No-Bake Chocolate Strawberry Mousse Cake
No-Bake Chocolate Strawberry Mousse Cake is the epitome of delightful desserts, merging the rich indulgence of chocolate with the fresh burst of strawberries. This cake boasts a decadent mousse layered atop an easy-to-make Oreo crust, bringing a luxurious feel without the hassle of baking. Imagine slicing into a velvety cake, where every bite melts in your mouth, the sweetness of strawberries enhancing the chocolate depth. It’s perfect for warm weather gatherings, holiday celebrations, or simply indulging yourself at home.
Table of Contents
When I first made this cake, I was amazed at how simple it was to prepare. There’s something magical about a no-bake dessert—just the anticipation of chilling it until set makes it feel like a reward waiting to be enjoyed. The combination of chocolate and strawberries is classic, yet this No-Bake Chocolate Strawberry Mousse Cake takes it to delightful heights. If you’re ready to impress friends or family, or treat yourself, you’ve found your recipe!
Why You’ll Love This Recipe
- Simple & Quick: This recipe only takes 45 minutes of prep time—who wouldn’t love that?
- Irresistible Flavor: The creamy chocolate mousse paired with fresh strawberries delivers an unforgettable taste experience.
- Eye-Catching Appeal: This cake is as beautiful as it is delicious, making it a stunning centerpiece for any occasion.
- Flexible Serving: Perfect for birthdays, anniversaries, or just a sweet snack after a long day.
- Diet-Friendly Options: The recipe can be adapted to be gluten-free using alternative cookies, and dairy-free options are also available!
Ingredients You’ll Need
- 24 Oreo cookies – To create a buttery, chocolatey crust. If you prefer, gluten-free chocolate cookies can also work.
- 6 tbsp butter – Melted to bind the crust together. Use unsalted for better control of flavor.
- 1 pinch kosher salt – Balances sweetness and enhances the chocolate flavor.
- 2 tsp unflavored gelatin – Helps set the mousse, providing that perfect fluffy texture. Agar-agar can be a vegetarian substitute.
- 2 1/2 tbsp cold water – This is for blooming the gelatin, ensuring it dissolves completely.
- 2 1/4 cups semisweet chocolate chips – The star of the mousse, bringing rich chocolate flavor. Dark chocolate chips can be a delicious substitute.
- 3 cups heavy cream – This will be divided, with one cup going into the mousse and two cups whipped for a light texture.
- 1/2 cup powdered sugar – Sweetens the whipped cream for a touch of elegance.
- 2 qt fresh strawberries – For garnish and fresh flavor; choose ripe, vibrant berries for the best taste.
- 2/3 cup heavy cream – Used in the ganache for a glossy finish; make sure this is fresh and cold.
- 2 cups semisweet chocolate chips – For the luscious ganache topping. You can use milk chocolate if you prefer a sweeter finish.
- chocolate shavings – For garnish, adding a touch of sophistication and extra chocolate flavor.
How to Make No-Bake Chocolate Strawberry Mousse Cake
Make the crust: In a mixing bowl, combine 24 crushed Oreo cookies, 6 tablespoons melted butter, and a pinch of kosher salt. Mix until the crumbs are well-coated in butter. Pack this mixture firmly into the bottom of a greased 8-inch springform pan, pressing down evenly to create a solid foundation for your mousse.
Bloom the gelatin: Take 2 teaspoons of unflavored gelatin and stir it into 2 1/2 tablespoons of cold water in a small dish, allowing it to sit for 5-10 minutes. This step is crucial for ensuring the gelatin dissolves smoothly and effectively sets your mousse later.
Heat the cream: In a saucepan, heat 1 cup of heavy cream over medium heat until it starts to simmer. Once you see bubbles around the edges, remove it from the heat and immediately stir in the bloomed gelatin until it’s completely dissolved. This cream will form a silky base for your chocolate mousse.
Combine with chocolate: Pour the hot cream mixture over 2 1/4 cups of semisweet chocolate chips in a mixing bowl. Whisk together until the chocolate is fully melted and the mixture is smooth. Allow it to cool to room temperature, ensuring it doesn’t set too quickly.
Whip the cream: In a separate bowl, whip the remaining 2 cups of heavy cream with 1/2 cup of powdered sugar until stiff peaks form. This step creates the light, airy texture of the mousse that balances the richness of the chocolate.
Fold in whipped cream: Take half of the whipped cream and gently fold it into the cooled chocolate mixture. Once incorporated, add the remaining whipped cream and fold until just combined. Be careful not to deflate the mousse; you want it to remain fluffy!
Layer the mousse: Spread a thin layer of the mousse mixture evenly over the crust in the springform pan. This creates a nice base for the strawberries to nestle into, enhancing both presentation and flavor.
Arrange the strawberries: Take 2 quarts of fresh strawberries, slicing some in half and leaving others whole. Arrange the halved strawberries around the perimeter of the pan while placing whole strawberries upright in the center. This not only looks gorgeous but also brings fresh flavor to each slice.
Add remaining mousse: Fill in the gaps with the remaining mousse, smoothing the top with a spatula. Cover the cake tightly with plastic wrap and refrigerate for at least 4-6 hours, or overnight if you can wait that long! The longer the mousse has to set, the better the texture.
Prepare the ganache: To make the ganache, melt 2 cups of semisweet chocolate chips with 2/3 cup of hot heavy cream in a heatproof bowl. Stir until silky and glossy. Once your mousse cake has set, pour the ganache evenly over the top, allowing it to drip down the sides for a beautiful finish.
Garnish and chill: Top your cake with chocolate shavings, adding a stunning contrast to the smooth ganache. Return it to the refrigerator for another 15 minutes before serving so everything sets perfectly.
Storing & Reheating
To store the No-Bake Chocolate Strawberry Mousse Cake, keep it in the refrigerator in an airtight container for up to 5 days. If you want to save it for longer, you can freeze individual slices for up to three months. Just wrap them tightly in plastic wrap followed by aluminum foil. When ready to enjoy, thaw in the fridge for a few hours—note that the texture might be slightly softer after freezing, but still delicious!
Chef’s Helpful Tips
- Avoid over-mixing the mousse after incorporating the whipped cream to retain its fluffy texture.
- Use room temperature cream for whipping; this helps achieve the best volume and stability.
- Make sure the chocolate mixture has cooled properly before folding in the whipped cream; it should be slightly warm but not hot to keep the mousse light.
- Variations can include adding vanilla extract or a splash of liqueur to the mousse for an adult twist.
- Assemble the cake a day in advance to allow the flavors to meld beautifully.
The beauty of this No-Bake Chocolate Strawberry Mousse Cake lies not just in its taste but in its versatility and ease of preparation. Feel free to play with the layers, add more fruits, or even swap out chocolate for other flavors like caramel or coffee. Whatever you decide, this cake is sure to impress!
Recipe FAQs
Can I use a different cookie for the crust?
Absolutely! You can substitute the Oreo cookies with gluten-free chocolate cookies or even graham cracker crumbs if you prefer a sweeter flavor profile. Just adjust the amount of butter as necessary to bind the crumbs.
How do I know when the mousse is set?
The mousse should be firm to the touch and hold its shape nicely. The chilling time might vary slightly based on your refrigerator, so keep an eye on it. Look for a silky, creamy texture when spreading the ganache.
Can I add more fruit?
Yes! Feel free to mix in other fruits like raspberries or blueberries for added flavor or additional colors. Just be cautious not to overcrowd the mousse, as it may affect the texture.
What if I can’t find fresh strawberries?
If fresh strawberries aren’t available, you could use frozen strawberries. Just make sure they’re thawed and drained of excess moisture before adding them to your cake. This will help maintain the mousse’s texture!
PrintMore NO-BAKE Recipes
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📖 Recipe Card
No-Bake Chocolate Strawberry Mousse Cake
- Prep Time: 45 minutes
- Cook Time: 360 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 servings 1x
- Category: NO-BAKE
- Method: No-Bake
- Cuisine: Dessert
Description
Enjoy the luscious layers of the No-Bake Chocolate Strawberry Mousse Cake, featuring rich chocolate, fresh strawberries, and an easy-to-make mousse. Perfect for a sweet treat without the oven!
Ingredients
- 24 oreo cookies – crushed into fine crumbs
- 6 tbsp butter – melted
- 1 pinch kosher salt
- 2 tsp unflavored gelatin
- 2 1/2 tbsp cold water
- 2 1/4 cups semisweet chocolate chips – for the mousse
- 3 cups heavy cream – divided (1 cup for mousse base, 2 cups for whipping)
- 1/2 cup powdered sugar
- 2 qt fresh strawberries – stems removed
- 2/3 cup heavy cream – for the ganache
- 2 cups semisweet chocolate chips – for the ganache
- chocolate shavings – for garnish
Instructions
- Combine crushed Oreos, melted butter, and salt to form the crust; press into a greased 8-inch springform pan.
- Mix gelatin with cold water and let sit for 5-10 minutes to bloom.
- Heat 1 cup of heavy cream until it simmers, then stir in the bloomed gelatin until fully dissolved.
- Pour hot cream over 2 1/4 cups chocolate chips and whisk until smooth; allow to cool to room temperature.
- Whip remaining 2 cups heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture in two batches.
- Spread a thin layer of mousse over the crust.
- Arrange strawberry halves around the edge of the pan and place whole strawberries upright in the center.
- Fill with remaining mousse, smooth the top, and refrigerate for 4-6 hours.
- For the ganache, melt 2 cups chocolate chips with 2/3 cup hot heavy cream; spread over the chilled cake.
- Top with chocolate shavings and chill for an additional 15 minutes before serving.
Notes
For a firmer mousse, ensure the gelatin is fully dissolved before adding to the chocolate mixture.
Use fresh strawberries for the best flavor and presentation.
This dessert can be prepared a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
