A rich, delicious, and relatively easy chocolate mousse cake. If lady fingers are unavailable, use slices of sponge cake. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Recipe Summary

Servings:
12
Yield:
1 - 9 inch springform pan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line bottom and sides of a 9 inch springform pan with ladyfingers. In the top of a double boiler over hot water, melt the chocolate chips, stirring frequently. When the chocolate has melted, mix in the 2 eggs thoroughly.

    Advertisement
  • In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff but not blocky.

  • Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix.

  • Pour mousse into the cake-lined pan. Cover with plastic wrap and refrigerate for 4 hours.

Nutrition Facts

493 calories; protein 10.2g 20% DV; carbohydrates 52.4g 17% DV; fat 29g 45% DV; cholesterol 209.1mg 70% DV; sodium 130.6mg 5% DV. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2011
This excellent recipe this awesome dessert has been remarkably neglected and apparently ignored for nearly six years and I'm amazed. This dessert is gorgeous. Delicious. And decadent. Without question the piece de resistance of tonight's dinner. This is not difficult to make but does require a few extra steps and a couple of extra bowls but oh boy what a pay-off. Creamy velvety smooth fluffy and light as a feather with just the right intensity of chocolate flavor. I made half the recipe and it worked perfectly with a 7" springform pan. I added two tablespoons of powdered sugar and a teaspoon of vanilla to the one cup of whipping cream in that half recipe. Curiously according to the recipe a 12-oz. package of ladyfingers should have been used for a half recipe yet the 3-oz. package of ladyfingers I had covered the bottom and sides of the pan exactly. (Come to think of it I've never seen a 12-oz. package of ladyfingers) I plated this with a chocolate syrup drizzle whipped cream and fresh raspberries. I was proud and thrilled to serve this beautiful dessert tonight and hope that with this review (and my posted photos) others will be encouraged to try it too. Read More
(41)

Most helpful critical review

Rating: 3 stars
12/24/2016
I should have cut the ladyfingers in half because the filling reached half the height of the cookies. Read More
(1)
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/22/2004
I love this recipe. It was easy and very good. However the only reason why I am not giving it five stars is because in just reading the ingredients and in tasting as I went along I thought it needed a little sugar in the whipping cream. I added about 3 tablespoons of sugar and it had just enough sweetness to add a little oomph. Also I decorated it with fresh raspberries and cool whip which both offset the richness of the mousse. This recipe will become a standard in my kitchen for those special occasions when you want something a little unique. And it was so easy to make. Thanks! Read More
(41)
Rating: 5 stars
09/26/2011
This excellent recipe this awesome dessert has been remarkably neglected and apparently ignored for nearly six years and I'm amazed. This dessert is gorgeous. Delicious. And decadent. Without question the piece de resistance of tonight's dinner. This is not difficult to make but does require a few extra steps and a couple of extra bowls but oh boy what a pay-off. Creamy velvety smooth fluffy and light as a feather with just the right intensity of chocolate flavor. I made half the recipe and it worked perfectly with a 7" springform pan. I added two tablespoons of powdered sugar and a teaspoon of vanilla to the one cup of whipping cream in that half recipe. Curiously according to the recipe a 12-oz. package of ladyfingers should have been used for a half recipe yet the 3-oz. package of ladyfingers I had covered the bottom and sides of the pan exactly. (Come to think of it I've never seen a 12-oz. package of ladyfingers) I plated this with a chocolate syrup drizzle whipped cream and fresh raspberries. I was proud and thrilled to serve this beautiful dessert tonight and hope that with this review (and my posted photos) others will be encouraged to try it too. Read More
(41)
Rating: 5 stars
08/07/2004
I love this recipe. It's quick and easy yet everybody that has a piece can't believe it's not time consuming. My children help make it and that also says a lot. I've downloaded this several times because I keep wearing out the print! I've mixed in different types of chcolate for a variation and it always comes out great. Read More
(15)
Advertisement
Rating: 4 stars
09/18/2003
This was pretty good and fairly easy. Everyone finished their cake but I felt like something was missing. Maybe a little sherry or extra chocolate? Maybe with chocolate cake? I don't know but it was good. Read More
(13)
Rating: 5 stars
12/12/2005
I made this cake for Thanksgiving and it tasted like a piece of heaven!!!! Read More
(7)
Rating: 5 stars
11/06/2005
This is a very easy and tastey chocolate mousse. I've made many chocolate mousses with the ladyfingers but none were this easy. I could not find ladyfingers any stores so instead I used thin slices of pound cake. I also added powdered sugar and a touch of vanilla when whipping the cream. Served it at a dinner party and everyone loved it. Will definitely make this again. Read More
(7)
Advertisement
Rating: 5 stars
12/25/2011
I am so happy to find this recipe. It is very similar to one I had years ago and cannot seem to find. I always added a bit of sugar to the whipped cream as one reviewer stated and also used fresh raspberries. I love the combination of chocolate and raspberries! The only other difference I see is that I don not line the bottom of the springform pan with ladyfingers just the sides and I freeze it for one hour and then refrigerate for 4! Read More
(3)
Rating: 5 stars
09/20/2015
Made this in combination with "Strawberry Chocolate Mousse Cake" recipe on this site. I took the strawberry edging whip cream on top strawberries on top and the crushed Oreo (chocolate cookie) crust. This was the mousse filling. Man was it good! I didn't change the filling at all. Lots of people added sugar to the heavy cream but with the strawberries and whipped cream on top (to which I DID add sugar) it was fabulous. I made it in a 12 inch spring form pan so I increased the ingredients by 50%. This was so good. My father who doesn't usually eat dessert said it was a 5 out of 5. Three of us had two slices. Really good with the strawberries. A light and fluffy mousse that isn't over powering with heaviness. Read More
(2)
Rating: 5 stars
08/02/2012
Wonderful recipe. I though I messed up but the result was still good. My mistake was to beat the heavy cream and the egg whites too much. It made them hard to integrate to the chocolate mixture. I'm sure the result would have been a lighter mousse had I not done that. It still turned out great though so really it's a great recipe. Just be aware of that. Also I followed someone else's advice to refrigerate in the fridge and then the freezer and I'm glad I did. It was very refreshing. I did 4h in the fridge and 1h in the freezer; next time I'll try 30 min or 1h more in the freezer I think it would be better. Read More
(2)
Rating: 3 stars
12/24/2016
I should have cut the ladyfingers in half because the filling reached half the height of the cookies. Read More
(1)
Advertisement