No-Bake Triple Chocolate Mousse Cake

Indulge in the heavenly delight of this No-Bake Triple Chocolate Mousse Cake, a luscious dessert that combines the richness of three decadent layers of chocolate mousse. This exquisite treat is perfect for those who crave a delightful, no-fuss dessert that will impress both the eyes and the taste buds.

At the base of this mouthwatering creation lies an Oreo cookie crust, providing a satisfying crunchy texture. The crust serves as the sturdy foundation for the layers of velvety mousse that will follow.

Moving up to the first layer, you’ll encounter a smooth and creamy dark chocolate mousse. The intense flavor of the dark chocolate adds a sophisticated touch, tantalizing your palate with its bittersweet notes. Its silkiness gently melts in your mouth, leaving you craving for more.

Next comes the second layer, a silky layer of milk chocolate mousse. This layer provides a smooth and velvety texture, ensuring a truly indulgent experience. The milk chocolate mousse delivers a nostalgic and comforting flavor, appealing to the inner child in all of us.

Finally, the crown jewel of this dessert is a heavenly white chocolate mousse. The delicate sweetness of white chocolate perfectly balances the dark and milk chocolate layers below, creating a harmonious blend of flavors. Its light and airy texture creates a contrast to the dense richness of the previous layers. 

To complete the presentation, the cake is adorned with a dusting of cocoa powder and some fresh strawberries.

How to make No-Bake Triple Chocolate Mousse Cake

Start by preparing the perfect crust. Next start preparing the three layers of chocolate mousse.

No-Bake Triple Chocolate Mousse Cake Slice

Prepare the Oreo cookie crust.

Place a batch of Oreo cookies into the bowl of a food processor and skillfully crush them until they transform into delightful crumbs. Next, pour melted butter into the mixture and process it until every morsel is evenly moistened.

Using the back of a spoon, press this heavenly concoction firmly into the bottom of an 8-inch (20 cm) springform pan that has been thoughtfully greased. Place the pan in the refrigerator, allowing the crust to chill while you move on to the first layer of mousse.

Prepare the chocolate mousse layers.

Now, it’s time to create the indulgent dark chocolate mousse. Begin by selecting a heatproof bowl and combining semi-sweet chocolate with ½ cup (120g) of whipping cream. Set the bowl over a saucepan with simmering water, ensuring gentle heat that gradually melts the chocolate to perfection. Meanwhile, dissolve the gelatin in cold water, allowing it to swell for 5 to 10 minutes. Over low heat, carefully dissolve the gelatin and pour it into the melted chocolate mixture. Allow the resulting chocolate mixture to cool entirely at room temperature.

In a separate bowl, whip the remaining ⅔ cup (160g) of cold whipping cream until stiff peaks form. Combine this fluffy cream with the melted chocolate mixture, ensuring a thorough and blissful marriage of flavors. Pour this irresistible dark chocolate mousse over the crust and let it rest in the refrigerator for approximately 15-20 minutes to set slightly, while you prepare the next layers.

Repeat the same delightful steps to create the next layers of mousse, this time with milk chocolate and white chocolate. Each layer should receive the same care and attention as the last, resulting in a symphony of flavors that will leave your taste buds dancing in delight.

Once all the layers are in place, allow the cake to rest and set in the refrigerator for a minimum of 4 hours or, for the most tantalizing results, overnight.

Using high-quality chocolate is crucial for this cake as it serves as the primary component of the recipe. In the event that you’re not fond of an Oreo cookie crust, feel free to explore other options such as using different types of cookies. Alternatively, if you’re open to baking, you can consider preparing a flourless chocolate cake or a delightful brownie as an alternative base.

Decorate the triple chocolate mousse cake

For a final touch of elegance, dust the top of the cake with cocoa powder and, if desired, decorate the top with a vibrant display of fresh berries.

The No-Bake Triple Chocolate Mousse Cake is a testament to the artistry and decadence of chocolate desserts. With its contrasting layers, rich flavors, and effortless preparation, it is sure to captivate chocolate lovers and dessert enthusiasts alike. Treat yourself and your loved ones to this divine creation and savor the pure bliss that each indulgent bite brings. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other chocolate desserts you may like to try.

This Chocolate Layer Cake is an elegant and decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin layers of chocolate sponge cake brushed with espresso coffee, an irresistible chocolate and cream cheese frosting and with a silky chocolate ganache topping.

This Flourless Chocolate Decadence Cake is a rich and moist chocolatey cake, a chocolate heaven for all chocolate lovers out there. The cake consists of a mousse-like texture chocolate cake that simply melts in your mouth. It has a beautiful decoration in a flower pattern using a silky chocolate ganache.

This Double Chocolate Layer Cake is a chocolate lover’s dream come true. With three layers of rich, moist chocolate cake, silky cream cheese and chocolate frosting this dessert is sure to satisfy any craving for something sweet. This double chocolate layer cake is a perfect dessert to serve on special occasions or holiday tables. Will surely be a hit with everyone who tries it.

No-Bake Triple Chocolate Mousse Cake with Strawberries on Top

Triple Chocolate Cranberry Mousse Cake
Triple Chocolate Semifreddo
Chocolate Caramel Mousse Cake
White Chocolate Raspberry Mousse Cake
Chocolate Champagne Mousse Cake
Chocolate Pumpkin Mousse Cake
Black Forest Mousse Cake
Ferrero Rocher Mousse Cake

No-Bake Triple Chocolate Mousse Cake

No-Bake Triple Chocolate Mousse Cake

4.82 from 11 votes
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.
Servings 12 servings
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes


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


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 the chocolate mousse layers.

  • 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!



Serving: 1 serving out of 12Calories: 509kcalCarbohydrates: 35gProtein: 5.8gFat: 39.4gSaturated Fat: 23.8gCholesterol: 96mgSugar: 25.9g
Calories: 509kcal
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, chocolate mousse, chocolate recipes, no-bake dessert, triple chocolate mousse cake

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.

Join the Conversation

  1. Kayle Author says:

    oh my word this is completely GORGEOUS-I love the texture and ALL. THE. CHOCOLATE!

  2. slope Author says:

    So great! Thank you sharing

  3. Happy Room Play Author says:

    This is awesome! I LOVE the cream and chocolate combination!

  4. Nisa Author says:

    This is the best and easiest cake I have ever made! Thank you so much for these amazing recipes! Love, love, love!!

  5. lucia Author says:

    Hi There!!!!
    Is this cake suitable for mirror glazing??
    Can I freezing it?


  6. Peachy Ancheta Author says:

    Looks very luscious yet the recipe is very practical and safe because there are no raw eggs needed. I’ll surely try this recipe!

  7. Alexandra Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      Hi Alexandra.

      Yes, you must double the gelatine .

  8. Maria Author says:

    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!

  9. 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?

    1. Ella-HomeCookingAdventure Author says:

      Hi Sam.

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

  10. Hi, If I want to do a 6 inc cake
    how do i go about with the qty ?

    1. Ella-HomeCookingAdventure Author says:

      Hello Ken.

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

  11. stacey Author says:

    When pouring the chocolate mixtures into the pan…is it supposed to be like a whipped mixture? or runny, like a batter??

    1. Ella-HomeCookingAdventure Author says:

      Hello Stacey.

      Is it supposed to be like a whipped mixture.

  12. Athena Author says:

    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!

    1. Ella-HomeCookingAdventure Author says:

      Hi Athena.

      I use whipping cream 35% fat for whole recipe.

  13. Maham Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      Hi Maham.

      The texture of the mousse remains light and soft.

  14. Sarah Author says:

    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! 🙂

    1. Ella-HomeCookingAdventure Author says:

      Hi Sarah.


  15. Marilyn Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:

      Hi Marilyn.

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

  16. Jewel Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      Hi Jewel.

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

  17. Heccie Author says:

    Looks really delicious. I was just wondering can you make it in advance and freeze it?

    1. Ella-HomeCookingAdventure Author says:

      Hi Heccie.

      Yes, you can.

  18. Heather Author says:

    I’m not sure what went wrong, the white chocolate mousse looked more like cottage cheese. Did I mix it too much?

    1. Ella-HomeCookingAdventure Author says:

      Hi Heather.

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

  19. mjm Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:


      It can stay at room temperature because it contains gelatin.

  20. Reggi Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      Hi Reggi

      Just follow the measurement and will be ok.

  21. evelyn Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      Hi Evelyn.

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

  22. usps tracking Author says:

    wow, this cake is delicious, thank you for sharing the way.

  23. Shendah Author says:

    If frozen, any recommendations on how to defrost it?

    1. Ella-HomeCookingAdventure Author says:

      Hi Shendah.

      You can defrost it by keeping it in the fridge or at the room temperature for a few hours.

  24. Hi,

    Can you please recommends the alternative to Gelatin? would it be Agar-Agar or pectin? And would the measurements vary?

    1. Ella-HomeCookingAdventure Author says:


      It is ok to use Agar-Agar with the same quantities .

  25. Jeannete Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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 🙂

  26. Crystal Dawson Author says:

    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

  27. Gabriela Author says:

    I’m going to make this cake at home today

  28. 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?

  29. 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?

  30. 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.

  31. sally Author says:

    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.

  32. Pinky Author says:

    Can i Substitute chocolate with Compound

  33. Anne Author says:

    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?

  34. Pinky Author says:

    It was very easy to make and turned out really nice ..thank you so much for your wonderful delight

  35. Anna Author says:

    Can I use pectin in the mousse for a replacement of gelatin and Agar agar?

  36. Betsy Author says:

    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!

  37. Aydin Author says:

    Finally easy perfect recipe to follow my family loved and especially my grandchildren one fan from Australia many thanks

  38. Santa Author says:

    Hi, Didn’t find answer for thsi – Is this cake suitable for mirror glazing?? Can I freezing it?

  39. zara Author says:

    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

  40. Ana Author says:

    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?

  41. jasmine Author says:

    How long I can freeze this cake & how to thaw it to serve?
    Thank you so much
    Love your recipes

  42. Nicky Author says:

    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

  43. Mo Author says:

    When I mixed the chocolate with the whipped cream, the whole thing basically liquified. Any ideas what could have went wrong?

  44. món ngon m?i ngày Author says:

    I don’t have an oven. Therefore, this cake recipe is the perfect choice.

  45. 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

  46. Claudia soto Author says:

    Hi, any suggestions for the chocolate to use it?

  47. Margaret Author says:

    How many days ahead can I make and keep refrigerated ? Freeze?

  48. Carol Author says:

    Hi. I have a 7 inch and a 9 inch springform pan. Which pan do you suggest I use for this recipe? Thanks!

    1. Ella-HomeCookingAdventure Author says:

      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..

  49. Maureen Author says:

    Is the cream “heavy whipping cream” o”whipping cream”? I don’t see percentages.

    1. Ella-HomeCookingAdventure Author says:

      use the one you have on hand.. preferably to  always use heavy cream as is whips better 

  50. Brenda Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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.. 

  51. Maria Author says:

    Well this dessert was OMG awesome. Everyone was thrilled.

  52. maria Author says:

    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???

    1. Ella-HomeCookingAdventure Author says:

      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 

  53. Joe B Author says:

    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.

  54. Julian Author says:

    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. 😀

  55. Cat Author says:

    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.

  56. Pauline Author says:

    Hi, is it possible to skip the gelatin steps? Can I follow your recipe but not add gelatin?

  57. Sharon Author says:

    Hi, the cake looks perfect. May I know what brand of cooking chocolate you used for this recipe? Thank You

  58. Angel Author says:

    Hi.???? What butter did you use? Salted or Unsalted?

  59. Christine Cooray Author says:

    I made this three times, for different occasions,everybody liked it.

  60. Saiya Author says:

    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!

  61. Hina Author says:

    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?

  62. Hina Author says:

    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

  63. Christine Valdez Author says:

    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.

  64. how many oreos are in 7oz? or how many oreos do i need to make the crust?

  65. Tins Author says:

    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.

  66. Dorothee Author says:

    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!

  67. Clef Author says:

    Do you think this recipe eould work fine in a 9” springform pan?

  68. Joanna Author says:


    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?

    1. Ella-HomeCookingAdventure Author says:

      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. 

  69. Stephanie says:

    This was very easy to make. The only issue I came across was the semi-sweet and milk chocolate layers looking almost identical

    1. Ella-HomeCookingAdventure Author says:

      next time you can use a 70-75% dark chocolate for a darker layer

  70. 5 stars
    Thank you very much for the recipe and tutorial. It’s very easy to follow. This cake is so rich and decadent. My families request it every year on their birthdays. Highly recommend!

    1. Ella - Home Cooking Adventure Author says:

      So glad you like it:) It is one of my favorite cakes:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© Copyright 2023. Home Cooking Adventure