You can make jiggly wiggly yet creamy Chocolate Mousse Cake with only 6 ingredients: chocolate, milk, heavy whipping cream, cornstarch, egg yolks, and sugar.

Throw everything into a pot, simmer and stir until creamy, then you’ve done all the cooking steps~ There is truly NO gelatin No raw eggs No baking! I cannot think of any other chocolate mousse cake recipe that’s easier than this one😆.

Some Tips for you before you start!🧐

1. Can I skip egg yolks?

Yes you can.

We’ve already skipped the gelatin and egg whites in classic chocolate mousse recipes.

However, if you want, you can also skip the milk, heavy whipping cream, cornstarch, or even sugar! In this way, you will be making the 2 ingredient chocolate mousse with only dark chocolate and water.

But keep it in mind that when yolks are “cooked into a custard cream sauce” they “provide emulsifying properties to chocolate mousse” (CHOCOLATE MOUSSE, By Lee Ann Adams, CMB, CHE on Jun. 01, 2012).

When we skip an ingredient, we will be sacrificing a certain texture or flavor it brings to the food.

The chocolate mouse cake will be less creamy if we skip egg yolks here.

2. Substitute heavy cream with milk

You can substitute 100g heavy cream with 75g milk and 25g butter. 

In this recipe, heavy cream is used to provide a rich and creamy texture and a milky smell (which can be provided by the butter). 

If we skip the heavy cream, the mousse cake can be still rich and creamy as long as it can be thickened into the ideal texture⬇.

3. What’s the ideal texture for the chocolate mouse cake mixture?

In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture. 

Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.

But using cornstarch as the thickener can be tricky, because you need to observe the texture of the mixture carefully and remove it from heat at the appropriate time.

The mixture could be either too thin or too thicken when the heating time is too long or too short.

In this particular recipe, we will be thickening the chocolate mixture until it can form a triangle on the spatula. The triangle batter should be able to stay on the spatula for at least 5 seconds without breaking from the middle.

When you transfer the mixture to the cake mold, you should NOT be able to smooth out surface.

Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold.

If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.

4. How to cut chocolate mouse cake into neat slices.

First of all, you can totally skip this slicing step if you are going to enjoy this chocolate mousse cake by yourself.

Why bother unmolding it or slicing it when you can simply scoop it out and enjoy it with a spoon? 🤣

However, I totally understand that it can be an ASMR activity for people to cut a giggly wiggly chocolate mousse cake into perfectly beautiful slices.

If that’s the case, you can rinse the knife with hot water, wipe it dry, then slice the cake quickly before the knife cools down.

In this way you will be able to get a smooth cutting surface without getting the knife sticky and messy.

Since I bought a torch for making crème brûlée, I torched each side of my knife for about 3 seconds to get the prefect smooth cutting surfaces. 

How to make Chocolate Mouse Cake:

EQUIPMENT

• 1 Kitchen scale

• 1 Sauce Pot

INGREDIENTS

• 2 egg yolk
• 500 g milk (or soy milk, coconut milk, oat milk …)
• 100 g heavy whipping cream
• 60 g cornstarch
• 60 g sugar
• 100 g dark chocolate (or use 56g cocoa powder + 22g butter as a substitute)

INSTRUCTIONS

1. Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.

2. Break dark chocolate into small pieces.

3. Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl.  Whisk until well combined, strain to remove any lumps.

4. Pour the mixture to a medium sauce pot. Cook over medium heat. Keep stirring until the mixture is thickened like yogurt. Turn off the heat. (The mixture will continue to be thickened by the residual heat.)

5. Add dark chocolate to the mixture. Stir until well combined and smooth.

6. Pour the mixture into the cake mold or food container. (You can try to smooth out surface. But you shouldn’t be able to make the surface perfectly smooth. Otherwise, your chocolate mousse mixture is too thin, and the chocolate mousse cake won’t be able to hold its shape when you try to remove it from the mold. If that’s the case, you can pour the mixture back to the sauce pot to keep cooking it until thickened.)

7. Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.

8. Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.

9. Optionally slice the chocolate mousse cake with a hot knife. (Rinse the knife with hot water, wipe it dry, slice the cake quickly before the knife cools down. In this way you will be able to get a smooth cutting surface. I heated up my knife with a torch for a better result. You can totally skip this cutting step if you are not making a cooking video.)