This no bake Triple Chocolate Mousse Cake is the kind of dessert that stops you in your tracks, because not only is it visually stunning but it’s absolutely delicious. The cake starts with a buttery chocolate cookie crust, followed by a rich dark chocolate mousse, a lighter milk chocolate mousse, and then topped with a cloud like white chocolate whipped cream topping that’s stable, airy, and slices beautifully.
Despite its dramatic look, this dessert is surprisingly easy to make. Each layer comes together with simple techniques—whipping, folding, and chilling—no oven required. The contrast of textures and chocolate flavors makes every bite feel balanced: deep and rich at the base, creamy in the middle, and light and fluffy on top.
This mousse cake is perfect for holidays, gatherings, and feeding a crowd when you want something impressive without the stress. It can be made entirely ahead of time, holds its shape for clean slicing, and delivers that sweet, creamy, show stopping moment every single time.
Why you’ll love this recipe!
What ingredients do I need?
- Chocolate Graham Cracker Crust
- Chocolate graham crackers: The base of the cake, adding structure and a subtle chocolate crunch.
- Sugar: Sweetens the crust and balances the mousse layers.
- Butter: Holds the crust together and adds richness.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Dark Chocolate Mousse (Bottom Layer – Thickest)
- Dark chocolate: Creates a deep, rich base layer.
- Butter: Adds silkiness to the melted chocolate.
- Mascarpone: Gives the mousse structure and a luxurious texture.
- Heavy cream: Whipped to create body and volume.
- Powdered sugar: Lightly sweetens without graininess.
- Vanilla and salt: Round out the chocolate flavor.
- Milk Chocolate Mousse (Middle Layer – Lighter)
- Milk chocolate: Sweeter and softer than the dark layer for contrast.
- Mascarpone: Keeps the mousse creamy but stable.
- Heavy cream: Whipped slightly softer than the dark layer.
- Powdered sugar, vanilla, salt: Balance and flavor.
- Espresso powder or cocoa (optional): Adds depth without overpowering.
- White Chocolate Whipped Cream (Top Layer – Lightest)
- White chocolate: Creates a stabilized whipped topping without heaviness.
- Heavy cream: Used both for ganache and whipping.
- Vanilla and salt: Prevent this layer from tasting overly sweet.
Recipe Variations
- Pretzel Crusted: Replace half of the graham cracker crumbs with crushed pretzels for extra salty crunch.
- Mini: Make individual portions in jars or cups .
- Crustless: Layer the chocolate mousse in clear cups and serve without the crust.
Pro Tips
- Always chill each layer before adding the next. This will make it easier to spread each layer evenly and therefore create a cleaner separation of the layers.
- Keep the whipped cream cold!
- Make sure to fold the whipped cream gently into the chocolate. This helps preserve air in the mousse, which keeps it lighter.
- Line the pan with parchment paper for easy removal and slicing.
- Check out my How to Melt Chocolate and How to Make Chocolate Ganache pages for help with this recipe!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Mascarpone: Swap with full fat cream cheese (softened)
- Chocolate: Use semi sweet chocolate instead of dark chocolate
- Chocolate graham Crackers: Replace chocolate cookie crumbs with Oreo crumbs
Dietary Substitutions
- Gluten Free: Use gluten free chocolate cookies for the crust
- Nut Free: Naturally nut free as written
Leftovers and Storage
- Cover tightly and refrigerate for up to 4 days.
- For longer storage, freeze individual slices and thaw in the refrigerator.
But, I Still Have A Few Questions…
How do I know when the whipped cream is ready for each mousse layer?
Each layer uses a slightly different whipped cream texture, and the visual cues matter more than timing.
Dark chocolate mousse: Whip to stiff, glossy peaks. When you lift the whisk, the peak should stand straight up without drooping. The cream should look smooth and shiny, not grainy—this firmness gives the bottom layer structure.
Milk chocolate mousse: Whip to medium stiff peaks. The peak should hold its shape but gently curl at the tip. This keeps the middle layer lighter and creamier while still maintaining clean layers.
White chocolate whipped cream: Whip to medium peaks. The cream should look fluffy and airy, form soft waves, and gently mound without stiffness. Overwhipping at this stage can make the topping heavy instead of cloud like.
How should I melt the chocolate for each mousse layer?
Chocolate should always be melted gently to prevent seizing or burning. You can’t view my How to Melt Chocolate page if you have more questions. For microwave melting: Chop chocolate finely and microwave in a heatproof bowl in 20–30 second intervals at 50% power, stirring between each burst until smooth. For stovetop melting: Use a double boiler or a heatproof bowl set over barely simmering water. Stir constantly until melted.
Why does the chocolate need to cool before folding?
If the chocolate is too warm, it will melt the whipped cream and cause the mousse to become loose or soupy. Cooling the chocolate slightly ensures a smooth, airy texture.
Why do I need to chill between layers?
Chilling between layers allows each mousse to set before adding the next. This prevents the layers from blending and helps achieve clean, defined slices.
Can I make this dessert ahead of time?
Yes. This cake is best made the day before serving and stored chilled until ready to slice.
Why use mascarpone instead of cream cheese?
Mascarpone creates a smoother, lighter mousse with no tang, allowing the chocolate flavor to shine.
What’s the best way to slice cleanly?
Use a sharp knife wiped clean between cuts for bakery-style slices.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Triple Chocolate Mousse Cake
Ingredients
Chocolate Cookie Crust
- 1½ cups chocolate cookie crumbs about 18 full crackers
- ¼ cup sugar
- 10 tbsp melted butter
- Pinch salt
Dark Chocolate Mousse
- 8 oz dark chocolate
- 1 tbsp butter
- ¾ cup cold mascarpone
- 1½ cups cold heavy cream
- 3 –4 tbsp powdered sugar
- 1 tsp vanilla
- Pinch salt
Milk Chocolate Mousse
- 8 oz milk chocolate
- 1 tbsp butter
- ½ cup cold mascarpone
- 1¼ cups cold heavy cream
- 2 –3 tbsp powdered sugar
- 1 tsp vanilla
- Pinch salt
- ½ tsp espresso powder optional
White Chocolate Whipped Cream
- 6 oz white chocolate chopped
- ¾ cup heavy cream warmed
- 1½ cups cold heavy cream
- 1 tsp vanilla
- Pinch salt
- 1 –2 tbsp powdered sugar optional
Instructions
Make the Crust
- Mix cookie crumbs, sugar, butter, and salt.
- Press firmly into a parchment lined 9×13 pan.
- Chill while preparing mousse.
Dark Chocolate Mousse
- Melt dark chocolate and butter over low heat while stirring constantly until mostly melted. Remove from heat and stir until the remaining chocolate melts. Set aside to cool slightly.
- Beat mascarpone briefly, then slowly add in the cream while beating. Add in sugar, vanilla, and salt and continue to whip to stiff peaks.
- 3.Fold 1/3 of the whipped cream into chocolate until combined and then add in the rest of the whipped cream and fold again until combined.
- Spread over crust and chill 20–30 minutes.
Milk Chocolate Mousse
- Melt milk chocolate (and butter if using) in a microwave safe bowl at 50% power in 30 second intervals. Stir in between each interval until 90% melted and then stir until melted completely. Set aside to cool briefly.
- Beat mascarpone, then slowly add in the cream while beating. Add in sugar, vanilla, and salt and continue to whip to medium-stiff peaks.
- Fold 1/3 of the whipped cream into chocolate until combined and then add in the rest of the whipped cream and fold again until combined.
- Spread the milk chocolate layer evenly over the dark chocolate layer.
- Chill 20–30 minutes.
White Chocolate Whipped Cream
- Warm heavy cream over low heat until steaming and just starting to simmer. Pour hot cream over white chocolate, let sit for 1 minutes; stir until smooth. Cool and chill until slightly thickened, 3-5 minutes.
- Whip remaining cream with vanilla, salt, and sugar (if using) to medium peaks.
- Fold 1/3 of the whipped cream into white chocolate ganache until combined and then add in the rest of the whipped cream and fold again until combined.
- Spread evenly over the milk chocolate layer. Chill 2–4 hours or overnight.
- Dust the top with grated chocolate or cocoa powder.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.