Chocolate Fig Mousse Cake
This luxurious, elegant Chocolate Fig Mousse Cake is a stunning centerpiece. It has a buttery Oreo crust with a rich, velvety dark chocolate mousse filling. Fresh fig slices line the edges and top of the cake, with pistachios for a beautiful finish.
Servings: 9 people
Calories: 324kcal
Equipment
- 6" Square removeable tin
- Acetate
- Hand-held electric whisk
Ingredients
Oreo base
- 154 g Oreo biscuits
- 60 g unsalted butter melted and cooled
- 2-3 figs sliced thinly
Chocolate mousse
- 300 g dark chocolate chopped and melted (see notes)
- 180 g sweetened condensed milk
- 150 ml whole milk
- 450 ml heavy or double cream cold
- 9 g powdered gelatin
- 45 ml cold water for blooming gelatin
- 1½ teaspoon vanilla extract
- A pinch of salt
- 3-4 figs sliced thinly
- 8-10 Pistachios to decorate
Instructions
Oreo Base
- Add Oreos to a food processor and blitz into fine crumbs.
- Pour melted butter over the Oreo crumbs. Mix well until all the crumbs are evenly coated and the mixture resembles wet sand.
- Line the base of a 6-inch square removable tin with acetate.
- Add the Oreo mixture into the tin and spread it evenly and press it down firmly using the back of a spoon, the bottom of a glass, or a flat measuring cup. Make sure you compact the edges particularly well.
- Line fig slices around the edges pressing firmly on top of the oreo base.
- Refrigerate for at least 20–30 minutes before adding the mousse.
- As the crust chills, prepare the mousse. Sprinkle powdered gelatin over cold water and leave it for 5–10 minutes to bloom. After this heat the gelatin in the microwave for 5-10 seconds and set aside.
Chocolate Mousse
- Add whole milk and sweetened condensed milk to a saucepan. Heat gently until steaming, but do not let it boil.
- Remove from the heat and stir in the bloomed gelatin until it has completely dissolved.
- Pour the warm milk mixture over the melted dark chocolate. Whisk until completely smooth.
- Stir in 1½ teaspoons vanilla and a small pinch of salt.
- Allow the chocolate mixture to cool until lukewarm, around 30–32°C. It should not be hot when combined with the cream.
- Whip double cream until it reaches soft-medium peaks.
- Fold one-third of the whipped cream into the chocolate mixture to loosen it.
- Gently fold in the remaining whipped cream in two additions, taking care not to knock out too much air.
- Pour the mousse immediately into your acetate-lined 6-inch square tin over the chilled Oreo base and figs.
- Refrigerate for at least 6 hours, preferably overnight, until the mousse is completely set.
- Place fig slices on top. Option to Add pistachios
- Serve this decadent chocolate mousse fig cake for dessert during special occasions.
Notes
- Chocolate: Use good-quality dark chocolate for the best flavor. Semi-sweet chocolate will give a sweeter result.
- Figs: Choose ripe and firm figs so they hold their shape when lining the cake and decorating the top.
- Melting Chocolate: Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Make Ahead: This chocolate fig mousse cake is perfect for making in advance. Chill it overnight for the best texture and flavor. The mousse will be firmer and easier to slice.
Nutrition
Serving: 91g | Calories: 324kcal | Carbohydrates: 30.47g | Protein: 4.77g | Fat: 20.49g | Saturated Fat: 11.122g | Polyunsaturated Fat: 1.335g | Monounsaturated Fat: 6.292g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 360mg | Fiber: 4.6g | Sugar: 13.4g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 4.76mg