The 15-Minute Dark Chocolate Truffle Mousse Cake

If you have dark chocolate, heavy cream, and eggs, make an easy 15-minute Dark Chocolate Truffle Mousse Cake! Indulge in this rich, velvety dessert that will impress your guests and satisfy your sweet cravings. 🍫✨ Dessert Delight Quick Recipe

Ingredients

• ​8 oz (225g) Dark Chocolate: Use at least 60% cocoa for that "truffle" depth. Chop it finely.

• ​1/2 cup Heavy Cream: To create the silky ganache base.

• ​3 Large Eggs: Room temperature works best for maximum volume.

​Instructions

• ​Prep the Base: Place your chopped chocolate in a heat-proof bowl. In a small saucepan (or the microwave), heat the heavy cream until it just begins to simmer. Pour it over the chocolate, let it sit for 1 minute, then stir until you have a smooth, glossy ganache.

• ​Separate and Whip: Separate your egg yolks from the whites. 

• ​Stir the yolks directly into your slightly cooled chocolate ganache.

• ​In a separate bowl, whip the egg whites until they reach stiff peaks (they should stand up straight when you lift the whisk).

• ​Fold it In: Gently fold the egg whites into the chocolate mixture in three batches. Use a "cut and fold" motion so you don't deflate the air—this is what gives it the "mousse" texture.

• ​The "Quick" Bake: Pour the batter into a greased 6-inch springform pan (or a small cake tin lined with parchment). Bake at 375°F (190°C) for just 10–12 minutes. 

• ​Pro Tip: The center should still have a slight wobble. It will firm up into a truffle-like consistency as it cools.

​Serving Suggestions

• ​The Classic: A simple dusting of cocoa powder.

• ​The Refresh: A few raspberries to cut through the richness.

• ​The Cheat: If you have leftover heavy cream, whip it up with a tiny bit of sugar for a dollop on top.

​Note: Because this is so rich, it’s best served in small wedges. It’s basically a giant melted truffle in cake form!