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Jiggly Chocolate Mousse Cake

Updated: Aug 15, 2021

I love dessert. And chocolate! I know that I have a lot of mousse recipes on the site. But these are perfect recipes. You can take your pick according to what kinda mousse you feel like eating. If I could give up savoury and live on desserts, I probably would! But that's for another story. This Jiggly Chocolate Mousse Cake is the best! Jiggly, soft and delicious. To me, it tastes just like a chocolate Panna Cotta!

This delicious dessert comes with a warning! Warning! Addictive Dessert! Eat At Own Risk! You have been warned! I've done my part now. Don't come for me when you can't put down the spoon.

Preparation Time 5 minutes

Cook Time 15 minutes

Set Time 6-8 hours - preferably overnight

Serves 6-8


100 grams chocolate- chopped

15 grams cocoa powder

2 tablespoons hot water

200 ml heavy cream

30 grams sugar

50 grams condensed milk

250 ml whole milk

8 grams gelatine powder

40 ml water- room temperature

cocoa powder- for dusting


  1. Place gelatine in a bowl. Add the 40 ml water and mix well. Heat in the microwave for 30 seconds. Mix until the gelatine is dissolved. Set it aside.

  2. Add 2 tablespoons hot water to the cocoa powder. Mix well. The mixture will be like a thick paste. Set it aside.

  3. Place the milk in a large saucepan over a medium heat. Add the cream, sugar, condensed milk and the cocoa powder mixture.

  4. Heat to a simmer, mixing continuously until smooth.

  5. Add the chopped chocolate and mix well to dissolve.

  6. Turn off the heat. Remove from the stove and allow it to cool for 2-3 minutes.

  7. Add the bloomed gelatine and mix. Strain the mixture into a bowl, removing any lumps from the mixture.

  8. Place the bowl in ice water. Cool to room temperature.

  9. Line an 18cmx7cmx5cm loaf pan with parchment paper.

  10. Pour the mixture into the loaf pan. Chill the mousse in the fridge for 6-8 hours. preferably overnight.

  11. Invert the mousse onto a rectangular serving dish. Dust with cocoa. Slice and serve cold.

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