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Triple Chocolate Mousse Cake Recipe

This recipe is for a triple chocolate mousse cake with layers of dark, milk, and white chocolate mousse separated by an Oreo cookie crust on the bottom. The mousses are made by melting chocolate and cream, dissolving gelatin in water, and whipping cream to combine into the chocolate mixture before layering in the springform pan and refrigerating between layers and before serving. The finished cake is decorated with cocoa powder and fresh berries.

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sairahmen
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246 views2 pages

Triple Chocolate Mousse Cake Recipe

This recipe is for a triple chocolate mousse cake with layers of dark, milk, and white chocolate mousse separated by an Oreo cookie crust on the bottom. The mousses are made by melting chocolate and cream, dissolving gelatin in water, and whipping cream to combine into the chocolate mixture before layering in the springform pan and refrigerating between layers and before serving. The finished cake is decorated with cocoa powder and fresh berries.

Uploaded by

sairahmen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TRIPLE CHOCOLATE MOUSSE CAKE

Ingredients

Makes about 12 servings

Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Dark Chocolate Mousse


5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

Milk Chocolate Mousse


5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

White Chocolate Mousse


5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

For decorating (optional)


Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs
form. Add melted butter and process until evenly moistened.

2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a
spoon. Refrigerate until the first layer of mousse is prepared.

3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g)
whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the
chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate
mixture. Let the chocolate mixture cool completely at room temperature.

4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate
mixture and mix until well combined.

5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until
you prepare the next layer of chocolate mousse.

6. Repeat the same steps for preparing the milk and white chocolate mousse layers.

7. Refrigerate the cake for 4 hours or overnight to set.

8. Run a knife around the edges of the cake to remove the sides of the pan.

9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired.
Enjoy!

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