Mint Chocolate Mousse Cake

Mint Chocolate Mousse Cake

I know that you all love a dessert recipe so have come up with this delicious mint chocolate mousse cake. I have tried it out on a few taste testers and they have all given it a big thumbs up and asked for more which is always a good sign.

Following the popularity of my 4-ingredient chocolate mousse dessert (I was overwhelmed with how well that went down!) I wanted to see if I could create another family favourite using the mousse element as I know you loved how easy it was to create. So for this recipe we have the classic combination of mint and chocolate on a crumbly chocolate base. It is really easy to put together and goes perfectly with a cup of coffee for a cheeky afternoon treat or a decadent and delicious dessert but without the guilt (well certainly less of it).

This mint chocolate mousse cake is a great dessert for kids as they get their fix of chocolate gooeyness but without all the additives, sugar and general nasties that this usually comes with. They can also get involved with the preparation and you could even get them to decorate the top with a few extras (nuts, berries, chocolate chips etc).

Growing up I was a huge fan of mint crisps (if you have not come across them they are a brand of chocolates) and always loved the crunchy mint pieces. To try and get this element into the dish I included some fresh mint in the mixture for the base. Once this is placed into the freezer to set the mint becomes crispy and gives me that little minty crunch that I crave. Depending on how much you like mint paired with chocolate you might want to just have the fresh mint in the base. For those of you who want the full mint experience you can also add a touch of mint oil to the mousse which is provided for in the recipe (or vice versa depending on your preference).

Mint Chocolate Mousse Cake

Some tips on making your mint chocolate mousse cake…

When you are looking at buying mint extract (or any other flavour extract) you need to make sure that you get a good quality version. The cheaper ones that you find in supermarkets are packed with additives and often have a high proportion of sunflower or rapeseed oil. These need to be avoided.

The mint extract that I used is by Star Kay White. It has no additives and as a result is very powerful; only 1/2 tsp was needed and you could get away with less if you wanted a very subtle flavour. Some supermarkets stock this brand and I have also seen in Lakeland but it is generally best to order online.

I used a chefs presentation square to set my mousse cake; these are just metal shapes used for stacking food. They come in really useful and I have both squares and rings and use them a lot. This Chef Presentation Ring set is a good option if you are wanting to give them a try. You can also line a deep sided dish with cling film and use this to set your mint chocolate mousse cake.


Mint Chocolate Mousse Cake

Mint Chocolate Mousse Cake

Preparation Time: 

Cooking Time: 

Total Time: 

Servings: 4 mousse cakes

A decadent mint chocolate dessert that fills all of those sweet cravings but with minimal guilt! Easy to prepare and perfect for kids and adults alike when you want to treat yourself to something a little gooey and naughty.
  • For the base:
  • 75g (1/2 cup) medjool dates
  • 75g (1/2 cup) walnuts
  • 75g (1/2 cup) cashews
  • 2 tbsp coconut oil
  • 1 tbsp cacao powder
  • 2 sprigs fresh mint leaves (no stalk)
  • For the mousse:
  • 100g (4 oz) dark chocolate, dairy-free
  • 250g (1 cup) coconut cream
  • ½ tsp mint extract
  • 1 egg yolk
  1. To make the base place all the ingredients into a blender or food processor. Combine until the nuts and dates have been combined creating a cookie dough like texture.
  2. Press the base into whatever container you are using to create the shape of your cake. Push it down firmly until the base is about 1cm deep.
  3. Place into the freezer to set whilst you make the mousse filling.
  4. Melt the chocolate in a bowl over a pan of slowly boiling water (only need an inch of water in the pan) stirring until it is all liquid.
  5. Take off the heat and stir in the coconut cream along with the mint extract. Once combined finish off by adding the egg yolk and stirring.
  6. Take the base out of the freezer and pour the mousse mixture on top.
  7. Place into the fridge and leave to set for 3-4 hours.
  8. Serve with a chilled fresh mint leaf and enjoy.
* I used a chef's square for setting my mousse cake but you can also use a deep sided dish lined with cling film.


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