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Chocolate Mousse Cake Recipe

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4.3 from 12 reviews

Chocolate Mousse Cake is a rich and decadent no-bake dessert that features a crunchy Oreo cookie crust topped with a smooth and airy chocolate mousse filling. Perfect for chocolate lovers, this elegant cake is easy to prepare and ideal for special occasions or celebrations. The luscious mousse is made by folding melted semisweet chocolate ganache into softly whipped cream and is garnished with whipped cream borders, Oreo cookies, and chocolate shavings for a stunning presentation.

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

Instructions

  1. Prepare the Pan and Crust: Grease a 9-inch springform pan with butter. Combine the finely crushed Oreo cookies and melted butter in a bowl. Press the mixture firmly into the bottom of the pan using a flat measuring cup to create an even, compact crust. Chill the pan in the refrigerator for 30 minutes to set.
  2. Make the Chocolate Ganache: In a medium bowl, combine the chopped semisweet chocolate, vanilla extract, and a pinch of salt. Heat ¾ cup of heavy cream in a small saucepan over medium heat until it reaches a bare simmer. Pour the hot cream over the chocolate mixture, cover, and let it sit for 1 minute to melt. Then whisk the mixture until smooth and glossy. Cover and refrigerate the ganache for about 20 minutes until cooled but not fully set.
  3. Whip the Cream for Mousse: In a medium bowl, beat 1 ½ cups of heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, approximately 2 minutes.
  4. Combine Chocolate and Cream: Whisk the cooled chocolate ganache to loosen it, then gently fold it into the whipped cream using a silicone spatula until smooth and no streaks remain. This creates the chocolate mousse filling.
  5. Assemble the Cake: Pour the chocolate mousse over the chilled Oreo crust and gently spread it evenly to the edges of the pan. Cover the pan and refrigerate for at least 6 hours or overnight to set completely.
  6. Prepare the Decorative Whipped Cream: Just before serving, beat the remaining ¾ cup heavy cream and 2 tablespoons granulated sugar with a mixer until stiff peaks form.
  7. Decorate the Cake: Pipe the whipped cream along the borders of the cake using a large open star tip. Garnish the top of the cake with Oreo cookie halves and chocolate shavings for an elegant finish. Keep the cake refrigerated until serving.

Notes

  • This cake must be kept refrigerated at all times to maintain its structure and freshness.
  • Use a springform pan to make it easier to remove and serve the cake without damaging the mousse.
  • For a richer flavor, use high-quality semisweet chocolate with at least 60% cocoa content.
  • Allow sufficient chilling time for the ganache and mousse to set properly for the best texture.
  • You can prepare the cake up to a day in advance, making it ideal for parties and special occasions.
  • Be gentle when folding the chocolate into whipped cream to maintain the airy texture of the mousse.

Find it online: https://recipeplenty.com/chocolate-mousse-cake-recipe/