Triple Chocolate Mousse Cake
Indulge in a rich, three-layer dessert combining dark, milk, and white chocolate for the ultimate chocolate experience. Perfect for special occasions or a sweet treat!
Ingredients
For the Chocolate Mousse
- 8 oz dark chocolate, chopped Choose high-quality dark chocolate for better flavor.
- 8 oz milk chocolate, chopped Use good quality milk chocolate.
- 4 oz white chocolate, chopped
- 4 cups heavy cream You can use lighter cream, but texture may vary.
- 4 large eggs, separated Separate into yolks and whites.
- ½ cup granulated sugar
For the Cake Assembly
- 1 cup chocolate cake crumbs Can be store-bought or homemade.
- to taste Whipped cream, for garnish
- to taste Shaved chocolate or cocoa powder for decoration For visual appeal.
Instructions
Preparation
- Melt the dark chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool slightly. Repeat for milk and white chocolate.
- Whip the heavy cream in a large mixing bowl until stiff peaks form.
- In another bowl, whisk together egg yolks and half of the sugar until pale and fluffy.
- Mix one-third of the whipped cream into the egg yolk mixture, then fold in melted dark chocolate. Repeat for milk and white chocolate.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until shiny and stiff peaks form. Gently fold into the chocolate mixture.
- Layer the mousse in a springform pan, starting with dark chocolate, followed by milk chocolate, and then white chocolate. Repeat until the top is reached.
- Cover and refrigerate the cake for at least 4 hours or overnight.
Serving
- Carefully remove the cake from the pan. Garnish with whipped cream and chocolate shavings or cocoa powder before serving.
Notes
Chocolate quality matters! Don’t rush the chill time for the best texture. This dessert can be made a day in advance for convenience.