There’s something undeniably elegant about a Mini Mousse Cake that combines layers of rich chocolate sponge with velvety vanilla and coffee mousse, all topped with a luxurious salted caramel ganache! I’ve perfected this showstopping dessert that’s guaranteed to impress at any gathering. Each individual cake features three distinct layers that create a symphony of flavors in every bite. The chocolate sponge base provides the perfect foundation, while the creamy vanilla mousse adds a delicate sweetness that’s beautifully balanced by the robust coffee mousse layer. And that final touch of salted caramel ganache? Pure heaven! While these mini cakes may look intimidating, I’ll walk you through each step to create these professional-looking desserts that taste even better than they look!
About The Recipe
I’ve always believed that the most impressive desserts are the ones that combine multiple flavors and textures, and these Mini Mousse Cakes deliver on all fronts! When I first attempted to create these cakes, I wanted something that would rival the fancy desserts you’d find in high-end patisseries, but made accessible for home bakers.
What makes these mini cakes so special is the careful balance of flavors. The chocolate sponge provides a rich foundation, the vanilla mousse adds a creamy sweetness, the coffee mousse introduces an aromatic bitterness, and the salted caramel brings that perfect sweet-salty finish that ties everything together.
I spent weeks perfecting each component, adjusting ratios, ingredients, and techniques to ensure that each layer complements the others beautifully. The result? A dessert that looks and tastes like it came from a professional bakery!
The best part is that while these cakes look incredibly complex, they can be made in stages over a couple of days, making the process manageable even for intermediate bakers. And trust me, the “oohs” and “aahs” you’ll get when you present these mini masterpieces make every minute of preparation worth it!
Reasons You Will Love These Mini Mousse Cakes
- Impressive individual desserts that look professionally made
- Perfect balance of chocolate, vanilla, coffee, and caramel flavors
- Can be prepared in advance for stress-free entertaining
- Customizable with different decorative elements
- Freezer-friendly for make-ahead convenience
- Portion-controlled indulgence that satisfies without overwhelming
- A showstopping dessert for special occasions and celebrations
- Combines multiple textures from light sponge to creamy mousse to silky ganache
Equipment Needed
- 12 individual cake molds or tart tins (about 3 inches in diameter, 3 inches tall)
- Acetate strips for lining molds
- 10-by-15-inch jellyroll pan
- Parchment paper
- Stand mixer with whisk attachment
- Saucepans (various sizes)
- Offset spatula
- Silicone spatula
- Whisk
- Heat-proof mixing bowls
- Instant-read thermometer
- Wire cooling rack
- Measuring cups and spoons
- Kitchen scale (recommended for precision)
- Metal scraper or bench scraper (for chocolate curls)
- Vegetable peeler (for white chocolate shavings)
- Small cardboard rounds or parchment circles (for serving)
Ingredients
For The Chocolate Sponge:
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 4 teaspoons vegetable oil
- ½ teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup granulated sugar
Description:
- All-purpose flour – Provides structure to our light chocolate sponge while keeping it tender.
- Cocoa powder – Gives our sponge that rich chocolate flavor and beautiful dark color.
- Vegetable oil – Just a touch helps keep our sponge moist without weighing it down.
- Vanilla extract – Enhances the chocolate flavor and adds depth.
- Eggs – The star of a genoise sponge! They create the structure and lightness we need.
- Granulated sugar – Sweetens the cake and helps stabilize the whipped eggs.
For The Vanilla Mousse:
- 2 cups milk
- 3 egg yolks
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons vanilla bean paste (or extract)
- 2½ teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 3 egg whites, room temperature
- ⅔ cup granulated sugar
- ¼ teaspoon salt
Description:
- Milk – Creates the base for our pastry cream component.
- Egg yolks – Add richness and help thicken the pastry cream.
- Sugar – Sweetens our mousse to the perfect level.
- Salt – Enhances flavors and balances sweetness.
- Flour and cornstarch – Work together to thicken the pastry cream properly.
- Vanilla bean paste – I prefer this over extract for those beautiful flecks of vanilla bean.
- Gelatin powder – The secret to a mousse that holds its shape perfectly.
- Egg whites – When whipped into a meringue, they create the light, airy texture.
For The Coffee Mousse:
- 1½ teaspoons unflavored gelatin powder
- ¼ cup cold water
- 1 cup heavy cream
- 2 tablespoons instant coffee or espresso powder
- 1 tablespoon cocoa powder
- 4 large eggs, separated
- 6 tablespoons granulated sugar, divided
Description:
- Gelatin powder – Ensures our coffee mousse sets properly.
- Heavy cream – Adds richness and creaminess to the mousse.
- Instant coffee/espresso powder – Provides that wonderful coffee flavor without adding liquid.
- Cocoa powder – Deepens the coffee flavor with a hint of chocolate.
- Egg yolks – Create a custard base that’s rich and velvety.
- Egg whites – When whipped with sugar, they create volume and lightness.
- Sugar – Balances the bitterness of coffee and stabilizes the meringue.
For The Salted Caramel Ganache:
- ¾ cup sugar
- ¼ cup water
- 7 ounces heavy cream
- 3½ ounces white chocolate, chopped
- ¾ teaspoon flaky salt
Description:
- Sugar – The foundation of our caramel.
- Water – Helps the sugar melt evenly without burning.
- Heavy cream – Transforms caramel into a pourable sauce.
- White chocolate – Adds creaminess and helps the ganache set.
- Flaky salt – The perfect finishing touch that balances the sweetness.
For Decoration:
- 4 ounces semisweet chocolate
- 4 teaspoons butter
- 1 bar white chocolate
How To Make Perfect Mini Mousse Cakes
Instructions for Chocolate Sponge
Step 1: Prepare Your Equipment First, I line 12 individual cake molds with acetate strips – this is crucial for easy removal later. Then I preheat my oven to 350°F and line a 10-by-15-inch jellyroll pan with parchment paper, making sure to grease it first.
Step 2: Prep Your Ingredients I sift together the flour and cocoa powder to remove any lumps, then set aside. In a small bowl, I combine the vegetable oil and vanilla extract.
Step 3: Whip the Eggs This is where the magic happens! I add the eggs to my stand mixer fitted with the whisk attachment and beat them on medium speed for 1-2 minutes until they become thick and foamy. Once they start to gain volume, I gradually add the sugar, one tablespoon at a time, while continuing to whisk.
Step 4: Create the Ribbon Stage I increase the mixer speed to medium-high and continue beating for 5-7 more minutes. This is the most important step – the eggs must triple in volume and reach what bakers call the “ribbon stage.” I know they’re ready when the batter falls back onto itself in ribbons that stay on the surface for about 10 seconds.
Step 5: Fold in Dry Ingredients Using a light hand (this is crucial!), I gently fold in half the flour and cocoa mixture with a spatula. Once incorporated, I add the remaining dry ingredients and continue folding until no pockets of flour remain. The key is to maintain as much air in the batter as possible.
Step 6: Add the Oil Mixture I drizzle the oil and vanilla mixture down the side of the bowl and gently fold until combined. This adds moisture without deflating all that air I’ve worked so hard to incorporate.
Step 7: Bake the Sponge I transfer the batter to my prepared pan, using an offset spatula to spread it evenly to the corners. Then I bake for 10-11 minutes – the cake is done when it’s no longer sticky and bounces back when lightly pressed.
Step 8: Cool and Cut After cooling slightly, I transfer the sponge to a cooling rack and gently peel off the parchment. Once completely cool, I cut out rounds the same size as my cake molds and place them at the bottom of each mold.
Instructions for Vanilla Mousse
Step 1: Create the Pastry Cream Base I pour milk into a medium saucepan and bring it to a simmer. Meanwhile, I whisk together the egg yolks, sugar, and salt until well combined, then add flour and cornstarch and whisk until smooth.
Step 2: Temper the Eggs This requires a steady hand! I continue whisking the egg yolk mixture while gradually adding the hot milk. This prevents the eggs from scrambling. Then I pour everything back into the saucepan.
Step 3: Cook the Pastry Cream Returning the mixture to heat, I cook it while stirring constantly until it boils and thickens. The moment it thickens, I remove it from heat and stir in the vanilla.
Step 4: Prevent Skin Formation I transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Then I let it cool to room temperature.
Step 5: Prepare the Gelatin In a small, clean saucepan, I dissolve the gelatin in cold water, letting it sit for about 5 minutes to bloom. Then I place it over low heat, stirring until the gelatin completely liquifies. I pour this over my cooled pastry cream and stir to combine.
Step 6: Make the Meringue I place egg whites, sugar, and salt in a heat-proof bowl over simmering water (creating a double boiler), making sure the bottom of the bowl doesn’t touch the water. I whisk constantly until the mixture reaches 160°F on an instant-read thermometer – usually about 5 minutes.
Step 7: Whip the Meringue I transfer the hot egg white mixture to my stand mixer and whip on high speed until glossy stiff peaks form – this takes about 5-7 minutes.
Step 8: Combine and Set Gently, I fold the meringue into my pastry cream mixture, then divide the completed vanilla mousse evenly among the cake molds (on top of the chocolate sponge layer). I refrigerate for at least 2 hours or overnight to set.
Creating the Coffee Mousse and Salted Caramel Ganache
Instructions for Coffee Mousse
Step 1: Prepare the Gelatin I start by mixing the gelatin with cold water in a small bowl and setting it aside for about 5 minutes. This allows the gelatin to bloom properly and ensures a smooth texture in our final mousse.
Step 2: Infuse the Cream In a saucepan, I heat the heavy cream, instant coffee powder, and cocoa powder over low heat, stirring until the powders completely dissolve. I’m careful not to let this mixture boil as it can affect the final texture.
Step 3: Create the Custard Base In a heat-proof bowl, I whisk together the egg yolks and 2 tablespoons of sugar until smooth. While continuing to whisk, I gradually pour in the hot coffee-cream mixture to temper the eggs.
Step 4: Cook the Custard I return this mixture to the saucepan over low heat and whisk constantly until it thickens noticeably – this usually takes 3-5 minutes. The moment it thickens, I remove it from heat and transfer it to a large bowl.
Step 5: Add the Gelatin I add my bloomed and softened gelatin to the warm custard, stirring until it’s completely dissolved and well incorporated. Then I cover with plastic wrap (pressing it directly onto the surface) and set aside to cool.
Step 6: Prepare the Meringue Just as I did with the vanilla mousse, I place the egg whites and remaining 4 tablespoons of sugar in a heat-proof bowl over simmering water. I whisk constantly until the mixture reaches 160°F, then immediately transfer to my stand mixer and whip on high speed until glossy peaks form.
Step 7: Fold and Layer Once my coffee custard has cooled to room temperature, I gently fold in the meringue using a cut-and-fold method to preserve as much air as possible. Then I carefully spoon this coffee mousse on top of the set vanilla mousse layer in each mold and return them to the refrigerator for at least 2 hours or overnight.
Instructions for Salted Caramel Ganache
Step 1: Make the Caramel In a deep saucepan (depth is important as the mixture will bubble up!), I combine sugar and water and bring it to a boil over medium heat. I resist the urge to stir and instead gently swirl the pan as needed until the sugar is completely dissolved and the mixture turns a beautiful golden amber color – usually about 8-10 minutes.
Step 2: Add the Cream Very carefully and slowly, I stir in the heavy cream. This is where the mixture will bubble vigorously, so I make sure to stand back a bit and add the cream gradually.
Step 3: Add White Chocolate and Salt Once the bubbling subsides, I turn off the heat and add the white chocolate, stirring until it’s completely melted and the mixture is smooth. Finally, I sprinkle in the flaky salt and mix gently to distribute it.
Step 4: Cool and Top I pour the ganache into a bowl and allow it to cool until it reaches a pourable but not runny consistency. Then I spoon a tablespoon or two over each coffee mousse layer and return the molds to the refrigerator to set. Once set, I transfer them to the freezer for a few hours before serving – this makes unmolding much easier.
Creating Chocolate Decorations
Step 1: Make Chocolate Curls For the chocolate curls, I melt the semisweet chocolate and butter in the microwave at 30% power in 30-second intervals, stirring after each until smooth. Using an offset spatula, I spread this melted chocolate in a thin layer on a large, flat baking pan. After freezing for 3-4 minutes until firm to the touch, I use a metal scraper to create beautiful curls. If the chocolate begins to soften, I simply return it to the freezer for a couple of minutes.
Step 2: Create White Chocolate Shavings For an elegant contrast, I use a vegetable peeler to create delicate white chocolate shavings from a bar of white chocolate. The key is to work with the chocolate when it’s slightly cool but not cold from the refrigerator.
Assembling and Serving Your Mini Mousse Cakes
Final Assembly Instructions
Step 1: Unmold the Cakes About 30 minutes before serving, I remove my mousse cakes from the freezer. Working with one at a time, I carefully push up from the bottom of each mold to release the cake, or if using tart tins with removable bottoms, I gently separate the sides. I transfer each cake to a small cardboard round or parchment circle to make handling easier.
Step 2: Remove the Acetate This is the most satisfying part! I slowly and carefully peel away the acetate strip from around each cake, revealing those beautiful distinct layers. If the acetate sticks at all, I let the cake thaw for another minute or two before trying again.
Step 3: Decorate While the cakes are still partially frozen (which makes decorating easier), I top each one with an artful arrangement of chocolate curls and white chocolate shavings. I love how the contrast of dark and white chocolate complements the layers within the cake.
Step 4: Allow to Thaw I let the cakes thaw at room temperature for about 20-30 minutes before serving. This ensures the perfect creamy texture for each mousse layer.
FAQ’s and Troubleshooting
Can I make these cakes without individual molds? If you don’t have individual cake molds, you can create a single large mousse cake using a springform pan. Line the sides with acetate, follow the same layering process, and adjust the baking and chilling times accordingly. For serving, simply slice into portions.
My caramel turned grainy – what happened? Crystallization is common when making caramel. To prevent this, avoid stirring the sugar and water mixture while it’s cooking – instead, gently swirl the pan. Also, make sure your saucepan is completely clean before starting, as any sugar crystals can cause the entire mixture to crystallize.
Can I make these mini mousse cakes in advance? Absolutely! These cakes are perfect for making ahead. Once fully assembled, they can be stored in the freezer for up to two weeks. Just transfer them to the refrigerator about 2 hours before serving, or let them stand at room temperature for 30 minutes.
My gelatin didn’t dissolve properly and there are lumps in my mousse. How can I prevent this? Make sure to properly bloom the gelatin in cold water first, then heat it just until dissolved. Also, ensure your pastry cream or custard base is still warm (but not hot) when adding the gelatin – this helps it incorporate smoothly.
Can I substitute the coffee flavor for something else? Definitely! The coffee mousse layer can be adapted to other flavors like strawberry, matcha, or chocolate. Just adjust the ingredients accordingly while maintaining the same basic technique.
Decorating Ideas
These mini mousse cakes are already showstoppers, but here are some of my favorite ways to take them to the next level:
• Instead of chocolate curls, try creating chocolate fans or decorative chocolate pieces using transfer sheets • Add a touch of gold leaf or edible luster dust for a luxurious finish • Create a chocolate collar around each cake using tempered chocolate and patterned acetate • Pipe small rosettes of whipped cream around the edge and add fresh berries • Drizzle additional caramel sauce over the top just before serving • Add a small piece of tempered chocolate with the name of your event for a personalized touch • For holidays, incorporate seasonal elements like crushed peppermint or spiced nuts
How To Store
These mini mousse cakes store beautifully! Here’s how I recommend handling any leftovers:
• Refrigerator: Store assembled, unmolded cakes in an airtight container for up to 3 days. • Freezer: For longer storage, place the cakes (still in their molds with acetate) in the freezer for up to 2 weeks. Wrap them individually in plastic wrap once frozen solid. • Thawing: Always thaw frozen cakes in the refrigerator for at least 2 hours before unmolding, then let stand at room temperature for 20-30 minutes before serving.
While these mini mousse cakes do require some time and patience, I promise the results are absolutely worth it! Every time I make these for family and friends, they’re absolutely stunned by both the presentation and the incredible flavor combination. The multiple layers create such a wonderful sensory experience – from the light chocolate sponge to the creamy mousses and that perfect salted caramel finish. I hope you enjoy making (and eating!) these mini masterpieces as much as I do!
