Description
This Triple Chocolate Mousse Cake recipe features layers of silky dark, milk, and white chocolate mousses atop a chocolate sponge cake, topped with a luscious dark chocolate glaze. Perfect for chocolate lovers craving a rich and elegant dessert that’s creamy and indulgent.
Ingredients
Scale
Base
- 1 layer chocolate sponge cake (store-bought or homemade)
Mousses
- 8 oz dark chocolate, melted
- 8 oz milk chocolate, melted
- 8 oz white chocolate, melted
- 3 cups heavy whipping cream, divided
- 1/2 cup sugar, divided
- 3 tsp gelatin, divided
- 1/2 cup water (for dissolving gelatin)
Chocolate Glaze
- 1/2 cup heavy whipping cream
- 8 oz dark chocolate
Garnish
- Fresh mint leaves
- Chocolate chunks
Instructions
- Prepare the Dark Chocolate Mousse: Dissolve 1 teaspoon of gelatin in 2 tablespoons of water to activate it. Whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. Gently fold in the melted dark chocolate and the dissolved gelatin mixture to keep the mousse light and airy. Spread this dark chocolate mousse evenly over the chocolate sponge cake layer and refrigerate to set.
- Prepare the Milk Chocolate Mousse: Repeat the gelatin dissolution by mixing 1 teaspoon gelatin with 2 tablespoons water. Whip another cup of heavy cream with 2 tablespoons sugar until soft peaks form. Fold in the melted milk chocolate and the gelatin mixture smoothly. Spread this milk chocolate mousse layer over the chilled dark chocolate mousse. Refrigerate again to allow it to firm up.
- Prepare the White Chocolate Mousse: For the final mousse layer, dissolve the remaining 1 teaspoon of gelatin in the remaining 2 tablespoons of water. Whip the last cup of heavy cream with the remaining sugar until soft peaks appear. Carefully fold in the melted white chocolate and the dissolved gelatin. Spread this white chocolate mousse layer evenly over the milk chocolate mousse. Place the cake back in the refrigerator to chill.
- Make the Chocolate Glaze: Gently heat 1/2 cup of heavy cream until just before boiling. Pour the hot cream over 8 oz of dark chocolate and stir until the mixture is smooth and glossy. Let the glaze cool slightly at room temperature to thicken but still pourable, then pour it over the top of the chilled mousse cake, smoothing it out with a spatula for an even, shiny finish.
- Garnish the Cake: Decorate the top of the cake with fresh mint leaves and chocolate chunks for an added visual appeal and burst of freshness against the rich chocolate layers.
- Chill and Serve: Allow the completed cake to set in the refrigerator for at least 2 to 3 hours or until firmly set. Slice carefully and serve chilled for the best texture and flavor experience.
Notes
- Ensure gelatin is fully dissolved and properly folded in to avoid lumps in the mousse.
- Use high-quality chocolates for best flavor results.
- Keep all cream chilled during whipping for better stability of the mousse.
- You may substitute the chocolate sponge cake with your preferred cake base if desired.
- Allow sufficient chilling time to ensure mousse layers set firmly.
