Chocolate Mousse Cake is every chocolate lover’s dream! This no-bake dessert is perfect for special occasions but so easy and quick to make from scratch. This easy mousse cake recipe will is a holiday favorite in our family!
We love chocolate desserts especially when they are NO-BAKE recipes like our Easy Chocolate Mousse and these cute Nutella Mousse Cookie Cups.
Chocolate Mousse Cake
Chocolate Mousse Cake is made with only a few ingredients but tastes like the most decadent dessert. An Oreo crust with a rich chocolate mousse filling topped with more Oreos, whipped cream, and chocolate. This easy mousse cake will be your favorite chocolate dessert!
The perfectly light and airy chocolate mousse tastes absolutely divine! I could eat the whole bowl with a spoon (or maybe even without one). To be honest, I had to stop myself from eating it by the spoonful or there wouldn’t be any left for the actual cake. This cake is dangerous! Dangerously delicious!!
The mousse is not too sweet but totally decadent and melts in your mouth. It’s a bit similar to a French Silk pie, but lighter and without raw eggs, so everyone can enjoy it! And I love that you can make most of it in advance which makes it a perfect dessert for parties. But better reserve a slice for you before you put it out because this delicious cake is always gone in seconds!
Tips and Tricks for making this Chocolate Mousse Pie
- I use semi-sweet chocolate with about 50% cacao for this recipe because it has a nice balance of sweetness and chocolate. The range of sweetness in semisweet chocolates is huge and some brands are much sweeter than others, the percentage of cacao is a good indicator of the sweetness. The higher the percentage the less sweet the chocolate is.
- Chill or freeze the bowl and your whisk for a few minutes before making the whipped cream. This makes it easier to whip the cream into stiff peaks especially when it’s a hot day. I also take my heavy cream out of the fridge at the very last minute.
- This mousse cake needs to chill at least 6 hours or more depending on the size of your pan and the temperature of your fridge but I like to make it one day ahead and chill it overnight.
- You can make the Oreo crust and fill it with the chocolate mousse up to 2 days ahead. Refrigerate, covered. Decorate the cake just before serving.
- Instead of an Oreo Crust, you can also use coffee flavored cookies or chocolate wafer cookies.
- If you want to make this mousse pie in a 10-inch springform pan I recommend to use the 1.5 x amount of the ingredients (there is a little slider in the recipe card to make it easier). Because of the larger amount of ingredients I recommend chilling the cake overnight.
Tools I use for making this Chocolate Mousse Cake
Semi-Sweet Chocolate: I like to use this semi-sweet chocolate for my mousse cake. Using chocolate chips makes this recipe even easier because you don’t have to chop the chocolate. But sometimes I splurge and use my favorite high-quality chocolate.
Springform Pan: This pan is perfect for cheesecakes and mousse cakes.
Peeler: I use this peeler to make chocolate curls and shavings to decorate cakes or hot chocolate. Scrape the blade lengthwise across the chocolate bar to make curls and shavings.
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Chocolate Mousse Cake
For the Oreo Crust
- 25 Oreo cookies, finely crushed
- 5 tbsp unsalted butter, melted
For the Chocolate Mousse Filling
- 1 1/2 cups chopped semisweet chocolate
- 1 tsp vanilla extract
- 1 pinch of salt
- 3 cups heavy cream, divided
For the Decoration
- 2 tbsp sugar
- 3 Oreo cookies, cut in half
- 1/3 cup chocolate shavings
- Butter a 9-inch springform pan.
- Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the springform pan using the bottom of a flat measuring cup. Make sure it is compact. Chill for 30 minutes in the fridge.
- Combine the chopped chocolate, vanilla extract, and the salt in a medium bowl.
- In a small saucepan, bring 3/4 cup of the heavy cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
- Beat 1 1/2 cups heavy cream in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it then fold it into the whipped cream with a silicone spatula until no streaks remain.
- Scrape the chocolate mousse into the pan and gently spread it to the edges. Cover and refrigerate for at least 6 hours or overnight.
- Just before serving, beat the remaining 3/4 cup of cream and 2 tbsp sugar with a hand mixer or stand mixer until the cream reaches stiff peaks. Pipe the borders of the cake using a large open star tip. Garnish with Oreo Cookie halves and chocolate shavings. This cake must stay refrigerated.
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Made this using Ghiradelli 60% cocao chips (family prefers dark chocolate) and it is DECADENT! My mousse filling didn’t fully incorporate but it was user error. I didn’t let the cream get quite warm enough before pouring onto chips. But even with that mistake the texture is amazing and the rich dark chocolate and the Oreo crust make the perfect balance of sweetness.
Thank you for sharing!
Just made this yesterday! Cut myself a slice today to eat after chilling overnight :) I think it resembles a chocolate cream pie more, but very easy to make and turned out nicely. Extremely rich and delicious, I love that it doesn’t require eggs. I instead made a chocolate shortcrust tart shell instead of the oreo crust because I ran out of oreos.
The mousse fit well into a 9 in. tart shell and even had some left over that I put into individual small glasses. I think next time when I make this I’ll add mint extract or some coffee to give it a little extra flavor.
I am going to make this, but am wondering if I could add Amaretto and almond extract to the mousse. If so how much. I would make a chocolate wafer crust and eliminate the oreo crust and the oreo garnish. Look forward to your answer and making this for Valentine.
If I use cool whip what are the quantities I would use in volume.
Let’s say; what is the volume of 1.5 cups of liquid heavy cream after it has been whipped?
Sorry, I’m not sure. I always use homemade whipped cream.
Hi, I was planning on making this for Easter dessert and I was wondering if I can make it a large pie plate instead of a springform pan?
Yes, that should work!
hi there, just about to make this cake . did you keep the cream inside the oreo cookies or not?
I use the whole oreo cookie so keep the cream inside.
Do you think I can use a tart pan for this recipe?
Yes, a tart pan works. Make sure to press the crust up the sides of the pan. – Julia
I made this today in a 9 inch springform pan. I used Ghirardelli chocolate chips. I was worried that the cake was too small but it was so rich that even 4 of us adults couldnt even finish half the cake. When we sliced the mousse, we were unable to slice through the oreo crust. The crust was totally rock hard and frozen even though we had it in the fridge. For step 7, instead of buying star tips and whipping cream, I just used the whip cream that comes in a can and was able to make the cream stars quite easily. You can use baker’s semisweet chocolate and a peeler to get the chocolate shavings but I found that the decoration of the oreo and whipped cream was enough. My husband said the taste was good but it was a little dense; he would have liked something more fluffy. My nephew liked it a lot. I found it a tad sweet. Overall it’s a pretty good recipe and chocolate is always a win.
Have to upgrade my comment, it’s day 2 and I scooped out all the filling from the cake to dessert cups. Not sure if it is the new presentation or the fact that it chilled 2 days but suddenly it tastes perfect!! My husband BIL and nephew all said they liked it much more today. I had let it come to room temperature for an hour; I think this made for a smoother mouthfeel.
HALEY MOORE says
Do you have any directions for removing from the springform or does it come out pretty easy? Knife along the edges first?
It should come out pretty easily but be careful when you remove the ring and if it sticks run a knife along the edges.
Just finished making this. Used a store bought Oreo pie crust instead of a springform pan. Hope it tastes as good as it looks!
That’s a smart idea! Happy Thanksgiving, Candy!
Can you use cool whip to decorate instead so it can be completely ready to go a day before?
Yes, you can use cool whip! I would wait a few hours so the mousse can set a bit and then decorate it.
I have a 10 inch spring form pan- how can I increase the ingredients? My husband is making it for me for my birthday and he would prefer exact increments of the ingredients if possible?
I would multiply the ingredients by 1.5. You can use the little slider that pops up if you click on the serving size and adjust it to 18 to give you the right amounts. The cake might take a bit longer to set in the fridge because it’s larger.
Lisa L says
Most delicious and decadent dessert. Easy to do with excellent instructions and tips. Thank you for sharing!
This is an amazing, straightforward, delicious, summer recipe. THANK YOU so much for sharing it. I’ve made it three times in the past month to rave reviews. It will now be my summer go to dessert to impress guests!!
Grace Durham says
Looks fantastic! Will definitely make this!
This recipe is OUTSTANDING! I made it in under an hour the day before I served it and every, last crumb was consumed. Delicious! And EASY, EASY!
I just made this and will need to follow up with how it turned out. The recipe looked easy enough and the pictures are GORG but I’m a little nevous about one thing – How can you tell if stiff peaks are starting to form? I wasn’t sure if I wanted it to go all the way to the traditional whipped cream stage so I stopped when it was more like gentle waves. Do you have a picture of what it should look like?
I don’t think you need to be nervous! As long as you whipped the cream to a not longer runny stage it will be fine. The melted chocolate will solidify in the fridge and stabilize the whipped cream. Here is a link to the video I made for this recipe so you can see how the whipped cream should look: https://www.facebook.com/platedcravings/videos/vl.871515362948391/1959011890980544/?type=1
And to tell the difference between the stages of whipping cream, here’s what I look for:
Stiff peaks: After lifting out the whisk, the peaks will hold firm.
Soft peaks: After lifting out the whisk, the cream will hold its lines but the peaks will be soft and after a second or two will fall back on itself.
I don’t understand why there are not more reviews for this cake, it has been pinned and shared thousands of times. Well, I will review it.
It is beyond DELICIOUS!! I had to bring a dessert for 16 to a dinner party last night. I chose this one out of the many on the internet because it was egg-free, no bake, looked beautiful and the recipe seemed easy enough. I decided to make a larger cake based on how many people it needed to serve, so I used a 10″ spring form pan and increased the ingredients proportionately, adding about another 40% of ingredients. By the evenings end, the entire cake was eaten and the compliments kept coming, as well as requests for the recipe. MAKE THIS CAKE! YOU WON’T BE SORRY!
Hi– I need advice as to how much more you added? I too have a 10 inch spring form pan and need exact ingredients. My husband is making this for my birthday and he would prefer exact ingredients if possible.
I made this tonight. Serving it tomorrow for Thanksgiving and a birthday tomorrow. Should be a hit. Very simple and easy steps to follow.
Okay, this is pure heaven. Cannot get over how perfectly light and fluffy and sweet and downright addictive this looks. If you can’t already tell, I’m sold.