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Indulge in the rich, velvety goodness of this gluten free chocolate mousse cake. Perfect for any occasion, this decadent dessert combines a moist chocolate cake layer with a light and airy chocolate mousse, all topped with a luscious whipped cream. It’s a chocolate lover’s dream come true!
I first discovered the magic of gluten free chocolate mousse when I was looking for a show-stopping dessert that everyone could enjoy. My friend, who has a gluten intolerance, was coming over for dinner, and I wanted to make something special. After some experimentation, I created this recipe, and it quickly became a favorite among my friends and family.
Get ready to impress your guests with this stunning gluten free chocolate mousse cake. It’s easier to make than you might think, and the results are truly spectacular.
What to Expect
- Time: Approximately 1 hour (plus 6 hours chilling time)
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are at room temperature, except for the heavy cream, which should be cold. This will ensure that your gluten free chocolate mousse turns out smooth and creamy. Also, have all your equipment ready, including a stand mixer or hand mixer, mixing bowls, and a springform pan.
Ingredients You’ll Need
| For the Cake | |
|---|---|
| 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note) | |
| 1 cup butter (2 sticks) | |
| 1 cup sugar | |
| 5 eggs | |
| 1 tablespoon vanilla extract | |
| 1/4 teaspoons salt | |
| 1/4 cup gluten-free 1:1 baking flour | |
| For the Chocolate Mousse | |
| 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note) | |
| 1 1/3 cup powdered sugar | |
| 2 8oz packages cream cheese softened | |
| 2 teaspoons vanilla extract | |
| 2 cups cold heavy cream see note | |
| For the Whipped Cream | |
| 3/4 cup cold heavy cream | |
| 2 tablespoons powdered sugar | |
| 2 teaspoons vanilla extract | |
| Grated chocolate, for garnish (optional) |
Step-by-Step Guide
- Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
- For the chocolate cake: Cut the butter into tablespoon-sized pieces. Add the butter and chopped chocolate to a medium microwave-safe bowl. Microwave for 1 minute until the butter and chocolate are melted, stirring every 15 seconds.
- Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
- Add the eggs one at a time, whisking each until fully incorporated.
- Using a rubber spatula, mix in the gluten-free flour until fully combined.
- Pour the batter into the prepared pan. Smooth into an even layer.
- Bake for 30-35 minutes, until set and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool on a wire rack. Let the cake cool completely before topping with the mousse.
- For the chocolate mousse: Add the chopped chocolate to a small microwave-safe bowl. Microwave for 1 minute until the chocolate is melted, stirring every 15 seconds.
- Pour the melted chocolate into the bowl of a stand mixer or a hand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.
- With the mixer running on low, slowly pour in the heavy cream. Scrape down the sides and bottom of the bowl, then increase the speed to medium-high and whip until light and fluffy, about 3-4 minutes.
- Spread the mousse on top of the cooled chocolate cake. Cover and refrigerate for at least 6 hours or up to 1 day.
- For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
- Spread the whipped cream over the mousse cake. Garnish with chocolate shavings.
- Run a thin knife around the edge of the cake and carefully open the springform pan. Slice and serve.
Pointers for Perfection & How to Store
For the best results, make sure to use high-quality chocolate with a high cocoa content. This will give your gluten free chocolate mousse a rich, intense flavor. Also, be sure to chill the cake for at least 6 hours to allow the mousse to set properly.
To store, keep the cake refrigerated in an airtight container for up to 3 days. You can also freeze the cake for up to 1 month. Just be sure to thaw it in the refrigerator overnight before serving.
If you’re looking for more delicious gluten-free desserts, be sure to check out this Gluten Free Baked Chocolate Donut Holes Recipe.
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Gluten Free Chocolate Mousse
- Total Time: 260
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Chocolate Mousse is the epitome of elegance. Made in the classic French style, it relies on whipped egg whites rather than heavy cream or gelatin to achieve its signature airy, cloud-like texture. It is rich, intensely chocolaty, and naturally gluten-free—a perfect make-ahead dessert for dinner parties.
Ingredients
6 oz (170g) high-quality semi-sweet or dark chocolate (60-70% cocoa), chopped
3 tablespoons unsalted butter, cubed
3 large eggs, separated (yolks and whites in different bowls)
¼ cup granulated sugar, divided
1 teaspoon pure vanilla extract
¼ teaspoon salt (crucial to balance the sweetness)
¼ teaspoon cream of tartar (helps stabilize the egg whites)
— Optional Garnish —
Whipped cream
Chocolate shavings or fresh raspberries
Instructions
1. Melt Chocolate Base: In a large heat-proof bowl set over a pot of simmering water (double boiler) or in the microwave in 30-second bursts, melt the chopped chocolate and butter together until completely smooth. Remove from heat and let it cool slightly (about 5 minutes).
2. Incorporate Yolks: Whisk the 3 egg yolks into the slightly cooled chocolate mixture one at a time. Stir in the vanilla extract and salt. The mixture will look glossy and thick.
3. Whip Egg Whites: In a separate clean, dry bowl (or stand mixer), beat the 3 egg whites and cream of tartar on medium-high speed until soft peaks form.
4. Add Sugar: Gradually rain in the granulated sugar while continuing to beat on high speed until stiff, glossy peaks form. (The peaks should stand straight up when you lift the beater).
5. Lighten the Base: Take about ¼ of the whipped egg whites and whisk them vigorously into the chocolate mixture to loosen it up.
6. Fold (The Technique): Gently fold the remaining egg whites into the chocolate mixture using a rubber spatula. Use a ‘cut down the middle and scoop up’ motion.
7. Be gentle! You want to keep as much air in the batter as possible. Stop folding as soon as no white streaks remain.
8. Chill: Spoon the mousse into individual serving glasses or ramekins.
9. Refrigerate for at least 4 hours (or overnight) to allow the mousse to set and the flavors to deepen.
10. Serve: Top with a dollop of whipped cream and chocolate shavings before serving.
Notes
Raw Egg Note: This classic recipe uses raw eggs. Ensure you use pasteurized eggs if you are serving to immune-compromised individuals, pregnant women, or young children.
Chocolate Quality: Since chocolate is the main flavor, use a bar you enjoy eating on its own (like Ghirardelli or Lindt). Avoid cheap chocolate chips, which often contain stabilizers that affect the melt.
Bowl Cleanliness: When whipping egg whites, ensure your bowl and beaters are completely free of grease or yolk, otherwise the whites will not rise.
Dairy-Free: Substitute the butter with high-quality vegan butter or coconut oil.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: French
Nutrition
- Serving Size: 1 mousse cup
- Calories: 310
- Sugar: 24
- Sodium: 180
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
- Cholesterol: 165
Your Burning Questions Answered!
- Can I use a different type of flour?
- While this recipe calls for gluten-free 1:1 baking flour, you can experiment with other gluten-free flour blends. However, the texture and taste may vary.
- Can I make this cake ahead of time?
- Absolutely! This gluten free chocolate mousse cake can be made up to 1 day in advance. Just be sure to keep it refrigerated until you’re ready to serve.
Can I use milk chocolate instead of bittersweet or semisweet?
Yes, you can use milk chocolate, but keep in mind that it will make the cake sweeter and less rich. For the best results, stick with bittersweet or semisweet chocolate.
Dig In & Enjoy!
This gluten free chocolate mousse cake is the perfect dessert for any occasion. Whether you’re celebrating a special event or just treating yourself to something sweet, this decadent cake is sure to impress. So go ahead, take a bite, and enjoy the rich, velvety goodness of this amazing dessert. For more delicious ideas, follow me on Pinterest.