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choco mousse cake with white, dark and milk chocolate on a platter
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5 from 8 votes

Triple Chocolate Mousse Cake

Glorious three-layer chocolate mousse cake: milk, white and dark chocolate mousse topped with chocolate glaze.
Prep Time1 hour 15 minutes
Additional Time6 hours
Total Time7 hours 15 minutes
Course: Cakes
Cuisine: German
Servings: 12 slices
Calories: 459kcal
Author: Adina

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

  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

Serving: 1slice | Calories: 459kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Cholesterol: 131mg | Sodium: 135mg | Fiber: 1g | Sugar: 26g