No Bake Chocolate Mousse Cake

    4 hours 30 min

    This is a recipe for a rich, delicious and easy chocolate mousse cake that requires no baking whatsoever. A rich chocolate mousse is poured into a tin lined with sponge fingers. If you don't have sponge fingers, use slices of sponge cake.

    26 people made this

    Serves: 12 

    • 680g sponge fingers (boudoir biscuits)
    • 340g plain chocolate, chopped
    • 2 eggs
    • 475ml whipping cream
    • 4 egg whites

    Prep:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Line bottom and sides of a 23cm springform cake tin with sponge fingers. In the top of a double boiler over hot water, melt the chocolate, stirring frequently. When the chocolate has melted, whisk in the 2 whole eggs well.
    2. In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff.
    3. Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix.
    4. Pour mousse into the sponge finger-lined tin. Cover with cling film and refrigerate for 4 hours.

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    Reviews in English (19)


    I love this recipe. It was easy and very good. However, the only reason why I am not giving it five stars is because, in just reading the ingredients, and in tasting as I went along, I thought it needed a little sugar in the whipping cream. I added about 3 tablespoons of sugar and it had just enough sweetness to add a little oomph. Also, I decorated it with fresh raspberries and cool whip which both offset the richness of the mousse. This recipe will become a standard in my kitchen for those special occasions when you want something a little unique. And it was so easy to make. Thanks!  -  22 Sep 2004  (Review from Allrecipes US | Canada)


    This excellent recipe, this awesome dessert, has been remarkably neglected and apparently ignored for nearly six years and I'm amazed. This dessert is gorgeous. Delicious. And decadent. Without question the piece de resistance of tonight's dinner. This is not difficult to make but does require a few extra steps and a couple of extra bowls but oh, boy, what a pay-off. Creamy, velvety smooth, fluffy and light as a feather with just the right intensity of chocolate flavor. I made half the recipe and it worked perfectly with a 7" springform pan. I added two tablespoons of powdered sugar and a teaspoon of vanilla to the one cup of whipping cream in that half recipe. Curiously, according to the recipe a 12-oz. package of ladyfingers should have been used for a half recipe, yet the 3-oz. package of ladyfingers I had covered the bottom and sides of the pan exactly. (Come to think of it, I've never seen a 12-oz. package of ladyfingers) I plated this with a chocolate syrup drizzle, whipped cream and fresh raspberries. I was proud and thrilled to serve this beautiful dessert tonight and hope that with this review (and my posted photos) others will be encouraged to try it too.  -  25 Sep 2011  (Review from Allrecipes US | Canada)


    I love this recipe. It's quick and easy, yet everybody that has a piece can't believe it's not time consuming. My children help make it, and that also says a lot. I've downloaded this several times because I keep wearing out the print! I've mixed in different types of chcolate for a variation, and it always comes out great.  -  07 Aug 2004  (Review from Allrecipes US | Canada)