Mousse chocolate-curd cake with biscuits and icing (no-bake)

Cakes 267 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Mousse chocolate-curd cake with biscuits and icing (no-bake)
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Chocolate mousse cake with cottage cheese is prepared without an oven. It is based on chocolate cookies with butter and cream, and then a layer of chocolate mousse with cottage cheese and powdered sugar. Drizzle with cream and chocolate frosting. Thanks to the addition of gelatin to the mousse and icing, the cake keeps its shape perfectly, does not melt or crumble.

Ingredients

Directions

  1. Prepare all ingredients. I used dark chocolate with 56% cocoa. You can also take milk or more bitter chocolate, as you like. Remove the butter from the refrigerator first, it should be softened. Cream must be chilled.
  2. Break up the chocolate chip cookies and place them in a blender.
  3. Crush the cookies into crumbs by turning on the blender for 30 seconds.
  4. Pour the cookie crumbs into a bowl, add the cream and soft butter. Mix all the ingredients with a spatula into a homogeneous plastic mass.
  5. Line a detachable cake pan (I have a 18 cm diameter mold) with parchment paper.
  6. Lay the cookie and butter base on the parchment paper and use a spatula to smooth over the entire surface of the bottom. Place in the refrigerator for 20 minutes to cool.
  7. For the mousse layer, break the chocolate into pieces and place on a plate. You can melt chocolate in a water bath, but it is easier and faster to melt chocolate in a microwave at low power.
  8. Microwave the chocolate at 300W for about 1 minute.
  9. Pour gelatin with warm water and leave for 10 minutes to swell. Then lightly heat in the microwave until the gelatin granules are completely dissolved.
  10. Combine powdered sugar, soft fat cottage cheese, vanilla sugar and melted chocolate in a blender bowl.
  11. Beat with a blender into a homogeneous viscous mass.
  12. Place the chilled heavy cream in a tall bowl and whisk with a blender until stiff peaks form.
  13. The gelatin is melted, the cream is whipped, the chocolate-curd mass is combined - everything is ready for making mousse.
  14. Combine cream, chocolate with cottage cheese and gelatin in a deep bowl, mix with a spatula until smooth.
  15. Remove the cake from the refrigerator and fill it with mousse. Place the mold back in the refrigerator for 1 hour to set.
  16. Prepare the chocolate, cream and gelatin for the frosting.
  17. Heat the cream until warm and add gelatin to them. Leave for 10 minutes to swell, then heat until completely dissolved. Break the chocolate into pieces and melt in the microwave.
  18. Combine cream with gelatin and melted chocolate into a homogeneous mass, cool until warm.
  19. Pour the frosting over the mousse and put the cake back in the fridge to set for 1 hour.
  20. Carefully remove the cake from the mold and remove from parchment to a plate. Decorate the cake with grated chocolate and serve.
  21. Mousse chocolate-curd cake without baking is ready. It is perfectly cut into pieces, the cut is smooth and beautiful.

Mousse chocolate-curd cake with biscuits and icing (no-bake)



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Chocolate mousse cake with cottage cheese is prepared without an oven. It is based on chocolate cookies with butter and cream, and then a layer of chocolate mousse with cottage cheese and powdered sugar. Drizzle with cream and chocolate frosting. Thanks to the addition of gelatin to the mousse and icing, the cake keeps its shape perfectly, does not melt or crumble.

Ingredients

Directions

  1. Prepare all ingredients. I used dark chocolate with 56% cocoa. You can also take milk or more bitter chocolate, as you like. Remove the butter from the refrigerator first, it should be softened. Cream must be chilled.
  2. Break up the chocolate chip cookies and place them in a blender.
  3. Crush the cookies into crumbs by turning on the blender for 30 seconds.
  4. Pour the cookie crumbs into a bowl, add the cream and soft butter. Mix all the ingredients with a spatula into a homogeneous plastic mass.
  5. Line a detachable cake pan (I have a 18 cm diameter mold) with parchment paper.
  6. Lay the cookie and butter base on the parchment paper and use a spatula to smooth over the entire surface of the bottom. Place in the refrigerator for 20 minutes to cool.
  7. For the mousse layer, break the chocolate into pieces and place on a plate. You can melt chocolate in a water bath, but it is easier and faster to melt chocolate in a microwave at low power.
  8. Microwave the chocolate at 300W for about 1 minute.
  9. Pour gelatin with warm water and leave for 10 minutes to swell. Then lightly heat in the microwave until the gelatin granules are completely dissolved.
  10. Combine powdered sugar, soft fat cottage cheese, vanilla sugar and melted chocolate in a blender bowl.
  11. Beat with a blender into a homogeneous viscous mass.
  12. Place the chilled heavy cream in a tall bowl and whisk with a blender until stiff peaks form.
  13. The gelatin is melted, the cream is whipped, the chocolate-curd mass is combined - everything is ready for making mousse.
  14. Combine cream, chocolate with cottage cheese and gelatin in a deep bowl, mix with a spatula until smooth.
  15. Remove the cake from the refrigerator and fill it with mousse. Place the mold back in the refrigerator for 1 hour to set.
  16. Prepare the chocolate, cream and gelatin for the frosting.
  17. Heat the cream until warm and add gelatin to them. Leave for 10 minutes to swell, then heat until completely dissolved. Break the chocolate into pieces and melt in the microwave.
  18. Combine cream with gelatin and melted chocolate into a homogeneous mass, cool until warm.
  19. Pour the frosting over the mousse and put the cake back in the fridge to set for 1 hour.
  20. Carefully remove the cake from the mold and remove from parchment to a plate. Decorate the cake with grated chocolate and serve.
  21. Mousse chocolate-curd cake without baking is ready. It is perfectly cut into pieces, the cut is smooth and beautiful.

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