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Choco Nirvana Mousse Cake sliced and served on a plate
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Choco Nirvana Mousse Cake – A No-Bake Velvet Indulgence

This Choco Nirvana Mousse Cake is a chocolate lover’s fantasy brought to life! The rich, creamy texture melts in your mouth, making it a perfect no-bake dessert.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate, No-Bake
Servings: 12 servings
Calories: 350kcal

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Microwave-safe Bowl

Ingredients

Crust Ingredients

  • 2 cups chocolate cookie crumbs (e.g., Oreos, filling removed)
  • 1/2 cup unsalted butter melted

Mousse Ingredients

  • 2 cups semisweet or dark chocolate chips
  • 1 1/2 cups heavy whipping cream (divided)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Topping Ingredients

  • 1 cup heavy whipping cream (for topping)
  • 2 tbsp powdered sugar (for topping)
  • to taste chocolate shavings or cocoa powder (for garnish)

Instructions

  • Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while you prepare the mousse filling.
  • Make the Mousse Filling: In a microwave-safe bowl, melt the chocolate chips with 1/2 cup of heavy whipping cream in 20-second intervals, stirring in between until smooth; let the mixture cool slightly. In a large bowl, whip the remaining 1 cup of heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the cooled melted chocolate into the whipped cream, taking care not to deflate the mousse. Spread the mousse evenly over the chilled crust, then refrigerate for at least 4 hours until set.
  • Make the Topping: In a clean bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the set mousse.
  • Garnish & 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 indulge in your decadent, oven-free chocolate mousse cake!

Notes

For best results, use high-quality chocolate chips. Ensure the whipped cream is cold before whipping for maximum volume. Let the mousse cake set overnight for the best texture. Store in an airtight container in the fridge for up to 4 days or freeze individual slices for up to a month.

Nutrition

Calories: 350kcal | Fat: 22g