Chocolate Mousse Cake

4.91 from 32 votes

Chocolate Mousse Cake is every chocolate lover's dream! This decadent no-bake dessert is perfect for special occasions, but so easy to make from scratch. Read the tips above before making this recipe!

Prep Time30

Chill Time6

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Julia Foerster

Ingredients

For the Oreo Crust

25 Oreo cookies finely crushed
5 tablespoons unsalted butter melted

For the Chocolate Mousse Filling

8 ounces semisweet chocolate chopped (about 1 ½ cups)
1 teaspoon vanilla extract
1 pinch of salt
2 ¼ cups heavy cream divided

For the Decoration

¾ cup heavy cream
2 tablespoons granulated sugar
3 Oreo cookies cut in half
⅓ cup chocolate shavings

Cups - Metric

Instructions

Grease a 9-inch spring form pan with butter.
Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the spring form pan using a flat measuring cup. Make sure it is compact. Chill it for 30 minutes in the fridge.
Meanwhile, combine the chopped chocolate, vanilla extract, and the salt in a medium bowl.
In a small saucepan, bring ¾ cup of the heavy cream to a bare simmer. Pour the hot heavy cream over the chocolate, cover and let it sit for 1 minute, then whisk until smooth. Cover and chill the chocolate ganache in the fridge for about 20 minutes until cooled.
Beat 1 ½ cups heavy cream in a medium bowl with a hand mixer or stand mixer on medium-high speed to soft peaks, about 2 minutes. Whisk the cooled chocolate mixture to loosen it, then fold it into the whipped cream with a silicone spatula until no streaks remain.
Transfer 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 ¾ 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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