Mary Berry Chocolate Truffle Mousse Cake Recipe

This Mary Berry Chocolate Truffle Mousse Cake is a rich and decadent recipe, which is made with ground almonds for a flourless sponge and a light-as-air chocolate truffle filling. It’s the perfect celebration cake, ready after several hours of chilling.

Mary Berry Chocolate Truffle Mousse Cake Ingredients

For the Chocolate Sponge:

• 250g (9oz) good-quality plain chocolate (like Bournville), broken into pieces
• 6 large eggs, 5 of them separated
• 225g (8oz) caster sugar
• 150g (5oz) ground almonds

For the Truffle Mousse Filling:

• 180g (6½oz) good-quality plain chocolate, broken into pieces
• 75g (3oz) caster sugar
• 1 tbsp brandy (optional)
• 3 egg yolks
• 300ml (½ pint) double cream

For Decoration:

• Cocoa powder, for dusting
• 200ml (1/3 pint) double cream (optional)
• 4 chocolate truffles, halved (optional)

How To Make Mary Berry’s Chocolate Truffle Mousse Cake

Part 1: Make the Flourless Chocolate Sponges

1. Prep Oven and Tins: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease and line the bases of two 20cm (8in) loose-bottomed sandwich tins.
2. Melt Chocolate: Place the 250g of chocolate in a heatproof bowl over a pan of simmering water until melted. Let it cool slightly.
3. Whip Egg Whites: In a large, clean mixing bowl, whisk the 5 egg whites until they form stiff peaks but are not dry.
4. Mix the Batter: In a separate large bowl, whisk together the 5 egg yolks, the 1 remaining whole egg, and the sugar until the mixture is thick, pale, and leaves a trail when the whisk is lifted.
5. Combine: Stir the ground almonds and the melted chocolate into the yolk mixture. Gently fold in one tablespoon of the whisked egg whites to loosen the mixture, then carefully fold in the remaining egg whites with a metal spoon until just combined.
6. Bake: Divide the batter between the prepared tins and bake for 25–30 minutes, until a slight crust forms and the cakes have started to shrink from the sides. Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Part 2: Make the Truffle Mousse Filling

1. Melt Chocolate with Syrup: Place the 180g of chocolate in a food processor and whiz until finely chopped. In a small saucepan, dissolve the 75g of sugar in 6 tablespoons of water over a low heat. Bring to a boil for 20 seconds. With the food processor running, pour the hot sugar syrup over the chocolate to melt it.
2. Finish the Chocolate Base: Add the brandy (if using) and the 3 egg yolks and whiz again until smooth. Scrape the mixture into a bowl.
3. Fold in Cream: In a separate large bowl, whip the 300ml of double cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until fully incorporated and no white streaks remain.

Part 3: Assemble the Cake

1. Prepare the Assembly Tin: Grease and line the sides of a deep 20cm (8in) loose-bottomed or springform tin with non-stick baking paper.
2. Layer: Place one of the cooled chocolate cakes into the base of the tin, top-side down. Spoon the truffle mousse filling on top and spread it evenly to the edges. Place the second cake on top, top-side up, and press down gently.
3. Chill: Dust the top with cocoa powder and chill in the fridge for at least 6 hours, or preferably overnight, until the mousse is firm.
4. Decorate and Serve: When ready to serve, carefully remove the cake from the tin. If you wish, whip the extra 200ml of cream to soft peaks, pipe rosettes on top, and place half a chocolate truffle in each one.

Recipe Tips

• How to get a light sponge? The key is to be very gentle when folding the whisked egg whites into the batter. Use a large metal spoon and a figure-of-eight motion to keep as much air in the mixture as possible.
• Can I make this without a food processor? Yes. For the mousse, melt the chocolate in a double boiler. Make the sugar syrup separately, then pour it over the melted chocolate and whisk until smooth. Whisk in the brandy and egg yolks before folding in the cream.
• Why is the chilling time so important? The long chilling time is essential for the truffle mousse filling to set properly, allowing you to get clean, neat slices.
• What kind of chocolate is best? Use a good-quality plain or dark chocolate with around 70% cocoa solids for a rich, intense flavour that isn’t overly sweet.

How To Store Chocolate Truffle Mousse Cake

• Refrigerate: This cake must be stored in the refrigerator due to the mousse filling. Keep it in an airtight container for up to 3 days.
• Freeze: The assembled cake freezes very well. Wrap it tightly in plastic wrap and then foil and freeze for up to a month. Thaw overnight in the refrigerator before serving.

Mary Berry Chocolate Truffle Mousse Cake Nutrition Facts

• Calories: 650-750 kcal
• Fat: 45g
• Carbohydrates: 50g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Chocolate Fairy Cakes Recipe
• Mary Berry Chocolate Chip Loaf Cake Recipe
• Mary Berry White Chocolate and Raspberry Cake Recipe

Mary Berry Chocolate Truffle Mousse Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 45 minutesCook time: 30 minutesRest time:6 hours Total time:7 hours 15 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:750 kcal Best Season:Available

Description

A show-stopping dessert featuring two layers of light, flourless chocolate and almond sponge, filled with a rich and airy chocolate truffle mousse.

Ingredients

• Sponge: 250g plain chocolate, 6 eggs (5 separated), 225g caster sugar, 150g ground almonds.
• Mousse: 180g plain chocolate, 75g caster sugar, 1 tbsp brandy (optional), 3 egg yolks, 300ml double cream.

Instructions

1. Sponges: Preheat oven to 200°C/180°C Fan. Melt 250g chocolate. Whisk 5 egg whites to stiff peaks. In another bowl, whisk 5 yolks, 1 whole egg, and sugar until thick. Fold almonds and melted chocolate into the yolk mixture, then gently fold in the egg whites. Divide between two lined 20cm tins and bake for 25-30 mins. Cool completely.
2. Mousse: Whiz 180g chocolate in a food processor. Make a sugar syrup with 75g sugar and 6 tbsp water, then pour it into the running processor to melt the chocolate. Add brandy and yolks. Fold this chocolate base into 300ml of cream that has been whipped to stiff peaks.
3. Assemble: In a deep, lined 20cm tin, place one cake layer. Top with all the mousse. Place the second cake layer on top.
4. Chill: Dust with cocoa powder and chill for at least 6 hours, or overnight, until firm.
5. Decorate with whipped cream and truffles before serving, if desired.

Notes

• This cake is naturally gluten-free thanks to the use of ground almonds instead of flour.
• Be very gentle when folding the egg whites into the sponge batter to keep it light and airy.
• The long chilling time is essential for the mousse to set properly for clean slicing.
• This cake is a perfect make-ahead dessert for a special occasion.

Keywords:Mary Berry Chocolate Truffle Mousse Cake Recipe