No-Bake Chocolate Mousse Cake

Ingredients

• 420 g Semi-sweet chocolate (Chopped; about 50% cocoa. Alternatively, use an equal mixture of milk and dark chocolate.)
• 3.5 cup Heavy whipping cream (Chilled and divided: 1½ cups (360 g) for the ganache and 2 cups (480 g) for whipping.)
• 32 Chocolate graham crackers (About 32 single crackers; alternatively use about 36 bourbon cream biscuits. Quantity may vary with pan and biscuit size.)
• 0.75 cup Milk
• 1 tsp Instant coffee (Optional; mix into the milk if using.)
• 0.5 cup Heavy cream (For optional ganache topping.)
• 150 g Milk or semi-sweet chocolate (For optional ganache topping.)

Steps

1. 1

   Make the mousse ganache: place the chopped semi-sweet chocolate and 1½ cups (360 g) of the heavy whipping cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and the ganache is smooth. If chocolate remains unmelted, microwave for a further 10–15 seconds.

2. 2

   Let the ganache rest for 5 minutes while you whip the remaining 2 cups (480 g) of chilled heavy whipping cream.

3. 3

   In a large bowl, use an electric hand mixer to whip the chilled cream for a few minutes, stopping as soon as it reaches soft-to-medium peaks. It should thicken and leave ribbons behind the beaters; a lifted peak should form softly and slowly fall back.

4. 4

   Add about one-third of the whipped cream to the ganache, which should no longer be hot. With a rubber spatula, fold very gently and slowly until mostly combined.

5. 5

   Add the remaining whipped cream in 1–2 batches and continue folding gently until fully incorporated, taking care not to knock out the air. Press any visible whipped-cream lumps against the bowl with the spatula. Stop as soon as the mixture is smooth and fluffy.

6. 6

   Line a 9 × 9-inch pan with two sheets of parchment paper, extending the paper up to the top edges so it can be used to lift out the chilled cake. Alternatively, assemble and serve the dessert directly in a serving dish.

7. 7

   Put the milk and optional instant coffee in a wide bowl and mix to combine.

8. 8

   For a graham-cracker base, quickly dip each cracker into the milk, then arrange a layer across the bottom of the prepared pan. Repeat to make a second layer, trimming crackers as needed to fill gaps.

9. 9

   If using bourbon cream biscuits instead, dip each biscuit in the milk for about 2 seconds per side, then arrange a single layer in the pan. Trim biscuits as needed to fill gaps.

10. 10

    Pour the chocolate mousse over the biscuit base and spread it evenly. Tap the pan lightly to release air bubbles.

11. 11

    Cover the pan with cling wrap, keeping it from touching the mousse. Refrigerate for 4–6 hours, or until the mousse is fully set.

12. 12

    After chilling, place the cake in the freezer for 10–15 minutes to firm it. Use the parchment paper to lift it from the pan. Carefully turn it upside down onto your hand (a paper towel on your hand can help prevent sticking), remove the parchment, then turn it right side up and place it on a serving stand.

13. 13

    For the optional ganache topping, put the topping chocolate and ½ cup (120 g) heavy cream in a bowl. Microwave in 20-second intervals, stirring between each, until smooth.

14. 14

    Let the topping ganache rest for 3–5 minutes, until it is still pourable but no longer hot. Pour it over the chilled cake and quickly spread it out.

15. 15

    Slice and serve.

Notes

The biscuit amount is approximate and depends on biscuit and pan size; the listed amount makes a double layer of graham crackers or a single layer of bourbon cream biscuits in a 9 × 9-inch pan. More biscuit layers can be added for a thicker base. The author recommends chocolate graham crackers or bourbon cream biscuits; wafers may become stale in texture over time. The optional ganache topping adds two more ingredients beyond the four-ingredient cake. The source gives total time as 4 hours 20 minutes; the refrigeration and brief freezer time are included.

Nutrition per serving

• dessert
• no-bake
• chocolate
• make-ahead
• refrigerated
• vegetarian