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Spiked Chocolate Mousse Cake

Spiked Chocolate Mousse Cake


  • 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.

Nutrition Information

Per serving: 350 kcal cal., 10 g fat (5 g sat. fat), 55 g carb., 2 g fiber, 31 g sugar, 9 g pro., 103 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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