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How To Make A Rich Decadent Impressive Dessert For Any Time Of The Year? – Profiterole Mousse Cake Recipe

A Profiterole Cake that is quite easy to prepare and a true delight. Profiteroles are a beautiful contrast to chocolate mousse filling which makes it quite astonishing, it is the kind of dessert perfect for any occasion and any time of the year.

A delicious cocoa brownie forms the base of the cake, which is topped with chocolate mousse and cream cheese frosting-filled profiteroles. The cake is then covered with chocolate glaze and voila!

This Profiterole Mousse Cake is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers.


Cocoa Brownies:

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup unsalted butter

2 eggs

20ml coffee shot

3/4 cup sugar

1/2 tsp salt

1 tsp vanilla extract


1 cup all-purpose flour

1 stick butter

4 large eggs

¼ tsp coarse salt

1 cup water

Pastry Cream:

1 tbsp corn flour

100g unsalted butter

1 tbsp all-purpose flour

2 cups thickened cream

2 tbsp sugar

5 egg yolks

1 tsp vanilla extract

Chocolate Mousse:

200g dark chocolate

3 tbsp cold water

1 cup whipped cream

1 cup whipping cream + 1 extra cup

1 tbsp gelatin powder

Chocolate Ganache:

½ cup whipping cream

200g dark chocolate


Cocoa Brownies:

Preheat the oven to 320F (160C). Line the bottom of a 7 inch cake pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.

In a large microwave-safe bowl, combine the butter, sugar, cocoa powder, salt, vanilla extract, and coffee shot, microwave for 30 seconds at a time. Using a spatula to mix until combined and smooth.

Let cool slightly then whisk in the eggs to combine.

Add flour and mix until well combined.

Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean or with few crumbs.

Let it cool completely in the pan.

Pastry Cream:

In a large microwave safe bowl, whisk together flour, corn flour and sugar.

Add the egg yolks one at a time, carefully incorporating each into the batter with the wooden spoon until well combined.

Stir in 1 cup of cream and vanilla extract to combine.

Microwave for 30 seconds at a time, whisking after each until mixture thickens. It will take about 6 minutes.

Add butter into the mixture and stir until melted.

Wrap in plastic wrap and allow to cool completely.

In a large mixing bowl, whisk 1 cup cream to stiff peaks.

Add the pastry cream mixture and fold through with a spatula.

Refrigerate until ready to use.


Preheat the oven to 400F. Line 2 baking sheet with parchment paper. Prepare a pastry bag with a 1/2-inch tip.

In a saucepan bring water, butter and salt to a boil. Remove from heat and add the flour and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan to the fire and stir constantly for 5 minutes on medium heat.

Transfer batter to a large bowl and allow to cool slightly.

Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon until smooth.

Place the mixture in your piping bag and pipe the dough on the prepared baking sheet into small circles, up to 1 inch (2 cm) diameter.

Bake for 15 minutes until browned and puffed. Allow to cool on a wire rack.

Chocolate Ganache:

In a microwave-safe bowl, combine the cream and chocolate and microwave for 30 seconds at a time, stirring after each, until smooth.

Prick with a skewer into the bottom of each profiterole.

Using a piping bag to fill with pastry cream. Dip the top of each one in the ganache.

Chocolate Mousse:

In a small mixing bowl, mix together gelatin and water and let it swell for about5 minutes. Dissolve gelatin over low heat.

In a microwave-safe bowl, combine the peanut butter chocolate chips and 1 cup of cream. Microwave for 30 seconds at a time, stirring after each, until the mixture is smooth.

Pour melted gelatin mixture over the melted chocolate and stir to combine.

Let the chocolate mixture cool for 10 minutes.

Using an electric hand mixer to whip 1 cup of cream to stiff peaks.

Add the cooled chocolate gelatin mixture and mix until well combined.

Arrange profiteroles in a single layer over the entire surface of the cooled brownie layer. Pour the chocolate mousse on top.

Allow to set for 1 hour.

Carefully lift the cake out of the cake tin and unwrap. Place the cake on top of a cooling rack with a baking tray underneath.

Cover with the remaining ganache and smooth the top.

Transfer the cake to the fridge to set.

Decorate with whipped cream and additional profiteroles. Enjoy!


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