Chocolate Chip Mousse Cake Recipe

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I’m pretty obsessed with these mousse cakes (or pies) at this point. There are lots of different ways these can be prepared but my favorite method doesn’t require any baking.

Chocolate Chip Mousse Cake Photo

As we all know, no-bake desserts  are perfect for summer time when you want a sweet treat but don’t want to turn on the oven. However, I’m very much enjoy no-bake desserts all year round, so for me, it’s not just about summer.

For this Chocolate Chip Cookie Mousse Cake, we’re starting with a chocolate chip cookie crust. For the crust you want to use hard cookies such as Chips Ahoy.

Chocolate Chip Mousse Cake Picture

This way when you grind it into a fine crumb, it can be easily bind together with butter. You could also use Oreos or another type of crisp cookie as well.

The next layer is an easy chocolate mousse made with melted chocolate, cream cheese and whipped cream. This layer is nice and light, but adds some structure to the dessert because it’s a bit of a thicker consistency then the top layer of mousse.

Chocolate Chip Mousse Cake Image

For this bottom layer, using high quality chocolate is important. You can use either milk or dark chocolate, your preference, I love dark chocolate myself.

I suggest using a chocolate bar or chocolate wafers that are meant for melting as opposed to chocolate chips. Chocolate chips tend to have a oilier coating, but I have used them before if I don’t have a chocolate bar on hand.

Chocolate Chip Mousse Cake Pic

The top layer of mousse is made with a homemade whipped cream and crushed chocolate chip cookies. The cookies get nice and soft, almost cake like so your fork just sinks right through it. It’s the same topping I made for my Chocolate Chip Cookie Poke Cake and it’s AMAZING.

The chocolate chip cookie mousse together with the layer of chocolate mousse underneath are a match made in heaven.
For the layers of mousse, you’ll need to make some gelatin. I don’t know about you, but I was completely intimidated by this before I actually tried it.

File 1 Chocolate Chip Mousse Cake

It’s actually WAY easy. The powdered gelatin is sprinkled over some cold water and it solidified into a thick gel. Then I pop it in the microwave for about 10 seconds until it’s melted.

Once it cools a bit it’s added to either the melted chocolate or the whipped cream. The gelatin really helps stabilize the layers of mousse.

After a couple hours in the fridge, this recipe is good to go!  Now that we’ve gone through some of the basic steps to make this Chocolate Chip Cookie Mousse, you’re ready to go make this at home!

Enjoy!

Chocolate Chip Mousse Cake Photo

Chocolate Chip Mousse Cake Recipe

Julianne Bayer Dell
Chocolate Chip Mousse Cake is a no bake dessert that will really shine at your next barbecue. From the cookie crust to the light and airy topping, it’s totally amazing!
Prep Time 30 minutes
Refrigeration 4 minutes
Total Time 4 hours 30 minutes
Servings 10 1 slice
Calories 737.53 kcal

Ingredients
  

  • 2 Chips Ahoy Original Chocolate Chip Cookies (Nabisco) divided
  • 6 Unsalted Butter
  • 1 Cold Water
  • 1 Unflavored Gelatin
  • 6 Chocolate bar or wafers
  • 1 Heavy Whipping Cream plus 3 tablespoons, divided
  • 0.25 Powdered Sugar
  • 4 Cream Cheese softened
  • 1 Cold Water
  • 1 Unflavored Gelatin
  • 1.25 Heavy Whipping Cream
  • 0.5 Powdered Sugar plus 2 tablespoons
  • 14 Chips Ahoy Original Chocolate Chip Cookies (Nabisco) crushed
  • 0.75 Heavy Whipping Cream
  • 3 Powdered Sugar
  • Chips Ahoy Original Chocolate Chip Cookies (Nabisco) for garnish

Instructions
 

  • Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  • Grind one package of the Chips Ahoy cookies into a fine crumb using a food processor or blender.
  • In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  • Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
  • Refrigerate or freeze the crust while you are preparing the filling.
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  • Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  • In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
  • Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
  • Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  • Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  • Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  • Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  • Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
  • Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.
  • Prepare another batch of gelatin, sprinkling the powdered gelatin over the cold water and allow to set. Once set, melt in the microwave for about 10 seconds.
  • Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
  • Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  • Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form.
  • Fold the crushed cookies into the whipped cream and spread over the layer of chocolate mousse.
  • Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set.
  • Prior to serving, prepare another batch of whipped cream as instructed above.
  • Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  • Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  • Pipe the boarders of the cake with whipped cream using a large open star tip.
  • Garnish with additional crushed cookies.

Nutrition

Calories: 737.53kcalCarbohydrates: 76.13gProtein: 4.2gFat: 46.6gSaturated Fat: 12.2gSodium: 327.88mgFiber: 0.6gSugar: 45.48g
Keyword Cakes, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Easy, No Bake, No Bake Desserts, Party Food, Pudding
Tried this recipe?Let us know how it was!

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