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Triple Chocolate Mousse Cake

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Glorious three-layer chocolate mousse cake: milk, white and dark chocolate mousse topped with chocolate glaze.

choco mousse cake with white, dark and milk chocolate on a platter

What can be more decadent than a triple chocolate mousse cake? Milk, dark and white mousse layered to form one cake, a no-bake delight topped with even more chocolate in form of a shiny glaze.

This cake is incredible and if you like chocolate, you will absolutely love it. I admit, it makes more work than the usual cake, but it is really worth making it for a special occasion, you will be sure to impress anyone and you will be sure that everybody will like it.

Chocolate Mousse Cake

Ingredients needed

Base:

  • Butter cookies (for instance Leibnitz, Petit Beurre), digestives or graham crackers.
  • Unsalted butter

Chocolate:

  • Milk, white, dark (70-80% cocoa), and plain (about 35% cocoa).
  • Please use good quality chocolate for this recipe, something that you really like, the better the chocolate, the better the cake.
  • I normally buy Milka white and milk, and Lindt dark and plain. (Amazon affiliate links)
  • But any brand you really like is fine.

Dairy: Full-fat milk, heavy cream, more unsalted butter.

Eggs: 6 egg yolks and 3 egg whites.

Gelatine leaves: I normally use those from Dr. Oetker, but similar is fine. (Amazon affiliate link)

Other ingredients: icing sugar, sugar, orange juice, instant coffee.

sliced mousse cake on a small vintage plate

How to make the mousse layers?

  • The workflow for the milk and white mousses are the same.
  • Soak the gelatine sheets in cold water. It is important that the water is very cold. Warm or lukewarm water would start dissolving the gelatine.
  • Gently heat the milk and finely chop the chocolate. Place the chocolate in a bowl.
  • Beat the egg yolks and sugar until fluffy. Slowly beat in the milk.
  • Return this mixture to the pot and heat gently while whisking continuously until the mixture thickens slightly. It is important to whisk continuously and to keep the heat very low so that the eggs don’t scramble.
  • Pour over the chocolate and stir until the chocolate is melted.
  • Place in the fridge until just beginning to set. It should only just begin to set, not be really set. If it becomes too stiff, you will not be able to incorporate the heavy cream properly and the mousse will be clumpy.
  • Fold in the beaten heavy cream.
  • Pour the mix over the biscuit base and refrigerate for 2 hours, it should be set by then, but prolong the time if necessary.
  • Repeat with the white chocolate mousse and allow 2 hours to set.

Dark mousse:

  • Soak the gelatine leaves in cold water.
  • In the meantime, chop the dark chocolate very finely and place in a small pan together with 2 tablespoons of the orange juice.
  • Heat very slowly while stirring slowly all the time until melted.
  • Pour the remaining 2 tablespoons orange juice into another small pan, add the gelatine, and heat gently, while stirring until the gelatine is dissolved.
  • Pour over the melted chocolate and incorporate.
  • Beat the white eggs until stiff and fold into the mixture.
  • Pour carefully and slowly in the springform over the set white mousse and place in the fridge for another 2 hours or until set.

Most important tip

  • Use a digital kitchen scale to measure the ingredients, it guarantees for best result. The recipe is not exactly easy to make and it can easily go wrong if you try to use the measuring cups. (Amazon affiliate link)
  • I included the cup conversions in the recipe card, but I definitely don’t recommend using them. A kitchen scale is super cheap, and it would probably be the best thing to buy for your kitchen.
Chocolate Mousse Cake

More chocolate cakes:

choco mousse cake with white, dark and milk chocolate on a platter

Triple Chocolate Mousse Cake

Yield: 12 slices
Prep Time: 1 hour 15 minutes
Additional Time: 6 hours
Total Time: 7 hours 15 minutes

Glorious three-layer chocolate mousse cake: milk, white and dark chocolate mousse topped with chocolate glaze.

Ingredients

  • Base (Note 1):
  • 200 g/ 7 oz plain biscuits (Note 2)
  • 100 g/ 3.5 oz/ 1/3 cup + 1 tablespoon unsalted butter
  • Milk chocolate mousse:
  • 3 gelatine leaves
  • 200 ml/ 6.7 fluid oz/ 1 cup minus 2 tablespoons full-fat milk
  • 200 g/ 7 oz good quality milk chocolate
  • 1 tablespoon instant coffee
  • 3 egg yolks (Note 3)
  • 45 g/ 1.6 oz/ 1/3 cup + 1 tablespoon icing sugar
  • 200 ml/ 6.7 fluid oz/ 1 cup minus 2 tablespoons heavy cream
  • White chocolate mousse:
  • 3 gelatine leaves
  • 200 ml/ 6.7 fluid oz/ 1 cup minus 2 tablespoons full-fat milk
  • 200 g/ 7 oz good quality white chocolate
  • 3 egg yolks
  • 45 g/ 1.6 oz/ 1/3 cup + 1 tablespoon icing sugar
  • 200 ml/ 6.7 fluid oz/ 1 cup minus 2 tablespoons heavy cream
  • Dark chocolate mousse:
  • 3 gelatine leaves
  • 80 g/ 2.8 oz good quality dark chocolate (70-80 % cocoa)
  • 4 tablespoons orange juice
  • 3 egg whites
  • Glaze:
  • 75 ml/ 1/3 cup heavy cream
  • 85 g/ 3 oz good quality chocolate (about 35% cocoa)
  • ½ tablespoon fine sugar
  • 35 g/ 1.2 oz/ 2 tablespoons unsalted butter

Instructions

Base:

  1. Crush the biscuits in the food processor or place them in a plastic bag and use a rolling pin to crush them.
  2. Melt the butter, mix it with the biscuits.
  3. Line the bottom of a 26 cm/10-inch springform with baking paper and press the biscuit mixture inside to form the base of the cake.

Milk chocolate mousse:

  1. Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
  2. In the meantime, heat the milk very slightly in a small pot. It should only be warm and not hot.
  3. Finely chop the chocolate and place it in a bowl together with the instant coffee.
  4. Beat the egg yolks and the icing sugar together using a hand-held mixer until light and fluffy. Add the milk slowly. Pour the mixture back to the pan where the milk was before and heat on low heat while stirring all the time until the mixture thickens slightly.
  5. Pour over the chopped chocolate and the coffee and stir until the chocolate melts completely.
  6. Add the soaked and squeezed gelatine leaves and stir to incorporate. Place in the refrigerator shortly until just beginning to set.
  7. In the meantime, beat the heavy cream until stiff. Once the chocolate mixture has begun to set, fold in the beaten cream.
  8. Pour this mixture into the springform and refrigerate for 2 hours or until set.

White chocolate mousse:

  1. Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
  2. In the meantime, heat the milk very slightly in a small pot. It should only be warm and not hot.
  3. Finely chop the white chocolate and place it in a bowl.
  4. Beat the egg yolks and the icing sugar together using a hand-held mixer until light and fluffy. Add the milk slowly. Pour the mixture back into the pan where the milk was before and heat on low heat while stirring all the time until the mixture thickens slightly.
  5. Pour over the chopped chocolate and stir until the chocolate melts completely.
  6. Add the soaked and squeezed gelatine leaves and stir to incorporate. Place in the refrigerator shortly until just beginning to set.
  7. In the meantime, beat the heavy cream until stiff. Once the chocolate mixture has begun to set, fold in the beaten cream.
  8. Pour this mixture carefully and slowly in the springform over the set milk chocolate mousse and refrigerate for another 2 hours or until set.

Dark chocolate mousse:

  1. Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
  2. Chop the dark chocolate very finely and place in a small pan together with 2 tablespoons of the orange juice. Heat very slowly while stirring slowly all the time until the chocolate has melted.
  3. Pour the remaining 2 tablespoons orange juice into another small pan, add the gelatine, and heat gently, while stirring until the gelatine is dissolved. Pour over the melted chocolate and incorporate.
  4. Beat the white eggs until stiff and fold into the chocolate mixture.
  5. Pour this mixture carefully and slowly in the springform over the set white chocolate mousse and place in the fridge for another 2 hours or until set.

Chocolate glaze:

  1. When the cake is set, carefully remove the springform ring (run a knife around the cake to make sure the ring comes off properly) and pour over the glaze.
  2. Finely chop the plain chocolate. Set aside.
  3. Place the heavy cream into a small pot and bring to a simmer.
  4. Take off the heat, add the chocolate, sugar, and butter, stir until the chocolate is melted.
  5. Pour slowly over the cake and leave to set.
  6. Refrigerate until ready to serve.

Notes

  1. Use a digital kitchen scale to measure the ingredients, it guarantees for best result. The recipe is not exactly easy to make and it can easily go wrong if you try to use the measuring cups. (Amazon affiliate link)
    I included the cup conversions in the recipe card, but I definitely don't recommend using them. A kitchen scale is super cheap, and it would probably be the best thing to buy for your kitchen.
  2. Butter cookies (Leibnitz, Petit Beurre), digestives or graham crackers.
  3. Medium-sized eggs in Germany, large in the US.
Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 459Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 131mgSodium: 135mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 7g

Nutritional information is not always accurate.

Cakes to Delhi

Monday 5th of September 2016

Your food photography is amazing! I'll try this recipe! Thanks!!

Kayla Foyt

Thursday 14th of January 2016

Hi! I want to recreate your recipe, and I was wondering what kind of biscuits you crushed? Also by "plain chocolate" do you mean like milk chocolate?

Adina

Thursday 14th of January 2016

Hi Kayla. I used butter biscuits, that is the way they are called in Germany, that means really plain biscuits, only flour, butter and sugar I suppose. I think you could use any biscuits you like. With plain chocolate I mean something a bit less sweet than the milk chocolate, it normally has 45-50% cocoa in it and no milk powder, just cocoa, cocoa butter and sugar. I hope this helps and I hope you like the cake. :)

Kate

Tuesday 12th of January 2016

What a gorgeous cake Adina! My husband turned 40 this year too and he was 24 when we met which I feel was yesterday. I can't believe it, how does time move so quickly? Sounds like you had a great party!

Bertha

Tuesday 12th of January 2016

Happy New year! And Happy Birthday to your Husband!This cake sounds marvelous. My family love cake. I am going to make this in my son's birthday.Thanks for sharing this lovely recipe!!!!!!!!!!!

Adina

Tuesday 12th of January 2016

Thank you, Bertha. Let me know if you liked the cake!

Kathryn @ Family Food on the Table

Thursday 7th of January 2016

Will you make this for me for my birthday?! Pretty please?! This cake sounds seriously fantastic with the double mousse - cause why stop at just one?! And I completely forgive you for posting this in January because now I get to drool and try to lick the screen. Also so glad to hear the big 40th party went off so well! I can't imagine staying up until 7 am, so I'm impressed. And seeing as how my 4-year-old goes to bed at 7 pm, I'm amazed yours made it till 1 - what a night! That will surely go down in the record books. Pinning now! XO

Adina

Thursday 7th of January 2016

I would love to make it for you but I am afraid it will be a stinky mess before it reaches you. :) My daughter normally goes to bed between 7 and 8 as well, so I was really surprised she lasted so long on Saturday. I admit she was kind of just hanging there towards the end but otherwise she managed that all right. She is really her father's daughter. :)

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