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How To Make Bittersweet Chocolate Mousse Refrigerator Cake
There’s no need to bake to enjoy this delightfully bittersweet chocolate mousse refrigerator cake! You only need 4 easy ingredients and a fridge!
Serves:
Ingredients
- 2cupsheavy cream,chilled
- 10ozbittersweet chocolate sauce,(1 jar)
- 9ozchocolate wafers,(1 package)
- bittersweet chocolate,shaved
Instructions
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In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form.
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Spread about ½ cup of the whipped chocolate cream on a long rectangular platter, to form a 3×10-inch rectangle.
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Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks.
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Top each stack with a chocolate wafer (there will be 6 or 7 wafers leftover).
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Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.)
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Spread all but about ½ cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.
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Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.
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Refrigerate for at least 8 hours or for up to 2 days.
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Refrigerate the remaining chocolate cream.
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Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides.
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Garnish with chocolate shavings.
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Cut into slices, wiping the knife after each cut.
Recipe Notes
Make-Ahead: The finished cake can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Calories: 370.66kcal
- Fat: 27.37g
- Saturated Fat: 15.56g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.15g
- Polyunsaturated Fat: 2.17g
- Carbohydrates: 28.65g
- Fiber: 1.44g
- Sugar: 17.02g
- Protein: 4.57g
- Cholesterol: 84.99mg
- Sodium: 223.18mg
- Calcium: 88.96mg
- Potassium: 181.41mg
- Iron: 1.45mg
- Vitamin A: 263.57µg
- Vitamin C: 0.43mg
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