Description

These mini mint chocolate mousse cakes offer a delightful balance of rich and refreshing flavors. A tender, dark chocolate cake base provides a sturdy foundation for a light and airy mint-infused mousse. Each cake is elegantly finished with a glossy dark chocolate ganache, cascading down the sides, and topped with generous chunks of chocolate for added texture and indulgence. The cool mint complements the deep chocolate notes, creating a sophisticated dessert experience.

Ingredients

Scale

*For the Chocolate Cake Base:*
1/2 cup (60g) all-purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup (60ml) buttermilk
*For the Mint Mousse:*
1 1/2 cups (360ml) heavy cream, divided
1/4 cup (50g) granulated sugar
1 teaspoon unflavored gelatin powder
2 tablespoons (30ml) cold water
1 teaspoon pure mint extract
2–3 drops green food coloring (optional)
*For the Chocolate Ganache:*
4 ounces (113g) dark chocolate, finely chopped
1/2 cup (120ml) heavy cream
*For Garnish:*
2 ounces (56g) dark chocolate, roughly chopped
Fresh mint leaves

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Instructions

**Prepare the Chocolate Cake Base:** Preheat oven to 350F (175C). Grease and flour an 8×8 inch baking pan or line a muffin tin. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined. Pour batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely. Once cooled, use a 2-inch round cookie cutter to cut out mini cake bases.
**Prepare the Mint Mousse:** In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes. In a medium saucepan, heat 1/2 cup of heavy cream and sugar over medium heat until sugar dissolves and cream is warm (do not boil). Remove from heat, stir in the bloomed gelatin until fully dissolved. Let cool slightly. In a large bowl, whip the remaining 1 cup heavy cream until soft peaks form. Gently fold the cooled gelatin mixture, mint extract, and green food coloring (if using) into the whipped cream until fully combined.
**Assemble the Mousse Cakes:** Place the chocolate cake rounds into individual dessert rings or muffin tin cavities lined with acetate strips for easy unmolding. Spoon or pipe the mint mousse over each cake base, filling to the top of the ring. Smooth the tops. Refrigerate for at least 4 hours, or preferably overnight, until the mousse is set.
**Prepare the Chocolate Ganache:** Place chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk gently until smooth and glossy. Let the ganache cool slightly until it thickens to a pourable consistency.
**Finish and Serve:** Carefully remove the mousse cakes from their molds. Drizzle the cooled ganache over the top of each cake, allowing it to drip down the sides. Garnish with chopped dark chocolate and a fresh mint leaf. Serve immediately or refrigerate until ready to serve.

Notes

For perfectly clean edges, line your dessert rings with acetate strips before adding the mousse.

Adjust the amount of mint extract to your preference for a stronger or milder mint flavor.

Ensure the ganache is warm enough to pour but not too hot, which could melt the mousse.

These mini cakes can be prepared a day in advance and stored in the refrigerator.

If you don’t have dessert rings, a muffin tin lined with cupcake liners can work, though the shape will be slightly different.

Prep Time: 60 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350 kcal
Fat: 25g
Carbohydrates: 35g
Protein: 4g