Chocolate mousse cake

Wintertime is chocolate time. I love making and eating chocolate mousse, chocolate cake, chocolate muffins and chocolate tarts. I have already discovered that it’s possible to make excellent egg-free chocolate muffins, but can you make chocolate mousse and chocolate tarts without eggs? The question has boggled me for some time. Usually, eggs are the main ingredients in mousses, so I imagined the dish would be impossible to make without them.

Then, I thought of Bavarian cream. Bavarian cream is totally egg-free and consists mainly of whipped cream. Combined with chocolate, it could make a good eggless substitute for chocolate mousse. However, I figured it would not do well as tart filling – most likely, it would only make the crust wet and lumpy.

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Finished tart shell

But a couple of days ago, I found a new recipe for eggless chocolate mousse. I immediately tried it. I whipped the chocolate/water mixture intensely for almost 30 minutes before I gave up. So when I spotted a similar recipe in Frie kaker, I was skeptical at first. Nevertheless, I continued reading and soon discovered that this recipe was way easier than the previous one.


When I first made the mousse, I used a 70%-chocolate. It had a rich, but slightly bitter taste – even with additional sugar. Yesterday, I tried it with milk chocolate. It was superb! The mousse was creamy, and tasted wonderfully of chocolate and orange.

According to the recipe, it doesn’t matter if you choose to use milk or dark chocolate, as long as fat content is around 35%. This is important, because the fat enables the mousse to emulate. It’s also fine to mix different types of chocolate in the mix. Finished mousse cake

For the shortbread crust:

75 g butter + extra for the pan

25 g sugar

1/4 teaspoon salt

1 teaspoon honey/sirup or orange jam (can be skipped)

2 tablespoons water

125 g g flour + extra for rolling the dough

1/4 teaspoon baking soda

For the chocolate mousse:

200 g chocolate (dark or milk chocolate, as long as it contains approximately 35 g fat)

2-3 (organic) oranges or sufficient for 2 dl orange juice

Start with the tart shell. Mix the butter and sugar thoroughly until it turns creamy. Add honey and salt and mix well. Lastly, combine the flour and water with the dough and mix until the batter is smooth. Wrap it in plastic, and let it fridge for 30 minutes.

Once the dough has cooled down, heat the oven to 190℃. Grease the tart form. On a lightly dusted surface, roll the dough until it’s a few millimeters thick. Place it in the greased tart form, and gently press it to the edges. With a fork, poke holes in the tart shell – the more holes, the better! Place the tart shell in middle of the oven, preferably on a baking grid. Let it bake until the tart shell looks golden and crisp (approx. 15 min), but try to keep an eye on while it’s baking. If the dough starts rising, or it seems like there are bubbles underneath it, poke the bubbles with a fork so it collapses.

Once the tart shell is done, chop the chocolate. It is an advantage to chop it finely, as it will make the chocolate melt quickly afterwards. Put the chopped chocolate in a medium sized bowl that fits in a sauce pan. Then, squeeze the oranges until you have 2 dl juice. Strain the juice into the bowl with chocolate. Place the bowl on the small casserole with boiling water. Stir well with a spoon until it looks smooth. Place it in the fridge until it’s at room temperature.

When the mix is cold, whip it with a mixer or kitchen machine. This takes several minutes, so don’t give up! The mix should have the same consistency as softly whipped cream. If it’s too runny, it will make the tart shell wet. However, if it’s too stiff, it will be impossible to spread out on the tart shell.

Layer the mousse on the tart shell and end off with dusting cocoa on top.

Tips: If the mousse becomes too hard while you’re whisking it, it can be re-melted, cooled and whipped again.

The cake is best the day after it’s made (if you can resist it).