Latest Recipes
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
- 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
- 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!
Hi Alexandra.
Yes, you must double the gelatine .
Hi Sam.
Make sure to let the chocolate cool first before adding the whipped cream.
Hello Ken.
You have to use the rule of three , from math, to find the correct measurement.
Hello Stacey.
Is it supposed to be like a whipped mixture.
Hi Athena.
I use whipping cream 35% fat for whole recipe.
Hi Maham.
The texture of the mousse remains light and soft.
Hi Sarah.
Refrigerator.
Hi Marilyn.
You can use cake instead oreo cookie crust and between the mousse layers.
Hi Jewel.
I use one type of whipping cream ,35% fat.
Hi Heccie.
Yes, you can.
Hi Heather.
Maybe you mix it too much or the white chocolate was not melted enough.
Hello.
It can stay at room temperature because it contains gelatin.
Hi Reggi
Just follow the measurement and will be ok.
Hi Evelyn.
For this recipe you have to use a springform pan, even a 23 cm one is good. The cake will be thinner.
Hi Shendah.
You can defrost it by keeping it in the fridge or at the room temperature for a few hours.
Hello.
It is ok to use Agar-Agar with the same quantities .
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 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/
use the one you have on hand.. preferably to always use heavy cream as is whips better
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..
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
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