Ingredients
1/2 cup (120 ml) heavy whipping cream
1/4 cup (50 g) unsalted butter, softened
6 oz (2 cups) bittersweet chocolate chips or chopped chocolate
2 tbsp unsweetened cocoa powder
2 cups (450 g) semi-sweet chocolate chips
2 cups (450 g) milk chocolate chips
4 large egg yolks
1 tsp vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Melt bittersweet chocolate with cocoa powder on low heat or in a microwave-safe bowl. Cool slightly, then mix with a small portion of whipped cream and egg yolks to form the base layer.
Prepare semi-sweet chocolate layer next, blending with cream to a lighter texture. Layer over the cooled base and refrigerate until slightly set.
Create the milk chocolate mousse by melting and blending with remaining cream and vanilla. Spread over the semi-sweet layer. Chill the cake in the refrigerator for at least 4 hours.
Top with powdered sugar or chocolate shavings and slice before serving.
Notes
Substitute cow’s milk chocolate with halal-certified versions. Ensure cocoa powder is non-alcoholic. Refrigerate for at least 4 hours for best texture. Use halal-certified semi-sweet chocolate if needed.
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg