Baked Chocolate Mousse is one of my favorite desserts. I have made it many times, and I’ve also made it simpler. If you’re not familiar with chocolate mousse, it’s simply a dessert, usually chocolate, that is spread or baked on a graham cracker crust. It has the attributes love of a thick chocolate mousse but because it’s cooked right out of the oven, you get a little bit of a flat crust on top which then turns to smooth, creamy chocolate goodness. Here are a few tips for making it, as well as the different kinds of chocolate used to create it.
For this classic cake, you will want to use either unsweetened or half-and-half cream cheese. Then, depending on how thick or thin you’d like your cake, you can either use whole eggs or half-and-half cream cheese. Whichever you choose, I recommend using about two to three tablespoons of cream cheese per serving. That should be plenty for this popular baked chocolate mousse cake recipe.
You’ll also want to add about two to three tablespoons of chopped pecans, depending on how thick you want your cake ring to be. Or you could use walnuts instead. I love to mix pecan and walnut pieces together for an exciting twist on a classic breakfast food. You can blend the pecan and walnut finely in a food processor and add the chocolate mixture to the mixture, pressing down until the texture is blended.
You’ll want to beat the egg whites in the processor until they’re fairly loose. When beating the egg whites, add the sugar slowly and beat just until the whites are barely beating. Don’t beat too vigorously. When the yolks are beaten, gently fold in the dry ingredients. Now you have a baked chocolate mousse cake ring!
You can also use a food processor, but if you’re not one, you’ll need to beat the whites manually with a paddle. Bring the mixer to a gentle boil, then let the machine do its job for a few minutes until the whites are stiff enough to stand up. If they’re still a bit wobbly, give them a few more minutes. Once you’ve gotten them as stiff as you like, gently fold the yolks into the chocolate mixture. Then roll the mixture into a ring shape until smooth and completely coated with chocolate.
Baked Chocolate Mousse Cake
If you want to add more of the chocolate flavor, you can simply stir in additional egg whites or you can add additional marshmallows. It’s important that you keep your chocolate mousse refrigerated, so it will keep its creamy texture. If you store it in the fridge, it can dry out, so you may want to transfer it to an air-tight container. Otherwise, any excess chocolate may spoil the cake.
You might also choose to decorate your Baked Chocolate Mousse Cake Ring in a special way. A great idea is to put a small layer of fondant on the bottom and sides of the cake and use a small round tip pastry bag to pipe cute eyes and little hearts all over it. You could also paint it with a simple color scheme. Another fun way to decorate is to decorate the cake as if it were a handmade gift or to give it a personalized look by using different kinds of edible markers and a very fine tip brush. Or you can also try making a gum paste version of the ring. This would be a great gift for someone who you’d like to surprise with something like this.
You can buy premade Baked Chocolate Mousse Cake Ring dough from the store, or you can make it at home by using a 9 inch square pan, a tablespoon of butter, three eggs, two and one-thirds cups of sugar, and approximately two to three tablespoons of flour. Bring the egg whites to room temperature before beating them. The result should be a velvety texture. Roll out the cake ring on a non-flattering surface, such as a marble slab, and allow it to sit for at least fifteen minutes so that the cake can dry out completely.