Spiked Chocolate Mousse Cake
Spiked Chocolate Mousse Cake

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 12
  • Start to Finish: 5 hours
  • Prep: 20 minutes
  • Cook: 4 hours (chilled)

Nutrition Facts

Amount per serving:
Total Calories: 350kcal (18%)
  • 204mg (8%) Sodium
  • 55g Carbs
  • 2g Fiber
  • 10g (16%) Fat
  • 5g (26%) Saturated Fat
  • 31g Sugars
  • 9g Protein
  • 103mg (10%) Calcium
  • 2mg (9%) Iron
350kcal (18%)204mg (8%)55g2g10g (16%)31g9g5g (26%)
A sinfully delicious dessert that's guilt-free.


  • 12 double ladyfingers, split
  • 2 tablespoons nonfat milk
  • 2 tablespoons plain gelatin
  • 2/3 cup chocolate chips
  • 7 ounces marshmallow creme
  • 8 ounces fat-free cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 8 ounces frozen, light nondairy whipped topping, thawed
  • 1 7-ounce package amaretti cookies, crumbled
  • 6 tablespoons coffee liqueur
  • 1/3 cup pecans, chopped



1. Line sides of a 9-inch springform pan with ladyfingers; set aside. In a small saucepan, combine milk and gelatin. Let mixture stand for 2 minutes, then stir over medium heat until the gelatin dissolves (don't boil). Set aside.

2. Melt chocolate chips; stir in marshmallow creme and gelatin mixture until smooth. With an electric mixer, beat together cream cheese and sugar. Mix in cocoa powder. Add gelatin mixture a spoonful, at a time, beating well after each addition. Add vanilla. Fold in the whipped topping.

3. Add 1/3 of mousse to springform pan. Sprinkle with half of the cookie crumbs. Drizzle 3 teaspoons of coffee liqueur on top. Repeat layers: mousse, crumbs, and liqueur. Top with more mousse and pecans. Cover with plastic wrap; chill for four hours.

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