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. This cake consists of three airy layers of chocolate goodness on top of an Oreo crust that 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 or brownie instead. Decorate the cake any way you like best and I guarantee that everybody will be impressed by this amazing dessert. Enjoy!
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No-Bake Triple Chocolate Mousse Cake
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
- 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.
- Repeat the same steps for preparing the milk and white chocolate mousse layers.
- Refrigerate the cake for at least 4 hours or overnight to set.
- Run a knife around the edges of the cake to remove the sides of the pan.
- Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
oh my word this is completely GORGEOUS-I love the texture and ALL. THE. CHOCOLATE!
So great! Thank you sharing
This is awesome! I LOVE the cream and chocolate combination!
This is the best and easiest cake I have ever made! Thank you so much for these amazing recipes! Love, love, love!!
Hi There!!!!
Is this cake suitable for mirror glazing??
Can I freezing it?
thanks
Looks very luscious yet the recipe is very practical and safe because there are no raw eggs needed. I’ll surely try this recipe!
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.
Hi Alexandra.
Yes, you must double the gelatine .
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!
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?
Hi Sam.
Make sure to let the chocolate cool first before adding the whipped cream.
Hi, If I want to do a 6 inc cake
how do i go about with the qty ?
Hello Ken.
You have to use the rule of three , from math, to find the correct measurement.
When pouring the chocolate mixtures into the pan…is it supposed to be like a whipped mixture? or runny, like a batter??
Hello Stacey.
Is it supposed to be like a whipped mixture.
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!
Hi Athena.
I use whipping cream 35% fat for whole recipe.
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
Hi Maham.
The texture of the mousse remains light and soft.
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! 🙂
Hi Sarah.
Refrigerator.
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?
Hi Marilyn.
You can use cake instead oreo cookie crust and between the mousse layers.
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.
Hi Jewel.
I use one type of whipping cream ,35% fat.
Looks really delicious. I was just wondering can you make it in advance and freeze it?
Hi Heccie.
Yes, you can.
I’m not sure what went wrong, the white chocolate mousse looked more like cottage cheese. Did I mix it too much?
Hi Heather.
Maybe you mix it too much or the white chocolate was not melted enough.
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?
Hello.
It can stay at room temperature because it contains gelatin.
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
Hi Reggi
Just follow the measurement and will be ok.
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.
Hi Evelyn.
For this recipe you have to use a springform pan, even a 23 cm one is good. The cake will be thinner.
wow, this cake is delicious, thank you for sharing the way.
If frozen, any recommendations on how to defrost it?
Hi Shendah.
You can defrost it by keeping it in the fridge or at the room temperature for a few hours.
Hi,
Can you please recommends the alternative to Gelatin? would it be Agar-Agar or pectin? And would the measurements vary?
Hello.
It is ok to use Agar-Agar with the same quantities .
Hi. I loved your video.. I wanted to try this with Bailey’s Irish Cream. Is it possible to add Bailey’s in every Chocolate mousse layer? If yes at which step shd I add Bailey’s and what is the quantity.. thank you
yes.. would definitely work .. I would add it into the melted chocolate before adding it to whipped cream.. as for the quantity… add as much as you like 🙂 I would add 3 tablespoons 🙂
I made this cake but my layers were about 1/2 the size of yours and it was more runny than yours while pouring in the cake pan. Any idea what i could have done wrong I followed the recipe exactly. Thank you
I’m going to make this cake at home today
Great looking cake.
One question: I also want to add some confectioners sugar to decorate it, so if I add the cocoa and sugar on top can I put it in the freezer again or do they need to be added only before serving because they would dissolve?
I followed everything to the T, and made sure the mixture was fully cooked before combining… but the mixture for all 3 layer turned out very runny. Each layer stiffened only a little after almost 45mins. Just completed my third layer and praying very hard they might all stiffen after left overnight?
Any advice?
Hello Ella,
A big thank you for sharing such a great recipe with step by step instructions in your video! I made it for Xmas day, the kids loved it and were coming back for seconds 🙂 Nobody believed that it was prepared at home, and thought it was shop bought. I do a lot of baking, but have always been unsure about mousse cakes…well that was until I tried your recipe! What caught my eye was it is a no bake cake which can be prepared ahead of time. I cant recommend this recipe highly enough, and will definitely be preparing this again in the future.
Hi thankyou for this recipe I am replacing Oreo’s with gluten free biscuits and all going well will have a lovely GF cake for my mums 65th wedding anniversary.
Can i Substitute chocolate with Compound
Hello,
I was wondering if I can use another ingredient instead of
Agar agar or gelatine? Or can I not use gelatin or
Agar agar at all in the mousses?
It was very easy to make and turned out really nice ..thank you so much for your wonderful delight
Can I use pectin in the mousse for a replacement of gelatin and Agar agar?
This was delicious! I doubled the crust and lined the springform pan with parchment to prevent sticking. I think next time I will make all the whipped cream in one step to simplify and then divide afterwards. I will definitely make this again!
Finally easy perfect recipe to follow my family loved and especially my grandchildren one fan from Australia many thanks
Hi, Didn’t find answer for thsi – Is this cake suitable for mirror glazing?? Can I freezing it?
We just keep the ones we really enjoy and plus holiday seasons are coming, so it’s time to get ready. Anyways, thank you so much for sharing such an informative guide. Looking forward to more posts! <3
Hi, I’m new to baking and I made this for my mom’s birthday and she loved it but do you have any tips on how it’ll come out “cleaner”? As soon as I lifted the outer ring of the springform pan, it made smudges on the side of the cake. I used a filet knife to separate the edges as well from the pan, and that didn’t make the cake look pretty. Help?
Hi,
How long I can freeze this cake & how to thaw it to serve?
Thank you so much
Love your recipes
Hi there.
I live in South Africa and the closes I can get to 35 percent fat on a cartoon is
3.5 saturated fat per 15 ml serving?
Will this work?
Many thanks
When I mixed the chocolate with the whipped cream, the whole thing basically liquified. Any ideas what could have went wrong?
I don’t have an oven. Therefore, this cake recipe is the perfect choice.
Hi, I wanted to try this recipe but don’t want it to be too sweet. I have two sets of chocolate in mind
1. Callebaut dark chocolate (54.5%), callebaut milk chocolate ( 33.6) and callebaut white chocolate(28%)
2. Malagos dark chocolate (72%), callebaut dark chocolate (54.5)%, callebaut white chocolate (28%)
Is the option 1 too sweet? Or is option 2 Is much better
Hi, any suggestions for the chocolate to use it?
How many days ahead can I make and keep refrigerated ? Freeze?
Hi. I have a 7 inch and a 9 inch springform pan. Which pan do you suggest I use for this recipe? Thanks!
I suggest using the 9 inch pan .. the cake won't be as high. though.. if you want same height.. same look.. I would also suggest you to adapt the recipe to a larger pan.. using the rule of three in math .. goes fast and is easy.. https://calcuworld.com/math/rule-of-three-calculator/
Is the cream “heavy whipping cream” o”whipping cream”? I don’t see percentages.
use the one you have on hand.. preferably to always use heavy cream as is whips better
I am making this triple chocolate mousse cake today and would like to use ganache on top instead of the cocoa powder. will this be ok and if so can you tell me how soon after it is set and released from pan I should do it? thank you cannot wait to share with my family. I have a great niece that has egg allergy and I look for good recipes that she can enjoy
sorry for the late answer.. you can add ganache a day before.. or in the morning.. or even with 30 minutes before serving and refrigerate a bit to set..
Well this dessert was OMG awesome. Everyone was thrilled.
hello, I made the cake and was awesome!!!But I used a brownie base. I wonder can I use your chocolate mirror glaze( from Strawberry Chocolate Mirror Cake) on this cake? would that work???
The mirror glaze would work nicely, yes.. but you need to freeze the cake in this case.. before pouring the glaze and then refrigerate to let it thaw
I made this Triple Chocolate Mousse Cake Last week. It was real sensation. Everyone loved it.
I would like to upload photos of the cake, but don’t know where.
I have made this cake both this exact way and with some variations (full semi-sweet chocolate for example) several times over the last few years. Absolutely everyone loves this cake and I have been asked for the recipe every time. They all think it must be so hard to make when it is truly easy. Thank you very much for both the video and the written recipe, you’ve made a lot of chocolate lovers really happy. 😀
I made this for my brother’s birthday and my family LOVED it. They couldn’t believe it wasn’t from a high end shop.
Hi, is it possible to skip the gelatin steps? Can I follow your recipe but not add gelatin?
Hi, the cake looks perfect. May I know what brand of cooking chocolate you used for this recipe? Thank You
Hi.???? What butter did you use? Salted or Unsalted?
I made this three times, for different occasions,everybody liked it.
I saw this question on this page, and it wasnt answered so I will ask it again! Can you susbsitute the gelatin with agar agar for a vegatarian version? And if you do, will the consistency still be the same and work? Thanks so much!
Ive noticed whenever i dust cakes with cocoa powder it becomes weird after a while of being left at room tenperature. Is there a trick to keep it beautiful?
Also if i want to garnish the cake with macrons will it take the load?
For the semi sweet chocolate what % of dark chocolate should I use? 50% or 70%
Also how do i keep the cocoa powder shiny? I feel it goes all weird after a little while at room temperature
Hi. The video was awesome and I want to try to create sometime. Can I ask for an advice? Based on the recipe, it is good for 12 servings, I want to try to downgrade it 6-7servings, want to ask if anong the ingredients which of them should I adjust?
Thank you for the advice.
how many oreos are in 7oz? or how many oreos do i need to make the crust?
Hi chef,
The cake looks gorgeous. What can I use in place of the gelatin? I cannot have it as its source is from animals. Dairy is ok.
Making this a second time now. This was a hit the first time I served this a couple of weeks ago and I have requests to do it again. Thank you for all your beautiful work!
Do you think this recipe eould work fine in a 9” springform pan?
Hello,
If I want only the dark choco mousse for 8-inch pan, can I double the ingredient for dark choco mousse so thickness wont be that small?
You can for sure double the ingredients to have a higher mousse, this is what I did on my Profiterole Cake too. Check it out, it might help you.
This was very easy to make. The only issue I came across was the semi-sweet and milk chocolate layers looking almost identical
next time you can use a 70-75% dark chocolate for a darker layer