Choco Nirvana Mousse Cake
Creamy, velvet-smooth, and utterly indulgent — Choco Nirvana Mousse Cake is the kind of dessert that makes any evening feel special without heating up the kitchen.
Servings: 12 servings
Equipment
- Mixing Bowl
- Springform Pan
- Microwave
- Hand Mixer
Ingredients
Crust
- 2 cups chocolate cookie crumbs (e.g., Oreos, filling removed)
- 1/2 cup unsalted butter melted
Mousse
- 2 cups semisweet or dark chocolate chips roughly chopped if large
- 1 1/2 cups heavy whipping cream (divided: 1/2 cup to melt with chocolate, 1 cup to whip into mousse)
- 1/4 cup powdered sugar (for mousse)
- 1 tsp vanilla extract
Topping
- 1 cup heavy whipping cream (for topping), cold
- 2 tbsp powdered sugar (for topping)
Garnish
- Chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the crust. In a medium bowl, combine 2 cups chocolate cookie crumbs with 1/2 cup melted unsalted butter. Stir until all crumbs are evenly coated with butter and the mixture holds together when pressed. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using the bottom of a measuring cup or a flat glass. Chill the crust in the refrigerator while you make the mousse — this helps it set and stay crisp.
- Melt the chocolate. Place 2 cups chocolate chips and 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat in 20-second intervals, stirring well between intervals, until the chocolate is completely melted and smooth. Allow the melted chocolate mixture to cool slightly; it should be warm but not hot when folded into whipped cream.
- Whip the mousse base. In a large, chilled mixing bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla extract using a hand mixer or stand mixer on medium-high speed. Whip until stiff peaks form — lift the whisk and the peak should stand upright without collapsing.
- Combine chocolate and whipped cream. Pour the cooled melted chocolate into the whipped cream in three additions. Gently fold each addition using a spatula with slow, sweeping motions to preserve the airiness. Fold until no streaks remain and the mousse is smooth and velvety.
- Assemble and chill. Spread the mousse evenly over the chilled cookie crust, smoothing the top with an offset spatula. Cover or wrap the pan and refrigerate for at least 4 hours, or preferably overnight, until the mousse is fully set.
- Make the topping. When ready to serve, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form. Spread or pipe this whipped cream over the set mousse for a pretty finish.
- Garnish and serve. Decorate with chocolate shavings or a light dusting of cocoa powder. Carefully remove the sides of the springform pan, slice into 12 servings, and enjoy your decadent, oven-free chocolate mousse cake!
Notes
Store leftover slices in an airtight container in the refrigerator for up to 3 days. You can freeze the cake (whole or individual slices) wrapped tightly in plastic and then foil for up to 1 month. Thaw overnight in the refrigerator before serving.