Description
This elegant Triple Chocolate Mousse Cake features a rich brownie base topped with luscious layers of dark, milk, and white chocolate mousse. Perfect for chocolate lovers, each mousse layer is creamy and light, creating a decadent yet airy dessert that’s ideal for special occasions or a luxurious treat.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
Dark Chocolate Mousse
- 4 oz dark chocolate, chopped
- 1 cup heavy cream (divided into 1/4 cup and 3/4 cup)
- 1 teaspoon gelatin
- 1 tablespoon water
Milk Chocolate Mousse
- 4 oz milk chocolate, chopped
- 1 cup heavy cream (divided into 1/4 cup and 3/4 cup)
- 1 teaspoon gelatin
- 1 tablespoon water
White Chocolate Mousse
- 4 oz white chocolate, chopped
- 1 cup heavy cream (divided into 1/4 cup and 3/4 cup)
- 1 teaspoon gelatin
- 1 tablespoon water
Optional Toppings
- Chocolate shavings
- Cocoa powder
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Brownie Base: In a saucepan over low heat, melt the butter and semi-sweet chocolate together, stirring until smooth. Remove from heat and whisk in sugar, eggs, and vanilla extract until well combined. Gently fold in the flour and salt until just mixed. Pour the batter into the prepared pan and bake for 20–22 minutes, until a toothpick inserted comes out mostly clean. Allow to cool completely in the pan.
- Prepare Dark Chocolate Mousse: Sprinkle gelatin over 1 tablespoon water and let it bloom for 5 minutes. Heat 1/4 cup of heavy cream until warm but not boiling. Stir in the gelatin until fully dissolved. Pour this over the chopped dark chocolate and stir until the chocolate melts and the mixture is smooth. Let cool slightly. Whip the remaining 3/4 cup cream to soft peaks and gently fold it into the chocolate mixture. Spread this mousse evenly over the cooled brownie base and refrigerate for 30 minutes to set.
- Prepare Milk Chocolate Mousse: Repeat the gelatin blooming and mixing process with the milk chocolate as with the dark chocolate mousse. Once combined and folded with whipped cream, spread the milk chocolate mousse over the dark chocolate layer. Chill again in the refrigerator for another 30 minutes to firm up.
- Prepare White Chocolate Mousse: Follow the same gelatin blooming and melting method with the white chocolate layer. Fold the whipped cream gently into the white chocolate mixture and spread it evenly on top of the milk chocolate mousse. Smooth the top carefully and refrigerate the entire cake for at least 4 hours or overnight to fully set all the layers.
- Serve: Carefully remove the cake from the springform pan. Garnish with chocolate shavings, a dusting of cocoa powder, or fresh berries if desired. Slice and serve chilled for the best texture and flavor.
Notes
- Use high-quality chocolate for the best taste and texture in your mousse layers.
- Allow each mousse layer to set properly in the refrigerator before adding the next to maintain distinct, clean layers in the cake.
- Make sure not to overheat cream to avoid curdling; warm it just enough to dissolve the gelatin.
- This cake can be made a day ahead and stored covered in the refrigerator for optimal flavor development.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: No-Bake (mousse), Baking (base)
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 90mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
