Some desserts are so rich, creamy, and decadent that they feel like pure indulgence. This No-Bake Chocolate Mocha Dessert is one of them. It’s a chocolate lover’s dream, featuring a crispy chocolate wafer crust, a luscious mocha filling, and a fluffy whipped cream topping. Best of all, it comes together without ever having to turn on your oven, making it the perfect showstopper dessert for any occasion.
Why I Love This Recipe
I’m a firm believer that great desserts don’t have to be complicated, and this recipe is proof. What I love most is the incredible depth of flavor. The crust is a simple combination of chocolate wafer crumbs and butter, which creates a perfect, crunchy base. The filling is where the magic happens—it’s a rich, velvety blend of melted chocolate, a hint of coffee, and a touch of salt to bring out all the flavors. The whipped cream topping is light and airy, providing a perfect contrast to the rich filling. It’s a dessert that feels both elegant and comforting, and it’s always a guaranteed crowd-pleaser.
Ingredients
(Serves 8-10)
For the Crust:
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Mocha Filling:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons instant coffee powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Swaps and Notes
- Crust: You can use crushed Oreo cookies instead of chocolate wafers.
- Chocolate: Use a high-quality semi-sweet chocolate for the best flavor. Dark chocolate would also be delicious for a richer flavor.
- Coffee: The instant coffee powder is key for the mocha flavor. You can use instant espresso powder for an even richer coffee flavor.
- Heavy Cream: For a lighter filling and whipped cream, you can use half-and-half or whole milk, but the texture won’t be as rich and creamy.
Step-by-Step Instructions
- Prepare the Crust: In a medium bowl, mix together the chocolate wafer crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator while you make the filling.
- Make the Mocha Filling: In a medium bowl, whisk together the heavy cream, sugar, cocoa powder, instant coffee powder, and salt. In a separate bowl, melt the chocolate chips in the microwave in 30-second intervals or over a double boiler.
- Whisk and Combine: Whisk the melted chocolate into the cream mixture until it is smooth. Beat in the softened butter until the mixture is smooth and creamy. Stir in the vanilla extract.
- Pour the Filling: Pour the mocha filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Make the Whipped Cream: In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the granulated sugar and vanilla extract, whipping until stiff peaks form.
- Assemble and Chill: Top the mocha filling with the whipped cream, spreading it evenly. Place the dessert in the refrigerator for at least 2 hours, or overnight, to allow it to set completely.
- Serve: Slice and serve the chilled dessert. You can garnish it with a sprinkle of cocoa powder or chocolate shavings.
Tips for Success
- Soften the Butter: Make sure your butter is completely softened for both the crust and the filling. This ensures a smooth, creamy texture.
- Chill Time is Crucial: Don’t skip the chilling step! It’s what allows the dessert to set up beautifully.
- High-Quality Chocolate: The quality of the chocolate will make a huge difference in the final flavor of this dessert.
Serving Suggestions and Pairings
This chocolate mocha dessert is a complete meal on its own. It pairs beautifully with a cup of strong coffee or a glass of dessert wine.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 550 kcal
- Protein: Approx. 6g
- Fat: Approx. 40g
- Carbohydrates: Approx. 45g
Storage and Leftover Tips
This dessert stores beautifully in the refrigerator in an airtight container for up to 3 days. It does not freeze well, so it’s best to enjoy it while it’s fresh.
More Recipes You Will Love
If you love a good no-bake dessert or a sweet treat, you’ll love these other recipes from my kitchen:
- For a truly decadent treat, my Chocolate Chip Cookie Dough Brownie Bombs are a must-try.
- If you’re a fan of cookie dough, my Edible Cookie Dough is the perfect late-night treat.
- For a fantastic, no-bake dessert, my Brownie Batter Dip is a fantastic choice.
- And for a quick and easy dessert hack, my No-Bake Oreo Cream Pie is an absolute winner.
- For a fun and festive dessert, my Hot Chocolate Cookie Cups are a must-try.
Final Thoughts
This No-Bake Chocolate Mocha Dessert is a perfect example of a dessert that is both simple and spectacular. It’s a fantastic recipe that will make you feel like a pro and a perfect way to satisfy any sweet tooth.
I hope you give this recipe a try and enjoy every delicious bite! Let me know in the comments below if you love chocolate and coffee together! Happy cooking!
Easy Chocolate Mocha Dessert: A Rich and Creamy Treat
Ingredients
- 4 cups granulated sugar
- 4 cups unsalted butter
- 1 cup heavy cream
- 2 teaspoons salt
- 2 cups chocolate wafer cookies, crushed
- 2 cups (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, combine crushed chocolate wafer cookies and melted butter until well combined.
- Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In a separate bowl, beat together the granulated sugar, heavy cream, and salt until smooth.
- Fold in the whipped cream and vanilla extract until fully incorporated to create the mocha filling.
- Pour the mocha filling over the crust and spread it evenly.
- Refrigerate for at least 2 hours or until set.
- Once set, top with additional whipped cream if desired and serve.
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