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Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the Chocolate Mousse Layer:
2 cups semi-sweet chocolate chips
2 cups heavy whipping cream, divided
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Directions:
1. Prepare the Crust:
– Grease an 8-inch springform pan and line the bottom with parchment paper.
– In a bowl, mix the chocolate cookie crumbs with melted butter until evenly coated.
– Press the mixture firmly into the bottom of the pan to form the crust. Refrigerate while preparing the mousse.
2. Make the Chocolate Mousse Layer:
– Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
– In a large bowl, whip 1 1/2 cups of the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
– Gradually fold the melted chocolate into the whipped cream until fully combined and smooth.
– Spread the chocolate mousse evenly over the crust. Smooth the top and refrigerate for at least 2 hours.
3. Prepare the Ganache Topping:
– Heat the remaining 1/2 cup of heavy whipping cream in a small saucepan until it begins to simmer.
– Pour the hot cream over the chocolate chips in a bowl and let sit for 2-3 minutes. Stir until smooth and glossy.
– Allow the ganache to cool slightly, then pour it over the mousse layer, spreading evenly.
4. Chill and Serve:
– Refrigerate the cake for another 2-3 hours, or until the ganache is set.
– Run a knife around the edges of the pan before releasing the springform. Slice and serve chilled.
Prep Time: 25 minutes | Chilling Time: 4-5 hours | Total Time: 5 hours 25 minutes | Kcal: 420 kcal | Servings: 12 servings
