No-Bake Triple Chocolate Mousse Cake

Posted on April 14, 2017
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 June 27, 2017 at 07:52 am, lucia said...
Hi There!!!! Is this cake suitable for mirror glazing?? Can I freezing it? thanks
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.

On July 19, 2018 at 12:00 am, usps tracking said...
wow, this cake is delicious, thank you for sharing the way.
On September 11, 2018 at 06:03 am, Shendah said...
If frozen, any recommendations on how to defrost it?
Re:

Hi Shendah.

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

On September 20, 2018 at 02:31 pm, kp said...
Hi, Can you please recommends the alternative to Gelatin? would it be Agar-Agar or pectin? And would the measurements vary?
Re:

Hello.

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

On October 26, 2018 at 08:22 am, Jeannete said...
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
Re:

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 :)

On November 09, 2018 at 11:15 pm, Crystal Dawson said...
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
On November 13, 2018 at 12:46 pm, Gabriela said...
I’m going to make this cake at home today
On November 21, 2018 at 03:10 pm, Ben said...
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?
On November 29, 2018 at 09:33 am, CJ said...
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?
On December 26, 2018 at 12:43 pm, Joy said...
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.
On January 26, 2019 at 06:41 pm, sally said...
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.
On February 12, 2019 at 12:26 am, Pinky said...
Can i Substitute chocolate with Compound
On February 17, 2019 at 09:28 pm, Anne said...
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?
On February 22, 2019 at 11:42 am, Pinky said...
It was very easy to make and turned out really nice ..thank you so much for your wonderful delight
On March 13, 2019 at 06:42 pm, Anna said...
Can I use pectin in the mousse for a replacement of gelatin and Agar agar?
On March 20, 2019 at 01:41 pm, Betsy said...
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!
On March 23, 2019 at 12:45 am, Aydin said...
Finally easy perfect recipe to follow my family loved and especially my grandchildren one fan from Australia many thanks
On March 26, 2019 at 02:28 am, Santa said...
Hi, Didn't find answer for thsi - Is this cake suitable for mirror glazing?? Can I freezing it?
On April 29, 2019 at 04:40 am, zara said...
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
On June 01, 2019 at 06:14 pm, Ana said...
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?
On July 24, 2019 at 08:01 pm, jasmine said...
Hi, How long I can freeze this cake & how to thaw it to serve? Thank you so much Love your recipes
On July 27, 2019 at 08:53 am, Nicky said...
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
On August 08, 2019 at 12:10 pm, Mo said...
When I mixed the chocolate with the whipped cream, the whole thing basically liquified. Any ideas what could have went wrong?
On August 28, 2019 at 11:43 pm, món ngon m?i ngày said...
I don't have an oven. Therefore, this cake recipe is the perfect choice.
On October 30, 2019 at 07:40 am, Mel said...
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
On November 27, 2019 at 08:27 pm, Claudia soto said...
Hi, any suggestions for the chocolate to use it?
On December 15, 2019 at 01:07 pm, Margaret said...
How many days ahead can I make and keep refrigerated ? Freeze?
On December 18, 2019 at 10:32 am, Carol said...
Hi. I have a 7 inch and a 9 inch springform pan. Which pan do you suggest I use for this recipe? Thanks!
Re:

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/

On December 24, 2019 at 10:22 am, Maureen said...
Is the cream “heavy whipping cream” o”whipping cream”? I don’t see percentages.
Re:

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

On December 26, 2019 at 10:32 am, Brenda said...
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
Re:

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.. 

On January 10, 2020 at 11:46 am, Maria said...
Well this dessert was OMG awesome. Everyone was thrilled.
On January 21, 2020 at 12:40 am, maria said...
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???
Re:

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 

On February 08, 2020 at 12:38 am, Joe B said...
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.
On February 23, 2020 at 03:22 pm, Julian said...
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. :D
On April 21, 2020 at 10:36 pm, Cat said...
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.
On May 12, 2020 at 01:32 pm, Pauline said...
Hi, is it possible to skip the gelatin steps? Can I follow your recipe but not add gelatin?
On June 09, 2020 at 08:17 pm, Sharon said...
Hi, the cake looks perfect. May I know what brand of cooking chocolate you used for this recipe? Thank You
On June 10, 2020 at 09:00 pm, Angel said...
Hi.???? What butter did you use? Salted or Unsalted?
On July 27, 2020 at 06:48 pm, Christine Cooray said...
I made this three times, for different occasions,everybody liked it.
On July 29, 2020 at 07:08 pm, Saiya said...
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!
On August 16, 2020 at 10:38 pm, Hina said...
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?
On August 18, 2020 at 10:56 pm, Hina said...
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
On September 24, 2020 at 01:13 am, Christine Valdez said...
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.
On December 02, 2020 at 10:48 pm, ari said...
how many oreos are in 7oz? or how many oreos do i need to make the crust?
On February 02, 2021 at 02:42 pm, Tins said...
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.
On February 07, 2021 at 02:32 pm, Dorothee said...
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!
On April 30, 2021 at 08:00 am, Clef said...
Do you think this recipe eould work fine in a 9” springform pan?
On September 30, 2021 at 05:53 am, Joanna said...
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?
Re:

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. 

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