Three-layered Chocolate Mousse Cake. This Triple Chocolate Mousse Cake has chocolate cake, chocolate fudge, and chocolate & white chocolate mousse! The bottom layer is a dark chocolate cake. It's relatively dense, which I love with the mousse.
Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I What if your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake. Try this delicious recipe for a dessert that's both pleasing to the eye as well as to your sweet tooth. You can cook Three-layered Chocolate Mousse Cake using 35 ingredients and 9 steps. Here is how you cook it.
Ingredients of Three-layered Chocolate Mousse Cake
- You need of First Layer (Couverture White Chocolate):.
- You need of caster sugar.
- Prepare of water.
- It’s of egg yolks.
- It’s of egg.
- It’s of white cooking choclate – melted.
- You need of gelatine powder.
- You need of big spoons water.
- It’s of whipped cream.
- You need of Second Layer (Chocolate Milk):.
- You need of caster sugar.
- You need of water.
- Prepare of egg yolks.
- Prepare of egg.
- Prepare of milk cooking chocolate – melted.
- It’s of gelatine powder.
- You need of big spoons water.
- It’s of whipped cream.
- It’s of Third Layer (Dark Chocolate):.
- It’s of caster sugar.
- Prepare of water.
- It’s of egg yolks.
- Prepare of egg.
- You need of dark cooking chocolate – melted.
- It’s of gelatine powder.
- You need of big spoons water.
- Prepare of whipped cream.
- You need of Blackberry Sauce:.
- You need of blackberries.
- Prepare of icing sugar.
- You need of water.
- It’s of Orange Sauce:.
- You need of oranges.
- It’s of icing sugar.
- You need of water.
It's perfect for a special occasion or a celebration. Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade. There should be slightly less than one-half inch of mousse on top of the cake. Place the second cake layer on top and repeat the mousse layer.
Three-layered Chocolate Mousse Cake step by step
- First Layer (Couverture White Chocolate): 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 3.Combine the gelatine mixture with the melted white chocolate..
- 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool..
- Second Layer (Chocolate Milk): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted milk chocolate..
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool..
- Third Layer (Dark Chocolate): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted dark chocolate..
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool..
- Blackberry Sauce: 1.Combine blackberries, sugar and water in a small pot over a low heat. 2.Stir the ingredients completely and bring to a boil. 3.Turn off the heat and let cool. 4.Place the mixture into a food processor and blend it until there are no more lumps..
- Orange Sauce: 1.Finely slice and chop the orange skin. 2.Squeeze the orange for juice. 3.Combine the skin and juice with sugar and water in a small pot over a low heat. 4.Stir the ingredients completely and bring to a boil. 5.Turn off the heat and let cool. 6.Place the mixture into a food processor and blend it until there are no more lumps..
- Recipe Notes: 1. Once the components have been completed, the dish can be plated. 2. Ensure the mousse is served while it is cold. 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. 5. You can also add slices of fresh or tinned fruit to the decorations..
This decadent flourless chocolate cake which is topped with the best chocolate mousse I've ever tasted, and a slightly sweet, yet rich and creamy, white chocolate mousse layer, is hard to part with. I can hardly believe that the last time I made a version of this cake was three years ago. Plate the Chocolate Mousse cake with the raspberry and orange sauce. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate.