Description
Indulge in a decadent Triple Chocolate Mousse Cake featuring a rich brownie base layered with silky dark, milk, and white chocolate mousses. This elegant French-American dessert combines lush textures and intense chocolate flavor, perfect for special occasions or chocolate lovers seeking a show-stopping treat.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Dark Chocolate Mousse
- 6 ounces dark chocolate, chopped
- 1 cup heavy cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Milk Chocolate Mousse
- 6 ounces milk chocolate, chopped
- 1 cup heavy cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
White Chocolate Mousse
- 6 ounces white chocolate, chopped
- 1 cup heavy cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Garnish (optional)
- Chocolate shavings or cocoa powder
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Brownie Base: In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, stirring until fully combined. Sift in the cocoa powder, all-purpose flour, and salt, then fold gently until the batter is smooth. Pour the mixture into the prepared pan and bake for 18 to 20 minutes, until a toothpick inserted near the center comes out mostly clean. Remove from oven and allow the brownie base to cool completely before proceeding.
- Prepare Dark Chocolate Mousse: Sprinkle gelatin over the water in a small bowl and let it bloom for 5 minutes. Warm 1/4 cup of the heavy cream on the stove until just warm—not boiling. Stir in the bloomed gelatin until dissolved. Pour this mixture over the chopped dark chocolate and let it sit for one minute. Stir until the chocolate is completely smooth and fully melted. Allow the mixture to cool to room temperature. Meanwhile, whip the remaining 3/4 cup heavy cream to soft peaks, then gently fold it into the cooled chocolate mixture. Spread this dark chocolate mousse evenly over the cooled brownie base. Refrigerate for 30 minutes to set.
- Prepare Milk Chocolate Mousse: Repeat the same gelatin blooming and chocolate melting process using the milk chocolate and a divided cup of cream as described above. Once the milk chocolate mousse is prepared, spread it over the chilled dark chocolate layer. Refrigerate again for 30 minutes to set.
- Prepare White Chocolate Mousse: Repeat the gelatin and mousse preparation with the white chocolate and cream. Pour the final white chocolate mousse layer over the milk chocolate layer. Cover and refrigerate the assembled cake for at least 4 hours or overnight until it is fully set and firm.
- Serve and Garnish: Carefully remove the cake from the springform pan. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice using a knife dipped in hot water and wiped clean between cuts for clean, perfect slices.
Notes
- Use high-quality chocolate for best flavor and texture of each mousse layer.
- Bloom gelatin properly to ensure smooth mousse consistency without lumps.
- Allow the brownie base to cool completely before layering mousse to avoid melting.
- Dip the knife in hot water and wipe between slices to make cutting easier and neater.
- Chill the cake adequately for mousse layers to set properly before serving.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 520
- Sugar: 36g
- Sodium: 95mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
