How to Make Cocoa Biscuit Mousse Cake without Whipping Cream
Sweets and drinksChilled DessertsEurope and North America40 minutes to make, at least 4 hours to chill
A cocoa biscuit mousse cake without whipping cream means packing a crisp cocoa biscuit base and pouring a cream cheese mousse over it. It is right when the base still crunches clearly and the mousse layer stays cool and smooth without feeling heavy. The hardest part is the gelatin, since too little leaves the cake loose and too much makes the mousse as chewy as jelly.
The gelatin has to dissolve completely in the hot milk before that milk goes into the cream cheese. Cream cheese brought back to room temperature is what makes the mixture smooth, while cold cream cheese turns grainy.
This batch weighs about 768g, at roughly 268 calories per 100g.
Method
Mix 81 to 108g of flour, 40 to 53g of softened unsalted butter, 22 to 29g of cocoa powder and 36 to 48g of kOBE Monk Fruit Blend into a dough, roll it out 3mm thick, and bake at 160 degrees C for about 15 minutes until crisp. This gives 15 to 20 biscuits, left to cool completely.
Set 3 to 4 biscuits aside for the topping and blitz the rest to crumbs.
Melt 50g of unsalted butter and mix it through the crumbs, tip them into the base of the mousse ring, spread them out and press them down firmly, then chill for 15 to 20 minutes until the base sets.
Soak 10g of gelatin in cold water for 5 to 10 minutes to soften.
Heat 250ml of unsweetened oat milk to a gentle boil, squeeze the gelatin dry, add it to the hot milk and stir until fully dissolved.
Beat 200g of cream cheese soft with 45g of kOBE Monk Fruit Blend until smooth, then add 1 teaspoon of vanilla.
Pour the gelatin milk in slowly, stirring until the mixture is even.
Pour the mousse over the base, level it, and chill for at least 4 hours or overnight until fully set.
Crush the biscuits you kept back, scatter them over the top, then cut and serve cold.
Tips
Bake the biscuits until they are truly crisp and they blitz into loose crumbs, while any moisture left makes them clump.
Press the base down with the flat bottom of a glass, and the firmer it is packed the cleaner the slices cut.
Bring the milk only to small bubbles and then lower the heat, since milk boiled hard costs the gelatin its setting power.
Let the mousse cool a little before it goes in the fridge, because pouring it hot leaves water beading on the surface.
Scatter the biscuit crumbs right before cutting, as adding them early leaves them soft.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.