No-Bake Triple Chocolate Mousse Cake

No-Bake Triple Chocolate Mousse Cake

Watch the video for this recipe:

I’ve been wanting to share with you a triple chocolate mousse cake for a long time now, but wasn’t decided in which way to make it. I finally chose the no-bake version as it is easier to prepare and the results are simply awesome.

 

This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.


For this cake it is essential to use good quality chocolate as it is the main ingredient of the recipe. If you don’t like oreo cookie crust feel free to use other type of cookies or if you don’t mind baking you can make a flourless chocolate cake instead. Decorate the cake any way you like best and I guarantee that everybody will be impressed by this amazing dessert.

 

Related Posts:
No-Bake White Chocolate Raspberry Cheesecake
No-Bake White Chocolate Strawberry Mousse Cake
No-Bake Ombre Berry Cheesecake

 

 

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Ingredients
  • Makes about 12 servings
  • Oreo Crust
  • 7 oz (200g) oreo cookies
  • 4 tbsp (60g) butter, melted
  • Dark Chocolate Mousse
  • 5 oz (150g) semi-sweet chocolate
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat), chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp +1 tsp (20ml) cold water
  • Milk Chocolate Mousse
  • 5 oz (150g) milk chocolate
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat), chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp +1 tsp (20ml) cold water
  • White Chocolate Mousse
  • 5 oz (150g) white chocolate
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat), chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp +1 tsp (20ml) cold water
  • For decorating (optional)
  • Cocoa powder
  • Fresh berries
Directions
  1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.  Refrigerate until the first layer of mousse is prepared.
  3. Prepare dark chocolate mousse.  In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
  4. Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
  5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
  6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
  7. Refrigerate the cake for at least 4 hours or overnight to set.
  8. Run a knife around the edges of the cake to remove the sides of the pan.
  9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
No-Bake Triple Chocolate Mousse Cake-1
No-Bake Triple Chocolate Mousse Cake-2
Nutrition facts 1 Serving - Calories: 509 , Fat:39.4g, Saturated Fat:23.8g, Unsaturated Fat:0.9g , Carbohydrates:35g, Sugar:25.9g , Fiber:1.3g, Protein:5.8g , Cholesterol:96mg, Sodium 162mg, Potassium 222mg, Vitamin A 17%, Vitamin C 1%, Calcium 12%, Iron 7%, daily percent values are based on a 2,000 calorie diet
On April 14, 2017 at 07:27 pm, Kayle said...
oh my word this is completely GORGEOUS-I love the texture and ALL. THE. CHOCOLATE!
On April 18, 2017 at 01:33 am, slope said...
So great! Thank you sharing
On April 18, 2017 at 03:10 am, Happy Room Play said...
This is awesome! I LOVE the cream and chocolate combination!
On May 16, 2017 at 05:38 pm, Nisa said...
This is the best and easiest cake I have ever made! Thank you so much for these amazing recipes! Love, love, love!!
On September 03, 2017 at 03:10 am, Peachy Ancheta said...
Looks very luscious yet the recipe is very practical and safe because there are no raw eggs needed. I'll surely try this recipe!
On October 09, 2017 at 07:27 pm, Alexandra said...
Hello! I want to double the quantities for the white chocolate mousse. Should I double the gelatine too? I am afraid of not getting a butter texture if I double the gelatin.
Re:

Hi Alexandra.

Yes, you must double the gelatine .

On November 11, 2017 at 05:37 pm, Maria said...
Hello! Is it possible to make a vegetarian version of this recipe without the gelatin? What would you replace it with (agar agar seems impractical since it needs to be boiled)? Thank you in advance for any advice!
On November 24, 2017 at 04:55 pm, Sam said...
Hi, I tried this recipe last night but had trouble when combining the chocolate mixture with the whipped cream because it didn't maintain the whipped cream texture and became more runny. Could it be because i should've let the chocolate mixture cool a bit longer? I had placed it in the fridge to cool it down faster. Anything else it could've been?
Re:

Hi Sam.

Make sure to let the chocolate cool first before adding the whipped cream.

On December 11, 2017 at 10:54 pm, Ken said...
Hi, If I want to do a 6 inc cake how do i go about with the qty ?
Re:

Hello Ken.

You have to use the rule of three , from math, to find the correct measurement.

On December 22, 2017 at 09:10 pm, stacey said...
When pouring the chocolate mixtures into the pan...is it supposed to be like a whipped mixture? or runny, like a batter??
Re:

Hello Stacey.

Is it supposed to be like a whipped mixture.

On December 27, 2017 at 01:57 pm, Athena said...
Hi there! Thank you for the lovely recipes. I've tried your red velvet and I got a lot of compliments on the light airy texture. I am now interested in trying out your mousse cake recipes and was hoping to get some clarification on the whipping cream portion. One line is just whipping cream and the next states 35% fat. Would it be fine to just use 35% fat whip cream for the whole recipe or are they two different kinds? Thank you very much and I hope to hear back from you soon. Happy Holidays!
Re:

Hi Athena.

I use whipping cream 35% fat for whole recipe.

On January 18, 2018 at 09:09 pm, Maham said...
Hi, the cake looks amazing! I was wondering if the texture of the mousse remains light and soft after setting, or if the texture is more like a panna cotta or jelly. Planning to make this over the weekend for mom's birthday, so I just want to know what to expect. Thanks
Re:

Hi Maham.

The texture of the mousse remains light and soft.

On January 29, 2018 at 11:07 pm, Sarah said...
Hi there! Sorry but may i ask when you said to refirgerate it, does it means to put it on the freezer or refrigerator? Thankyou! :)
Re:

Hi Sarah.

Refrigerator. 

On February 18, 2018 at 02:00 pm, Marilyn said...
Made this for my bosses birthday and people actually thought it cam from a professional bakery! Easy to make, just time consuming. Question: I want to make it again but wondered instead of using Oreo cookie crust (which got stuck to my pan and wouldn’t come up) can I use cake and again use cake between the mousse layers?
Re:

Hi Marilyn.

You can use cake instead oreo cookie crust and between the mousse layers.

On March 16, 2018 at 10:49 pm, Jewel said...
Hi! I was wondering what's the difference between the 1/2 cup whipping cream and the 2/3 cup whipping cream labeled 35% fat on your recipe. Are those two different types of whipping cream? Sorry I'm not familiar with whipping creams and it is my first time to make.
Re:

Hi Jewel.

I use one type of whipping cream ,35% fat.

On March 22, 2018 at 10:49 am, Heccie said...
Looks really delicious. I was just wondering can you make it in advance and freeze it?
Re:

Hi Heccie.

Yes, you can.

On March 27, 2018 at 08:26 pm, Heather said...
I’m not sure what went wrong, the white chocolate mousse looked more like cottage cheese. Did I mix it too much?
Re:

Hi Heather.

Maybe you mix it too much or the white chocolate was not  melted enough.

On April 28, 2018 at 02:49 pm, mjm said...
once completely set, about how long will this cake hold up out of the fridge? if i am having a party, can i leave it out on display for 2 hours before we eat it? or will it only work going straight from the fridge to serving immediately?
Re:

Hello.

It can stay at room temperature because it contains gelatin.

On May 16, 2018 at 04:28 pm, Reggi said...
I love that recipe and I’m going to try to make it but the measurements seems so little that I don’t know how is going to come out but the cake looks amazing how can I measure that will come out Just write
Re:

Hi Reggi

Just follow the measurement and will be ok.

On June 02, 2018 at 03:51 am, evelyn said...
hi, Can I use loose pan instead of a springform pan? I don't have a 20cm springform pan but a 23cm instead. Do I need to increase ingredients for a bigger pan or just do it at loose pan of 20cm? Thank you.
Re:

Hi Evelyn.

For this recipe you have to use a springform pan, even a 23 cm one is good. The cake will be thinner.

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