A delicious no bake Chocolate Mousse Cake made using just 5 ingredients. This easy chocolate cake has a crunchy Oreo crust and is topped with whipped cream and fresh raspberries.
I made you a cake 💕
This Chocolate Mousse Cake is made using just 5 ingredients, but it looks spectacular. And it tastes even better than it looks.
A crunchy Oreo crust topped with silky, smooth chocolate mousse and clouds of freshly whipped cream. It’s the perfect no bake chocolate cake.
If you’re looking for something to satisfy your chocolate fix but don’t want to turn the oven on, this 👆🏻 Chocolate Mousse Cake is your answer. Not only is it super easy to make but it tastes amazing.
The cookie base is made using whole Oreos, so it’s buttery and sweet and just a little bit crunchy. But the star of the show is most definitely that chocolate filling. It’s made using just three ingredients – and two of them are chocolate.
Make no mistake, this Chocolate Mousse Cake is not for the faint-hearted. It’s oh-so-chocolately. Serve a slice with whipped cream and fresh raspberries for the ultimate no bake dessert.
This is my go-to recipe when I’m entertaining because you can make it ahead of time. Since you need to give it time to set in the fridge, it’s best to make it the night before.
It keeps really well in the fridge and you can just whip it out at a dinner party and it looks like you’ve spent hours making it. But the truth is, it takes less than 30 minutes to throw together.
You will love this cake because:
- You only need a handful of ingredients
- It’s quick and easy to make
- It looks super impressive – your guests will love it!
- The chocolate mousse just melts-in-your-mouth
- You can make it ahead of time
TIPS FOR MAKING CHOCOLATE MOUSSE CAKE
- Start your cake by crushing your Oreo cookies. You can leave the cream filling in, it adds extra flavour – and who wants to sit there dividing the Oreo cookies and the cream filling? Not me!
- If you don’t have a food processor, you can put your Oreo cookies in a plastic zip lock bag and bash them with a rolling pin. It takes a little extra time and elbow grease, but the result is ultimately the same.
- The chocolate mousse is made using chocolate and cream. I recommend a mix of half milk (sweet) chocolate and half dark (semi-sweet) chocolate. This gives you the perfect blend of chocolate flavour and sweetness – without having to add any extra sugar.
- The final important step is making sure you whip your cream properly. The cream is what is going to give the cake it’s luscious, full-bodied texture and it’s also going to help the cake set. To check your cream is whipped to stiff peaks, try the bowl trick – you should be able to tip your bowl upside down without any cream moving. That’s how you know you’re good to go!
MORE NO BAKE RECIPES
- No Bake Raspberry Chocolate Cheesecake
- Nutella Oreo Cheesecake
- Chocolate Malt Mousse Pie
- No Bake Key Lime Pie
- No Bake Peanut Butter Pie
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Let’s Bake
Chocolate Mousse Cake
A delicious no bake Chocolate Mousse Cake.
Ingredients
- 200 grams (approximately 20) Oreo cookies
- 60 grams (1/4 cup) butter
- 200 grams (1 and 1/3 cup) good quality milk chocolate, broken into pieces
- 200 grams (1 and 1/3 cup) good quality dark chocolate, broken into pieces
- 600 ml (2 and 1/2 cups) thickened or heavy cream, plus extra for decorating
- Fresh raspberries, for decorating
Instructions
- Lightly grease a 9 inch springform baking tin with a little butter and set aside.
- Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.
- Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
- Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.
- Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.
- To serve, decorate with extra whipped cream and fresh raspberries. Serve cold.
Notes
*To check if your cream is whipped – you should be able to tip the bowl upside down with any cream moving.
Daniela says
Can I freeze the cake for later?
Jessica Holmes says
Absolutely!
Greta Barbosa says
Hey! I’m planing to make this but I only have the store brought chocolate mousse packet. Will that work the same or will it not set right? Thanks!
Jessica Holmes says
Hi Greta, I have no idea I’m sorry! I’ve never used a chocolate mousse packet so not sure how it works/sets.
VERA WARD says
It’s Easter. I can’t wait til everyone tries it! I used small chocolate chips and they melt quickly…Thanks for such an easy wonderful dessert.
Jessica Holmes says
Yay! So glad you are enjoying it for Easter Vera!
Tia says
Hi Jessica how long did you microwave your chocolate for and how long did you let it cool down before adding it to your cream.😊
Jessica Holmes says
Hi Tia, I microwave my chocolate only for 20-30 second intervals and stir it well each time. Just microwave it until it’s melted and smooth – there shouldn’t be any lumps. It shouldn’t actually be hot, just warm. If it is hot, leave it to cool for 10-15 minutes before adding to your cream, ensuring it is still melted and smooth.
Liz says
Is the 2.5 cups of heavy cream before whipping or is it 2.5 cups of the already whipped cream? Can’t wait to try this.
Jessica Holmes says
Hi Liz, it’s 2.5 cups of cream before whipping. I hope you enjoy this one!
Nadja says
I have a 25cm/10 inch springform pan, will this work if I double the recipe?
Jessica Holmes says
Yes I think so!
Melissa says
Thank you for this easy no fuss Chocolate Mousse Cake recipe Jess. I made it over the weekend for a friends’ daughters birthday and she loved it! Everyone was counting calories but one bite in and they couldn’t stop ha ha. We used Oreo cookies as the base and Dairy Milk Chocolate and Old Gold Dark Chocolate for the mousse and canned whipped cream for the top decoration with fresh raspberries. Looked and tasted perfect. May use Digestive or another unsweetened biscuit for the base next time to balance the sweetness. Going to make this again! Thank YOU!!
Jessica Holmes says
Hooray! I absolutely love hearing that Melissa! Thank you for your kind feedback.
Nicole says
Hi! Would you happen to have any suggestions for a crust other than Oreo ?
Jessica Holmes says
Hi Nicole, you could use another biscuit like Digestives or Graham Crackers?
Jessie says
Loved this recipe! So easy and so delicious. For future reference, do you think using a muffin tray would work for mini cakes? To make it easier for sharing! Or would they be hard to remove?
Jessica Holmes says
So glad you enjoyed it Jessie! Yes you could make them mini-sized, but they may be hard to remove. I would recommend adding a strip of baking paper underneath each one so two sides overhang – making it easier for you to remove them. Or you could try a mini cheesecake pan with removable bottoms. It is a bit tricky!
Lu says
Can I make this 2 days ahead of time? Thank you
Jessica Holmes says
Absolutely!
Ivana says
How do you get smooth sides? Does the mousse stick to the side of the cake tin?
Is it enough just to lightly grease it?
Do you need to touch it up once the sprinform sides are removed?
★★★★
Jessica Holmes says
Hi, I don’t find the mousse sticks. I just run a knife around the edge when I remove the sides of the pan. I hope you love it!
suhaan virk says
hi can we substitute anything else for heavy creamm
Jessica Holmes says
No I’m sorry! It won’t set without it.
Cherryl says
How would you tweak the recipe if you’re using a 14″x14″ size cake pan and planning on a big serving? Will doubling the recipe suffice?
Jessica Holmes says
Hi Cherryl, I haven’t tried doubling the recipe but it should be ok!
Tara says
Hi, would lindt chocolate be suffice to use?
Jessica Holmes says
Hi Tara, absolutely!
Carol says
Hi, may I ask what brand of chocolate you use for your mousse cake?
Jessica Holmes says
Hi Carol, I usually use Nestle Plaistowe chocolate.
Becky says
I modified this recipe with only galaxy chocolate for my family (galaxy addicts!) and it turned out beautifully! I made this recipe a few times now and every time it is the most anticipated part of a meal. Love it so much!
★★★★★
Jessica Holmes says
Aw LOVE that Becky!