No Bake Triple Chocolate Mousse Cake Recipes

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE-CHOCOLATE MOUSSE CAKES

Steps:

• Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
• Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
• Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
• Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
• Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
• Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

CHOCOLATE MOUSSE CAKE (NO BAKE)

Steps:

• 1. Get the half batch of pastry cream ready. While it's still warm, stir in marshmallows and melt them well. Cover and freeze.
• 2. In a blender, mix Oreos with 1/4 butter well until crumbs are moistened. Mixture should be like a paste. Line a 6 inch square dish with plastic wrap or aluminum foil; press moistened Oreos to the bottom of the dish. Pack them tight and freeze.
• 3. Spread flour over a (preferably medium) saucepan. Cook on medium heat and stir the flour often until it is light brown. Remove from heat and slightly cool.
• 4. Beat whipping cream, cooked flour, cocoa powder, vanilla, butter, and sugar in a mixing bowl until creamy. Sprinkle gelatin over 3 tablespoons of water and melt in microwave; beat that into the chocolate mixture too. By now, the pastry cream should already be cold and thicker than when you out in the refrigerator. Fold in pastry cream and beat until creamy. If your mixture is not thick, don't worry as it will thicken when you refrigerate it.
• Pour batter over Oreo crust and freeze.
• Melt dark chocolate, 1 tablespoon milk, and 5 tablespoon butter in a small bowl in the microwave, and do the same for white chocolate, 2 tablespoon butter, and milk. Take mousse cake out of the freezer.
• Spread dark chocolate over the surface of the mousse layer (the surface has already hardened a bit, enough to withstand the weight of the icing). While dark chocolate is still wet, swirl in the white chocolate mixture to form a pattern. Freeze for an hour; then transfer to refrigerator. Refrigerate overnight and serve cold.
• Enjoy!