Dessertscafedelites5.0
Easy Dubai Chocolate Mousse Cake Recipe
The viral Dubai Chocolate sensation, now a stunning Christmas Mousse Cake! Layers of pistachio crunch, gooey brownie, and dark chocolate mousse. Easier than you think!
👥 12 Servings⏱️ Prep & Cook: 11h 30m⏳ Prep: 1h 45m🔥 Cook: 45 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- saucepan
- spatula
- pan
- oven
- microwave
- stove
- pot
- blender
- colander
📝 Preparation Steps
1
The Pistachio Insert
2
soak gelatin
3
Place gelatin sheets in a bowl of cold water for ⏱️ 10 minutes to soften.
water7 tbsp
4
prep egg
large egg yolks5large egg1
5
In a medium mixing bowl, whisk the egg yolks and sugar together until they look slightly pale and smooth.
large egg yolks5large egg1sugar (granulated)1 cup¼ cup sugar (granulated)½ cup sugar (granulated)
6
heat cream
7
Pour the heavy cream into a saucepan and heat over medium until it just starts steaming. Remove from heat.
heavy cream1 tbsp⅔ cup heavy cream (35% fat)¾ cup heavy cream
8
temper
9
Slowly pour the hot cream into your yolk mixture while whisking constantly (don't stop whisking or the eggs will scramble!).
large egg1
10
cook custard
11
Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula, until it thickens slightly and reaches 180–183°F (82–84°C).
12
remove from heat
13
Squeeze the excess water out of the softened gelatin sheets and stir them into the hot custard until dissolved. Add the pistachio spread and mix until smooth.
water7 tbsp
14
freeze
15
Pour into an 8-inch ring mold lined with plastic wrap (or a silicone mold). Freeze for at least ⏱️ 3 hours until rock solid.
16
The Brownie Base
17
preheat
18
Set oven to 320°F (160°C). Grease an 8-inch round cake pan and dust with flour, tapping out the excess.
19
melt
20
In a microwave-safe bowl, melt the butter (4 tbsp) and dark chocolate together in short bursts, stirring until smooth.
butter (unsalted)1 tbspdark chocolate (for snowflake)1 oz
21
whisk
22
In a separate bowl, whisk the egg and sugar until pale. Stir in the melted chocolate mixture.
large egg yolks5large egg1sugar (granulated)1 cup¼ cup sugar (granulated)½ cup sugar (granulated)
23
combine
24
Stir in the vanilla, flour, and salt until just smooth, then fold in the crushed pistachios.
salt1 pinch
25
bake
26
Pour into your prepared pan and bake for ⏱️ 12 minutes. The center should still be slightly soft. Let it cool completely in the pan.
27
make the crunch
28
Melt the butter (1 tbsp) in a pan over medium heat. Add the kadaïf and sauté for 5–⏱️ 7 minutes until golden and crispy. Stir constantly so it doesn't burn!
butter (unsalted)1 tbsp
29
cook and mix
30
Spread the toasted kadaïf on a paper towel to cool completely. Once cool, mix it in a bowl with the pistachio spread.
31
layer
32
Spread this crunch mixture evenly over your cooled brownie. Press it down lightly to stick, then place the brownie/crunch layer in the fridge to set.
33
Assembly and mousse
34
prep
35
Soak gelatin sheets in cold water for ⏱️ 10 minutes. Place your chopped dark chocolate in a large heat-proof bowl.
water7 tbspdark chocolate (for snowflake)1 oz
36
heat
37
In a saucepan, heat the milk, heavy cream (⅔ cup), and vanilla until hot/steaming.
milk (whole (full cream))1 cupheavy cream1 tbsp⅔ cup heavy cream (35% fat)¾ cup heavy cream
38
temper
39
Whisk yolks and sugar in a bowl. Slowly pour the hot milk mixture into the yolks while whisking to avoid scrambling the mixture.
sugar (granulated)1 cup¼ cup sugar (granulated)½ cup sugar (granulated)milk (whole (full cream))1 cup
40
cook
41
Return mixture to the stove and cook over medium heat to 180–183°F (82–84°C) stirring the whole time. Remove from heat and stir in the squeezed gelatin sheets.
42
melt
43
Melt the chopped dark chocolate in the microwave in short intervals until melted. Pour this hot custard over your the melted chocolate, mix until combined.
dark chocolate (for snowflake)1 oz
44
cool
45
Cool (CRITICAL STEP): Let this chocolate mixture cool to 95–104°F (35–40°C) on the counter.
46
fold
47
While it cools, whip the remaining heavy cream (1 ⅓ cups) to soft peaks. Gently fold the cooled chocolate mix into the whipped cream in three batches. Keep it airy!
heavy cream1 tbsp⅔ cup heavy cream (35% fat)¾ cup heavy cream
48
Assembly (Upside Down Method):
49
prep
50
Prepare a 10-inch ring mold with plastic wrap stretched tight across the bottom.
51
pour
52
Pour about ⅔ of the mousse into the mold. Tap on counter to remove air bubbles. Freeze for ⏱️ 10 minutes to firm up slightly.
53
assemble
54
Place the frozen Pistachio Insert (from the freezer) in the center. Press lightly.
55
pour
56
Pour the rest of the mousse over the insert.
57
assemble
58
Take your Brownie/Crunch layer. Place it crunch-side down onto the mousse. Press gently until the mousse comes up the sides flush with the brownie.
59
freeze
60
Freeze the entire cake for at least ⏱️ 6 hours (overnight is best).
61
The Glaze
62
soak
63
Soak gelatin in cold water.
water7 tbsp
64
boil
65
In a saucepan, bring the sugar, glucose syrup, and water to a boil. Cook until it reaches exactly 217°F (103°C). Remove from heat. Whisk in the cocoa powder until combined.
sugar (granulated)1 cup¼ cup sugar (granulated)½ cup sugar (granulated)water7 tbsp
66
mix
67
In another small pot, heat heavy cream to 140℉ (60℃) and add in the squeezed (drained) gelatin sheets, once combined pour this mixture into the cocoa sugar mix in three stages, mixing gently the whole time.
heavy cream1 tbsp⅔ cup heavy cream (35% fat)¾ cup heavy creamsugar (granulated)1 cup¼ cup sugar (granulated)½ cup sugar (granulated)
68
blend
69
Use an immersion blender (stick blender) to smooth it out on a medium to low speed setting. Keep the blade submerged to avoid bubbles, until the glaze becomes smooth.
70
cool
71
Strain this mixture into a pouring jug using a metal colander. Let the glaze cool to exactly 86°F (30°C).
72
pour
73
Unmold your frozen cake and place it on a wire rack over a tray. Pour the glaze over the frozen cake in one confident motion.
74
decorate
75
Once the glaze stops dripping, transfer to a platter. Thaw in the fridge before serving.
76
Optional Decoration
77
melt
78
For the Snowflake: Melt your 1 oz (30g) dark chocolate in the microwave in 20-second bursts, stirring in between until smooth.
dark chocolate (for snowflake)1 oz
79
spread
80
Pour the chocolate onto your silicone baking mat. Use an offset spatula (or the back of a spoon) to spread it out very thinly—about the thickness of a credit card.
81
rest
82
Let the chocolate sit on the counter until it starts to set. You want it to reach a "leather" stage—where it looks matte and isn't wet, but isn't hard/snappy yet.
83
cut
84
Press your snowflake cutter gently into the chocolate. Do not try to lift them out yet! Just make the cuts.
85
set
86
Place the entire mat in the fridge for ⏱️ 10 minutes to harden completely.
87
release
88
Gently peel the silicone mat away from the chocolate shapes. They should pop right out.
89
gild
90
Place the snowflakes on a paper towel and spray them with the gold shimmer spray.
gold shimmer (spray)1 can
91
melt
92
For the chocolate leaves: Melt the 1 tbsp (15g) green candy melts in a small bowl.
green candy melts (for leaves)1 tbsp
93
fill
94
Spoon the melted candy into your leaf silicone mold. Tap the mold on the counter a few times to bring air bubbles to the surface.
95
set
96
Place the mold in the fridge for ⏱️ 15 minutes.
97
unmould
98
Pop the leaves out.
99
sparkle
100
Give them a light misting of gold shimmer spray (or brush with gold luster dust if you prefer a more subtle look).
gold shimmer (spray)1 can
Nutrition Facts
calories
1032 kcal
fat Content
69 g
serving Size
1 slice
fiber Content
5 g
sugar Content
62 g
sodium Content
247 mg
protein Content
14 g
trans Fat Content
0.003 g
cholesterol Content
232 mg
carbohydrate Content
95 g
saturated Fat Content
38 g
unsaturated Fat Content
26 g
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