🍫 No-Bake Chocolate Mousse Cake 😍

Preparation Time: 30 minutes
Chilling Time: 4 hours (or overnight)
Servings: 12-14 slices
Best Time to Serve: Ideal for special occasions, holiday gatherings, or as a make-ahead dessert for any event!

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Ingredients

1. For the Crust:

• 1 ½ cups graham cracker crumbs (about 12-15 graham crackers)

• 2 tbsp granulated sugar (25g)

• ¼ tsp salt

• 6 tbsp unsalted butter, melted (85g)

2. For the Chocolate Mousse:

• 8 oz semi-sweet chocolate, chopped (about 225g)

• 1 ¼ cups heavy cream (300ml), divided

• ¼ cup powdered sugar (30g)

• 1 tsp vanilla extract

• ½ tsp instant coffee granules (optional, to enhance the chocolate flavor)

• 4 oz cream cheese, softened (115g)

• ¼ cup granulated sugar (50g)

3. For the Whipped Cream Topping:

• 1 cup heavy cream (240ml)

• 2 tbsp powdered sugar (25g)

• 1 tsp vanilla extract

4. For Garnish (optional):

• Shaved chocolate or chocolate curls

• Fresh berries (e.g., raspberries or strawberries)

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Instructions

🔹 Step 1: Prepare the Crust

1. In a medium bowl, mix the graham cracker crumbs, sugar, and salt together. Stir until the ingredients are evenly combined.

2. Add the melted butter and mix until the crumbs are well-coated and the mixture holds together when pressed.

3. Press the graham cracker mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact it firmly. Make sure the crust is evenly spread across the bottom.

4. Place the crust in the refrigerator to chill while you prepare the mousse filling. This will help it set and hold its shape.

🔹 Step 2: Make the Chocolate Mousse

1. In a microwave-safe bowl or over a double boiler, melt the chopped semi-sweet chocolate. If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Allow it to cool slightly.

2. In a separate medium bowl, whip ¾ cup of the heavy cream (reserve the rest for the whipped cream topping) with powdered sugar and vanilla extract until soft peaks form.

3. In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. You can use a hand mixer or stand mixer for this.

4. Add the melted chocolate (that has slightly cooled) into the cream cheese mixture, and mix until fully combined. Make sure the chocolate is not too hot, or it will cause the cream cheese to separate.

5. Gradually fold the whipped cream into the chocolate mixture. Be gentle to maintain the light and airy texture of the mousse. Mix until smooth and fluffy. If you’re using instant coffee, dissolve it in a tablespoon of water and fold it into the mousse at this stage to enhance the chocolate flavor.

6. Pour the mousse filling into the chilled graham cracker crust, spreading it out evenly with a spatula.

🔹 Step 3: Chill the Cake

1. Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 4 hours, or overnight, to allow the mousse to fully set.

2. The mousse should firm up nicely and hold its shape once chilled.

🔹 Step 4: Prepare the Whipped Cream Topping

1. In a chilled bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.

2. Once the cake has set and is ready to serve, spread the whipped cream over the top of the chocolate mousse layer. Use a spatula to smooth it out, or pipe it into decorative swirls for a more elegant presentation.

🔹 Step 5: Garnish and Serve

1. Garnish the cake with shaved chocolate, chocolate curls, or fresh berries like raspberries or strawberries for an extra touch of flavor and visual appeal.

2. Carefully remove the sides of the springform pan. Slice and serve the cake chilled for a rich and indulgent treat.

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Tips for the Perfect No-Bake Chocolate Mousse Cake

• Crust Options: While graham cracker crumbs are the classic choice for the crust, you can use crushed Oreos, digestive biscuits, or even a cookie crust for a different flavor.

• Chocolate Quality: Use good quality semi-sweet chocolate for the best flavor. If you prefer a richer chocolate flavor, you can also use dark chocolate.

• Mousse Texture: To ensure the mousse is light and airy, fold in the whipped cream gently and don’t overmix. This will keep the texture smooth and fluffy.

• Make-Ahead: This cake is great for making ahead of time. It needs at least 4 hours to chill, but can be made the day before and stored in the refrigerator until ready to serve.

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Calories (estimated)

• 1 slice (1/12 of the cake): ~350-400 kcal (depending on slice size and amount of whipped cream used)

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Energy-Saving Tips

• Prepare the crust and mousse filling a day ahead and store them separately. When ready to serve, simply assemble the cake and top it with whipped cream for an easy last-minute dessert.

• If you don’t have a springform pan, you can use a regular cake pan and line it with parchment paper for easy removal.

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Who Would Enjoy This?

• Chocolate Lovers: If you love chocolate mousse, this is the perfect dessert with rich, decadent chocolate flavors in every bite.

• Cream Cheese Fans: The creamy texture from the cream cheese in the mousse filling adds a tangy richness that perfectly balances the sweetness of the dessert.

• Make-Ahead Dessert Enthusiasts: This cake is ideal for those who need a make-ahead dessert that still delivers big on flavor and presentation.