The chocolate mousse cake with an amaretti base is a cake similar to a cheesecake but very easy to prepare and without cheese.
Velvety and creamy, an irresistible indulgence, impossible to resist.
The chocolate mousse cake has a compact base of crunchy amaretti with a soft cloud of cream and chocolate that melts in your mouth.
It’s an elegant but simple dessert to prepare, no-bake, with few ingredients, ideal to serve on important occasions or for a personal treat, whether it’s a snack or a dessert.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the chocolate mousse cake
- 8.8 oz amaretti
- 7 tbsp butter
- 1.75 cups heavy cream
- 7.4 oz dark chocolate
- 3 sheets gelatin
- to taste blueberries
- to taste raspberries
- to taste red currants
- a few mint leaves
Tools
- 1 Food Processor
- 2 Bowls
- 1 Springform Pan
- 1 Hand Mixer
- 1 Saucepan
- 1 Spatula
Steps for preparing the chocolate mousse cake
To prepare the delicious chocolate mousse cake, start by melting the butter in a double boiler.
In a food processor, finely chop the amaretti.
Add the melted butter and mix well.
Spread it in a 22 cm springform pan and compact it well with the help of a glass.
Leave it to rest in the fridge for about an hour.
With a electric mixer whip 1.5 cups of cream until soft peaks form; it should be fluffy but not too firm to keep the mousse light. Meanwhile, melt the dark chocolate in a double boiler. Soak the gelatin sheets in cold water for 6-8 minutes. Heat the remaining 1/4 cup of liquid cream and dissolve the well-strained gelatin sheets into it.
Add the cream with gelatin to the melted chocolate and stir until you get a smooth cream.
Add the whipped cream to the chocolate and gelatin mixture in several additions, mixing gently with a spatula from bottom to top.
Pour the chocolate mousse over the now firm amaretti base, level it well, and let it rest in the fridge for at least 5 hours or overnight wrapped in plastic wrap. Before serving the mousse cake, decorate it with a sprinkle of crushed amaretti and, if desired, with blueberries, raspberries, red currants, and fresh mint leaves.
Tips and Storage
Prepare the chocolate mousse cake the day before, so it rests and sets perfectly, reaching maximum creaminess when you serve it.
Store it well covered with plastic wrap or in an airtight container.
It keeps for 2-3 days maximum, as the whipped cream tends to deflate and the amaretti absorb moisture, losing crispiness.
It can be frozen for up to one month. To thaw, move it from the freezer to the fridge at least 6 hours before: the texture will remain good, but slightly less soft compared to fresh.
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To stay updated on my new recipes you have the option to ENABLE THE PUSH NOTIFICATIONS OF MY BLOG
FAQ (Questions and Answers)
What can I substitute for amaretti?
You can use dry biscuits, like digestive cookies.
What type of chocolate is best to use?
70% dark chocolate is ideal: intense enough to balance the sweetness of the amaretti and cream, but not too bitter.
Can it be made lighter?
Yes, you can replace part of the cream with Greek yogurt or creamy ricotta, but the taste will change slightly.
