Triple Chocolate Mousse Cake
This Triple Chocolate Mousse Cake is SO DELICIOUS! Three luscious layers of dark, milk, and white chocolate mousse atop a rich chocolate crumb base make for an irresistible treat.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Double boiler or microwave-safe bowl
- Springform pan (8 or 9-inch)
- Spatulas
- Whisk
Ingredients
- 1 cup dark chocolate chips choose a good quality for best flavor
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 4 large eggs, separated ensure freshness
- 1/2 cup granulated sugar
- 2 cups heavy cream cold, for optimal whipping
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate cake crumbs from any chocolate cake of your choice
- Chocolate shavings for garnish (optional but highly recommended)
Instructions
Prepare the Chocolate Bases
- Start by melting each type of chocolate separately. Use a double boiler or microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly but not harden.
Whip Egg Yolks and Sugar
- In a bowl, whisk together the egg yolks and half of your granulated sugar until pale and creamy.
Whip Egg Whites to Stiff Peaks
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks develop.
Whip the Cream
- In another chilled bowl, whip the heavy cream and vanilla extract until soft peaks form. Be careful not to overwhip; you want it fluffy but still smooth.
Assemble Each Mousse Layer
- Divide the whipped cream equally into three bowls. Gently fold melted dark chocolate into the first bowl, milk chocolate into the second, and white chocolate into the third. Then, carefully fold in about one-third of the whipped egg whites into each chocolate mixture to maintain airiness.
Layer the Cake
- Press the chocolate cake crumbs firmly into the bottom of your springform pan to create the base. Pour the dark chocolate mousse over the crumbs, smoothing it out. Chill the cake for 20 minutes to set this layer.
- Once set, add the milk chocolate mousse layer, smoothing gently, and chill again for 20 minutes. Finally, add the white chocolate mousse layer on top and refrigerate the entire cake for at least 4 hours, preferably overnight, to let it set completely.
Garnish & Serve
- Before serving, decorate the top with chocolate shavings or curls for a beautiful finish. You can also add fresh berries or a dusting of cocoa powder if you like. Slice carefully with a warm knife for clean portions.
Notes
- Use the freshest eggs possible or pasteurized eggs to reduce risk from raw eggs.
- Be gentle when folding egg whites to keep the mousse light and airy.
- Press cake crumbs firmly to form a stable base for easy slicing.
- Chill the mousse layers properly to ensure perfect texture and flavor.
- Store covered in the refrigerator for up to 3 days; freeze if preparing ahead.