Chocolate Mousse Crepes Cake

This chocolate mousse crepe cake with cranberry compote is so chocolatey, fruity, and so yummy! You will totally love it! It is very easy to prepare, though it takes some time to finish it, so you can start a day ahead if you want. Here is the recipe:

Servings around 16 slices


For the compote:

  • 450 grams cranberries (fresh or frozen)
  • 200 grams brown sugar
  • 200 ml orange juice
  • For the crepes:
  • 250 ml heavy cream
  • 12 large Eggs
  • 250 grams flour
  • 50 grams unsweetened cocoa powder
  • 1 pinch Salt
  • 50 grams confectioners’ sugar
  • 75 grams butter, melted
  • 500 ml whole milk
  • 1 teaspoon vanilla extract

For the filling:

  • 450 grams chocolate
  • 450 ml heavy cream
  • 250 grams mini marshmallows
  • 1 teaspoon vanilla extract
  • 100 grams butter, cut into cubes
  • 125 ml water, just-boiled

To garnish:

  • whipped cream (optional)



To make the mousse filling:

  • In a large saucepan, place the just-boiled water, butter, chocolate, and marshmallows, and set over a low heat. Whisk until melted and smooth, remove and leave to cool (in a large bowl filled with cold water or in a freezer for 10 minutes).

To prepare the crêpe mixture:

  • In a blender or food processor, apply all the ingredients apart from the butter and mix until smooth. Then, pour into a jug or bowl, cover and place in the fridge to chill for at least 30 minutes. In the meantime, prepare the compote.

To make the compote:

  • In a medium pan, add the orange juice and sugar and bring to the boil while stirring. Apply the cranberries, decrease the heat, simmer for about 5 minutes, or until tender but still holding the shape. Turn off the heat, remove, let it cool.
  • Now, let’s get back to finish the mousse. Using an electric mixer, beat the cream and vanilla until thick. When the chocolate mixture is chilled, add the cream and combine until well incorporated. Cover and place in the fridge for about an hour.
  • Prepare the crepes. You will make around 24 crepes in total. Leave to cool.
  • Finally, to assemble the cake – lay 1 crêpe in the center of a cake stand, spread with around 4 tablespoons of the mousse filling. Then, repeat the procedure with the rest of the crepes and filling (finishing with a crêpe). When you are done, cover the cake and place in the fridge for at least 3 hours to set.
  • When ready to serve, apply cranberry compote on top, leaving the juices to drizzle down the sides. Then, slice and serve with whipped cream (if desired).