Chocolate Chip Mousse Cake Recipe

Julianne Bayer Dell | Beyond Frosting

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!

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!

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Chocolate Chip Mousse Cake Recipe

    10 Servings

Ingredients

For the Crust:
  • 2 13-ounce packages Chips Ahoy Original Chocolate Chip Cookies, divided
  • 6 tablespoons Unsalted Butter
For the Chocolate Mousse:
  • 1 tablespoon Cold Water
  • 1 teaspoon Unflavored Gelatin
  • 6 ounces Chocolate, bar or wafers
  • 1 cup Heavy Whipping Cream, plus 3 tablespoons, divided
  • 1/4 cup Powdered Sugar
  • 4 ounces Cream Cheese, softened
For the Cookie Mousse:
  • 1 tablespoon Cold Water
  • 1 teaspoon Unflavored Gelatin
  • 1 1/4 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar, plus 2 tablespoons
  • 14 Chips Ahoy Original Chocolate Chip Cookies, crushed
For the Topping:
  • 3/4 cup Heavy Whipping Cream
  • 3 tablespoons Powdered Sugar
  • Chips Ahoy Original Chocolate Chip Cookies, for garnish

Directions

For the Crust:

  1. 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.
  2. Grind one package of the Chips Ahoy cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  4. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  5. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
  6. Refrigerate or freeze the crust while you are preparing the filling.

For the Chocolate Layer:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  2. 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)
  3. 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.
  4. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!

Prepare the Whipping Cream:

  1. 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.
  2. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. 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.
  4. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
  5. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
  6. Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.

For the Cookie Mousse:

  1. 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.
  2. Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
  3. 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.
  4. Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form.
  5. Fold the crushed cookies into the whipped cream and spread over the layer of chocolate mousse.
  6. Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set.

For the Topping:

  1. Prior to serving, prepare another batch of whipped cream as instructed above.
  2. 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.
  3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  4. Pipe the boarders of the cake with whipped cream using a large open star tip.
  5. Garnish with additional crushed cookies.

Notes

  • This cake must stay refrigerated.

Recommended

Published:
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Cooking Method:
No Bake
Category:
Desserts
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Related Recipes:
No Bake Dessert Recipes, Dessert Recipes, Cake Recipes, Cookie Recipes, Pudding Recipes, Chocolate Recipes, Chocolate Chip Cookie Recipes, No Bake Recipes, Easy Recipes, Party Food Recipes
Recipe Yields:
10 slices
Prep Time:
Refrigeration:
Total Time:
Related Post:
Published:
Author: Julianne Bayer Dell
Recipe Yields: 10 slices
Prep Time: 30 minutes
Total Time: 270 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 10

Amount Per Serving
Calories from Fat 373
Calories 738

% Daily Value*
72%
Total Fat 47g
61%
  Saturated Fat 12g
14%
Sodium 328mg
25%
Total Carbohydrate 76g
1%
  Dietary Fiber 1g
  Sugars 45g
8%
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julianne Bayer Dell

About Julianne

Julianne loves all things dessert, and shows it on her blog, Beyond Frosting. She's sharing shortcuts to create decadent desserts using cake mix as our Cake Mix Fanatic!