Description
Indulge in the ultimate chocolate lover’s dream with this exquisite Triple Chocolate Mousse Cake. Layers of decadent dark, milk, and white chocolate mousse atop a rich brownie base create a dessert that is as visually stunning as it is delicious.
Ingredients
Scale
For the brownie base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the dark chocolate mousse:
- 6 ounces dark chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the milk chocolate mousse:
- 6 ounces milk chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the white chocolate mousse:
- 6 ounces white chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Optional garnish:
- chocolate shavings or curls
- cocoa powder
- whipped cream
Instructions
- To make the brownie base: In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder, mixing until just combined. Pour into the prepared pan and spread evenly. Bake for 20–22 minutes or until a toothpick inserted comes out mostly clean. Let cool completely in the pan.
- To make the dark chocolate mousse: Sprinkle gelatin over water in a small bowl and let bloom for 5 minutes. Meanwhile, heat 1/2 cup cream in a saucepan until just steaming. Remove from heat and stir in the chopped dark chocolate until smooth. Microwave the gelatin for 10 seconds, then stir into the chocolate mixture. Let cool slightly. Whip remaining 1/2 cup cream to stiff peaks, then fold gently into the cooled chocolate mixture. Spread over cooled brownie base and chill for 20–30 minutes.
- Repeat the process for the milk chocolate mousse, then the white chocolate mousse, following the same method for blooming gelatin, melting chocolate with cream, cooling, folding in whipped cream, and layering each mousse gently over the previous one. Chill 20–30 minutes between layers.
- After the final layer, refrigerate the assembled cake for at least 4 hours or until fully set.
- To serve: Carefully release from springform pan. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice with a warm knife for clean edges.
Notes
- For best results, make a day ahead and chill overnight.
- Keep chilled until ready to serve.
- Use high-quality chocolate for the best flavor and texture.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 120mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
