CHOCOLATE MOUSSE: No eggs, no flour, no baking

Thanks to mascarpone cheese and chocolate, this cake has a creamy texture and a rich taste. Surprise your family and make an unforgettable dessert.


– 800 ml of milk
– 300 g of sweet cream
– 180 g of sugar
– 50 g of unsweetened cocoa powder
– 50 g of thickener

– 200 ml of milk
– 10 g of powdered gelatin
– 60 ml of cold water
– 300 g of cooking chocolate (65% cocoa)
– 200 g of mascarpone cheese
– unsweetened cocoa powder for sprinkling


Heat milk (800 ml), sweet cream and sugar on medium temperature. In the meantime, mix the cocoa and the stock. Add a little milk (200 ml) and mix well. Pour cold water over the powdered gelatin and let it swell for 5-10 minutes.

Pour the cocoa mixture into the hot milk. Bring to a boil, stirring frequently. While stirring, also remove the cocoa mixture from the sides of the pan because, when the density of the mixture starts to thicken, it first starts to accumulate on the walls of the pan. When it boils, let it simmer for another 5 minutes, stirring often. Remove from heat and add chocolate.

Melt the gelatin over low heat and immediately remove from the heat. The gelatin must not boil, otherwise it will not do its job. Then pour the gelatin into the chocolate mixture and mix well.

Transfer everything to a large bowl, let it cool for ten minutes, then add the mascarpone cheese. Beat with a mixer just until everything is well mixed. Do not beat more than that. Spray a 26 cm baking tray with a little water and line it with cellophane.

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