Chocolate Mousse in a Snap

A no-bake chocolate mousse cake: coffee-scented chocolate mousse folded with whipped egg whites and cream in a springform pan lined with ladyfingers. Chill 4 hours.

VegetarianMake-ahead

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Chocolate mousse cake ringed with ladyfingers, a slice cut to show the mousse
  • Prep 30 min
  • Chill 4 hr
  • Total 4 hr 30 min
  • Yield 1 (10-inch) springform

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's chocolate mousse is set in a springform pan lined with ladyfingers, which turns it into a party-worthy dessert. Chocolate is melted gently with coffee and sugar, enriched with egg yolks and vanilla, then lightened with stiffly beaten whites and whipped cream.

Her tip: the hardest part may be finding ladyfingers in the supermarket. When she finds them, she freezes some extra.

Ingredients

  • 2 packages of ladyfingers (not filled)
  • 12 ounces of Nestle semisweet chocolate morsels
  • 4 tablespoons brewed coffee (or 4 tablespoons water and 1 teaspoon instant coffee)
  • 2 tablespoons sugar
  • 6 eggs, separated
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • Whipped cream, for topping (optional)

Instructions

  1. Line the pan. Line a 10-inch springform pan with ladyfingers on the side and bottom.
  2. Melt. Melt the chocolate with the coffee and sugar carefully; it must not boil. Sandra uses the microwave on medium, stopping to stir, and stops before the chocolate is fully melted. Cool.
  3. Add the yolks. Put the egg whites in a large bowl. Add the yolks to the chocolate one at a time, stirring well in between. Add the vanilla.
  4. Fold in the whites. Beat the whites with an electric mixer until stiff. Fold into the chocolate with a rubber spatula.
  5. Fold in the cream. Whip the cream and fold it into the chocolate mixture.
  6. Chill. Pour into the lined pan and chill 4 hours before serving. Top with whipped cream if you like.

Vegetarian

Tips

  • This uses raw or lightly cooked eggs. For anyone pregnant, very young, elderly or with a weakened immune system, use pasteurized eggs.

More dessert recipes

All dessert recipes | All recipes | Cooking guide and safe temperatures