Mini Chocolate Mousse Cakes

These delicious mini chocolate mousse cakes are an ideal treat for every birthday party, anniversary, or holiday. Sweet and luxurious look – but simple and easy preparation method! Here is the recipe:

Mini chocolate mousse cakes Mini Chocolate Mousse Cakes


  • 100 grams digestive biscuits
  • 30g butter, melted
  • 2 teaspoons cocoa powder
  • 2 gelatin leaves or 20 grams powdered gelatin (1 package)
  • 2 tablespoons liqueur, such as amaretto or Frangelico
  • 100 grams dark chocolate, chopped
  • 1 egg, separated
  • 185ml (3/4 cup) thickened cream
  • Fresh berries, to serve
  • Double cream, to serve

For the satin glaze:

  • 50 grams dark chocolate
  • 20 grams unsalted butter
  • 2 tablespoons thickened cream
  • 1 teaspoon glucose syrup

For the toffee hearts:

  • 100g (1/2 cup) caster sugar



  • Grease and line two 10cm (base measurement) springform cake pans. Process the biscuits in a food processor until finely crushed. Place butter in a large bowl. Stir in cocoa powder until smooth. Stir in a biscuit. Press over basis of prepared pans. Chill for 30 minutes.
  • Place gelatin in a bowl. Cover with cold water. Set aside for 5 minutes to soften. Squeeze out excess water. Stir the gelatin and liqueur in a small saucepan over low heat for 1 minute or until gelatin dissolves.
  • Stir the chocolate in a heatproof bowl over a saucepan of simmering water for 3-4 minutes or until melted. Cool for 5 minutes. Stir in the egg yolk and thickened cream until smooth. Carefully stir in the gelatin mixture.
  • Use an electric beater to whisk egg white in a bowl until stiff peaks form. Use a large metal spoon to fold into the chocolate mixture. Divide between pans. Chill for 2 hours or until firm.
  • To make the satin glaze, stir the chocolate, butter, cream and glucose syrup in a heatproof bowl over a saucepan of simmering water for 3-4 minutes or until melted and smooth. Divide between chocolate mousses. Chill for 1 hour or until firm.
  • While cakes are chilling, to make the toffee hearts, preheat oven to 200°C. Line a roasting pan with foil, then line with baking paper. Sprinkle sugar evenly over paper. Bake for 10-15 minutes until golden. Line a baking tray with baking paper. Remove pan from oven. Quickly and carefully use a metal teaspoon to drizzle 8 hearts onto the prepared tray. Set aside for 10 minutes to set.
  • Transfer each cake to a plate. Top with double cream, toffee hearts, and fresh berries.


Note: Preparation time excludes 5 mins standing, 5 mins cooling and 3 1/2 hours chilling time.

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