Fluffy Chocolate Mousse Cake
This chocolate brownie mousse cake is pure indulgence. It starts with a rich, fudgy brownie base and is topped with a cloud-like chocolate mousse that melts in your mouth, giving you the perfect balance of dense and airy in every bite.
Hey team, Nick here. This decadent mousse cake is all about texture. I ended dup using my deeply chocolate brownie recipe for the base which is soft and chewy. That mousse layer though…It’s light, airy and creamy, almost like chocolate-flavored air. It melts away the second it hits your tongue.
You’d look at this cake and think it’s going to be very rich and it is. But in the best way! It’s creamy and chocolatey but I made sure it wasn’t overly sweet. In my testing I was aiming for a perfect balance of sweet but a little hint of dark chocolate bitterness. Chocolate is the focus here.
It’s finished with a dusting of cocoa powder and my easy chocolate curls. Those are shockingly easy to make so you shouldn’t skip them. I think they take this from home made to bakery a bakery level looking cake.
Related – I’ve added this recipe to my chocolate recipe collection. I mean at this point there’s no denying my obsession with chocolate. I have a great chocolate mousse recipe in there too which is great for sharing with a special someone. But if you’re after more brownie desserts, give my slutty brownies a go. It’s a brownie/cookie lovechild all baked into one.
The brownie layer is easy!
I have a full recipe breakdown with tips on my deeply chocolate brownie blog post if you want to check it out, but here’s a quick rundown of how to make the brownie layer.
- Prep tin. Use a 20cm/8-inch springform pan lined with baking paper on the base, clasped tight, to make releasing the mousse easier.
- Melt chocolate and butter. Then whisk in cocoa. Cool.
- Whisk eggs and sugar. Beat with vanilla and salt until pale and fluffy.
- Whisk in chocolate mixture, then fold in flour.
- Pour into the tin and bake for 20-22 minutes and bake. Allow to cool
Using Acetate
Once the brownie has cooled, unclasp the tin and give the sides a quick clean. I line mine with a strip of acetate so when the mousse sets it comes out clean, and the acetate just peels away when you’re ready to serve. You can buy the acetate online. I bought mine on amazon.
To add the acetate unclasp the side of the springform tin, Add the acetate all the way around the brownie layer then tighten the clasp so that the brownie keeps it in place.
How to make the lightest mousse ever!
- Prepare gelatin. Mix with cold water and stir with a fork until combined. Let it bloom for 5 minutes.
- Heat the cream and yolks in a heatproof jug in the microwave until hot to the touch.
- Melt the chocolate over a double boiler.
- Combine the hot cream with the melted chocolate. Add the gelatin while the chocolate is still warm and stir until melted in and smooth. Allow to cool.
- Whip the meringue to glossy peaks
- Whip the cream until stiff peaks form
- Fold the cream into the cooled chocolate mixture. Then fold in the meringue until well combined. Mixture will be fluffy and thick.
- Pour the mixture into the cake tin and smooth out using a spatula
- Cool the mousse in the fridge for a minimum of 5 hours. Overnight is best.
The mousse layer sets firm, but not too firm (my first test set like ganache!). It’s soft, light and airy when you slice into it, but it won’t wobble over like some sort of lava situation.
To decorate
- Once the mousse has set, unclasp the tin and move the cake onto a serving plate. Support it with one hand while sliding out the baking paper with the other, then peel it away completely.
- Dust the top with cocoa powder, add chocolate curls around the sides, and slice with a warm knife for clean cuts. I like serving this cake at room temperature, so the mousse is soft and melts in your mouth.
Those chocolate curls are so easy to make! You just use a peeler to peel away chocolate curls from a block of chocolate!
Let’s talk about the eggs
The mousse layer gets all its air from the whipped meringue. Yes, the egg whites in this recipe are raw. But in most countries raw eggs are safe to eat raw. If you’re unsure if it’s safe to eat raw eggs in your country or you prefer not to, you can always use pasteurized eggs which are gently cooked or you can pasteurize them yourself!
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Fluffy Chocolate Mousse Cake
My chocolate brownie mousse cake has a fudgy brownie base and silky mousse topping, a rich layered dessert that’s smooth, indulgent, and irresistible.
Serves 12
Ingredients
Chocolate Brownie Layer
- 83 g unsalted butter, cubed
- 120 g dark cooking chocolate, I used 70% (see notes)
- 15 g Dutch process cocoa powder, sifted (see notes)
- 2 large eggs, room temperature (50-55g each)
- 105 g caster sugar, superfine
- 65 g brown sugar
- 1 tsp vanilla extract
- Pinch of salt
- 50 g all-purpose flour, plain flour
Chocolate Mousse Layer
- 180 g dark cooking chocolate, I used 70%
- 180 g milk cooking chocolate
- 150 g heavy cream, for chocolate (see notes)
- 1 pinch fine salt
- 3 large eggs, 50-55g each, separated
- 5 g powdered gelatin
- 40 g cold water
- 300 g heavy cream, cold, for whipping
- 1/4 tsp cream of tartar
- 7 g vanilla extract
- 50 g caster sugar
- 20 g cocoa powder to dust
- Chocolate curls, to decorate
Instructions
Chocolate Brownie Layer
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Unclasp a 20cm / 8-inch springform pan. Place a piece of baking paper on bottom and place the sides on top. Clip to tighten. Set aside.
- Melt chocolate and butter – Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
- Add cocoa powder – Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
- Whisk eggs and sugar – To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
- Add the chocolate mixture – Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
- Add dry ingredients – Add the sifted flour and fold using the spatula until no dry ingredients are showing.
- Bake – Add the mixture to the springform pan and bake for 22-24 minutes. Once baked, allow to cool completely at room temperature, about 3 hours. Carefully run a knife around the edge of the brownie to loosen from the springform pan. Clean the inside of the springform pan.
Chocolate Mousse Layer
- Add acetate – Spray the side of the pan with oil spray and place a large piece of acetate measuring 65cm (26-inches) in length and 10cm (4-inches) on the inside. The oil will help it stick to the pan. Place the cooled brownie in the pan and set aside.
- Prepare gelatin – Have a fork ready for mixing before you do this step. Add 1 tsp of powdered gelatin to a small bowl. Pour 1 tbsp of cold water on top and mix immediately until well combined.
- Melt chocolate – Add the dark and milk chocolate to a heatproof bowl over a double boiler. Stir until melted. Take off the heat.
- Heat cream and eggs – Add 150g of cream to a heatproof jug or bowl, along with the egg yolks and pinch of salt. Whisk to combine. Heat in a microwave for 20 seconds, stirring each time, until the cream feels hot to the touch. Do not overheat otherwise the yolks will begin to cook.
- Combine cream, chocolate and gelatin – Add the hot milk to the hot melted chocolate and use a whisk to combine. The mixture will look a little split. Add the gelatin mixture and stir to combine. The mixture will become smooth again. Set aside to cool until warm, not hot and not completely cool.
- Whip meringue – Add the egg whites and cream of tartar to a large clean bowl and use an electric beater to whisk until frothy, about 2 minutes on medium high speed. Then while the mixer is on high speed, begin slowly adding the sugar, 1 tbsp at a time, until it’s all been added. Continue whipping until the meringue becomes thick and glossy, about 5 minutes. Set aside.
- Whip cream – To a separate medium sized bowl, add the cold heavy cream (300g) and 1 tsp of vanilla extract. Whip using an electric hand mixer until you reach stiff peaks.
- To complete the mousse – Add the whipped cream to the cooled chocolate mixture and gently fold through using a spatula until well combined. Then add the meringue and fold through until well combined.
- Chill mousse – Pour the mixture on top of the cooled brownie layer and gently spread around using a spatula. Chill in the fridge for 5 hours. Overnight is best. The mousse needs a good amount of time to set properly.
- Dust with cocoa – dust the top of the mousse with cocoa powder before you remove it from the tin. Just a thin even layer across the top.
- To remove from the pan – Unclasped the spring form pan and take away the sides. Lift the cake up from the excess baking paper and transfer to your serving plate. Very carefully remove the baking paper by sliding underneath the brownie layer and away from the cake. Lastly, gently the mousse layer from the acetate.
- To slice – Add dark chocolate curls around the outside. Then use a large knife to slice, cleaning the knife under warm water and drying before making the next slice for nice clean cuts.
- How to get perfectly clean slices – For clean slices, run your knife under hot water, wipe dry, and slice. Repeat this process for each cut to avoid smudging the layers.
Notes
Cooking Chocolate – I used 70% Dark cooking chocolate for this recipe. It’s way less sweet than regular dark chocolate. Although dark chocolate can also be used if you prefer. Both can be found in the baking isle of your supermarket.
Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Egg whites – I used egg whites from large eggs. Large eggs weigh 50-55g each out of the shell (yolk and whites together). Each white weigh about 30-35g each. It’s about 3 egg whites. Don’t like eating uncooked eggs? That’s ok. Use pasteurized egg whites which are gently heated. In most countries, raw egg whites are ok to consume. Just check with your country first. Immunocompromised and people who can get pregnant should stay away from raw egg whites.
Gelatin – I used platinum strength gelatin leaves. You can use gelatin powder instead. Simply mix 2 tsp of gelatin powder with 3 tbsp cold water. Mix using a fork and allow to rest for 5 minutes. This is what you’ll add to your chocolate mixture and stir through until completely melted.
Heavy cream – this is the type of cream you use for whipping and is also known as whipping cream. It has at least 30% fat content. Acetate – can be bought at cake stores or online. I bought mine on Amazon. Search for ‘Cake Acetate’. You want one that is at least 5 inches in height. If you don’t have acetate, you can use parchment paper in it’s place it just won’t look as smooth around the outside but will taste just as good! How to prepare a double boiler – a double boiler is a gentle way of cooking or melting ingredients. For this recipe we use it to gently cook the eggs in the mousse portion of the recipe. To prepare a double boiler fill a pot about 1/3 of the way with water and bring to a boil. Turn the heat down to low. Then place a heat proof bowl on top and proceed with the recipe. Storage – This mousse cake can be stored in an airtight container, in the fridge for up to three days. Nutrition – is an approximate and is based on per slice. A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Heavy cream – this is the type of cream you use for whipping and is also known as whipping cream. It has at least 30% fat content. Acetate – can be bought at cake stores or online. I bought mine on Amazon. Search for ‘Cake Acetate’. You want one that is at least 5 inches in height. If you don’t have acetate, you can use parchment paper in it’s place it just won’t look as smooth around the outside but will taste just as good! How to prepare a double boiler – a double boiler is a gentle way of cooking or melting ingredients. For this recipe we use it to gently cook the eggs in the mousse portion of the recipe. To prepare a double boiler fill a pot about 1/3 of the way with water and bring to a boil. Turn the heat down to low. Then place a heat proof bowl on top and proceed with the recipe. Storage – This mousse cake can be stored in an airtight container, in the fridge for up to three days. Nutrition – is an approximate and is based on per slice. A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 981kcal
Carbonhydrates: 72g
Protein: 14g
Fat: 76g
Saturated Fat: 46g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 23g
Trans Fat : 0.3g
Cholesterol: 200mg
Sodium: 66mg
Potassium : 171mg
Fiber: 11g
Sugar : 47g
Vitamin A: 1221IU
Vitamin C: 0.3mg
Calcium: 67mg
Iron: 1mg
Nutrition Disclosure
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75 comments
Would it be ok to half the mousse recipe so it isn’t so tall, or would it affect the texture/setting of it? 🙂
That would be ok 🙂 N x
Hi Nick, could you use this mouse as a filling for between cake layers?? Sounds amazing 🥰
Hi Monique! Sorry about the late reply. For this recipe, it wouldn’t be stable enough to hold the weight. Nx
What can i use instead of gelatin if possible ?
Hi Anna! Unfortunately, I’m not sure what would work in place for this recipe as I’ve only tested it with geltine! N x
I like to bake alot and tried your recipie tonight. Unfortunately I could not find my 8inch springform pan so had to use a 9 inch and so the brownie was a little more thin than your recipie but it is delicious …and I am very finicky with baking. Your mousse is so light and it is a desert one would buy in a restaurant. thank you for this recipie
That’s so lovely to hear Claire! I’m glad the recipe worked out and that you enjoyed it 🙂 N x
Since we are not cooking the eggs, isn’t it like having raw eggs?
Hi Kirti! Yes. the eggs in this recipe are raw. In most countries (but not all) raw eggs are safe to eat. N x
No they’re not.. I don’t know who told you this but raw eggs can make peoooe very ill and you never mention even buying pasteurized eggs not that it matters. This recipe is full of animal cruelty based ingredients literally from the gelatin to the egg whites the yolks the cream literally all animal cruelty all the way through! no reason for any of it you don’t need gelatin you can use agar agar powder you don’t even need that cream you can use coconut cream or that silk brand whipping cream you can use coconut cream you can use other cream alternatives you don’t need eggs or egg whites you can use aquafaba you don’t need egg yolks either in any recipe for that matter! None any of those animal derived ingredients is needed. I’m not sure I understand why make a recipe with raw ingredients from an animal source that can make people sick when you can just swap it out for some thing that’s plant-based so people can eat it and not get sick? It’s really sad when you can avoid animal cruelty to make a really yummy recipe but it’s not avoided. I’ll never understand this way if thinking.
Bella, other people exist in this world that have different views than you about ingredients or access to different ingredients that are safe to eat raw. I’m not going to sit here and try to change your mind because you have made your point and views crystal clear.
How funny, I don’t remember saying this recipe was vegan?
Hi bella, this is a non vegan recipe. If you want a vegan chocolate mousse recipe you should’ve gone on a vegan blog instead. If using animal products is cruel to you why did you come onto this website/blog in the first place. And also, in the UK and in Europe and Asia also, we use raw eggs all the time when making no baked desserts and even have semi cooked eggs, the way the food industry handles our eggs is safe. We also keep our eggs outside of the fridge. No harm to millions and millions of people. Please educate yourself, don’t wash your eggs until you need to actually use them that is only if there is physical dirt on them like a feather or something, because if you wash your eggs way before you eat them they will go bad faster, wash your hands after handling eggs if it gets messy, there you go no harm done.
Don’t put this wonderful food blogger down with your negative post. Thank you.
Thankyou very much Jess. Very well written and 100% agree!
Bella: Several of your suggested substitutes make me, a person, not just an imaginary person, or a figurative person, a lot sicker than I’ve ever, in my entire middle aged life, ever become from using fresh, safe eggs, in the good US of A. I think you’re more misguided than the people who turned dead horse hooves into grass-fed gelatin, considering the gelatin isn’t hurting anyone and coconut products do hurt me.
Can you use powdered gelatin if the leaves are unavailable? If so, what would the ration be?
Hey Lauren! Yes, you can use powdered gelatin if you don’t have leaves. Just use 3 teaspoons of powdered gelatin and mix it with 3 tablespoons of cold water. Let it bloom for 5 minutes, then add it to the chocolate mixture. N x
Hi Nick,
This recipe looks amazing! I’d like to use it as a second tier (much smaller, like 6-7in), I’m thinking to add another layer of brownie base between mousse. Do you think that would work? Would you let the mousse set in-between laying it?
Thank you! Xx
Hey Clara! Thanks for the love! I wouldn’t recommend adding another brownie layer because the mousse isn’t strong enough to hold it, and it would make slicing tricky. Maybe try a thicker brownie base instead. Hope that helps! N x
Nick I can’t find acetate can I use baking paper?
Hey Michelle! Yes, you can definitely use baking paper if you don’t have acetate. It won’t stick as well, but it’ll still help release the mousse from the pan. Just make sure to spray the sides of the pan with oil so it stays in place. Hope that helps! N x
The thought of the gelatin is freaking me out – but this dessert looks sooo yummy! What does the gelatin add? Is it still super light and fluffy and not at all jelly-like? 🙂
Hey Willow! The gelatin just helps the mousse set so it holds its shape, but don’t worry! It’s still super light and fluffy, not jelly-like at all. You’ll love it! N x
Hi, Is there a specific type of gelatin sheet to use cause mine looks longer than yours?
Hmm, I used the McKenzies Gelatin sheets. 3 of those sheets are equal to 1 tsp of gelatin. Hope that helps! N x
Hello – I have a question regarding the amount of chocolate. For ‘2 cups’ – is the the equivalent of 16 ounces, or one pound? Thank you!
Hi Kate! Hmm, 2 cups of chocolate is equal to 400g. 🙂
Hi (again) – I had asked about the ounce equivalent for the ‘2 cups of chocolate’; but – I now see that you have the handy metric tab to convert the recipe. Thank you for that!! (you can ignore my earlier question)
Thanks Kate! N x
great recipe. I made it for friends and they liked it. I used double cream ( I only noticed the note after I had done all my shopping)instead of whipping cream so it was probably a bit richer than originally intended but still very good
Thanks Fatemah! Glad you and your guests loved it! N x
Hi! When you say dark cooking chocolate do your mean unsweetened baking chocolate?
Hi Tara! That’s right! N x
I halved the recipe and made them in cupcake liners. My first time making mousse. Love it, thank you 🙂
That’s amazing Deanne! Glad you loved the recipe! Nx
Hi Nick! Can you help me adapt this recipe to make it a dark chocolate mousse cake? My family likes dark chocolate. I could add coffee or rhum to intensify the flavor, but I certainly need to make changes to the type of chocolate used and the quantity of sugar. How would you adapt it to make it a dark chocolate mousse cake?
I would swap the semi-sweet chocolate for 70% cooking chocolate. It’ll have a more dark/bitter flavour. I would not recommend making changes to the quantities of any of the ingredients N x
In step 2, do you add the ingredients in to the water? How much water?
Nope, you add them into the bowl. N x
If you don’t have acetate what can you use instead?.
Hi Tamara, Hmm, I got this question yesterday. Unfortunately for this recipe, there isn’t an alternative. Sorry! N x
Your recipe looks amazing and I’m super excited to try it out but I cannot seem to find acetate anywhere? What is a good alternative for this? Cling wrap? Baking paper?
Hi Carolina! I bought mine on amazon. Unfortunately, for this recipe I’m not sure there is an alternative. Acetate keeps it’s shape and doesn’t wrinkle.
How many grams in a cup of chocolate in your recipe?
In each cup of chocolate I get 200g chopped chocolate or chocolate chips.
This cake really was heaven on a spoon
Just wondering how long in advance could I possibly make this
Hmm, I’d say no more than 2 days. Hope that helps! N x
If you love chocolate you will love this but it is sooooooo rich. I never thought I would write that about chocolate. We won’t be eating any more only because it is way too rich for us. It was an easy recipe to make though and it turned out beautiful.
Thanks so much Kathryn! N x
I haven’t made this yet so rating it would be daft, but doesn’t it look and sound fabulous! My question is: would this freeze well in a silicone cake mould to later cover in velvet lustre or mirror glaze – specifically the mousse?
Hmm, I don’t think it would actually. Might be too soft to carry the weight of the glaze.
Hi I don’t have leave gelatine
Please can you advise me on
I do have powder gelatine
How much do I need to use for this recipe
And how much water
We’ve tried loads of receipes but none of them are light
Also being a Muslim we can’t eat the ones from the shops
I can’t wait to get started and make the most amazing chocolate mousse cake
I will give you the feedback
Off to the shops to do the shopping
Thank you in advance for the receipe
Hi Amina! I understand and appreciate you can’t have gelatin. Totally get that. Unfortunately I haven’t tested this recipe using alternatives, so I couldn’t tell you how to make it using alternatives. However, if you do find a way to make it without gelatin and are happy with the results, please let me know and I’ll add a note to the blog post for anyone else who may be similar to you in their eating preference/beliefs. Nick xo
The cake is very, very decadent and sweet; a lil too sweet for my taste but perfect for anyone who loves that sort of thing, My mom definitely does and she requested something soft and creamy, so I found this recipe and made the cake for her birthday today. She absolutely loved it and so did all the guests.
P.s. for those wondering, I used gelatin powder (2tsp and 3tsp of water as instructed) and it turned out perfect.
Thanks Jovy! N x
Hi Nick, I’m a little confused in the mousse instructions before the actual recipe it mentions 6 eggs but in the recipe it says 3 which is correct please. Cheers Lesley
Hey Lesley! Sorry for the confusion. It’s 3 eggs for the mousse, and I’ve updated the recipe to reflect that. Thanks for pointing it out! N x
Just made the mousse with a pate sablee type crust, not the brownie so I am only rating that. I used powder gelatin. It took a bunch of whisking not just folding to get the chocolate/gelatin/cream mixture smooth, as the gelatin had already stiffened the chocolate a little. I’m not very experienced with gelatin so it could be user error, nevertheless the finished product was wonderful. The texture was perfect.
Thank you for a lovely recipe and I will make it again.
Thank you for the recipe.
Thanks Nico 🙂
Where is the metric tab you mentioned? I don’t see it!
Hi maria, I can’t see any mention of a metric tab in this post. I used to have one, but I took it away as i have started switching my recipes to all grams. For the recipes that havent been converted yet I have both grams and cups already listed 🙂 Hope that helps! N x
Hi Nick, I’m a newbie to upscale baking and made this recipe. I didn’t know that different gelatin leaves have different streangths since it wasn’t noted on the packaging … my dessert was firm, but still awesome – the mousse was dreamy when I tasted it as I added it, the brownie layer was amazing and in the final, although it was much firmer than intended, melted very quickly while enjoying – not rubbery. Will try again with 1/2 the leaves called for. SO worth it!
Also, for the record, I’m from the US. I’ve been eating raw eggs in cookie dough and raw batter all of my life. I’ve never been sick or known anyone to get sick from raw eggs. It wasn’t worth the hassel of pasturizing my own eggs – took two tries and gave up, so raw it is!
Thanks for sharing your recipes and tips!
Hey Suzanne! Thanks so much for giving this recipe a go—it sounds like you did an amazing job even with the firmer mousse! Gelatin strengths can definitely be tricky when the packaging isn’t clear, but halving the leaves next time sounds like a great plan. I’m so glad you loved the brownie layer and the dreamy mousse flavor!
As for the raw eggs, I hear you—lots of people stick with them, and it’s awesome that you’ve found what works for you. I just suggest the extra step for anyone who’s cautious, but you’re clearly a pro at making it work. Thanks for the lovely comment and for sharing your experience. Can’t wait to hear how your next try goes! N x
Hi Nick – is it possible to freeze this?
Hi Jess! I don’t think so. I havent tried freezing it to know for sure but I suspect it would melt into a puddle if it was defrosted.
When do you add the butter to the brownie mix? It’s not in the method. Thanks
Hey AJ! So sorry about that—the butter is melted with the chocolate. I’ve updated the recipe to make that clear now. Thanks for catching it, and I hope you enjoy the brownies! N x
Hi Nick,
Gonna try your recipe for the holiday. For baking the brownies base, I assume the butter is going to be melted together with th choc using double boiler or microwave?
Hey Beth! That’s right—you’ll melt the butter and chocolate together, either in the microwave or over a double boiler. It helps create that rich, fudgy texture for the brownie base. Enjoy making it for the holiday! N x
You might consider updating the actual recipe section at the bottom… it doesn’t mention the butter addition, aside from it being in the ingredients. I’ve had my brownie mix in the oven for 10min and just realized I never added it because I was following the succint directions versus the step by step more at the top of this page (hope that makes sense!). Hoping I have enough ingredients to stat again…
Hey Kelli! I’m so sorry about that and I’ve updated the recipe now to include the butter in the instructions. Thanks so much for letting me know—it’s super helpful, and I hope you were able to make it work! N x
What were you thinking, lol?? I’m finding the mousse so lacking in sweet I spread about 2TBL of superfine sugar over the mousse layer! I increased the brown sugar in the brownie by 15g! Google told me “dark cooking chocolate” is unsweetened, so I’m curious if something got lost in translation. I’m chilling the mousse in an 8” round lined pan, and very well might sugar the other side when I assemble.
My brownie crust was in an 8.5”-9” springform tart pan and I didn’t weigh it down, so I’ll put it all together, towering on a large dinner plate. So much chocolate… so little sugar!! I’m hoping for the best, but worry for the sensibilities of the motivated midnight grocery store runner!
And boy, that took a lot of mixing vessels! I didn’t bother with the Swiss Meringue trick BECAUSE MY EGGS ARE PERFECTLY FRESH AND SAFE. =)
Thanks for the opportunity to try.
Hey Daisy! Sounds like you went full mad scientist with this one, haha! The mousse isn’t overly sweet because the chocolate brings richness, but if Google led you to unsweetened chocolate, that would definitely explain why it felt lacking in sugar. I used Nestlé cooking chocolate buttons, which are still sweet but have a more bitter flavor compared to the creamy sweetness of milk cooking chocolate, so that could be the mix-up. Love that you made adjustments to suit your taste—baking is all about personalizing! The mousse should balance out once everything is assembled, but if you prefer it sweeter next time, try using a semi-sweet or slightly lighter dark chocolate. Also, the Swiss meringue method isn’t just about safety, it helps stabilize the mousse and gives it that light, airy texture. Hope it all comes together beautifully on your dinner plate tower of chocolate! N x