Chocolate Ganache Mousse Cake
Ready In: 50 mins
Serves: 12
Yields: 1 piece
Ingredients
CRUST
- 1 1⁄2 cups chocolate cookies, crumbs*
- 6 tablespoons unsalted butter, melted
Mousse
- 1 lb semisweet chocolate, chopped
- 2 tablespoons heavy whipping cream
- 6 tablespoons unsalted butter, softened
- 1⁄4 cup rum
- 6 egg yolks
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups heavy whipping cream
TOPPING
- 6 ounces semisweet chocolate, chopped
- 3⁄4 cup whipping cream
Directions
- Heat oven to 375°F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set.
- Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate.
- Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.
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