Hi there, I’m so glad you stopped by and I hope that you’ll enjoy this irresistible caramel chocolate mousse cake just as much as I do. Ready? Let’s dive into the details. This creation contains of milk chocolate cream with licorice, luscious salted caramel mousse and gorgeous chocolate ganache. To finish it all, sprinkle almond flakes and raspberries as topping and serve with lightly whipped cream.
Many years ago I was looking for inspiration for my moms birthday and I discovered a “wow” recipe. It was called “Chocolate Shock” and came from FIKA, a pastry shop in New York. After a swift glance through the ingredient list I immediately knew that this cake would become a favorite of mine! But, nonetheless I had to tweak it a tiny bit. So this isn’t the original recipe, it’s a modified version.
Why you might ask, well this cake takes it’s own sweet time to make, and that was the main reason for me changing it. In the original recipe they bake a brownie, but in this recipe I chose a tasty yet quick chocolate crust instead, made of Oreo cookies and almonds. With that said, this cake is divine and it makes it worth every minute of work.
Also, I’d say that the time consuming part is mostly due to when the fillings has to cool down and set between each step. Rather than the steps themselves. I would therefore recommend that you check out the directions firstly. Then you can plan accordingly before starting to bake this yummy caramel and chocolate mousse cake.
Ingredients step 1
1 package of Oreo cookies
50 g roasted almond flakes
100 g melted butter
- Begin with scraping off the white filling from the Oreo cookies and mix with the almonds in a blender or food processor.
- When it’s a fine crumbs, add the melted butter and blend.
- Cover the sides of a springform pan (about 23-24 cm in diameter) with plastic cake wrap.
- Finally press the mixture evenly into the bottom of your springform pan and cool it in the freezer.
Ingredients step 2
200 g milk chocolate
1 dl heavy cream
1 tbsp of licorice powder
50 g butter
- Bring the heavy cream to a simmer in a saucepan, chop the milk chocolate and add it to the hot cream.
- Stir until the chocolate has melted completely.
- Add the licorice powder and butter, then mix until smooth with a hand blender.
- Finally pour it over the crust from step 1 and let it set in the freezer for an hour.
Ingredients step 3
1 gelatine leave
5.5 dl heavy cream
1.25 dl white granulated sugar
0.75 dl water
65 g butter
1 tsp salt
50 g milk chocolate
- Soak the gelatin leaves in cold water according to the directions on the package.
- Mix the sugar and the water in a saucepan and cook to golden brown caramel, it is important not to stir more than necessary because of the risk of sugar crystals forming in the caramel. Also stop at just the right time. If it gets too dark, it’ll have a different character of taste and also it easily burns. I usually decide when it’s ready by the color and the smell. It can take a couple of times to get it right if you’ve never done it before. But luckily it’s just sugar and water so it’s no biggie if you have to make a new batch.
- Pour 2 dl of whipping cream over the caramel a little at a time while stirring, until you have a beautiful creamy caramel sauce.
- Add butter and salt. Chop the milk chocolate and add to the warm caramel, stirring until completely melted. Finally add the soaked gelatin leave and mix until smooth.
- Whip 3.5 dl heavy cream in a bowl.
- Pour the chocolate caramel mixture into the bowl with whipped cream and gently fold until it’s completely mixed.
- Pour the mousse mixture on top of the layer in step 2 and cool it in the freezer, until it’s completely frozen.
You can prepare the cake up until this step a few days in advance.
Ingredients step 4
100g dark chocolate
1 dl whipping cream
25g light muscovado sugar
25 g of butter
- Chop the dark chocolate and place it in a bowl, bring the whipping cream to a simmer in a saucepan with the muscovado sugar and pour over the chocolate. Stir until it’s melted and finally add butter.
- Spread this over the chilled mousse, and then the refrigerate for at least two hours so that the cake is also allowed to thaw. Decorate and serve, preferably with a dollop of whipped cream.
If you liked the crust in this caramel chocolate mousse cake, then do check out my delicious Maple mousse pie where I use a similar biscuit base.