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Ultimate Chocolate Mousse Cake

A decadent, triple-layer dessert featuring a crunchy Oreo crust, a fluffy gelatin-stabilized chocolate mousse filling, and a rich dark chocolate ganache topping. No-bake friendly and perfect for special occasions.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 12 Slices
Course: Cake, Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 whole chocolate sandwich cookies (Oreos) with filling
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Chocolate Mousse
  • 1 tbsp unflavored gelatin powder
  • 3 tbsp cold water for blooming gelatin
  • 12 oz semi-sweet chocolate chopped high quality bars
  • 3 cups heavy whipping cream divided use
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Ganache Topping
  • 4 oz dark chocolate chopped
  • 0.5 cup heavy whipping cream hot
  • 1 cup chocolate shavings for garnish

Equipment

  • 9-inch Springform Pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Saucepan

Method
 

  1. Crush cookies into fine crumbs and mix with melted butter and salt.
  2. Press mixture firmly into bottom of a 9-inch springform pan; chill.
  3. Bloom gelatin in cold water for 5 minutes.
  4. Melt semi-sweet chocolate with 1 cup heavy cream; stir in melted gelatin, vanilla, and salt. Cool to room temp.
  5. Whip remaining 2 cups cream with powdered sugar to stiff peaks.
  6. Gently fold whipped cream into the cooled chocolate mixture until uniform.
  7. Pour mousse over crust and refrigerate for 4-6 hours until set.
  8. Make ganache by pouring hot cream over dark chocolate; whisk until smooth.
  9. Pour ganache over chilled cake, top with shavings, and serve.

Notes

Ensure chocolate base is cool before folding in cream to prevent seizing.