Naomi Robinson

Chocolate and Butterscotch Mousse Pie

Now that you’ve put away holiday decorations, let’s gear up for Valentine’s Day. Do you hate me for that? You might slightly, but not for long, not with this Chocolate & Butterscotch Mousse Cake that’s inspired and adapted from this Chocolate & Peanut Butter Mousse Pie. Yes, I flipped the pie to a cake and made it butterscotch instead of peanut butter since I have a peanut allergy.

Yes, there are a few tweaks, the good thing is it’s all easy ones. I started by using the chocolate cake recipe from here and poured the batter into 2 jelly roll pans lined with parchment and then baked it for 16 minutes. To make sure the cake was nice and even, I took another jelly roll pan and gently placed it on top  and lightly pressed down on the cake. From there I stamped out 6 inch circles by using the bottom of a cheesecake pan. If you don’t have one, you can easily use cardboard cutouts for a stencil.

Next up was making the mousse. The mousse, as I mentioned, is from this recipe here (see notes below for adjusted ratios). What I think you will really like about this mousse is it’s quite easy to make. Along with that it comes out nice and light, giving the cake crumb a nice textural contrast.

Adaptations and Instructions:

Start with the cake recipe here.

Ratio adjustment for the mousse (original recipe here):

Chocolate Mousse

  • 1 1/2 cups whipping cream
  • 8 oz. bittersweet chocolate, finely chopped (about 3/4 cups)
Butterscotch Mousse
  • 1 1/2 cup whipping cream
  • 8 oz. butterscotch chips
Instructions:
  1. To make chocolate mousse: Place cream and chocolate in sauce pan. Stir over low heat until mixture is smooth and fully blended. Transfer mixture  to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate chocolate mousse for at least 30 minutes.
  2. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not over beat or the mousse will appear curdled).
  3. To make butterscotch mousse: Place cream and butterscotch chips in sauce pan. Stir over low heat until mixture is smooth and fully blended. Transfer mixture  to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate butterscotch mousse for at least 30 minutes.
  4. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not over beat or the mousse will appear curdled).
Assembly:
  1. After rounds have been cut out, place one  layer on plate; spread mouse on top of each layer, alternating between the two flavors. Leave the cake as an open torte or you can finish like the picture by covering the sides with this chocolate frosting recipe then covering the sides with chocolate sprinkles.

11 Responses to “ Chocolate and Butterscotch Mousse Pie ”

  1. This cake looks amazing and the plates on the last picture are extremely beautiful!

  2. Looks really delicious! I was just wondering is it possible to use 8oz. butterscotch sauce instead of the chips?

  3. [...] at Better Homes and Garden’s blog, Delish Dish, for those of you that don’t, hit the jump here to find this recipe over there.And stay tuned for the butterscotch glut-fest. I will probably [...]

  4. This cake looks AMAZING!!!!

  5. [...] guess, I’m on a cake run with last week’s cake and now this one. And holy-cakeness, is this ever a cake. Let’s talk about this traditional [...]

  6. What size jelly roll pan did you use?

  7. [...] Chocolate and Butterscotch Mousse Pie from Delish Dish Share this:TwitterFacebookPinterestTumblrLike this:LikeBe the first to like this. [...]

  8. This cake looks incredible! I can’t wait to make it!

  9. the cake looks amazing but the instructions are not readliy available. click here for a cake recipe which needs to be modified, click here for one mouse recipe than click here for another.. In my opinion it seems difficult to piece together the parts.

  10. I really wish the recipe was more cohesive (on one page, and with edits for this specific recipe). I found that there wasn’t enough mousse, and as I had never made a layer cake before, wasn’t quite prepared on how to make the cake (I just assumed the batter would spread the first round). Also the pictures are incredibly misleading. in order to make that tall of a cake, you’ll need to make everything at least doubled, especially the mousse. My butterscotch mousse never quite set, maybe it was the quality of the butterscotch chips that I bought? The butterscotch was also WAAAY too sweet for the bittersweet chocolate, and totally overpowers everything.

    I usually love the recipes that I get from bakers royale, but this was lacking in detail and specificity. What a bummer.

  11. I love this recipe. I think that BHG have the best recipe results ever. If I want something that is really sophisticated and delicious this is where I come. Thank you so much!