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Mini Chocolate Mousse Cakes: A Delightful Treat for Chocolate Lovers

If you’re a fan of rich desserts, mini chocolate mousse cakes are the perfect indulgence for you! These little treats are packed with chocolate flavor and are sure to impress anyone who takes a bite. Perfect for special occasions or just a weekend treat, these mini cakes combine the creaminess of mousse with a moist chocolate cake base.

Why make this recipe?

This recipe is a must-try for several reasons. Not only are mini chocolate mousse cakes delicious and visually appealing, but they also provide a fun way to enjoy chocolate. The combination of cake and mousse creates a delightful texture contrast that makes each bite memorable. Plus, they are easy to share with friends and family!

How to prepare Mini Chocolate Mousse Cakes

Ingredients:

🍞 1 cup (120g) all-purpose flour
🍫 1/2 cup (50g) cocoa powder
🥄 1 tsp baking powder
🥄 1/2 tsp baking soda
🍬 1/2 cup (100g) sugar
🍬 1/2 cup (100g) brown sugar
🥚 2 large eggs
🌾 1/2 cup (120ml) vegetable oil
🥛 1/2 cup (120ml) milk
☕ 1/2 cup (120ml) hot coffee
🍫 200g dark chocolate (60–70%)
🥛 2 cups (480ml) heavy cream (cold)
🍬 1/4 cup (50g) sugar (for mousse)
🥄 1 tsp vanilla extract
🍫 150g dark chocolate (for ganache)
🥛 150ml heavy cream (for ganache)
🥛 1 cup (240ml) heavy cream (for whipped topping)
🍫 2 tbsp cocoa powder (for dusting)
🍬 2 tbsp powdered sugar (for dusting)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour mini cake pans.
In a large bowl, mix together the all-purpose flour, cocoa powder, baking powder, baking soda, sugar, and brown sugar.
In another bowl, whisk the eggs, vegetable oil, milk, and hot coffee until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the mini cake pans and bake for about 15-20 minutes, or until a toothpick comes out clean. Let them cool completely.
For the mousse, melt the dark chocolate over a double boiler or in the microwave. Allow it to cool slightly.
In a separate bowl, beat the cold heavy cream with sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream until fully incorporated.
Once the cakes are cool, cut them in half horizontally. Place one layer in serving dishes, add a layer of mousse, and then the other cake layer. Repeat until all layers are used.
For the ganache, heat the 150ml of heavy cream until just boiling and pour it over the 150g dark chocolate. Stir until smooth and let it cool slightly before pouring over the cakes.
Chill the mini cakes in the fridge for at least two hours or until set. Before serving, whip the remaining heavy cream with cocoa powder and powdered sugar to top the cakes.

How to serve Mini Chocolate Mousse Cakes

These mini chocolate mousse cakes are best served cold, allowing the mousse to stay fluffy and the flavors to meld together. You can plate them individually and garnish with chocolate shavings or fresh berries for a pop of color. Enjoy them with a cup of coffee or tea for a perfect dessert experience! ☕🍓

How to store Mini Chocolate Mousse Cakes

Store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days. Just be prepared for them to disappear quickly, as they’re oh-so-delicious!

Tips for preparing Mini Chocolate Mousse Cakes

Ensure your heavy cream is very cold for the best results when whipping.
If you’re short on mini cake pans, you can bake the cakes in one larger pan and cut them into smaller sections after they cool.
Use high-quality chocolate for both the cake and mousse for a more indulgent flavor.

Variations

Nutty Twist: Add crushed nuts like hazelnuts or almonds into the mousse for some crunch.
Flavored Mousse: Try incorporating flavors like orange zest or espresso into the mousse for a unique taste.

FAQs

Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
How can I make it less sweet?
You can reduce the amount of sugar in both the cake and the mousse to suit your taste.
Can I freeze these mini cakes?
It’s best to freeze them without the ganache. Wrap each mini cake tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw them in the fridge before serving.

Now that you have this delightful recipe at your fingertips, it’s time to get baking those mini chocolate mousse cakes! Enjoy! 🍰