3-Ingredient Mini Chocolate Mousse Cakes

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These Mini Chocolate Mousse Cakes are perfect for any sweet tooth craving. With just three main ingredients, you can create a delicious and elegant dessert. These cakes are rich, creamy, and incredibly easy to make.

Prep Time 30

Chill Time 8

Total Time 8 30

Servings Mini Cakes

Calories 556kcal

Author Fay

INGREDIENTS

Chocolate Mousse

200 g (7 oz) dark chocolate (A)
200 g (7 oz) heavy cream (A) hot
250 g (8 ⅚ oz) heavy cream (B) cold
8 (8) chocolate cookies

Chocolate Decorations

90 g (3 ⅙ oz) chocolate (B) melted

Ganache Truffle Kisses

100 g (3 ½ oz) dark chocolate (C)
75 g (2 ⅔ oz) heavy cream (C)

INSTRUCTIONS

Chocolate Mousse

Prepare Chocolate (A): Finely chop 200g (7 oz) dark chocolate.
Melt Chocolate: Place chopped chocolate in a heat-proof bowl. Pour 200g (7 oz) hot heavy cream over the chocolate. Let sit for one minute, then stir until smooth.
Incorporate Cold Cream: Slowly pour 250g (9 oz) cold heavy cream into the mixture while stirring until well combined.
Chill: Cover the mixture with cling wrap so it touches the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight until fully chilled.

Chocolate Decorations

Prepare Tray: Line a baking tray with parchment paper.
Pipe Chocolate: Place 90g (3 oz) melted chocolate into a piping bag. Pipe chocolate diagonally across the tray in a tight zig-zag motion, then pipe in the opposite diagonal direction.
Cut Toppers: Let the chocolate dry completely. Use a metal cookie cutter, heated in hot water, to cut out circle toppers. Repeat until you have enough toppers for the 8 mini mousse cakes.
Chop Remaining Chocolate: With the chocolate that remains on the tray after cutting out all the toppers, finely chop that chocolate so it can be used as a garnish around the base of the mini mousse cakes.

Assembly

Prepare Mousse: Remove mousse from the refrigerator. Beat with an electric mixer to stiff peaks, being careful not to overmix.
Fill Molds: Spoon mousse into a silicone muffin tray, filling each cavity halfway. Press mousse into the cavities and up the sides. Add remaining mousse, pressing down firmly.
Add Cookies: Place a chocolate cookie on top of each mousse-filled cavity and press down. Smooth over the surface with an angled spatula.
Freeze: Freeze overnight.

Ganache Truffle Kisses

Make Ganache: Combine 100g (3.5 oz) dark chocolate and 75g (2.6 oz) heavy cream in a microwave-safe jug. Microwave in 20-second intervals, stirring until smooth.
Chill Ganache: Refrigerate, stirring every 10 minutes until thickened to a piping consistency.

Garnish and Decorate

Prepare Cakes: Remove mousse cakes from the freezer and gently remove from the molds. Place on mini cake boards, then on serving plates. Thaw in the refrigerator.
Garnish: Use the reserved chopped chocolate to garnish around the base of the mini mousse cakes.
Pipe Ganache: Place thickened ganache in a piping bag with a piping tip. Pipe a ganache kiss onto each cake.
Top with Decorations: Top each cake with a chocolate decoration.
Refrigerate and Serve: Return to the refrigerator to chill until completely thawed and ready to serve.

NOTES

Use high-quality chocolate you enjoy eating for the best flavor.

Ensure the mousse is thoroughly chilled before beating to achieve stiff peaks.

Store in the refrigerator until ready to serve to keep the mousse cakes fresh.

NUTRITION