Chocolate Cookie Truffle Mousse Cake
This rich chocolate cake combines a cocoa sponge with creamy chocolate mousse and soft cookie truffles made with condensed milk. Some of the truffles are hidden inside the mousse, while the rest decorate the finished cake.
Updated : 15 October, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
100 grams
Sour cream
80 grams
Wheat flour
50 grams
Sugar
1
Eggs
1 tablespoon
Cocoa
0.5 teaspoon
Baking powder
Truffles
400 grams
Cookies
60 grams
Chocolate butter
3 tablespoon
Condensed milk
Mousse
500 milliliters
Cream
200 grams
Dark chocolate
60 grams
Powdered sugar
120 milliliters
Water
15 grams
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge. Use good-quality flour and cocoa powder. To save time, you can replace the homemade sponge with a ready-made chocolate sponge cake layer.
Step 2
Beat the egg with the sugar until light and fluffy.
Step 3
Add the sour cream and beat again until combined.
Step 4
Gradually add the flour sifted together with the cocoa powder and baking powder, mixing on low speed until smooth.
Step 5
Pour the batter into a 7–8-inch round baking pan and bake in an oven preheated to 355°F for 15–20 minutes. Adjust the baking time according to your oven. Let the finished sponge cool completely.
Step 6
While the sponge is baking, prepare the cookie truffles. The amount of butter and sweetened condensed milk may need slight adjustment depending on the consistency of the mixture.
Step 7
Process the chocolate cookies in a blender until finely crushed.
Step 8
Combine the cookie crumbs, room-temperature chocolate butter and sweetened condensed milk in a bowl. Mix thoroughly. If desired, you can add a little liqueur or cognac.
Step 9
Shape the mixture into 16–18 equal balls. The mixture should hold its shape well; if it is too crumbly, add a little more sweetened condensed milk. Cut 5–6 of the balls in half and reserve another 4–5 whole balls for decorating the cake.
Step 10
Prepare the mousse. Adjust the amount of powdered sugar to taste. Darker, more bitter chocolate may need more sugar, while milk chocolate may need little or none.
Step 11
Pour the cold water over the gelatin and leave it to bloom for 10 minutes. Then gently heat over low heat until completely dissolved.
Step 12
Melt the chocolate and leave it to cool slightly.
Step 13
Whip the cold cream with the powdered sugar until thickened.
Step 14
Divide the whipped cream mixture into 2 equal portions.
Step 15
Add half of the melted chocolate to the first portion and beat until combined. While continuing to mix, slowly pour in half of the dissolved gelatin in a thin stream.
Step 16
Place the cooled sponge in a springform pan. If desired, line the sides with parchment paper or acetate. Pour in half of the chocolate mousse mixture and smooth the surface.
Step 17
Arrange the halved cookie truffles around the edge of the pan with the cut sides facing outward. Distribute the remaining whole truffles over the mousse.
Step 18
Beat the second portion of whipped cream with the remaining melted chocolate, then mix in the remaining warm dissolved gelatin.
Step 19
Pour the second mousse mixture into the pan over the cookie truffles and smooth the top. Refrigerate overnight, until completely set.
Step 20
Remove the cake from the pan and transfer it to a serving plate. Decorate with the reserved cookie truffles and fresh mint.
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