  • Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
  • Then fold in chocolate mixture.
  • Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
  • Leave cake to become cold in pan.
  • Cover cake pan w/foil and freeze for several hours or overnight.
  • Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
  • BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
  • Pour berry sauce over slices cut, and serve-- Mmmm.

FROZEN CHOCOLATE MOUSSE CAKE



FROZEN CHOCOLATE MOUSSE CAKE image

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Quick & Easy

Yield 10-12

Number Of Ingredients 8

1 tsp. butter
1 TB. powdered sugar
3oz. package ladyfingers
6oz. package semi-sweet chocolate chips
3 TB. Grand Marnier
4 eggs, separated
1/4 cup sugar
1 cup heavy whipping cream

Steps:

  • Grease a 8 inch springform pan with the butter. Sprinkle with powdered sugar and swirl to coat sides of pan. Separate ladyfingers and line sides of pan. Crumble remaining cake and press into bottom of pan, and set aside. Melt chocolate and Grand Marnier in double boiler or on low setting of your microwave, stirring till melted and smooth. Transfer to a large mixing bowl and add yolks one at a time beating after each one. In second bowl, beat egg whites till they reach soft peaks. Gradually add sugar and continue beating till they are stiff. In a third bowl beat the heavy cream till stffly whipped. Fold egg whites gently into whipped cream. Then fold egg/cream mixture into choclate till thouroghly mixed but taking care not to deflate your mixture. Pour into your prepared pan and put into freezer for at least 4 hours. To serve, release springform sides, slice and serve. I like to garnish it with a dusting of powdered sugar,a strawberry,and a sprig of mint.

FROZEN CHOCOLATE MOUSSE CAKE



Frozen Chocolate Mousse Cake image

I found this recipe from the Best of Bridge series. It is fast, easy and best of all....delicious!! The beauty of this is that it can be made up ahead of time. This dessert is impressive as is, but you can jazz it up with a caramel/chocolate/fruit sauce and some fresh berries or kiwi.

Provided by Abby Girl

Categories     Frozen Desserts

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups chocolate wafers, crushed
1/4 cup butter, melted
3/4 cup pecans or 3/4 cup almonds, crushed
3/4 cup chocolate chips
250 g cream cheese (8 - 9 oz pkg)
1/4 cup sugar
1 teaspoon vanilla
2 eggs, separated
1/4 cup sugar
1 cup whipping cream

Steps:

  • Crust: Preheat oven to 325°F Combine chocolate wafer crumbs and butter; press into 9-inch springform pan. Sprinkle nuts over crust. Bake for 10 minutes. Remove from oven and let cool.
  • Mousse: Melt chocolate chips and set aside to cool slightly. Blend cream cheese, sugar and vanilla. Beat egg yolks and combine. Mix in cooled chocolate.
  • Using another bowl, beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture. Whip cream and fold into chocolate mousse. Pour into springform pan. Cover with tin foil and place in freezer. Remove from freezer and refrigerate 5 hours before serving. Garnish with chocolate curls or chocolate sprinkles.
  • Note: We quite often entertain on a smaller scale. I really do not like having a lot of leftovers, so I will half the recipe and serve it up in smaller springform pans or make the whole recipe (using 2 smaller springform pans) and have an extra dessert on hand for when surprise company come in (the recipe states that it needs to thaw for 5 hours, but I think 1 hour would do in a pinch).

Tips:

  • For a richer mousse, use heavy cream instead of milk.
  • To make the mousse ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, thaw the mousse for 30 minutes at room temperature.
  • For a fancier presentation, pipe the mousse into individual serving dishes or glasses.
  • Garnish the mousse with fresh berries, chocolate shavings, or whipped cream.
  • Store the cake in the freezer for up to 2 weeks. Thaw the cake in the refrigerator overnight before serving.

Conclusion:

This frozen chocolate mousse cake is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor and creamy mousse filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this frozen chocolate mousse cake a try. You won't be disappointed!

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