This Easy Chocolate Mousse Tart is egg-free and no-bake! Just stock up on heavy cream and chocolate and you’ll be ready to create this easy, decadent chocolate dessert recipe.

Easy Chocolate Mousse Cake on a white ceramic serving plate

Why You Must Make

  • This recipe comes from an old issue of Fine Cooking magazine.
  • Most mousses I’ve made contain raw eggs, resulting in an uber silky texture to the mousse. No raw eggs here!
  • This mousse was just chocolate and cream! So simple and exquisite.
Overhead view of Easy Chocolate Mousse Cake on a white cake plate

Expert Tips

  • Use salted butter for your crust. The tiny bit of salt enhances the flavor of the crust without tasting salty.
  • Whip your cream to stiff peaks. This means when you lift your beaters out of the cream, peaks of cream will remain in place instead of slumping back into the bowl.
  • If you overwhip and the cream becomes clumpy, you can add slowly mix in more cream until it’s smooth again.
  • Folding is when you use a rubber spatula and in a circular motion, cut down through the middle of the two components that need to be combined. Once you hit the bottom, scrape along that lower part of the bowl and bring it up along one side. Rotate the bowl a bit and repeat over and over until the mixture is combined. The goal is not to deflate the cream, so restrain from rushing the process.

How to Garnish

Instead of my usual chocolate curls, I jazzed up this chocolate mousse cake with chocolate shards. Boy, was this a lot easier! Since this was my first attempt making and using them, I haven’t perfected the skill of scattering them artfully. But they did kick this dessert up a notch or two. Basically, you melt 4 ounces of chocolate, spread it out over a sheet of waxed paper, top with another sheet of wax paper, roll, and chill. When you unroll, the shards are formed. Simple as that. Here is the recipe.

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Easy Chocolate Mousse Tart

Easy Chocolate Mousse Tart

Prep Time 40 minutes
Total Time 40 minutes
Yield 12 servings

A no-bake chocolate mousse tart adapted from Fine Cooking.


  • 6 tablespoons salted butter, melted; more for the pan
  • 8 ounces chocolate wafer cookies, ground into crumbs (I use Nabisco Famous Wafers)
  • 2 tablespoons sugar
  • 9 ounces semisweet chocolate, chopped
  • 2 teaspoons pure vanilla extract, divided
  • A pinch of salt
  • 3 1/4 cups heavy cream, divided
  • 1/2 cup powdered sugar


  1. Butter a 9-inch springform pan. Set aside.
  2. Mix together butter, crumbs, and sugar. Spread the crumbs over the bottom of the pan and press evenly to form the crust. Refrigerate.
  3. Combine the chocolate, 1 teaspoon of the vanilla, and the salt in a large bowl. In a microwave-safe measuring cup, heat ¾ cup of cream to almost boiling.
  4. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
  5. Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer until stiff peaks form. Whisk the chocolate mixture to loosen it, then fold in a large dollop of the whipped cream into the chocolate to lighten the mixture. Fold the lightened chocolate mixture into the whipped cream with a rubber spatula until no streaks are left.
  6. Scrape the mousse into the pan, gently spreading it to the edges. Smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours.
  7. Before serving, beat the remaining 1 cup cream, powdered sugar and 1 teaspoon vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen it from the pan and then remove the side of the pan.
  8. Slide a spatula under the crust to loosen it from the pan, then use a large spatula to transfer the pie to a serving plate.
  9. Mound or pipe the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, use a hot, dry knife (dip into very hot water, then wipe dry).
  10. Store leftovers in the refrigerator.


Garnish with chocolate shards for an impressive presentation!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 494Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 88mgSodium: 194mgCarbohydrates: 37gFiber: 2gSugar: 28gProtein: 4g


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