Chocolate Chip Mousse Cake

This Chocolate Chip Mousse Cake is rich, creamy, and surprisingly easy to make, no oven required. With a chocolate cookie crust, silky mousse filling, and fluffy whipped topping, it’s the perfect make-ahead dessert for entertaining, holidays, or when you want an impressive treat. It tastes indulgent and comes together with simple steps.

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Chocolate Chip Mousse Cake

Why You'll Love This Chocolate Chip Mousse Cake Recipe

• No baking required: perfect for busy schedules and entertaining

• Make-ahead friendly: can be prepared hours or even a day in advance

• Rich but light texture: creamy mousse satisfies without feeling overly heavy

• Crowd-pleasing dessert: chocolate chip cookies make it instantly familiar and loved

• Great for entertaining: looks elegant with minimal decorating effort

• Customizable flavor: Easy to adapt with different chocolates or toppings

• Restaurant-quality result: Feels fancy without complicated techniques

Baking Tips & Tricks

• Chill your tools before whipping cream: place the mixing bowl and whisk in the freezer for 5–10 minutes so the cream whips faster and holds stiff peaks

• Bloom gelatin properly: sprinkle gelatin evenly over cold water and let it fully absorb before heating to prevent grainy texture

• Melt chocolate gently: microwave in short increments and stir often to avoid scorching or seizing

• Use full-fat cream cheese: this creates a smoother, richer mousse and better structure

• Fold, don’t stir: gently fold whipped cream into the chocolate mixture to keep the mousse light

• Press the crust firmly: a tightly packed cookie crust helps the cake hold its shape when sliced

• Run a knife around the pan before releasing: warming the knife under hot water helps the cake release cleanly from the springform pan

• Add toppings just before serving: whipped cream and cookie garnish stay fresh when added at the last minute

Chocolate Chip Mousse Cake Recipe

Prep: 30 mins. | Cook: 4 hours | Servings 10

Ingredients:

For the Crust

• (2) 13-oz. packages Chocolate Chip Cookies, divided

• 6 tablespoons Unsalted Butter

For the Chocolate Mousse

• 1 tablespoon Cold Water

• 1 teaspoon Unflavored Gelatin

• 6 ounces of Chocolate bars or wafers

• 1 cup Heavy Whipping Cream, plus 3 tablespoons, divided

• 1/4 cup Powdered Sugar

• 4 ounces Cream Cheese, softened

For the Topping

• 3/4 cup Heavy Whipping Cream

• 3 tablespoons Powdered Sugar

• Crushed Chocolate Chip Cookies, for garnish

Let's Get Started!

Prepare the Crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and then wiping lightly with a paper towel.

2. Grind one package of the cookies into a fine crumb using a food processor or blender.

3. In a small bowl, melt the butter in the microwave for 30 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.

Prepare the Chocolate Mousse:

1. Put the mixing bowl and whisk attachment in the freezer for 5 to 7 minutes to chill while you prepare 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.

4. Microwave in 30-second increments, stirring until the chocolate is melted.

5. Next, melt the gelatin in the microwave for about 5 seconds until it turns back into a liquid. Watch it closely!

6. 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.

7. Slowly add the powdered sugar and liquid gelatin and continue beating at high speed until stiff peaks form. Then set aside.

8. 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.

9. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.

10. Then 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, cover with foil and refrigerate for 3-4 hours.

Prepare the Whipped Cream Topping:

1. Before 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. Cover the borders of the cake with whipped cream.

5. Garnish with additional crushed cookies.