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A chocolate mousse cake, with an oreo crust, topped with halved oreo cookies, whipped cream and chocolate shavings on a glass serving platter.
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4.88 from 24 votes

Chocolate Mousse Cake

Chocolate Mousse Cake is every chocolate lovers 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 mins
Chill Time6 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 552kcal


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.



Recipe originally published June 2017. Updated with recipe video.


Calories: 552kcal | Carbohydrates: 38g | Protein: 4g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 95mg | Sodium: 154mg | Potassium: 266mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1035IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 4.2mg