Easy Chocolate Mousse Cake: No Bake Needed!
An Irresistible Treat Without Turning on the Oven!
There’s something utterly magical about the combination of rich chocolate, silky mousse, and a buttery cookie crust – all coming together without even touching the oven!
I remember the first time I made this cake for my best friend’s birthday. I was short on time, had no desire to wrestle with my oven, and yet wanted to create something deeply indulgent.
That’s when I stumbled upon this no-bake chocolate mousse cake concept, and let me tell you: it’s been a game-changer ever since.
This cake is a chocolate lover’s dream – smooth, creamy, and elegant, with a subtle tang from yogurt that keeps each bite perfectly balanced.
Whether you’re celebrating a birthday, treating yourself on a cozy weekend, or impressing guests, this recipe is a must-have in your dessert lineup.
🧰 Kitchen Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Springform Cake Pan | For easy unmolding of the cake | Amazon, Walmart, Target |
| Mixing Bowls | For combining ingredients | Local kitchen stores |
| Electric Hand Mixer | Whipping cream to soft peaks | Amazon, Best Buy |
⏱️ Prep Time
Total Time: 40 minutes prep + 4 hours chilling = approx. 4 hrs 40 mins
(No baking, just patience while the fridge works its magic!)
🧾 Ingredients
- 14 Oreo cookies
- 40g melted butter
- 8g gelatin powder
- 40g water
- 150g dark chocolate
- 15g sugar
- 200g yogurt
- 400g whipping cream
🧑🍳 Step-By-Step Instructions
Step 1: Prepare the Base
- Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a ziplock bag and smashing with a rolling pin.
- Mix the crumbs with the melted butter until evenly combined.
- Press the mixture into the bottom of a springform pan to form a firm base. Refrigerate for 20 minutes.
Step 2: Bloom the Gelatin
- In a small bowl, sprinkle gelatin powder over 40g of water.
- Let it sit for 15 minutes until it becomes spongy.
Step 3: Melt the Chocolate
- In a heatproof bowl, melt dark chocolate using the double boiler method or in short bursts in the microwave, stirring frequently.
- Once smooth, set aside to cool slightly.
Step 4: Prepare the Mousse Mixture
- Heat the bloomed gelatin over low heat or in the microwave (about 10-15 seconds) until fully dissolved.
- In a mixing bowl, combine yogurt and sugar. Stir well until smooth.
- Add the melted chocolate to the yogurt mixture and mix until combined.
- Pour in the dissolved gelatin, stirring gently.
Step 5: Whip the Cream
- In a separate large bowl, whip the cream with an electric hand mixer until soft peaks form.
- Gradually fold the whipped cream into the chocolate-yogurt mixture. Work slowly to keep the mousse light and airy.
Step 6: Assemble the Cake
- Pour the mousse mixture over the chilled Oreo base.
- Smooth the top with a spatula, cover, and refrigerate for at least 4 hours or until fully set.
🧊 Food Storage
- Refrigerator: Store the cake covered for up to 3 days.
- Freezer: You can freeze individual slices for up to 1 month. Allow them to thaw in the refrigerator before serving.
💡 Pro Tips
- Use high-quality dark chocolate for the richest flavor.
- Greek yogurt will give the mousse extra creaminess, but plain yogurt works too.
- Add a teaspoon of vanilla extract or a splash of coffee for a twist on the chocolate flavor.
- Garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder for a picture-perfect finish.
🧾 Nutrition Facts (Per Serving, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | 4.2g |
| Carbohydrates | 24g |
| Sugars | 17g |
| Fat | 25g |
| Saturated Fat | 14g |
| Fiber | 2g |
| Sodium | 110mg |
❓ FAQs
Q1: Can I substitute the gelatin with agar-agar?
Yes! Replace gelatin with an equal weight of agar powder, but note that agar sets firmer, so adjust to your preference.
Q2: Can I use milk chocolate instead of dark chocolate?
Of course! The mousse will be sweeter and slightly less rich, so adjust the sugar if desired.
Q3: Can I make this recipe dairy-free?
Yes, you can swap yogurt for a plant-based yogurt alternative and use coconut cream instead of whipping cream.
Q4: What’s the best way to crush Oreos?
A food processor makes it quickest, but a rolling pin and ziplock bag work just fine for a rustic touch.
Q5: How long does the mousse need to chill?
A minimum of 4 hours, but overnight is even better for the perfect texture.
💖 Final Thoughts
This Easy Chocolate Mousse Cake is my go-to recipe when I want to serve up something impressive without the stress of baking.
It’s proof that you don’t need fancy techniques or chef training to whip up a beautiful dessert – just simple ingredients and a little patience.
I hope this recipe finds a spot in your heart (and your fridge) like it has in mine!
If you try it, I’d love to hear how it turned out for you. Happy no-baking, and as always – thank you for cooking along with me!