Chocolate Mousse Cake

 Chocolate Mousse Cake Recipe

Chocolate Mousse Cake
Chocolate Mousse Cake

This No-Bake Chocolate Mousse Cake has a Crunchy Oreo layer and is frosted with the chocolatey smooth and silky mousse that melt-in-mouth, decorated with raspberries. An easy recipe of Chocolate Mouse Cake for your lazy mood while you don't want to bake in the oven would be the best to satisfy your chocolate craving. you can also make Chocolate Lava Cake to full your chocolate crave

I have used whole Oreo cookies that made it tastier despite simple wafers or digestive biscuits. It has only five ingredients and simple steps but frankly speaking will take a long time to set but you can make it ahead if making it for any occasion.

Just start to crush the cookies and chocolates separately, grease the pan and make the layer of cookies let it set into the fridge. Melt the chocolate, whip the cream to make the stiff peaks, whipping of cream is one of the important steps to make the silky mousse; combine the chocolate and cream gently and spread over the Oreo layer, chill for 4-5 hours or better for over the night. Decorate with cream and raspberries. Use the best of your imagination for the decoration. Enjoy this silky-smooth chocolatey cake with friends and family

Total Time 5hours
Serving 10 
Course Dessert
Cuisine American


No-Bake Chocolate Mousse Cake

200g Oreo Cookies (20-25 cookies)
60g Unsalted Butter
200g milk chocolate
200g semi-sweet dark chocolate
3 cup heavy cream, (2 and 1/2 cup for frosting and 1/2 cup for decoration if you like to decorate with)
10-12 Fresh raspberries for decoration ( optional)


Take a 9" spring-form pan and grease with the butter, Using a food processor or a zip-lock plastic bag and a rolling pin to bash to crush the cookies, it will take a little bit more time but the result would be the same.

Spread the Oreo mixture into the prepared tin and press down gently to make an even layer and put it into the fridge for 1 hour to set well.

Crush both the chocolates put into the microwave-safe bowl to melt, stirring after every 30 seconds to get it smooth and creamy, let it cool for 15 minutes. Meanwhile use an electric mixer to beat the cream until it forms stiff peaks. 

Now fold in the chocolate mixture into the cream gently combine, spread onto the Oreo layer, and put it into the refrigerator for 4-5 hours or better for over the night. Before serving decorate it with whipped cream and raspberries, serve it cold.