Description
A rich, no-bake chocolate mousse cake with a buttery cookie base, velvet chocolate mousse, and creamy topping. Perfect for warm days or quick preparation, it combines gluten-free options and vegan substitutes while requiring only 45 minutes of active prep.
Ingredients
180g / 6 oz sugar cookies (or graham crackers)
90g / 6 tbsp unsalted butter, melted
200g / 7 oz semi-sweet chocolate
300ml / 1 1/4 cups heavy cream
120ml / 1/2 cup evaporated milk
60g / 1/4 cup granulated sugar
Instructions
Crush cookies into fine crumbs using a food processor.
Mix cookie crumbs with melted butter until clumps form.
Press the mixture tightly into an 8-inch springform pan.
Refrigerate the base for 30 minutes.
Melt chocolate in a bowl over a double boiler.
Whip heavy cream with evaporated milk and sugar until soft peaks form.
Fold melted chocolate gently into whipped mixture.
Pour mousse over chilled base and refrigerate for 3 hours.
Serve chilled with a chocolate glaze if desired.
Notes
Use gluten-free cookies for dietary needs
Replace butter with vegan butter or coconut oil
Non-dairy coconut cream works as a substitute
Best served chilled
Cover with glossy chocolate topping for presentation
- Prep Time: 45
- Category: Trending
- Method: No-Bake
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 10g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
