5 ingredients Irresistible No Bake Chocolate Mousse Cake (without gelatin)

Looking for a chocolate dessert that is eggless and not baked? Your search is over, we will be making a No Bake Eggless Chocolate Mousse Cake.
This Chocolate Mousse Cake is delicious, easy to put together, and decadent.
The flavor of this chocolate mousse cake depends on the quality of the chocolate you use. Prefer using Valrhona chocolate. Other good quality brands are Callebaut and Van Houten

People who do not include all purpose flour in their daily diet tend to avoid cakes. No worries we got you a chocolate mousse cake recipe which is a cake but without any use of all purpose flour. Recipe to a bake free and flour free cake is here for you to try ASAP.

Indulge in the sweet creamy chocolate mousse cake balanced with a not so sweet crust. Leave all that calorie count for a day and dive into this heavenly cake, workout more the other day and its all banalance just like the flavor of this cake.

Make this recipe in summertime, cool out the day with a cool slice of desert. Taste it and we will it a cool slice or many slices on the plate.

Ingredients for Chocolate Mousse Cake

The Crust of this chocolate mousse cake is made with only 2 ingredients which are Digestive biscuits or Lotus Biscoff Biscuits crumbs and Melted Butter. The start of this cake is this easy, the filling will be super easy for sure.
For the creamy, airy, and rich filling of chocolate mousse cake, we will need only 3 ingredients that are easily available in the market to get our hands on it. The star ingredient is, of course, Dark Chocolate, buy a bar of good quality chocolate that has at least 70% of dark chocolate in it. Fresh Cream and Heavy Whipping Cream will give us a creamy filling

No Bake Chocolate Mousse Cake

Looking for a chocolate dessert that is eggless and not baked? Your search is over, we will be making a No Bake Eggless Chocolate Mousse Cake.This Chocolate Mousse Cake is delicious, easy to put together, and decadent.

  • Springform Pan
  • Parchment paper
  • Electric Mixer
  • Heat Proff Bowl
  • Large Mixing Bowl
  • Spatula

For Crust

  • 1+1/4 cup Digestive/Lotus Biscoff Biscuits (crumbs)
  • 1/2 cup Melted Butter

For Filing

  • 2 cups Dark Chocolate (roughly chopped)
  • 1 cup Fresh Cream (warm)
  • 2 cups Heavy Cream (to be whipped)

For chocolate mousse cake crust

  1. Mix 1+1/4 cup crumbs of Digestive/Lotus Biscoff Biscuits and 1/2 cup of Melted Butter

  2. Press it down on a springform pan making an even layer of crust

  3. Let it set in the refrigerator for 20-30 minutes.

For chocolate mousse cake filling

  1. In a saucepan set over medium heat, bring 1 cup of water to a slight simmer.

  2. Melt 2 cups of roughly chopped dark chocolate using the double boiler method.

  3. Pour the 1 cup of warm cream on the melted dark chocolate and let it cool completely and you have your ganache ready.

  4. Using an electric mixer, beat the other 2 cups of cool heavy whipping cream on high speed until it doubles in volume and forms firm peaks

  5. Carefully fold the cooled ganache into the whipped cream. Do not mix vigorously or you'll knock out all the air. Pour the mixture onto the cooled base.

  6. Let the cake rest in the refrigerator for 4-5 hours until it is set completely.

  7. Pour peanut butter, cookie butter, chocolate ganache, and biscuit crumb, or sprinkle some cocoa powder, top it with strawberry or any fruit of your choice.

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Directions for Chocolate Mousse Cake

Step 1

Starting with the start ingredients of mousse cake, which is 70% dark chocolate. Roughly chop the bar of chocolate and melt it over a double boiler.
Keep stirring it with a silicon spatula which will help it melt faster. Once the chocolate is melted let it cool completely

What is a double boiler?
Fill a saucepan with about one inch of over and set the heat to medium. Place a heat-proof above the saucepan in which the roughly chopped dark chocolate is. This double boiler method melts the chocolate evenly and slowly. This way is always better than melting the chocolate over direct heat because then the chances of burning it are high.

Place the bowl over the saucepan once the water comes to a simmer and do not let the water touch the bottom surface of the heat-proof bowl

Step 2

For the base of chocolate mousse cake
Add crushed digestive biscuits into a bowl and melted butter. Mix it really well so that the crumbs are evenly coated.
Transfer the biscuit crumbs to the bottom of the springform pan. Press down evenly making a bottom layer of crust.
Let it sit in the refrigerator for about 20-30 minutes.

Springform pan has a lock on the sides and a removable bottom, that helps the cake to come out easily and neatly.

Step 3

For the filling of chocolate mousse cake
Get your hands on Rich’s Whip Topping Heavy Whipping Cream which is a non-dairy cream and is easily available.
Pour the whipping cream into a bowl that can hold double the quantity of whipping cream that we are using. Whip it with an electric blender until it forms soft peaks
The cream has turned fluffy and doubled in volume.
The cream that you are using must have at least 30% of fat content. A cream with less than 30% fat content will not whip up and give soft or firm peaks.
Ensure that the cream is cold which helps to reach the desired consistency quickly or else place a bowl full of ice cubes below the bowl of whipping cream

Step 4

Take the bowl of cooled melted dark chocolate and pour a cup of warm cream in it, adding cream will not let the dark chocolate set once added to the whipped cream. Mix both nicely and then pour it in the whipped cream. Fold the mixture with a spatula.

Step 5

Line the edges of the springform pan with parchment paper so that once the cake is de-molded the edges are smooth.
Level the filling evenly so that the chocolate mousse cake looks nice and neat.

Set it in the refrigerator for 8 hours, preferably overnight.

Step 6

Once the chocolate mousse cake is set take out the parchment paper.

Decorate the cake with peanut butter, cookie butter, chocolate ganache, and biscuit crumb, or sprinkle some cocoa powder, top it with strawberry or any fruit of your choice or have the chocolate mousse cake as it is.

Nutritional Value

Chocolate Mousse cake
per serving: 260 calories, 15.4g Fat, 29.6g Carbs, 3.5g Protein, and 35mg Cholesterol

Why Would you love this recipe

This chocolate mousse cake is light and irresistible. It’s chocolaty, rich, and creamy. Everyone loves to have a chocolate dessert but this mousse is even the chef’s favorite because it is easy to make with just 5 ingredients, made without having to bake it, is eggless, and without adding gelatin in the filling.


How to store Chocolate Mousse Cake.

Refrigerate the cake in the springform pan with plastic wrap on top until ready to serve or store it directly on a serving plate, covered. Chocolate Mousse Cake lasts up to 4 days.

How to defrost chocolate mousse cake before eating it?

Remove it from the deep freeze and keep it on the kitchen platform for at least 20 to 20 minutes prior to cutting it into slices.

Best Before Date of Chocolate Mousse Cake.

A chocolate mousse cake will last up to four days in the fridge. Ideally, you must finish the dessert within two days.

Drink pairing with Chocolate Mousse Cake.

Shiraz works well with chocolate mousse cake. The spicy, fruity red wine balances well with the dessert.