Glorious three-layer chocolate mousse cake: milk, white and dark chocolate mousse topped with chocolate glaze.
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.
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.
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.
More chocolate cakes:
Triple Chocolate Mousse Cake
Glorious three-layer chocolate mousse cake: milk, white and dark chocolate mousse topped with chocolate glaze.
Print
Pin
Share
Grow
Rate
Servings: 12 slices
Calories: 459kcal
Ingredients
- Base Note 1:
- 200 g plain biscuits 7 oz, Note 2
- 100 g unsalted butter 3.5 oz/ ⅓ cup + 1 tablespoon
- Milk chocolate mousse:
- 3 gelatine leaves
- 200 ml full-fat milk 6.7 fluid oz/ 1 cup minus 2 tablespoons
- 200 g good quality milk chocolate 7 oz
- 1 tablespoon instant coffee
- 3 egg yolks Note 3
- 45 g icing sugar 1.6 oz/ ⅓ cup + 1 tablespoon
- 200 ml heavy cream 6.7 fluid oz/ 1 cup minus 2 tablespoons
- White chocolate mousse:
- 3 gelatine leaves
- 200 ml full-fat milk 6.7 fluid oz/ 1 cup minus 2 tablespoons
- 200 g good quality white chocolate 7 oz
- 3 egg yolks
- 45 g icing sugar 1.6 oz/ ⅓ cup + 1 tablespoon
- 200 ml heavy cream 6.7 fluid oz/ 1 cup minus 2 tablespoons
- Dark chocolate mousse:
- 3 gelatine leaves
- 80 g good quality dark chocolate 70-80 % cocoa, 2.8 oz
- 4 tablespoons orange juice
- 3 egg whites
- Glaze:
- 75 ml heavy cream ⅓ cup
- 85 g good quality chocolate about 35% cocoa, 3 oz
- ½ tablespoon fine sugar
- 35 g unsalted butter 1.2 oz/ 2 tablespoons
Instructions
Base:
- Crush the biscuits in the food processor or place them in a plastic bag and use a rolling pin to crush them. Melt the butter, mix it with the biscuits.
- 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:
- Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
- In the meantime, heat the milk very slightly in a small pot. It should only be warm and not hot.
- Finely chop the chocolate and place it in a bowl together with the instant coffee.
- Combine: 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.Pour over the chopped chocolate and the coffee and stir until the chocolate melts completely.Add the soaked and squeezed gelatine leaves and stir to incorporate. Place in the refrigerator shortly until just beginning to set.
- In the meantime, beat the heavy cream until stiff. Once the chocolate mixture has begun to set, fold in the whipped cream.
- Let set: Pour this mixture into the springform and refrigerate for 2 hours or until set.
White chocolate mousse:
- Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
- In the meantime, heat the milk very slightly in a small pot. It should only be warm and not hot.
- Finely chop the white chocolate and place it in a bowl.
- Combine: 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.Pour over the chopped chocolate and stir until the chocolate melts completely.Add the soaked and squeezed gelatine leaves and stir to incorporate. Place in the refrigerator shortly until just beginning to set.
- In the meantime, beat the heavy cream until stiff. Once the chocolate mixture has begun to set, fold in the whipped cream.
- Let set: 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:
- Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
- Chop the dark chocolate very finely and place it in a small pan with 2 tablespoons of orange juice. Heat very slowly while stirring all the time slowly until the chocolate has melted.
- Dissolve gelatine: Pour the remaining 2 tablespoons of 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 them into the chocolate mixture.
- Let set: 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:
- 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.
- Finely chop the plain chocolate. Set aside.
- Glaze: Place the heavy cream into a small pot and bring to a simmer. Take off the heat, add the chocolate, sugar, and butter, stir until the chocolate is melted.
- Pour slowly over the cake and leave to set.
- Refrigerate until ready to serve.
Notes
- 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. - Butter cookies (Leibnitz, Petit Beurre), digestives or graham crackers.
- Medium-sized eggs in Germany, large in the US.
Nutrition
Serving: 1slice | Calories: 459kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Cholesterol: 131mg | Sodium: 135mg | Fiber: 1g | Sugar: 26g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
Garcia says
Happy New Year! This is really delicious. Appropriate for new years eve. Thanks for sharing this yummy recipe with us. I will definitely try at home.
Adina says
Thank you. A happy new year to you too.
Angie@Angie's Recipes says
wow this looks incredibly smooth and delicious, Adina.
Have a wonderful 2016!
Adina says
Thank you, Angie. I wish you a great year too. 🙂
Kate @ Framed Cooks says
What a gorgeous cake! Happy New Year to you and Happy Birthday to your husband!
Adina says
Thank you, Kate. A Happy New Year to you too.
Monica says
Oh my, what a beautiful cake! It's a stunning way to kick off 2016 and your husband's milestone birthday!! That sounds like a wonderful birthday party bonanza! All that and this cake, too. Your husband is a lucky man. I would sit down and really take my time to savor every bite of this cake. I just love chocolate! : )
Adina says
Thank you, Monica. It really was a bonanza, I was surprised that all the people managed to get home ok. 🙂 But it is only once every 10 years, so ...
Evi @ greenevi says
Wow, your cake making skills are amazing! Beautiful 🙂
Adina says
Thank you, Evi. You make me blush. 🙂
Melanie @ Melanie Cooks says
What a beautiful cake! I love chocolate cakes with the addition of coffee - the coffee really intensifies the chocolate flavor and makes the cake irresistible!
Adina says
I love the coffee in it as well, so much I was already thinking of experimenting more in this area soon.
Meghan | Fox and Briar says
What a lovely cake! That sounds like such a fun birthday party for your husband. My hubs turned 40 this year too - well, I guess it is last year now 🙂 I agree that doing a special occasion cake for that party was the right call, and this cake is totally gorgeous!
Adina says
Thanks, Meghan. It was a great party, my husband still won't stop talking about it.
Christin@SpicySouthernKitchen says
Happy New Year and Happy 40th to your husband! This cake looks so amazing. Love the beautiful layers. 🙂
Adina says
Thank you. Happy New Year to you too, Christin.
Thao @ In Good Flavor says
Happy New Year!! And happy birthday to your husband! It sounds like you know how to throw a party. I love mousse cakes and this one looks phenomenal!! It's a lick the plate clean kind of cake!
Adina says
Thank you, Thao. Happy New Year to you too! 🙂
Kathryn @ Family Food on the Table says
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 says
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. 🙂
Bertha says
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 says
Thank you, Bertha. Let me know if you liked the cake!
Kate says
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!
Kayla Foyt says
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 says
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. 🙂
Cakes to Delhi says
Your food photography is amazing! I'll try this recipe! Thanks!!