Name: Triple Chocolate Mousse Cake
Prep time: 45 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (gluten-free if desired); 1/4 cup melted coconut oil or butter; 1/2 cup full-fat coconut milk (for dark chocolate mousse); 1/2 tsp pure vanilla extract (for dark chocolate mousse); 1/8 tsp salt (for dark chocolate mousse); 1 1/4 cups dark or semi-sweet chocolate chips; 1 1/2 cups chilled coconut cream or heavy cream (for dark chocolate mousse); 1/2 cup full-fat coconut milk (for milk chocolate mousse); 1/2 tsp pure vanilla extract (for milk chocolate mousse); 1/8 tsp salt (for milk chocolate mousse); 1 1/4 cups milk chocolate chips; 1 1/2 cups chilled coconut cream or heavy cream (for milk chocolate mousse); 1/2 cup full-fat coconut milk (for white chocolate mousse); 1/2 tsp pure vanilla extract (for white chocolate mousse); 1/8 tsp salt (for white chocolate mousse); 1 1/4 cups white chocolate chips; 1 1/2 cups chilled coconut cream or heavy cream (for white chocolate mousse); Optional: Chocolate shavings; Optional: Fresh berries; Optional: Cocoa powder for dusting

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Triple Chocolate Mousse Cake a luscious, no-bake dessert with three dreamy layers of chocolate mousse—dark, milk, and white—perched on a rich chocolate cookie crust. This cake is the ultimate indulgence and a true showstopper, perfect for birthdays, holidays, or any time I want to impress with minimal effort and zero oven time.

Triple Chocolate Mousse Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups chocolate cookie crumbs (gluten-free if desired)

¼ cup melted coconut oil or butter

For the dark chocolate mousse layer:

½ cup full-fat coconut milk

½ teaspoon pure vanilla extract

⅛ teaspoon salt

1 ¼ cups dark or semi-sweet chocolate chips

1 ½ cups chilled coconut cream or heavy cream

For the milk chocolate mousse layer:

½ cup full-fat coconut milk

½ teaspoon pure vanilla extract

⅛ teaspoon salt

1 ¼ cups milk chocolate chips

1 ½ cups chilled coconut cream or heavy cream

For the white chocolate mousse layer:

½ cup full-fat coconut milk

½ teaspoon pure vanilla extract

⅛ teaspoon salt

1 ¼ cups white chocolate chips

1 ½ cups chilled coconut cream or heavy cream

Optional toppings:

Chocolate shavings

Fresh berries

Cocoa powder for dusting

Directions

Prepare the crust:

I mix the chocolate cookie crumbs with melted coconut oil or butter, then press the mixture into the bottom of a 9-inch springform pan. I chill the crust in the refrigerator while I prep the first mousse layer.

Make the dark chocolate mousse layer:

I warm the coconut milk in a small saucepan until it just begins to simmer, then remove it from heat. I stir in the vanilla, salt, and dark chocolate chips until smooth and let the mixture cool to room temperature. In a separate bowl, I whip the coconut cream or heavy cream until stiff peaks form and gently fold it into the cooled chocolate. I spread the mousse evenly over the crust and chill for 30 minutes.

Add the milk chocolate mousse layer:

I repeat the same process using milk chocolate chips. Once ready, I spread it gently over the dark chocolate mousse and refrigerate again for 30 minutes.

Add the white chocolate mousse layer:

Using the same method, I prepare the white chocolate mousse and layer it on top. Then I refrigerate the entire cake for at least 4 hours, or overnight, to let it fully set.

Serve and garnish:

Before serving, I run a knife along the edge of the pan to loosen the cake and gently release the springform ring. I like to top it with chocolate shavings, fresh berries, or a dusting of cocoa powder for extra flair.

Servings and timing

Prep Time: 45 minutes

Chill Time: 4 hours

Total Time: 4 hours 45 minutes

Servings: 12 slices

Calories per serving: Approximately 410 kcal

Variations

I often swap the chocolate types around, using all dark chocolate for a richer flavor or only milk and white chocolate for a sweeter version.

For a boozy twist, I sometimes add a tablespoon of coffee liqueur to the dark chocolate layer.

To make it vegan, I use dairy-free chocolate and whipped coconut cream instead of dairy.

If I want more texture, I stir crushed hazelnuts or chopped chocolate into one of the mousse layers.

Storage/Reheating

I store the mousse cake covered in the refrigerator for up to 5 days. It stays beautifully set and delicious. I don't recommend freezing, as the mousse can lose its texture. Reheating isn’t necessary, but I let it sit at room temperature for 10–15 minutes before serving to soften slightly.

FAQs

What’s the best way to get clean slices when cutting this cake?

I use a hot knife (dipped in hot water and wiped dry) to cut through the mousse cleanly. I wipe the blade between each slice for neat results.

Can I make this ahead of time?

Yes, I often make it a day in advance. It actually sets better overnight, making it perfect for prepping before a party or event.

Can I use regular cream instead of coconut cream?

Absolutely. If I’m not avoiding dairy, I use heavy whipping cream in place of coconut cream for all three layers.

How do I make this gluten-free?

I simply use gluten-free chocolate cookies for the crust. Everything else in the recipe is naturally gluten-free.

Can I make it without a springform pan?

It’s possible, but I find that a springform pan gives the cleanest edges and easiest release. If I use a regular pan, I line it with parchment paper for easier lifting.

Conclusion

This Triple Chocolate Mousse Cake is everything I want in a dessert—decadent, elegant, and deceptively simple. With its rich, airy layers and dramatic presentation, it never fails to impress. Whether I'm celebrating a special event or just indulging in my love for chocolate, this cake always hits the spot.

Recipe:

Triple Chocolate Mousse Cake

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Author: Cheryl
Total Time: 4 hours 45 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A luscious, no-bake dessert with three dreamy layers of chocolate mousse—dark, milk, and white—on a rich chocolate cookie crust. Perfect for celebrations and impressing guests with minimal effort.

Instructions

In a bowl, mix chocolate cookie crumbs with melted coconut oil or butter. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the mousse.
For the dark chocolate mousse: Heat ½ cup coconut milk in a small saucepan until it simmers. Remove from heat, stir in ½ teaspoon vanilla, ⅛ teaspoon salt, and 1 ¼ cups dark chocolate chips until smooth. Let cool to room temperature. Whip 1 ½ cups coconut cream or heavy cream until stiff peaks form, then fold into the cooled chocolate. Spread over crust and chill for 30 minutes.
For the milk chocolate mousse: Repeat the process using milk chocolate chips. Once the mixture is ready, gently spread it over the dark chocolate mousse and chill for another 30 minutes.
For the white chocolate mousse: Repeat the same steps using white chocolate chips. Spread the final layer over the milk chocolate mousse and refrigerate the whole cake for at least 4 hours or overnight to set.
To serve: Run a knife along the edge of the pan to release the cake. Remove the springform ring and top the cake with chocolate shavings, fresh berries, or cocoa powder if desired.