These recipe for chocolate mousse cake – no-bake, dairy-free, egg-free and made without gelatin cake with dark chocolate mousse filling and glazed with chocolate mirror glaze.
CHOCOLATE MOUSSE CAKE VIDEO
CHOCOLATE MOUSSE CAKE TIPS
- Make aquafaba meringues, vegan lemon curd inserts and mirror glaze ahead.
- Plan ahead because cake will need to be chilled overnight.
- Use vegan or store bought lemon curd to make inserts.
- Use a high-quality, sugar-free cacao powder for glaze.
I hope you will love these Chocolate Mousse Cake because it’s:
Dairy-free
Egg-free
Creamy
and absolutely delicious!
Other recipes to try:
Chocolate Mousse Cake
These recipe for chocolate mousse cake - no-bake, dairy-free, egg-free and made without gelatin cake with dark chocolate mousse filling and glazed with chocolate mirror glaze.
Servings 4
Calories 474kcal
Ingredients
Vegan Chocolate Mousse
- 100 g dark chocolate chips
- 85 ml plant-based milk
- 250 ml vegan cream
- 20 g sugar powder
- 2 tsp agar-agar powder
- 1 tsp vanilla extract
Mirror Glaze
- 70 ml fresh water
- 30 g cacao powder
- 65 ml vegan cream
- 90 g cane sugar
- 1 tsp agar-agar powder
Cake
- 4 pcs aquafaba meringues
Lemon Curd Inserts
- 1 cup vegan lemon curd
- 1 tsp agar-agar powder
Instructions
Lemon Curd Inserts
- Add lemon curd and agar-agar powder to a saucepan. Cook over a medium heat for 3-5 minutes. Pour into molds.
Chocolate Mousse
- In a large bowl add chocolate chips and warm milk (plant-based).
- Whisk everything. Add bloomed agar-agar, vanilla extract and set aside.
- In a separate bowl whip vegan cream.
- Fold whipped vegan cream into chocolate mixture partially.
- Pour choclate mousse mixture into molds, add vegan lemon curd inserts and top it with aquafaba meringues.
Mirror Glaze
- In a large saucepan cook water with sugar and agar-agar over medium heat for 3-5 minutes (it should have small bubbles on the surface). Set aside.
- Add sifted cacao powder to the water mixture and vegan cream. Whisk everything together.
- Strain the mixture. Wrap with plastic (it should touch the glaze). Let it cool completely before transfering to the refrigirator. Chill overnight.
Chocolate Mousse Cake
- To glaze the cake: heat the glaze over a bain-marie to loosen again. Let it cool to room temperature before glazing.
Nutrition
Calories: 474kcal | Carbohydrates: 54g | Protein: 9g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 361mg | Potassium: 275mg | Fiber: 9g | Sugar: 34g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg
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