Tired of turning on the oven in the summer heat, but don’t want to give up a spectacular dessert for your guests or a sweet treat?
The solution is within reach!
Today I present to you the No-Bake Dark Chocolate Mousse Cake: a true masterpiece of taste and simplicity.
This easy and quick recipe will allow you to bring a fresh, creamy, and irresistible dessert to the table in no time, without stress and without turning on the oven.
Perfect for any occasion, from an impromptu dinner to a summer picnic, it will become your new ally in the kitchen.
Find out how to make it with only 4 ingredients!
- Black Figs, Ricotta, and Agave Syrup: The Quick and No-Bake Summer Dessert
- Soft Strawberry Ring Cake: The Perfect Recipe for a Sweet Summer!
- Lemon and Amaretti Dessert: The Fresh No-Bake and No-Butter Cream
- Light Grapefruit Cake Without Sugar: Easy and Soft Recipe (with Erythritol and Coconut)
- Cold Nutella Cheesecake: Easy Recipe with Ricotta
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 769.88 (Kcal)
- Carbohydrates 57.03 (g) of which sugars 30.81 (g)
- Proteins 6.09 (g)
- Fat 58.01 (g) of which saturated 15.66 (g)of which unsaturated 8.78 (g)
- Fibers 4.15 (g)
- Sodium 142.12 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Here are the ingredients to prepare your No-Bake Dark Chocolate Mousse Cake, designed for 6 people:
- 7 oz digestive cookies (Oro Saiwa)
- 6 tbsp butter
- 10.5 oz 50% dark chocolate
- 2 cups fresh whipping cream
Tools
To make this delicious No-Bake Dark Chocolate Mousse Cake, you will need a few essential kitchen tools:
- 1 Pan
- 1 Electric Whisk Tognana
- 1 Rolling Pin Zenker
Steps
Follow these simple steps to make your No-Bake Dark Chocolate Mousse Cake:
The Crunchy Cookie Base
First, take the digestive cookies (like Oro Saiwa or your choice) and crush them finely.
You can use a food processor, or put them in a food bag and roll over with a rolling pin with some energy.
When the cookies are reduced to coarse crumbs, melt the butter and combine it with the crushed cookies.
Mix well until you get a sandy and moist mixture.
Take your springform pan (about 8-9 inches), line the bottom with parchment paper and pour in the cookie mixture.
Compact it well with the back of a spoon or with your hands, creating an even base.
Now, place the pan with the base in the freezer for 15 minutes or in the fridge for at least 30 minutes, so it solidifies perfectly.
Melting the Chocolate for the Mousse
While the base cools, we work on the dark chocolate.
Chop it coarsely with a knife to facilitate melting.
Transfer the chopped chocolate into a heatproof bowl (glass or ceramic) and melt it using a bain-marie.
If you’re not sure how to do it, just place the bowl over a pot with some boiling water (without the water touching the bottom of the bowl), stirring occasionally until the chocolate is completely melted and smooth.
Once melted, remove the bowl from the heat and let the chocolate cool slightly.
The Creamy Mousse and Assembly
Now it’s time for the cream.
Make sure it’s very cold from the fridge, it’s critical for whipping it perfectly!
In a large bowl, whip the fresh liquid cream with an electric whisk until it is firm and whipped.
As soon as the melted chocolate has cooled (it must not be hot, otherwise it will deflate the cream, but not cold enough to solidify), add it in a thin stream to the whipped cream, gently mixing from bottom to top with a spatula, with slow and smooth movements, to avoid deflating the cream.
We need to obtain a homogeneous and light mixture.
Take the cookie base from the fridge (which should now be nice and solid) and pour the cream and chocolate mixture over it, smoothing the surface well with the spatula.
Cover the mold with plastic wrap and put the cake in the fridge for at least 4-6 hours, or better yet, overnight, so the mousse sets completely.
The Moment of Unmolding
When the cake is well chilled and set, it’s time to unmold it!
Very gently, open the springform and lift the ring.
If you used parchment paper on the bottom, it will be very easy to transfer the cake to a serving plate.
You’ll see that the mousse is firm and the base is solid.
Customization and Decoration
This is the moment to give your special touch!
You can dust the cake’s surface with unsweetened cocoa powder for a classic look, or add white chocolate chips for a color and flavor contrast.
If you want to make the little ones’ eyes sparkle (and not only!), put a generous handful of colorful Smarties on the surface: they will give an incredible touch of cheerfulness and liveliness!
Cutting, Plating, and Enjoying
And here we come to the most awaited moment!
Take a smooth-bladed knife, clean it between each cut to have perfect slices.
Cut your generous portions, plate them carefully and… enjoy every single bite of this No-Bake Dark Chocolate Mousse Cake, fresh, creamy, and irresistible!
Bon appétit!
Here are some tips to best enjoy your Chocolate Mousse Cake and maybe give it a new touch every time!
Storage, Tips, and Variations: For a Perfect Cake!
Storage
This cake, thanks to its creamy texture and no-bake nature, keeps wonderfully in the fridge for 3-4 days.
The important thing is to cover it well with plastic wrap or store it in an airtight container, so it doesn’t absorb unpleasant odors from the fridge and retains all its freshness.
I recommend taking it out of the fridge about ten minutes before serving, so the mousse can soften slightly and release its full flavor.
Tips for a Super Result
Quality Chocolate:
Don’t underestimate the choice of chocolate!
A good quality dark chocolate (with at least 70% cocoa) will make a difference in the final taste of the mousse.
If you love milder flavors, you can use milk chocolate, but remember it will be sweeter.
Very Cold Cream:
Make sure the cream is ice cold from the fridge before whipping it.
If the bowl and whisks are cold (maybe put them in the freezer for 10 minutes), it will help greatly to achieve a perfect and stable whipped cream.
Gentle Movements:
When you combine the melted chocolate with the whipped cream, be gentle!
Always mix from the bottom to the top with a spatula, with wide and slow movements, to avoid deflating the cream and keep the mousse airy and soft.
Resting is Crucial:
I know waiting is hard, but the rest in the fridge for at least 4-6 hours (or better yet, a whole night) is crucial!
It allows the mousse to set and achieve the perfect consistency, and the cookie base to compact well.
Don’t rush!
Variations on the Theme
This cake is a wonderful base for many customizations!
Decadent Base:
Want a different base?
Instead of digestive cookies, try using crushed Oreos (without removing the cream) for an even more intense chocolate base.
Extra Flavors:
You can enrich the mousse by adding a teaspoon of vanilla extract while whipping the cream, or a pinch of instant coffee dissolved in a little hot water to enhance the chocolate flavor.
A splash of liqueur (like rum or Grand Marnier) pairs wonderfully with chocolate for more adult palates.
Fresh Fruit:
Before serving, decorate the cake with fresh seasonal fruit, such as berries (raspberries, blueberries, currants) or strawberry slices.
The sweet-tart contrast is delicious and adds a touch of freshness.
Double Layer:
If you’re feeling adventurous, you might try creating two layers of mousse: one with dark chocolate and one with white chocolate (simply replace the dark chocolate with white chocolate in the same amount and follow the same procedure).
Mini Portions: Instead of a large cake, you can prepare individual portions in small cups or glasses: just distribute the base and then the mousse and decorate individually.
Perfect for a buffet!
I hope these tips will help you make your Chocolate Mousse Cake a real success!
FAQ (Frequently Asked Questions)
Here are some answers to the most common questions about the No-Bake Dark Chocolate Mousse Cake:
Can I use a different type of chocolate?
If you don’t like dark chocolate, you can use milk chocolate for a sweeter and more delicate mousse, or even white chocolate.
Remember that the taste will change accordingly.
If I don’t have a food processor, how do I crush the cookies?
No problem!
Put the cookies in a strong food bag and seal it well.
Then, with a rolling pin or even the bottom of a glass, crush and finely chop them.
It’s a great way to relieve some stress!
Can I make the cake in advance?
Absolutely yes, in fact, it’s advisable!
The cake needs several hours in the fridge to set.
Making it the day before makes it perfect for serving and takes away the stress.
How long does the cake last in the fridge?
If well covered with plastic wrap or in an airtight container, the cake keeps well in the refrigerator for 3-4 days.
Can I freeze the mousse cake?
Yes, you can freeze it!
Wrap it well in plastic wrap and then in a sheet of aluminum foil.
It keeps in the freezer for up to a month. To thaw it, just transfer it to the refrigerator several hours before serving.
