butterscotch mousse

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.