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.

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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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 1/2 cup coconut milk in a small saucepan until it simmers. Remove from heat, stir in 1/2 tsp vanilla, 1/8 tsp salt, and 1 1/4 cups dark chocolate chips until smooth. Let cool to room temperature. Whip 1 1/2 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.

Notes

Make it vegan by using dairy-free chocolate and coconut cream.

Use gluten-free cookies for a gluten-free version.

Optional: Add a tablespoon of coffee liqueur to the dark chocolate layer for a boozy twist.

Crushed hazelnuts or chopped chocolate can be added to any mousse layer for texture.

Store in refrigerator for up to 5 days; do not freeze.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 85mg
Fat: 30g
Saturated Fat: 20g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg