Triple Chocolate Mousse Cake
400kcal
Ingredients
Chocolate Layers
- 1 cup dark chocolate, chopped
- 1 cup milk chocolate, chopped
- 1 cup white chocolate, chopped
Mousse Base
- 4 cups heavy cream, divided
- 6 large eggs, separated
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- a pinch salt
Garnish
- Chocolate shavings, for garnish (optional)
Method
Preparation
- Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, remove from heat and let cool slightly.
- Repeat the process for the milk chocolate and then the white chocolate, each in separate bowls.
Make the Dark Chocolate Mousse
- Whip 1 cup of heavy cream until soft peaks form.
- In another bowl, whisk the egg yolks and half of the sugar until pale.
- Fold in the melted dark chocolate and then gently fold in the whipped cream. Set aside.
Prepare the Milk Chocolate Mousse
- Repeat the same steps as for the dark chocolate mousse with the milk chocolate using another cup of heavy cream and the remaining sugar.
Craft the White Chocolate Mousse
- Follow the same steps one more time using the white chocolate and the last cup of heavy cream.
Layer the Mousse
- In a springform pan, pour the dark chocolate mousse as the base layer. Freeze for 30 minutes until set.
- Follow with the milk chocolate layer, freeze again for 30 minutes, and finish with the white chocolate layer.
- Cover and refrigerate for at least 4 hours (or overnight) until fully set.
Serve
- Carefully release the mousse from the springform pan.
- Garnish with chocolate shavings if desired. Slice and enjoy!
Nutrition
Serving1gCalories400kcalCarbohydrates30gProtein6gFat28gSaturated Fat17gSodium55mgFiber2gSugar20g
Notes
You can use unsweetened chocolate if you prefer a more intense chocolate flavor. Adjust the sugar according to taste. Optional: Add a layer of fruit puree for a tangy contrast. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month; thaw in the fridge before serving.