Name: Silky Dark Chocolate Mousse Cake
Prep time: 30 min
Total time: PT-487218H6M57S
Cuisine: French
Ingredients: 2 cups chocolate cookie crumbs; 1/2 cup unsalted butter, melted; 8 oz high-quality dark chocolate, chopped; 1 1/2 cups heavy whipping cream; 4 large egg yolks; 1/3 cup granulated sugar; 1 tablespoon gelatin powder; 3 tablespoons cold water; 1 teaspoon vanilla extract; Cocoa powder (optional, for dusting); Chocolate shards or decorations (optional, for topping)

Jump to Recipe·Print Recipe

Silky Dark Chocolate Mousse Cake is a luxurious, no-bake dessert that delivers rich, intense chocolate flavor with a feather-light texture. With a crisp chocolate cookie base and airy mousse layers, it’s the ultimate showstopper for dinner parties or special occasions.

Why You’ll Love This Recipe

This cake strikes the perfect balance between richness and lightness. The velvety dark chocolate mousse melts in your mouth, while the base provides just the right amount of crunch. It looks sophisticated yet is surprisingly simple to make. Whether you’re a chocolate lover or just need a refined dessert, this cake will exceed expectations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dark chocolate (high quality, chopped)
Heavy whipping cream
Egg yolks
Granulated sugar
Gelatin powder
Cold water
Vanilla extract
Unsalted butter
Chocolate cookie crumbs (for crust)
Cocoa powder (optional, for dusting)
Chocolate shards or decorations (optional, for topping)

Directions

Prepare the crust by mixing chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a springform pan. Chill while preparing the mousse.
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
In a heatproof bowl, whisk egg yolks with sugar until combined. Set over a saucepan of simmering water (double boiler) and whisk until thick and pale. Remove from heat.
Melt the chopped dark chocolate in a microwave or over the double boiler until smooth. Let cool slightly.
Stir the bloomed gelatin into the warm egg yolk mixture until fully dissolved.
Combine the chocolate with the egg mixture, stirring until smooth.
Whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture in batches until completely incorporated.
Pour the mousse over the chilled crust. Smooth the top and refrigerate for at least 6 hours, preferably overnight.
Decorate with cocoa powder, chocolate shards, or extra whipped cream before serving.

Servings and timing

Servings: 10–12
Prep Time: 30 minutes
Chill Time: 6–8 hours (or overnight)
Total Time: 6.5–8.5 hours

Variations

Mint Chocolate: Add a few drops of peppermint extract for a refreshing twist.
Espresso Infused: Stir in a tablespoon of espresso powder to deepen the chocolate flavor.
Nutty Crust: Use ground almonds or hazelnuts in the crust mixture for a nuttier base.
Layered Mousse: Alternate layers of dark and white chocolate mousse.
Vegan Option: Use coconut cream and dairy-free chocolate with agar-agar as a gelatin substitute.

storage/reheating

Store in the refrigerator for up to 5 days in an airtight container. This cake should not be frozen as it may alter the mousse texture. Serve chilled. Do not attempt to reheat, as mousse is meant to be served cold.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the result will be sweeter and less intense. Adjust sugar accordingly.

How do I ensure the mousse is smooth and airy?

Fold the whipped cream gently into the chocolate mixture to avoid deflating the air.

Can I skip the gelatin?

The gelatin stabilizes the mousse. You can omit it, but the texture may be softer.

Is this cake suitable for freezing?

It is not recommended, as freezing may cause separation in the mousse.

What type of chocolate should I use?

Use high-quality dark chocolate (60–70% cocoa) for best results.

Can I make this mousse cake without eggs?

You can omit the egg yolks and use a stabilized whipped cream base, but the richness may vary.

How long does it take to set?

At least 6 hours in the fridge, but overnight chilling yields the best texture.

How do I remove the cake from the pan cleanly?

Use a springform pan and run a hot knife along the edges before releasing.

What can I use instead of chocolate cookie crumbs?

You can use crushed graham crackers, digestive biscuits, or nut crust alternatives.

Can I use agar-agar instead of gelatin?

Yes, but you must adjust the quantities and dissolve agar in boiling liquid.

Conclusion

Silky Dark Chocolate Mousse Cake is a dessert that blends elegance and indulgence. With its intense chocolate flavor and velvety texture, it’s a crowd-pleaser that looks as good as it tastes. Easy to prepare ahead, it’s perfect for entertaining or satisfying a personal craving for something exceptional.

Silky Dark Chocolate Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Silky Dark Chocolate Mousse Cake is a no-bake, elegant dessert with a crisp cookie crust and a light, airy dark chocolate mousse topping, perfect for special occasions and chocolate lovers alike.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6.5–8.5 hours
Yield: 10–12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: French
Diet: Vegetarian

Instructions

Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Chill while preparing the mousse.
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
Whisk egg yolks with sugar in a heatproof bowl. Set over a simmering water bath and whisk until thick and pale. Remove from heat.
Melt chopped dark chocolate in a microwave or double boiler. Let cool slightly.
Stir bloomed gelatin into the warm egg yolk mixture until fully dissolved.
Combine chocolate with the egg mixture, stirring until smooth.
Whip heavy cream to soft peaks and gently fold into the chocolate mixture in batches.
Pour mousse over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until set.
Dust with cocoa powder and top with chocolate shards or whipped cream before serving.