Wednesday, January 4, 2012

Paralegals Can Cook: Double Chocolate Mousse Cake

New Year's Eve 2011 was the Celebration-That-Didn't Happen! The Don and I planned to have two couples for dinner. The menu was set -- stuffed pork loin roast, brussels sprouts, salad and this Double Chocolate Mousse Cake for dessert.

All plans went haywire when I came down with the worst cold ever and was unable to prepare the meal -- and none of our friends wanted the cold either!

When I mentioned the menu in Paralegal Strategies, I had lots of requests for the dessert recipe. I clipped this from Good Housekeeping in 1989 and have made it several times over the year. It is soooo good and absolutely sinful. Enjoy every bite!

Double-Chocolate Mousse Cake
Simply the best chocolate dessert ever –
and so easy to make!
Good Housekeeping Magazine ~ Sept 1989


2 8oz packages semi-sweet chocolate squares (16 1oz squares)

2 cups butter (4 sticks)

1 cup sugar

1 cup light cream (half and half)

1 tablespoon vanilla

½ teaspoon salt

8 large eggs

Chocolate Glaze (see below)

1 cup whipping cream

Early in the day or the day before serving: Preheat oven to 350 degrees. Grease a 10”x3” spring form pan.

In a 3quart saucepan over low heat, heat chocolate, butter, sugar, half and half, vanilla and salt until chocolate melts and mixture is smooth, stirring constantly.
In large bowl, beat eggs slightly. Beat chocolate mixture into eggs; pour into spring form pan.

Bake mousse cake 45 minutes or until toothpick inserted 2 inches from the edge comes out clean. (Vicki’s note: Bake as directed; 45-55 minutes is adequate)

When cake is cool, remove sides of pan; wrap cake in plastic wrap and refrigerate until well chilled.

Prepare Chocolate Glaze (see below). Spread warm glaze over top and down side of cake. In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Pipe whipped cream around edge of cake.

Refrigerate if not serving right away. Makes 16 servings – about 585 calories per serving. (Vicki’s Note: This is very rich so cut into small pieces)

Chocolate Glaze: In 2quart saucepan over low heat, heat 1 6oz package semisweet chocolate pieces (1 cup) and 2 tablespoons butter until chocolate melts and mixture is smooth. Remove pan from heat; beat in 3 tablespoons milk and 2 tablespoons white corn syrup.

 ~Vicki Voisin/January, 2012


Margaret Lucas Agius said...

I found photos on

Paralegal Mentor said...

Thanks, Margaret. Isn't it a pretty dessert? I have to admit to not getting quite so fancy with the whipped cream. I usually dollop some on top and then provide a separate bowl of whipped cream so people can add more. It's so rich that I find more whipped cream helps cut the sweetness. This is one of my favorites! I wish I didn't know how many calories are in a serving! But I hear that topping a dessert with whipped cream cuts the calories in half. :-)