CHOCOLATE MOUSSE CAKE RECIPE | From Simple Ingredients to Chocolate Heaven #chocolatecake #dessert

A decadent mousse cake it's a dessert with a glossy mirror finish, layers of soft chocolate mousse, refreshing berry jelly and a golden caramel-honey nut crunch. Sweet, silky, and beautifully textured — every layer tells its own story. 🫐 Step 1: Berry Jelly Ingredients: 150 g strawberries 150 g raspberries 3 tbsp sugar 8 g gelatine 48 g cold water Method: – Rinse and roughly chop the berries. – Add sugar and bring to a gentle boil. – Blend and strain through a fine sieve. – Bloom gelatine in cold water, melt over a bain-marie and stir into the warm purée. – Pour into moulds and freeze for at least 6 hours. _________________________________________ 🍯 Step 2: Caramel Nut Crunch (Croquant) Perfect for chocolate and creamy cakes — a caramel-honey flavour with a delicate crunch. Ingredients: 200 g nuts (almonds or walnuts) 100 g sugar 2 tbsp honey 50 g butter 50 ml double cream (30–33%) 80–100 g crispy base (wafer crumbs or cornflakes) Method: – Toast the nuts until golden. – Combine honey, sugar, butter and cream. Bring to a boil. – Add the nuts and stir well. – Spread over the crispy base and let cool. – Pulse in a food processor until crumbly. – Press the mixture firmly on parchment and freeze for 30 minutes or chill until set. ✨ Sweet, nutty and wonderfully crunchy. __________________________________ 🍰 Step 3: Sponge Base The sponge recipe is featured in a previous Crumble & Crust video — light, airy and the perfect foundation for layered mousse cakes.    • BEGINNER-FRIENDLY cake recipe that YOU hav...   _________________________________ 🍫 Step 4: Chocolate Mousse Ingredients: 80 g chocolate 80 ml milk 1 egg 50 g sugar 8 g gelatine + 48 g cold water 200 g double cream Method: – Bloom the gelatine in cold water. – Whisk the egg with sugar. – Gradually pour in hot milk, whisking constantly. – Cook gently, stirring until slightly thickened. – Stir in the gelatine until dissolved. – Melt chocolate and combine with the custard. – Cool to room temperature. – Fold in softly whipped cream. __________________________________ 🌟 Step 5: Mirror Chocolate Glaze Ingredients: 150 g dark chocolate (55–70%) 150 g sugar 150 ml water 100 ml double cream (33–35%) 50 g cocoa powder 10 g leaf gelatine (or 8 g powdered) + 40 ml cold water Method: – Bloom gelatine in cold water. – In a pan, combine sugar, water and cocoa powder. Boil for 2–3 minutes. – Remove from heat, stir in cream and chopped chocolate. – Add gelatine and stir until smooth. – Strain and cover with cling film in contact. – Cool to 32–35°C before using. ✨ Tip: Always glaze a frozen cake — this ensures an even, flawless mirror shine. _____________________________________ 🍰 Finishing Touches – Let the excess glaze drip for 2–3 minutes. – Touch the side — it should be shiny and smooth, not sticky. – Transfer gently to a plate while the glaze is still elastic (after 3–5 minutes). Don’t wait too long — if it sets for 10–15 minutes, it may stick and tear at the edges. ✨ Result A luxurious, glossy mousse cake with berry freshness, smooth chocolate and nutty crunch. Elegant, modern and comfortingly sweet — perfect for any celebration.