Mary Berry Mousse Cake Recipe

This smooth rich Mary Berry Mousse Cake is made with dark chocolate, double cream, and ready in 4 hours 30 minutes. Slicing through the velvety chilled center reveals a perfectly crisp biscuit base underneath. I love making this dessert for weekend gatherings because it handles all the pressure before guests even arrive.

Why This Classic Works

I used to struggle with mousse cakes collapsing when the tin was unclipped. I realised the secret is letting the dark chocolate cool slightly before folding it into the whipped cream. If you mix it while boiling hot, the cream melts and loses all its precious air.

Mary Berry’s method relies on gentle folding and patience. Rushing the chilling process always results in a sloppy slice, so give it the full four hours in the fridge.

Mary Berry Mousse Cake Ingredients

For the Base:

• 200g digestive biscuits
• 100g unsalted butter, melted

For the Mousse:

• 300g dark chocolate (70% cocoa)
• 4 large eggs, separated
• 50g caster sugar
• 300ml double cream
• 1 tsp vanilla extract

How To Make Mary Berry Mousse Cake

1. Prepare the base: Crush the digestive biscuits into fine crumbs and stir in the melted butter. Press firmly into the base of a 20cm springform tin and chill for 30 minutes.
2. Melt the chocolate: Break the dark chocolate into a heatproof bowl set over a pan of gently simmering water. Stir occasionally until smooth, then remove from heat to cool slightly.
3. Whip the cream and whites: Whisk the double cream and vanilla in one bowl until soft peaks form. In a separate clean bowl, whisk the egg whites until stiff, then gradually whisk in the caster sugar until glossy.
4. Mix the mousse: Stir the egg yolks into the cooled melted chocolate. Gently fold in the whipped cream, followed by the glossy egg whites, until no white streaks remain.
5. Set the cake: Pour the chocolate mousse mixture over the chilled biscuit base. Smooth the top with a spatula and refrigerate for at least 4 hours before serving.

Recipe Tips

• Use quality chocolate: The flavour relies heavily on the chocolate, so choose one with at least 70% cocoa solids.
• Cool the chocolate: Adding hot chocolate to whipped cream will melt the fat and ruin the airy texture.
• Fold gently: Use a large metal spoon or rubber spatula to keep the air trapped inside the egg whites.

What To Serve With Mousse Cake

A slice of this rich dessert pairs beautifully with fresh raspberries or strawberries to cut through the intense chocolate. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream also works nicely.

How To Store

Keep the cake in the fridge, covered loosely with foil or a cake dome, for up to 3 days. You can freeze the set cake wrapped tightly in cling film for up to 2 months, thawing overnight in the fridge.

FAQs

Why did my mousse go grainy?

The chocolate was likely too hot when mixed with the cold cream, causing it to seize. Always let the melted chocolate cool to room temperature before combining.

Can I use milk chocolate?

You can, but the cake will be much sweeter and slightly softer. Dark chocolate provides the best structure and deep flavour.

Is it safe to use raw eggs?

Traditional mousse uses raw eggs. Use pasteurised eggs if serving to pregnant women, young children, or anyone with a weakened immune system.

Nutrition

• Calories: 450kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 140mg
• Sodium: 180mg
• Total Carbohydrate: 30g
• Protein: 6g

Try More Recipes:

• Mary Berry Moist Apple Cake Recipe
• Mary Berry Mini Apple and Almond Cakes Recipe
• Mary Berry Meringue Cake Recipe