Choco Nirvana Mousse Cake – A No-Bake Velvet Indulgence!
Ingredients
● For the Crust:
• 2 cups chocolate cookie crumbs (e.g., Oreos, filling removed)
• ½ cup unsalted butter, melted
● For the Chocolate Mousse Filling:
• 2 cups semisweet or dark chocolate chips
• 1½ cups heavy whipping cream (divided)
• ¼ cup powdered sugar
• 1 tsp vanilla extract
● For the Topping:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Chocolate shavings or a dusting of cocoa powder (for garnish)
Instructions
1: Prepare the Crust – In a medium bowl, combine the chocolate cookie crumbs with melted butter until evenly coated. Press the 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.
2: Make the Mousse Filling – In a microwave-safe bowl, melt the chocolate chips with ½ cup of heavy whipping cream in 20-second intervals, stirring in between until smooth; allow the mixture to 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.
3: 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.
4: Garnish & Serve – Decorate with chocolate shavings or a light dusting of cocoa powder. Carefully remove the springform pan’s sides, slice into 12 servings, and indulge in your decadent, oven-free chocolate mousse cake!
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