Description
Indulge in the ultimate chocolate lover’s dream with this decadent Triple Chocolate Mousse Cake. Layers of rich dark, milk, and white chocolate mousse sit atop a fudgy brownie base, creating a show-stopping dessert that’s perfect for any special occasion.
Ingredients
Scale
Brownie Base:
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate (chopped)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Dark Chocolate Mousse:
- 6 ounces dark chocolate (60–70%, chopped)
- 1 cup heavy whipping cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Milk Chocolate Mousse:
- 6 ounces milk chocolate (chopped)
- 1 cup heavy whipping cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
White Chocolate Mousse:
- 6 ounces white chocolate (chopped)
- 1 cup heavy whipping cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Optional Toppings:
- chocolate shavings
- cocoa powder
- whipped cream
Instructions
- Make the brownie base: Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper. Melt butter and semi-sweet chocolate in a saucepan over low heat, stirring until smooth. Remove from heat and whisk in sugar, eggs, and vanilla. Stir in flour and salt until just combined. Pour into prepared pan and bake for 18–20 minutes, or until set. Let cool completely.
- Make the dark chocolate mousse: Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Melt dark chocolate and 1/4 cup cream in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Stir in bloomed gelatin until dissolved. Let cool to room temperature. Whip remaining 3/4 cup cream to soft peaks, then gently fold into cooled chocolate mixture. Spread evenly over brownie base and refrigerate for 30 minutes.
- Make the milk chocolate mousse: Repeat the same steps as above using milk chocolate and another cup of cream. Spread over the chilled dark chocolate layer and refrigerate for another 30 minutes.
- Make the white chocolate mousse: Repeat the process again with white chocolate and cream. Spread over milk chocolate layer and refrigerate the entire cake for at least 4 hours or overnight.
- Before serving: Run a knife around the edge of the pan and release the springform. Top with chocolate shavings or whipped cream if desired.
Notes
- Use high-quality chocolate for best flavor.
- To make slicing easier, dip your knife in hot water and wipe between cuts.
- This cake is rich, so smaller slices go a long way.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake (with baked base)
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 65mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
