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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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.
Tam says
Hi, I’m hoping to try this recipe at the weekend! Do I need to prepare the springform tin beforehand in any way? Shall I grease the base and sides with butter?
Thanks
Jessica Holmes says
Hi Tam, in step 1 of the recipe I suggest greasing the tin with a little butter or you can line the bottom with baking or parchment paper.
Esther says
I can’t get it out the tin! Any tips……it seems to have set a little too well! or maybe it is the base which is meaning the tin won’t budge!
Jessica Holmes says
Hi Esther, did you use a springform pan? If you run a knife around the edges, the side of the pan will then easily come off. If the base is a bit stick, try using a small spatula to carefully lift the edges of the cookie crumb off the base. Alternatively, if you removed the sides of the pan, you can then slice the cake and once you remove one slice, the rest will easily follow!
Jaelyn Brown says
It’s good but bitter for my liking. It’s was even more delicious when it added a little bit of sugar
Jessica Holmes says
Hey Jaelyn, glad you enjoyed it. You can make it entirely with milk chocolate next time if you like it a little bit sweeter. Thank you for trying one of my recipes!
Suzanne says
Hi, I made this recipe and it turned out amazingly delicious. My family loved it. Thank you very much.
i wanted to know if I can make this recipe by substituting the amount of chocolate (both milk & dark) with semi-chocolate chips (400g) . Will it make any difference in taste or texture ?
Jessica Holmes says
Hi Suzanne, so glad you enjoyed this cake! And that should be ok to swap the chocolate.
Tina says
Just awesome!!
Jessica Holmes says
So glad you liked it Tina!
Birgit Smith says
This was one of the best chocolate cakes I made. So good, was an absolute hit…..
Jessica Holmes says
Love hearing that! Thanks Birgit!
Eszter says
It tastes amazing. however i think its rather a ganache than mousse 🙂
Jessica Holmes says
Glad you liked it Eszter!
Judy says
What size of spring form pan should I use for the Chocolate mousse cake?
Jessica Holmes says
Hi Judy, I used a 9 inch springform cake tin for this recipe.
Colleen says
Do you think I could pour a ganache over this once set?
Jessica Holmes says
Absolutely! Sounds amazing!!
Abbey says
Can you use milk chocolate chips for this recipe?
Jessica Holmes says
Hi Abbey, yes that would be ok!
Kym says
Great recipe, used Arnott’s Delta Creme biscuits for the base. Easy to make & tasted fantastic, will definitely. make again.
Jessica Holmes says
So glad you enjoyed it Kym! Loved the idea of using Delta Cremes ❤️
món ngon mỗi ngày says
Great cake recipe!
Jessica Holmes says
Glad you like it!
Vincent says
this looks good!
Emma says
Hiya, how far in advance can this be made?
Jessica Holmes says
Hi Emma! It will keep well in the fridge for 3-5 days ☺️
Natalie says
I love chocolate mousse cake! It’s perfect for any party or celebration. This one looks amazing!
Jessica Holmes says
Thanks Natalie!!