Description
Chocolate lovers rejoice with this luxurious Triple Chocolate Mousse Cake that layers silky dark, milk, and white chocolate mousses into a dreamy dessert. Rich ganache and delicate chocolate shavings complete this indulgent masterpiece you won’t be able to resist.
Ingredients
Scale
Cake Base:
- 1 layer chocolate sponge cake (store-bought or homemade)
Chocolates:
- 8 ounces (226 grams) dark chocolate, melted
- 8 ounces (226 grams) milk chocolate, melted
- 8 ounces (226 grams) white chocolate, melted
Additional Ingredients:
- 3 cups (720 milliliters) heavy whipping cream, divided
- 1/2 cup (100 grams) sugar, divided
- 3 teaspoons gelatin, divided
- 1/2 cup (120 milliliters) water (for dissolving gelatin)
Instructions
- Craft a sturdy chocolate sponge cake base, ensuring a smooth and even foundation for the layered mousse creation.
- Prepare the dark chocolate mousse by softening gelatin in water, creating a silky smooth texture that will stabilize the delicate mixture.
- Whip heavy cream with sugar until it forms soft, billowy peaks, gently folding in the melted dark chocolate and dissolved gelatin to maintain its airy consistency.
- Carefully spread the dark chocolate mousse over the cake layer, using a spatula to create an even surface, then chill in the refrigerator to set the first mousse layer.
- Repeat the mousse-making process with milk chocolate, following the same technique of gelatin dissolution and cream whipping to achieve a light, decadent texture.
- Gently layer the milk chocolate mousse atop the dark chocolate layer, maintaining a clean and precise presentation.
- Create the white chocolate mousse using identical techniques, ensuring each layer maintains its distinct flavor and texture profile.
- Pour the white chocolate mousse as the final layer, smoothing it carefully to create a pristine surface.
- Prepare a rich chocolate glaze by heating cream and combining it with dark chocolate, stirring until achieving a glossy, smooth consistency.
- Once the mousse layers are thoroughly chilled, pour the slightly cooled chocolate glaze over the cake, allowing it to cascade evenly across the surface.
- Enhance the cake’s visual appeal by garnishing with delicate mint leaves and scattered chocolate chunks, adding both texture and elegant contrast.
- Refrigerate the completed triple chocolate mousse cake for a minimum of 2-3 hours to ensure perfect setting and flavor melding.
- Slice carefully and serve chilled, revealing the stunning layers of chocolate decadence.
Notes
- Use high-quality chocolate to elevate the flavor profile and ensure a rich, decadent mousse texture that melts smoothly in every bite.
- Ensure all chocolate is melted at a gentle temperature to prevent seizing and maintain a silky consistency throughout the layers.
- Whip cream at cold temperatures and use stabilized techniques to create stable, fluffy mousse layers that hold their structure when sliced.
- For gluten-free adaptation, replace sponge cake with almond flour or flourless chocolate base to accommodate dietary restrictions without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 580
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg