Triple Chocolate Mousse Cake
An indulgent, no-bake layered dessert combining dark, milk, and white chocolate mousses atop a rich brownie or sponge base. Silky, airy, and perfect for special occasions or any time you want to impress with a show-stopping chocolate treat.
Equipment
- 8 or 9-inch springform pan
- Heatproof mixing bowls
- Whisk or electric mixer
- Silicone spatula
- Offset spatula (for smoothing layers)
- Parchment paper or acetate collar (optional but recommended)
Ingredients
(Note: adjust quantities as needed for scaling)
- Chocolate base (brownie, sponge, or cookie crust)
- High-quality dark chocolate (60–70% cocoa)
- Milk chocolate
- White chocolate
- Heavy whipping cream
- Gelatin or alternative stabilizer (optional but recommended)
- Sugar (granulated or powdered, depending on mousse recipe)
- Eggs (if using traditional mousse method)
- Flavorings (vanilla extract, espresso, liqueurs as desired)
Instructions
- Prepare and cool the base layer (bake brownie/sponge or press cookie crust).
- Make dark chocolate mousse: melt chocolate, mix with whipped cream and gelatin, spread evenly on base, chill until set.
- Prepare milk chocolate mousse the same way; gently spread over set dark chocolate layer, chill again.
- Repeat for white chocolate mousse as the top layer; chill thoroughly (4–6 hours or overnight).
- Unmold carefully, garnish with chocolate shavings, cocoa powder, or other toppings.
- Slice with a hot knife and serve chilled.
Notes
- Resting & Chilling: Patience is key—allow each mousse layer to set before adding the next for clean layers.
- Gelatin: Adds structure and helps mousse hold shape, especially if serving warm. Can be substituted with agar-agar or skipped if chilled well.
- Chocolate Quality: Use the best chocolate you can find; it dramatically impacts flavor and texture. Avoid chips labeled “baking chocolate” that contain stabilizers.
- Make Ahead: The cake can be assembled a day before serving and stored in the fridge for convenience.
- Freezing: Wrap tightly and freeze up to 1 month; thaw in fridge overnight before serving.
- Cutting: Heat your knife in hot water and wipe between cuts for smooth slices.