In reply to Jill From SugarHero.

I have finally made the cake I can say that I am happy I did it and it was easier than I thought. The only thing I changed was to add Hersey’s kids candy cane chocolate in the mousse because where i live we don’t have the Andes chips so I needed to find an option but next time I won’t add any because I thought that with the peppermint extract was intense enough. I must say that the mousse is insanely amazing. I did put a picture on Pinterest thank you for giving me the 2 links to help me make it easier

Hi Chantal. I know it can be scary to buy so many ingredients and try something new. Thanks for the feedback about wanting a video. I made myself a note to look into making a video for this post. Fingers crossed for next year. In the meantime, here are a couple of suggestions. I have a video on my Pumpkin Chocolate Mousse Cake. That will give you a good place to start. The process is very similar and will show how to make mousse. And, I’ve got quite a few tips on my Chocolate Raspberry Mousses Cake. I hope that will help for now. All the best.

Like Sue I wish there was a video to this recipe. I also agree with Sue the instructions are a bit complex (especially the mouse) and I would hate to waste so much food by ruining the cake. I have bought everything for this cake including the topings which cost me an arm and a leg lol but I am really wanting to make it since last year been t I am a bit intimidated by the complexity of it. Decisions decisions…

Hi Sue! I’m sorry to say we don’t have a video of this recipe yet. We do have a video of the Pumpkin Mousse Cake, which uses a very similar recipe and method (except the decorating part!) I’ll link it below if you’d like to check it out. And of course feel free to reach out if you have any questions or run into any problems.
https://www.sugarhero.com/pumpkin-chocolate-mousse-cake/

Hi Stephanie. It’s really important to follow the directions for refrigeration when working with mousse. The refrigeration period gives the mousse time to set enough that it can support the weight of the cake layers and additional mousse without caving in. It’s a must for stability. When you finish the mousse cake, it’s very important to give the cake 5-6 hrs in the fridge so that it can fully set. After the cooling period, I recommend keeping it refrigerated until you are ready to serve it. Add the ganache and candy canes at the last minute for the best taste and texture. Ganache can lose a little of it’s shine after being refrigerated and candy canes will become sticky with exposure to the cold air in the fridge. If you’ve done all the refrigeration as instructed, the mousse will hold up really well. I’d recommend refrigerating any leftovers as soon as possible.

Hi Dianne, the mousse layer is made twice. So half of the gelatin and water are used in step 4, and the other half is used in step 6. Unfortunately the mousse cannot all be made in one big batch because the bottom layer needs time to set so it can hold the weight of the other layers. If it was all made together, the top layer would be too set to spread and smooth into an even layer, so the recipe involves make the mousse twice. Hope this helps!