Description
A delightful dessert combining rich chocolate flavors with a light and airy texture, topped with toasted almonds and drizzled chocolate and caramel sauce.
Ingredients
Scale
- 1 1⁄2 cups chocolate cookie crumbs (like Oreos, without filling)
- 5 tbsp melted butter
- 1 1⁄2 cups heavy whipping cream (cold)
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
- 3 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp sliced almonds (lightly toasted)
- 2 tbsp chocolate sauce
- 2 tbsp caramel sauce
- Optional: powdered sugar for dusting
Instructions
- Make the Base: Mix chocolate cookie crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan or dish. Chill in the fridge while you prepare the mousse.
- Make the Mousse: Melt the chocolate in a heatproof bowl over simmering water, or microwave it in short bursts. Let it cool slightly. In another bowl, whip the cold cream with sugar, vanilla, and salt until stiff peaks form. Carefully fold the melted chocolate into the whipped cream until it is smooth and fluffy.
- Assemble: Pour the mousse over the chilled crust and smooth the top with a spatula. Chill in the refrigerator for at least 240 minutes, or overnight for the best texture.
- Garnish and Serve: Slice the cake and plate each piece. Sprinkle with sliced almonds and drizzle chocolate and caramel sauces over each slice, letting the sauces drip down the sides. Optionally, add a light dusting of powdered sugar or a few extra almond flakes for decoration.
Notes
Store leftovers in the refrigerator covered for 3-4 days. This cake can also be frozen if tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: chocolate, mousse, dessert, cake, no-bake, almond, caramel