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No-bake Chocolate trilogy dessert 2 ways

A delicious no-bake chocolate dessert with three chocolate mousses and a cookie crumble for crunch. Served in glasses or as cylinders on a plate
Course Dessert
Cuisine American, French
Keyword Almond mousse cake, chocolate, cylinder, spiced, trilogy
Prep Time 1 hour
Total Time 1 hour
Servings 4
Author The Hungry Bites


For the dark chocolate mousse

  • 5.3 oz (150 grams) dark chocolate 55% cocoa or more, chopped
  • 1/2 cup minus 1 tablespoon (100 grams) heavy cream, 35% fat
  • 1 tablespoon (15 grams) sugar
  • 1 teaspoon brandy
  • Pinch of salt
  • 2/3 cup (150 grams) very cold heavy cream 35% fat (you will whip this)

For the white chocolate mousse

  • 4.6 oz (130 grams) real white chocolate, chopped
  • 1/4 cup (60 grams) heavy cream, 35% fat
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1/3 cup (85 grams) very cold heavu cream 35% fat (you will whip this)

For the cookies

  • 1/4 cup soft butter
  • 1/4 cup icing sugar
  • 1 egg yolk
  • 2 tablespoons cocoa powder
  • 1/2 cup all-purpose flour
  • Pinch of salt


  1. Preheat your oven at 350 ℉ (175 ℃)

  2. Combine all of the cookie ingredients except the flour. When well mixed add the flour, form small, flat cookies and bake them for 15 to 20 minutes until done. Don’t pay much attention to the shape since you’ll crumble them, but make them the same size in order to bake evenly. Let them cool on a wire rack.
  3. In the microwave or in a double boiler melt together all of the ingredients for the dark chocolate mousse except for the very cold cream. Stir to homogenize and let the mixture cool.
  4. Whip the cold cream until soft peaks form and gently fold in the chocolate mixture.
  5. Do the same for the white chocolate mousse.
  6. Take 110 grams (3/4 to 1 cup) from each mousse and mix gently in a separate bowl to form the milk chocolate mousse.
  7. Fill the molds and store in the freezer for at least 5 hours or until very firm to the touch. Unmold carefully and serve with some crumbled cookies.
  8. If you don’t use molds fill 4-6 glasses with the dark chocolate mousse and some crumbled cookies, and refrigerate for 15-20 minutes until set. Repeat with the milk chocolate mousse and refrigerate. Repeat with the white chocolate mousse. Serve with some chocolate shavings.

Recipe Notes

For a more chocolaty flavor choose a chocolate of 70% cocoa or more!