Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.

Everyday Food, June 2011


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.

  • In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.

  • Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.


Reviews (4)

131 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 58
  • 2 star values: 31
  • 1 star values: 11
Rating: 1.0 stars
Don’t we worry anymore about raw eggs?
Rating: 5 stars
This was so delicious 😋. I doubled the recipe and it worked perfectly
Rating: Unrated
This mousse recipe was great! I doubled the recipe for the mousse, used my own chocolate cake, and combined in a large trifle dish.
Rating: Unrated
This mousse is super easy to make and tastes AMAZING (not too sweet or rich) - it could be frozen as a stand alone dessert with no problem. I made my own chocolate cake to go with, as I wasn't excited about chocolate angel food cake, so the recipe wasn't "quick and easy" as a whole. This makes 4 large desserts, but I easily could have stretched the goods to make a stylish set of 6. I also added raspberries on top for garnish - YUM!