Triple Chocolate Mousse Cake

Description:

A show-stopping dessert for chocolate lovers! This Triple Chocolate Mousse Cake layers dark, milk, and white chocolate mousses over a rich, fudgy base. Light, creamy, and decadent, it’s the ultimate treat for special occasions.

Ingredients (Serves 12-14):

For the Base (Chocolate Cake or Brownie Layer):

• Dark chocolate: 4 oz, chopped
• Unsalted butter: ½ cup (1 stick)
• Granulated sugar: ¾ cup
• Eggs: 2 large
• Vanilla extract: 1 tsp
• All-purpose flour: ⅔ cup
• Cocoa powder: 2 tbsp, unsweetened
• Salt: ¼ tsp

For the Dark Chocolate Mousse:

• Dark chocolate: 4 oz, chopped
• Heavy cream: 1 cup, divided
• Gelatin powder: 1 tsp
• Water: 2 tbsp (for blooming gelatin)

For the Milk Chocolate Mousse:

• Milk chocolate: 4 oz, chopped
• Heavy cream: 1 cup, divided
• Gelatin powder: 1 tsp
• Water: 2 tbsp

For the White Chocolate Mousse:

• White chocolate: 4 oz, chopped
• Heavy cream: 1 cup, divided
• Gelatin powder: 1 tsp
• Water: 2 tbsp

Instructions:

Step 1: Prepare the Base

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Melt the dark chocolate and butter in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
3. Stir in the sugar, then whisk in the eggs one at a time. Add the vanilla extract.
4. Sift in the flour, cocoa powder, and salt. Fold until combined.
5. Pour into the prepared pan and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely in the pan.

Step 2: Make the Dark Chocolate Mousse

1. Bloom the gelatin by sprinkling it over 2 tbsp of water in a small bowl. Let sit for 5 minutes.
2. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave until smooth.
3. Heat ¼ cup of heavy cream until warm (do not boil) and stir it into the melted chocolate. Add the bloomed gelatin and mix until fully dissolved.
4. Whip the remaining ¾ cup of cream to soft peaks. Fold the whipped cream gently into the chocolate mixture. Spread over the cooled base and refrigerate for 30 minutes.

Step 3: Make the Milk Chocolate Mousse

Repeat the process for the milk chocolate mousse using the same steps as the dark chocolate mousse. Spread the milk chocolate mousse over the dark chocolate layer and refrigerate for 30 minutes.

Step 4: Make the White Chocolate Mousse

Repeat the process for the white chocolate mousse. Spread the white chocolate mousse over the milk chocolate layer. Refrigerate the cake for at least 4 hours or overnight for the layers to set completely.

Tips for Success:

• Even Layers: Use an offset spatula to spread each mousse layer evenly before refrigerating.
• Gelatin Substitution: If you prefer, agar-agar can be used as a vegetarian alternative to gelatin.
• Cutting: For clean slices, warm the knife under hot water and wipe it between cuts.

Recommendations:

• Decorate: Top with chocolate shavings, curls, or dust with cocoa powder for a polished finish.
• Serving Suggestion: Pair with a dollop of whipped cream or a fresh berry compote to cut through the richness.

Nutrition (Per Serving – Approx. 12 Servings):

• Calories: ~410
• Protein: 5 g
• Fat: 30 g
• Carbohydrates: 34 g
• Sugar: 24 g
• Sodium: 60 mg

This Triple Chocolate Mousse Cake is a celebration of chocolate in all its glory. Whether for birthdays, anniversaries, or holiday feasts, it’s guaranteed to be a crowd-pleaser! ✨