No Bake Chocolate Mousse Cake | Video

No bake chocolate mousse cake. Need the perfect excuse to indulge in a chocolate treat? Rich, decadent and loaded with chocolate, this no bake cake brings in the silky smooth texture of chocolate mousse to your favorite treat. Top with chocolate glaze for the ultimate chocolatey experience.

A hearty meal is incomplete without a decadent dessert. Agree? My idea of the best dessert is the one that starts with a ‘C’ and ends with an ‘E’. Chocolate and more chocolate.

With the addition of rich decadent chocolate, this no bake chocolate mousse cake is your chocolate dreams come true. The best part? This cake is completely set in your refrigerator, no baking involved.

So, here’s the ultimate mousse cake recipe for all the chocolate lovers out there.

Start with the base layer. Very similar to the base of a no bake cheesecake, crushed biscuits combined with a little melted chocolate is pressed onto the base of a springform pan. Of course, you can use chocolate biscuits or even crushed oreos for the base. I just wanted to keep the base layer less chocolatey.

The mousse layer of this no bake chocolate mousse cake is going to be rich in decadent chocolate. Again, this layer is eggless, with just two main ingredients playing the key roles - fresh cream and chocolate.
I’ve used a combination of both dark and milk chocolates folded into whipped fresh cream. Gelatin holds the ingredients together when cooled.

The third step - making the cool chocolate glaze - is my most favorite part of this recipe. I really love the gorgeous glaze covering the top of the cake. It’s a stunner. The idea is to create a smooth lump-free chocolate mixture with a few ingredients like cocoa powder, sugar and fresh cream. Pass it through a sieve to remove all the tiny lumps and create a smooth finish.

The silkiest, smoothest no bake chocolate mousse cake decorated with white chocolate drizzle and white chocolate flower. Pure bliss!

 More celebration cake recipes:

• No Bake Mango Cheesecake
• Chocolate Cheesecake Cake
• Strawberry Lemon Cheesecake
• No Bake Chocolate Cheesecake
• Best Chocolate Cake
• Black Forest Cake
• Layered Vanilla Cake

No Bake Chocolate Mousse Cake | Video

Easy, no bake chocolate mousse cake with layers of chocolate mousse and chocolate glaze

5 from 45 votes

Print Pin Rate

Course: Cakes and Muffins

Cuisine: American

Prep Time: 6 hours hours

Cook Time: 10 minutes minutes

Total Time: 6 hours hours 10 minutes minutes

Author :Nish Kitchen

Servings 8

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Ingredients

MetricUS Customary

Biscuit base:

• ▢ 125 g plain biscuits I used Marie or graham crackers
• ▢ 100 g baking milk chocolate chopped

Mousse layer:

• ▢ 1 teaspoon gelatin powder
• ▢ 15 ml cold water
• ▢ 400 g baking dark chocolate chopped
• ▢ 200 g baking milk chocolate chopped
• ▢ 1 and ¼ L fresh heavy cream thickened cream

Chocolate glaze:

• ▢ 1 teaspoon gelatin
• ▢ 15 ml cold water
• ▢ 20 ml water
• ▢ 3 tablespoon granulated sugar caster sugar
• ▢ 3 tablespoon unsweetened cocoa powder
• ▢ 25 ml fresh heavy cream thickened cream

Instructions

• Line the base of a 23 cm springform pan with baking (parchment) paper. Set aside.

Biscuit base:

• Place biscuits (or graham crackers) in a food processor. Crush to fine powder. Set aside.
• Place chocolate in a microwave safe bowl. Melt chocolate on high for 1 minute, stirring at 39 second intervals. Add biscuits to chocolate. Stir to combine.
• Press biscuit mixture onto the base of the springform pan. Refrigerate for 30 minutes.

Mousse layer:

• Place 15ml water in a small bowl. Sprinkle with gelatin powder. Stir to combine. Set aside to bloom for 5-10 minutes.
• Place milk chocolate, dark chocolate and fresh cream in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl doesn’t touch water. Stir until melted and smooth. Add gelatin mixture. Stir until gelatin dissolves and mixture is smooth. Cool to room temperature.
• Place the remaining cream in a bowl. Using an electric beater, whip cream until soft peaks form. Fold into chocolate mixture.
• Pour it over biscuit base. Refrigerate for 1 hr.

Chocolate glaze:

• Place 15ml water in a small bowl. Sprinkle with 1tsp gelatin powder. Stir to combine. Set aside to bloom for 5-10 minutes.
• In a saucepan over low heat, combine together water, sugar and cocoa powder. Add cream. Whisk for 2 minutes. Remove from heat. Add gelatin mixture. Stir until smooth. Pour this on the mousse layer through a sieve to remove tiny lumps. Refrigerate for 5 hours or until set.
• Decorate with white chocolate drizzle and white chocolate flower.

Video

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 66g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 115mg | Fiber: 6g | Sugar: 47g

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