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–+ servings

Gluten Free No Bake Chocolate Mousse Cake

This gluten free no bake chocolate mousse cake is a showstopper dessert with luxuriously creamy layers. Perfect for special occasions or anytime you want to impress.
Gluten Free No Bake Chocolate Mousse Cake
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 502 kcal
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Equipment

  • 9-inch springform pan
  • offset spatula
  • double boiler

Ingredients
  

For the Crust

  • 2 1/2 cups Gluten Free Chocolate Sandwich Cookies, finely crushed
  • 5 tbsp Unsalted Butter, melted

For the Dark Chocolate Mousse Layer

  • 6 oz Dark Chocolate (70%), chopped
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Heavy Cream
  • 3 tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

For the White Chocolate Mousse Layer

  • 6 oz White Chocolate, chopped
  • 1 1/2 cups Heavy Cream
  • 2 tbsp Powdered Sugar
  • 1/2 tsp Vanilla Extract

For the Topping

  • Cocoa Powder, for dusting
  • Chocolate Curls, for garnish

Instructions
 

  • Mix the finely crushed gluten free chocolate sandwich cookies with the melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
  • For the dark chocolate mousse, melt the dark chocolate and 3 tbsp butter together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool to room temperature, about 15 minutes. It should feel just slightly warm, not hot.
  • In a chilled bowl, whip the 1 1/2 cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Gently fold about one third of the whipped cream into the cooled dark chocolate to lighten it.
    Then fold in the remaining whipped cream until no streaks remain. Pour the dark chocolate mousse over the crust and smooth the top. Refrigerate for 30 minutes.
  • For the white chocolate mousse, melt the white chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Remove from heat and let cool to room temperature.
  • In a separate chilled bowl, whip the 1 1/2 cups heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. Fold about one third of the whipped cream into the cooled white chocolate to lighten it.
    Then fold in the remaining whipped cream until smooth and uniform.
  • Spread the white chocolate mousse evenly over the set dark chocolate layer. Smooth the top with an offset spatula. Refrigerate for at least 6 hours or overnight until both layers are fully set.
  • Before serving, dust the top lightly with cocoa powder and scatter chocolate curls over the surface. Release the springform ring, slice with a warm clean blade, and serve chilled.

Nutrition

Serving: 1servingCalories: 502kcalCarbohydrates: 35gProtein: 4gFat: 38g
Keyword chocolate mousse cake, gluten-free, mousse, no-bake dessert
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