Triple Chocolate Mousse Cake Recipe
The Triple Chocolate Mousse Cake recipe features three decadent layers: dark, milk, and white chocolate mousse atop a rich chocolate cake base. Each layer is smooth, creamy, and perfectly balanced in sweetness. This elegant, no-bake dessert is ideal for special occasions, offering a luxurious texture and flavor combination that melts in your mouth and delights every chocolate lover.
Equipment
- 8-inch spring form pan
- Mixing bowls (heatproof)
- Saucepan (for double boiler)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Offset spatula (optional, for smoothing layers)
- Parchment paper
Ingredients
Chocolate Base (Flourless Cake)
- 100 g 3.5 oz dark chocolate (70%)
- 100 g 7 tbsp unsalted butter
- 100 g ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
Dark Chocolate Mousse
- 100 g 3.5 oz dark chocolate (70%)
- 1½ tsp powdered gelatin
- 1 tbsp cold water
- 200 ml ¾ cup + 1 tbsp heavy whipping cream, chilled
Milk Chocolate Mousse
- 100 g 3.5 oz milk chocolate
- 1½ tsp powdered gelatin
- 1 tbsp cold water
- 200 ml ¾ cup + 1 tbsp heavy whipping cream, chilled
White Chocolate Mousse
- 100 g 3.5 oz white chocolate
- 1½ tsp powdered gelatin
- 1 tbsp cold water
- 200 ml ¾ cup + 1 tbsp heavy whipping cream, chilled
Instructions
Step 1: Prepare the Chocolate Base
- Preheat your oven to 170°C (340°F). Line the bottom of a 7- or 8-inch spring form pan with parchment paper.
- Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, and then remove from heat.
- Stir in the sugar, then beat in the eggs one at a time. Add vanilla extract, cocoa powder, and a pinch of salt. Mix until combined.
- Pour the batter into the prepared pan and bake for about 15 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the base to cool completely in the pan.
Step 2: Make the Dark Chocolate Mousse
- Bloom the gelatin by sprinkling it over 1 tbsp of cold water. Let it sit for 5–10 minutes. Melt the dark chocolate gently over a double boiler.
- In a small pan or microwave, warm the bloomed gelatin until fully dissolved (do not boil). Stir it into the melted chocolate. Let the mixture cool to room temperature.
- Whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture in batches until smooth and fluffy.
- Pour the dark chocolate mousse over the cooled base. Smooth the top and refrigerate for at least 20–30 minutes to set.
Step 3: Make the Milk Chocolate Mousse
- Repeat the same process as above: Bloom gelatin, melt milk chocolate, dissolve gelatin, combine both and cool. Whip cream to soft peaks and fold into the milk chocolate mixture.
- Pour this layer over the set dark chocolate mousse. Smooth it out and refrigerate again until firm (about 30 minutes).
Step 4: Make the White Chocolate Mousse
- Follow the same process as with the previous mousse layers: Bloom, melt, mix, fold.
- Gently spread the white chocolate mousse over the milk chocolate layer. Smooth the surface and refrigerate the entire cake for at least 6 hours, or overnight for best results.
Step 5: To Serve
- Run a warm knife around the edge of the spring form pan before releasing. Smooth sides with a hot knife if needed. Garnish with chocolate curls, shavings, or cocoa powder if desired.
Notes
Notes: Use high-quality chocolate for best flavor and texture. Chill each mousse layer until set before adding the next. Patience is key to keeping layers clean and distinct. You can substitute gelatin with agar-agar for a vegetarian option, but adjust the quantity accordingly.
Nutrition Facts Of Triple Chocolate Mousse Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5g |
| Fat | 30g |
| Carbohydrates | 25g |
| Sugar | 22g |
| Fiber | 2g |
