Mousse Cake is a sweetened dessert of which the main ingredient is whipped cream thickened with gelatin. The cake is light and fluffy due to the air trapped when cream is whipped. There are many variations of mousse cake - either single favour - for example chocolate, vanilla, strawberry, Matcha and so on - or a combination of layers of two or three flavours, for example, a vanilla layer over a chocolate layer, or a strawberry layer over a vanilla layer and at the bottom a chocolate layer. Mousse Cake has to be stored in the refrigerator and is best eaten cold.
Ingredients:
- 140 g Oreo cookies
- 60 g melted butter
- 8 g gelatin
- 40 g hot water
- 150 g dark chocolate (I used Cottura Compound Bar)
- 15 g sugar (can add more for a sweeter cake)
- 175 g yoghurt
- 400 g whipping cream
- cocoa powder for sprinkling on cake
Method:
- Put Oreo cookies into a ziplock bag. Use a rolling pin to crush the cookies. Thereafter, use the rolling pin to roll over the crushed cookies to make them finer.
- Add the melted butter to the ziplock bag. Mix the butter with the fine cookie crumbs.
- Pour them into a 15-cm pan with removable base.
- Use a spatula to press down and level the cookie crumbs. You can also use the base of your measuring cup to do this.
- Place the pan in the refrigerator to harden the cookie base. This will take 20-30 minutes.
- Add gelatin to a small bowl. Add hot water to it. Stir to dissolve the gelatin. Leave it aside for later use.
- Boil a pot of water. Put a bowl over the pot. Add the chocolate to the bowl to melt it.
- Add sugar and gelatin to the bowl. Stir to mix them up with the melted chocolate. Set the bowl aside to cool down the ingredients for later use.
- Add yoghurt to the chocolate mixture after it has cooled down. Set the bowl aside.
- Using a hand mixer, whisk the whipping cream till stiff peaks are formed.
- Add the chocolate mixture to the whipped cream and mix them up.
- Remove the pan from the refrigerator.
- Pour the chocolate-cream mixture to the pan. Level it with a spatula.
- Cover the pan with a plate and leave it in the refrigerator, preferably overnight.
- Remove the cake from the pan. (To loosen the cake from the side of the pan, just wipe the side of the pan with a hot towel.)
- Sprinkle cocoa powder on top of the cake using a sieve.
- Serve.
