Indulge in a decadent, no‑bake dessert that feels like a gourmet treat but comes together with minimal fuss. This chocolate mousse cake sits atop a crisp Oreo cookie crust, layered with a luxuriously light, egg‑free chocolate mousse made from quality semi‑sweet chocolate and whipped cream. Topped with more whipped cream, Oreo halves, and chocolate shavings, it delivers pleasing texture and visual appeal. Ideal for special occasions or any time you’re craving something rich yet airy, it can be prepped ahead and chilled, making entertaining effortless. A stunning centerpiece that’s as easy as it is delicious. 

Ingredients

Oreo Crust (serves 12):

• 25 Oreo cookies, finely crushed
  
  

• 5 Tbsp unsalted butter, melted
  
  

Chocolate Mousse Filling:

• 1½ cups heavy cream (36%+), divided
  
  

• 1½ cups semi‑sweet chocolate chips (about 1½ cups; 50–60% cacao)
  
  

Whipped Cream Topping & Garnish:

• Remaining heavy cream (~¾ cup) plus 2 Tbsp sugar, whipped to stiff peaks 

• Oreo cookie halves and chocolate shavings, for decoration
  
  

Directions

1. Make the crust: Press the crushed Oreos mixed with melted butter into the bottom of a springform pan. Chill while preparing the filling.
   
   

2. Prepare mousse base: Heat ¾ cup heavy cream just to simmer, then pour over chocolate chips. Let sit briefly, stir until smooth. Chill until cool.
   
   

3. Whip & fold: Whip remaining cream with sugar to stiff peaks. Once chocolate mixture is cooled, gently fold whipped cream into it until fully incorporated.
   
   

4. Assemble: Spread mousse over chilled crust; smooth the top. Cover and refrigerate at least 6 hours, ideally overnight, until set.
   
   

5. Decorate before serving: Whip ¾ cup cream with 2 Tbsp sugar to stiff peaks; pipe or spread onto cake. Garnish with Oreo halves and chocolate shavings.
   
   

6. Serve and store: Keep chilled; cake stays fresh 2–3 days in the fridge.
   
   

Nutritional Information (per slice, yields 12; approximate)

• Calories: 530 kcal
  
  

• Carbohydrates: 37 g
  
  

• Protein: ~5 g
  
  

• Fat: 41 g
  
  

• Saturated Fat: 24 g
  
  

• Cholesterol: 81 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 25 g