Chocolate Mousse Cake {without gelatin | no bake}
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 or baking! I cannot think of any other chocolate mousse recipe that's easier than this one.
Equipment
- 1 Kitchen scale
- 1 Sauce Pot
Ingredients
- 2 egg yolks
- 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
- Use a brush to coat the bottom and sides of a cake mold (or a square food container) with melted butter.
- Break dark chocolate into small pieces.
- Add egg yolks, milk, heavy whipping cream, cornstarch, and sugar to a large bowl. Whisk until well combined, strain to remove any lumps.
- 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.)
- Add dark chocolate to the mixture. Stir until well combined and smooth.
- 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.)
- Cover the cake mold with food wrap or lid. Keep in the fridge for at least 6 hours or overnight.
- Invert the cake mold onto a serving plate. Shake slightly to loosen. Carefully remove the cake mold. Dust with cocoa powder.
- 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.)