Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake Recipe

This luxurious dessert combines layers of milk, dark, and white chocolate mousse over a rich chocolate base. It’s the ultimate treat for chocolate lovers! 🍫✨

Ingredients

For the Base:

  • 200g chocolate cookies (crushed into fine crumbs)
  • 75g unsalted butter (melted)

For the Milk Chocolate Mousse:

  • 150g milk chocolate (chopped)
  • 1 cup (240ml) heavy cream (divided)
  • 1 tsp gelatin powder
  • 2 tbsp water

For the Dark Chocolate Mousse:

  • 150g dark chocolate (chopped)
  • 1 cup (240ml) heavy cream (divided)
  • 1 tsp gelatin powder
  • 2 tbsp water

For the White Chocolate Mousse:

  • 150g white chocolate (chopped)
  • 1 cup (240ml) heavy cream (divided)
  • 1 tsp gelatin powder
  • 2 tbsp water

Optional Garnishes:

  • Chocolate curls or shavings
  • Cocoa powder for dusting
  • Fresh berries

Instructions

1. Prepare the Base:

  1. Line the bottom of a springform pan (8-inch/20cm) with parchment paper.
  2. In a bowl, mix the crushed cookies with melted butter until well combined.
  3. Press the mixture into the bottom of the pan to form a firm, even layer. Refrigerate while preparing the mousse layers.

2. Make the Milk Chocolate Mousse:

  1. Dissolve the gelatin: In a small bowl, sprinkle gelatin over 2 tbsp water and let it bloom for 5 minutes.
  2. Melt the chocolate: In a heatproof bowl, melt milk chocolate using a microwave or a double boiler. Let it cool slightly.
  3. Whip the cream: Whip 3/4 cup heavy cream to soft peaks. Set aside.
  4. Heat remaining cream: Warm 1/4 cup heavy cream, then stir in the bloomed gelatin until fully dissolved.
  5. Combine: Mix the melted chocolate with the cream-gelatin mixture, then gently fold in the whipped cream until smooth. Spread over the cookie base and refrigerate for 30 minutes.

3. Make the Dark Chocolate Mousse:
Repeat the same process as above using dark chocolate. Pour the mousse layer over the milk chocolate mousse, spreading evenly. Refrigerate for another 30 minutes.

4. Make the White Chocolate Mousse:
Repeat the process again using white chocolate. Pour the final mousse layer over the dark chocolate mousse, smoothing the top. Refrigerate the entire cake for at least 4–6 hours or until fully set.

5. Remove from Pan & Garnish:

  1. Run a knife around the edges of the springform pan to release the cake. Gently remove the ring.
  2. Decorate the top with chocolate curls, shavings, or a dusting of cocoa powder.

Tips:

  • Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator.
  • Cutting Clean Slices: Use a warm knife (dip in hot water, then wipe dry) to slice through the mousse layers.
  • Custom Layers: Swap milk or dark chocolate for a flavored chocolate like caramel or hazelnut for a twist.

Enjoy this decadent and show-stopping Triple Chocolate Mousse Cake! 🍫🎂

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