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Chocolate Mousse Icebox Dessert

Sarah W. Caron from Sarah's Cucina Bella shares an indulgent recipe boasting rich chocolate mousse and sweet cake.

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( 7 Ratings)

7 Ratings

5 Stars 57%

4 Stars 14%

3 Stars 29%

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Member Reviews ( 4 )

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Prep Time 30 min
Total Time 12 hr 30 min
Servings 8

Ingredients

1: bag (12 oz) semisweet chocolate chips (2 cups)

3: tablespoons organic sugar

2: tablespoons water

3: pasteurized eggs, separated

1: teaspoon vanilla

1: cup whipping cream

24: firm ladyfingers

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Directions

1 Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
2 In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
3 In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
4 In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
5 To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
6 To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.

EXPERT TIPS

Expert Tips

Since the eggs are not cooked in this recipe, you must use pasteurized eggs or egg substitute.

Top with fresh whipped cream just before serving.

For a richer chocolate taste, substitute dark chocolate chips for the semisweet ones.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 7/30/2011 10:48:25 AM REPORT ABUSE megan1230 said:

Rating:

Awesome dessert! It's very yummy but very rich. I enjoyed making it!

This reply was: Helpful Inspiring

Posted 7/17/2011 12:16:08 AM REPORT ABUSE MikeHug said:

Rating:

The photo has me confused. The directions say to end with a chocolate layer, meaning there ought to be a mousse layer on the bottom after the dessert is inverted from the pan, yes? I notice that the photo doesn't show this and wonder if having mousse on the bottom makes serving more difficult. It looks like whoever made the example in the photo decided to "frost" the top and sides instead.

This reply was: Helpful Inspiring

Posted 7/16/2011 6:07:25 PM REPORT ABUSE NanaNene said:

Rating:

I have made a dessert similar to this for quite some time. The mousse is the same, but rather than using lady fingers, I cube an angel food cake, mix two thirds of the mousse into the cake, spread into a 9X13 buttered pan and cover with the remaining mousse. Decadently yummy.

This reply was: Helpful Inspiring