Festive Chocolate Mousse Cake

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READY IN: 30mins
Recipe by Borealis Beegirl

From the Nestle Toll House recipes. This is a 2 day recipe if you want to put on the glaze.

Ingredients Nutrition

  • 36 ladyfingers, 3 packages
  • 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 14 cups hot coffee
  • 2 tablespoons canola oil
  • 2 cups heavy whipping cream, whipped to soft peaks
  • chocolate glaze

  • 13 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon heavy whipping cream
  • 1 tablespoon hot coffee
  • whipped cream, and (optional)
  • orange rind twists (optional)


  1. For mousse cake:.
  2. Line bottom and side of 9 inch springform pan with split ladyfingers.
  3. Place morsels in bowl of food processor fitted with medal blade. With processor running slowly add hot coffee.
  4. Add oil and process until smooth. Transfer chocolate mixture to large bowl: cool for 2-3 minutes.
  5. Fold whipped cream into cooled chocolate until no white streaks remain.
  6. Pour 1/3 of mousse mixture into prepared pan.
  7. Place a layer of spiit ladyfingers over mousse layer.
  8. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remain split ladyfingers and mouse mixture.
  9. Cover; refrigerate overnight.
  10. For chocolate glaze:.
  11. Heat morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on hight power for 1 minute; stir until smooth. Add additional coffee if needed to obtain drizzle consistency.
  12. Remove side of pan. Drizzle sides and top with chocolate glaze.
  13. Garnish with whipped cream and curls, if desired.

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