Easy Chocolate Mousse Cake

    4 hours 20 minutes

    This is an easy to make chocolate mousse cake dessert that is made over a base of lady fingers. Note this uses raw eggs.

    18 people made this

    Serves: 12 

    • 750g ladyfingers
    • 2 cups dark chocolate chips
    • 2 eggs
    • 2 cups (500g) thickened cream
    • 4 egg whites

    Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

    1. Line bottom and sides of a 22cm springform pan with ladyfingers.
    2. In the top of a double boiler over hot water melt the chocolate chips stirring frequently. When the chocolate has melted mix in the 2 eggs thoroughly.
    3. In a large bowl whip the cream until it is thick. In a separate large bowl with a clean whisk, whip the whites until stiff but not blocky.
    4. Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain being careful not to over mix.
    5. Pour mousse into the ladyfinger lined pan. Cover with plastic wrap and refrigerate for 4 hours.

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    Reviews in English (19)


    Tastes great  -  23 Feb 2013


    I love this recipe. It was easy and very good. However, the only reason why I am not giving it five stars is because, in just reading the ingredients, and in tasting as I went along, I thought it needed a little sugar in the whipping cream. I added about 3 tablespoons of sugar and it had just enough sweetness to add a little oomph. Also, I decorated it with fresh raspberries and cool whip which both offset the richness of the mousse. This recipe will become a standard in my kitchen for those special occasions when you want something a little unique. And it was so easy to make. Thanks!  -  22 Sep 2004  (Review from Allrecipes USA and Canada)


    This excellent recipe, this awesome dessert, has been remarkably neglected and apparently ignored for nearly six years and I'm amazed. This dessert is gorgeous. Delicious. And decadent. Without question the piece de resistance of tonight's dinner. This is not difficult to make but does require a few extra steps and a couple of extra bowls but oh, boy, what a pay-off. Creamy, velvety smooth, fluffy and light as a feather with just the right intensity of chocolate flavor. I made half the recipe and it worked perfectly with a 7" springform pan. I added two tablespoons of powdered sugar and a teaspoon of vanilla to the one cup of whipping cream in that half recipe. Curiously, according to the recipe a 12-oz. package of ladyfingers should have been used for a half recipe, yet the 3-oz. package of ladyfingers I had covered the bottom and sides of the pan exactly. (Come to think of it, I've never seen a 12-oz. package of ladyfingers) I plated this with a chocolate syrup drizzle, whipped cream and fresh raspberries. I was proud and thrilled to serve this beautiful dessert tonight and hope that with this review (and my posted photos) others will be encouraged to try it too.  -  25 Sep 2011  (Review from Allrecipes USA and Canada)