Valentione cake pairing

Rich cake powdered with dark chocolate and paired with a fine wine.

Happy Valentione! This really rich chocolate mousse cake is certainly going to please most people and is very easy to make. For a fruitier version, substitute the dusted cocoa for sliced strawberries. Instead of using dessert rings, alternatively, you can also stack the cookie crumbs and chocolate mousse in a tall glass!

  • 4.5 hours
  • 2-4 servings (Depends on the size of your dessert rings)

You will need

100 grams (approx. 1 cup) chocolate cookies

50 grams (approx. 1/4 cup) melted butter

200 grams (approx 3/4 cup) heavy cream

2 tablespoons sugar (optional)

120 grams (approx. 3/4 cup) white chocolate, chopped

60 milliliters (approx. 1/4 cup) milk

1 egg yolk

1 teaspoon vanilla extract

2 teaspoons powdered gelatin

Crush the cookies until they become coarse crumbs; You can either use a blender or put the cookies in a freezer bag and crush with the help of a rolling pin. Mix with the melted butter until fully moistened. Spoon into dessert rings (approx. 8 cm/3 inches in diameter) and firmly press the crust into place. Refrigerate until set.

Soak the gelatine in about 2 tablespoons of water until it blooms. In the meantime, mix the milk, egg, and vanilla extract in a small pot and heat over medium heat until it’s hot, but not boiling. Stir in the gelatine until it’s dissolved, making sure the mixture does not boil. Reduce heat to low and add in the chopped chocolate. Keep on stirring until it has fully melted. Set aside to cool to room temperature – the chocolate is still liquid but will feel cold on your lips.

Whip the cream until slightly thick. Add the sugar if you are adding it in. Continue whipping until stiff peaks have formed. Be careful not to over whip or you’ll end up with butter! Carefully fold in the gelatine mix to the whipped cream until well combined. Spoon into your dessert tins. Refrigerate for at least 4 hours until gelatin is set.

Carefully loosen the edges in your tin using a knife. Push the dessert out of the tins. Don’t be scared, the crust should be firm enough to handle some pushing. Put the dessert on a plate and dust liberally with cocoa. Bonus: If you’re a cinnamon enthusiast like me, you can replace or mix with ground cinnamon. Enjoy!

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