Triple Chocolate Mousse Cake is a delicious three layers of chocolate goodness! There is a dark and rich dark chocolate mousse layer, a smooth milk chocolate mousse layer and a soft white chocolate mousse layer! All three layers together make this cake rich, tasty and divine! When you take a spoonful of this cake, it simply melts in your mouth! I love mousse cakes and make it quite often. I have posted a few mousse cakes earlier and I made this to celebrate our wedding anniversary and we all loved it.
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The cake is actually pretty simple to make but it involves a few steps and it takes a little while to get it all done. For me, I love baking cakes and I thoroughly enjoyed making this cake!
I used an eight-inch springform pan to make this cake and I built the sides of the pan with baking paper as I was not sure if the whole cake will fit in my pan. If you pan has tall sides, you can skip this step.
TRIPLE CHOCOLATE MOUSSE CAKE
Preparation time 60 mins | Cooking time 5 mins | Serves 10-12
Adapted from - here
Ingredients
For the dark chocolate mousse layer
- Semi sweet chocolate - 150 gms
- Fresh cream - 120 gms (1/2 cup) I used amul cream
- Heavy whipping cream - 160 gms (2/3 cup) I used tropolite
- Gelatin - 2.5 tsp
- Water - 3 tbsp
- Instant coffee granules - 1/4 tsp (I used nescafe)
- Vanilla - 1 tsp
For the milk chocolate mousse
- Milk chocolate - 150 gms
- Fresh cream - 120 gms
- Heavy whipping cream - 160 gms
- Gelatin - 2.5 tsp
- Water - 3 tbsp
- Vanilla - 1 tsp
For the white chocolate mousse
- White chocolate - 150 gms
- Fresh cream - 120 gms
- Heavy whipping cream - 160 gms
- Gelatin - 2.5 tsp
- Water - 3 tbsp
- Vanilla - 1 tsp
Method
1. Lightly grease the 8 inch pan and build the sides if needed.
To make the dark chocolate mousse
2. Take the semi sweet chocolate in a heat proof bowl and add the fresh cream and coffee to it.
3. Heat it in the microwave for 1 minute, mix well to make a smooth homogenous mix. Set aside to cool.
4. Sprinkle the gelatin in 3 tbsp of water and let it sit for 5 minutes. Then heat it in the microwave for 30 seconds. It will become a clear solution. Let this cool slightly.
5. Now take the heavy whipping cream in a steel bowl and add the vanilla.
6. Beat the cream until soft peaks are formed. Now add the cooled gelatin and beat again for a minute.
7. Add the cooled chocolate and beat again till it's well combined.
8. Mix well and pour into the prepared pan and leave it in the refrigerator until we finish the next step.
To make the milk chocolate mousse
9. Take the milk chocolate in a heatproof bowl and add the fresh cream to it.
10. Heat it in the microwave for 1 minute, mix well to make a smooth homogenous mix. Set aside to cool.
11. Sprinkle the gelatin in 3 tbsp of water and let it sit for 5 minutes. Then heat it in the microwave for 30 seconds. It will become a clear solution. Let this cool slightly.
12. Now take the heavy whipping cream in a steel bowl and add the vanilla.
13. Beat the cream until soft peaks are formed. Now add the cooled gelatin and beat again for a minute.
14. Add the cooled chocolate and beat again till it's well combined.
15. Mix well and pour into the prepared pan and leave it in the refrigerator until we finish the next step.
To make the white chocolate mousse
16. Take the white chocolate in a heatproof bowl and add the fresh cream and coffee to it.
17. Heat it in the microwave for 1 minute, mix well to make a smooth homogenous mix. Set aside to cool.
18. Sprinkle the gelatin in 3 tbsp of water and let it sit for 5 minutes. Then heat it in the microwave for 30 seconds. It will become a clear solution. Let this cool slightly.
19. Now take the heavy whipping cream in a steel bowl and add the vanilla.
20. Beat the cream until soft peaks are formed. Now add the cooled gelatin and beat again for a minute.
21. Add the cooled chocolate and beat again till it's well combined.
22. Mix well and pour into the prepared pan and leave it in the refrigerator for 30 minutes.
To garnish and unmould
1. After 30 minutes, I poured a thin layer of ganache over the white chocolate layer.
2. Then keep the mousse cake to set in the refrigerator for 6-8 hours.
3. After 6-8 hours, take the cake out of the fridge and leave it on the counter for 10 minutes. 4. Then slowly remove the outer ring of the springform pan and remove the baking paper.
5. Then I decorated with some chocolate chips and it's ready to serve!!
Notes
1. You can use the double boiler to melt the chocolate instead of the microwave.
2. You need not build the sides of the pan like I did, if the sides of your pan are tall enough.
3. If you don't want to use ganache as the top layer, you can simply add a layer of cocoa powder or decorate it any other way you prefer.
Until next time,
Such a lovely treat...Looks so yummy!
ReplyDeleteI made the triple chocolate mousse cake, exactly as the recipe states. It came out perfect.It is super good, but-also super rich.
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