Chocolate Chip Cookie Mousse Cake

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This No-Bake Chocolate Chip Cookie Mousse Cake will knock your socks off. The chocolate chip cookie crust is filled with a chocolate mousse and a chocolate chip cookie mousse. Finish off this mousse cake with some homemade whipped cream and crushed chocolate chip cookies. 

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A close up of a chocolate mousse cake with a layer of chocolate chip cookie mousse on top

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.

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.

A shot of a Chocolate Chip Cookie Mousse cake with a slice taken out of it on a large white cake plate

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. 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 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.

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 more oily coating, but I have used them before if I don’t have a chocolate bar on hand.

An overhead shot of a slice of chocolate chip cookie mousse cake on a white plate with a gold fork

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.

A close up of a chocolate mousse cake with a layer of chocolate chip cookie mousse on top with a giant bite taken out of it.

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. 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 Mousse Cake, you’re ready to go make this at home! Enjoy!

No-Bake Chocolate Chip Cookie Mousse Cake

 

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A close up of a chocolate chip cookie mousse cake on a white cake plate

Chocolate Chip Cookie Mousse Cake

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 30 minutes
  • Yield: 10 servings

Description

This No-Bake Chocolate Chip Cookie Mousse Cake will knock your socks off. The chocolate chip cookie crust is filled with a chocolate mousse and a chocolate chip cookie mousse. Finish off this mousse cake with some homemade whipped cream and crushed chocolate chip cookies. 

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

Instructions

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.
  4. Microwave in 30-second increments, stirring each time until the chocolate is melted.
  5. 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 at 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.
    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 the second batch of whipped cream as instructed above. Place the mixing bowl and whisk it 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.
    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 borders of the cake with whipped cream using a large open star tip.
  5. Garnish with additional crushed cookies.
Nutrition Information:
1/10 of recipe
738
45g
328mg
47g
12g
76g
1g
4g
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: chocolate mousse cake

This recipe originally appeared on Food Fanatic

You might also like:

Oreo Chocolate Mousse Pie

It’s all about the layers with this No-Bake Oreo Chocolate Mousse Pie. The thick Oreo crust is filled with a quick chocolate mousse, followed by a layer of easy Oreo mousse and topped off with more chocolate and whipped cream.
 Chocolate Nutter Butter Mousse Pie 

No- Bake Chocolate Peanut Butter Mousse Pie: a Nutter Butter cookie crust with a thick layer of chocolate mousse, a layer of peanut butter cookie mousse and topped with whipped cream and more peanut butter. Each layer is light and airy just like you would expect for a mousse.

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