No-Bake Chocolate Mousse Cake Recipe

No-Bake Chocolate Mousse Cake Recipe
A luscious, velvety dessert that’s rich, indulgent, and completely oven-free! This chocolate mousse cake is perfect for special occasions or when you’re craving an effortlessly elegant treat.

Ingredients
For the Crust:
2 cups chocolate cookie crumbs (e.g., Oreos, filling removed)
½ cup unsalted butter, melted
For the Chocolate Mousse Filling:
2 cups semisweet or dark chocolate chips
1½ cups heavy whipping cream (divided)
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Chocolate shavings or cocoa powder (for garnish)
Directions
Step 1: Prepare the Crust
In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create a smooth crust.
Refrigerate the crust while preparing the mousse filling.
Step 2: Make the Mousse Filling
In a microwave-safe bowl, melt the chocolate chips with ½ cup of heavy whipping cream in 20-second increments, stirring in between until smooth. Allow the mixture to cool slightly.
In a large bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the cooled melted chocolate into the whipped cream, ensuring it’s fully incorporated without deflating the mixture.
Spread the mousse evenly over the chilled crust, smoothing the surface with a spatula.
Refrigerate for at least 4 hours or until the mousse is fully set.
Step 3: Make the Topping
In a clean bowl, whip the heavy cream with powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the top of the chilled mousse.
Step 4: Garnish and Serve
Garnish with chocolate shavings or a light dusting of cocoa powder for an elegant finish.
Remove the springform pan’s sides carefully and slice into 12 servings.
Recipe Notes:
For a crunchier crust, freeze it for 15 minutes before adding the mousse.
Adjust sweetness by choosing semisweet or dark chocolate to suit your taste.
Store leftovers in an airtight container in the fridge for up to 3 days.