No-Bake Chocolate Mousse Cake
No-Bake Chocolate Mousse Cake
Ingredients
For the Crust
- 150 grams chocolate wafers, or chocolate graham crackers/bourbon creams
- 50 grams unsalted butter, melted
For the Mousse
- 300 ml heavy cream, 35% fat, cold
- 200 grams dark chocolate, e.g., 70% cocoa, melted and slightly cooled
Instructions
- 1
Place 150 grams of chocolate wafers (or preferred chocolate graham crackers/bourbon creams) into a food processor. Process until the wafers are finely crushed into crumbs. Alternatively, place them in a sturdy plastic bag and crush them using a rolling pin.
⏱️ 3 min
- 2
Transfer the crushed crumbs to a medium-sized mixing bowl. Pour in 50 grams of melted unsalted butter and mix thoroughly with a spoon or spatula until all the crumbs are moistened.
⏱️ 2 min
- 3
Press the buttered crumb mixture evenly and firmly into the bottom of an 8-inch (20cm) springform pan. Use the back of a spoon or the bottom of a flat-bottomed glass to compact the crust tightly. Place the pan in the freezer for 10 minutes to allow the crust to set while you prepare the mousse.
⏱️ 5 min
- 4
In a microwave-safe bowl, melt 200 grams of dark chocolate (70% cocoa) in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted. Set aside and let it cool slightly to room temperature. It should still be liquid but not hot.
⏱️ 5 min
- 5
In a large, chilled mixing bowl, pour 300 ml of cold heavy cream (35% fat). Using an electric mixer fitted with a whisk attachment, whip the cream on medium-high speed until it forms soft peaks. Be careful not to over-whip into stiff peaks, as this can make the mousse dense.
⏱️ 3 min
- 6
Gently pour the slightly cooled melted chocolate into the whipped cream. Using a spatula, carefully fold the chocolate into the whipped cream. Continue folding until the mixture is uniformly chocolatey, and no white streaks of cream are visible. The goal is to keep the mixture light and airy, so avoid overmixing.
⏱️ 2 min
- 7
Spoon the prepared chocolate mousse mixture over the chilled crust in the springform pan.
⏱️ 1 min
- 8
Use the back of a spatula or an offset spatula to smooth the top surface of the mousse, creating an even layer.
⏱️ 1 min
- 9
Cover the springform pan tightly with plastic wrap. Refrigerate the cake for a minimum of 4 hours, or preferably overnight, to allow the mousse to firm up and set completely.
⏱️ 240 min
- 10
Once the cake is fully set, carefully remove the sides of the springform pan.
⏱️ 1 min
- 11
For presentation, dust the top of the cake with cocoa powder or decorate with chocolate shavings, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Chocolate Mousse Cake
For the Crust
- 150 grams chocolate wafers, or chocolate graham crackers/bourbon creams
- 50 grams unsalted butter, melted
For the Mousse
- 300 ml heavy cream, 35% fat, cold
- 200 grams dark chocolate, e.g., 70% cocoa, melted and slightly cooled
Instructions
- 1
Place 150 grams of chocolate wafers (or preferred chocolate graham crackers/bourbon creams) into a food processor. Process until the wafers are finely crushed into crumbs. Alternatively, place them in a sturdy plastic bag and crush them using a rolling pin.
⏱️ 3 min - 2
Transfer the crushed crumbs to a medium-sized mixing bowl. Pour in 50 grams of melted unsalted butter and mix thoroughly with a spoon or spatula until all the crumbs are moistened.
⏱️ 2 min - 3
Press the buttered crumb mixture evenly and firmly into the bottom of an 8-inch (20cm) springform pan. Use the back of a spoon or the bottom of a flat-bottomed glass to compact the crust tightly. Place the pan in the freezer for 10 minutes to allow the crust to set while you prepare the mousse.
⏱️ 5 min - 4
In a microwave-safe bowl, melt 200 grams of dark chocolate (70% cocoa) in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted. Set aside and let it cool slightly to room temperature. It should still be liquid but not hot.
⏱️ 5 min - 5
In a large, chilled mixing bowl, pour 300 ml of cold heavy cream (35% fat). Using an electric mixer fitted with a whisk attachment, whip the cream on medium-high speed until it forms soft peaks. Be careful not to over-whip into stiff peaks, as this can make the mousse dense.
⏱️ 3 min - 6
Gently pour the slightly cooled melted chocolate into the whipped cream. Using a spatula, carefully fold the chocolate into the whipped cream. Continue folding until the mixture is uniformly chocolatey, and no white streaks of cream are visible. The goal is to keep the mixture light and airy, so avoid overmixing.
⏱️ 2 min - 7
Spoon the prepared chocolate mousse mixture over the chilled crust in the springform pan.
⏱️ 1 min - 8
Use the back of a spatula or an offset spatula to smooth the top surface of the mousse, creating an even layer.
⏱️ 1 min - 9
Cover the springform pan tightly with plastic wrap. Refrigerate the cake for a minimum of 4 hours, or preferably overnight, to allow the mousse to firm up and set completely.
⏱️ 240 min - 10
Once the cake is fully set, carefully remove the sides of the springform pan.
⏱️ 1 min - 11
For presentation, dust the top of the cake with cocoa powder or decorate with chocolate shavings, if desired.
⏱️ 2 min