Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is a perfect dessert for any occasion, and when you cut the first slice, you’ll see the three beautiful chocolate layers and trust me, the taste is so good that it’s irresistible! I have to confess I’m not crazy about chocolate, but I love to make dessert with it for my family and friends.  But this triple chocolate mousse I ate more than one piece, it was so….creamy!   Very Easy To Make!

Triple Chocolate Mousse Cake is rich in chocolate with an amazing combination of dark chocolate, white chocolate, and milk chocolate. It has three smooth and creamy layers. The crust for this triple layer chocolate mousse can be made two ways, with an Oreo crust base or with a chocolate sponge cake. It’s so delicious! 

How to make this delicious Triple layer chocolate mousse.

Chocolate mousse has very few ingredients so it’s important to use the best quality chocolate — its flavor will shine through.  For these 3 mousses the ingredients are whipping cream, gelatin unflavored, semi- sweet chocolate, milk chocolate, white chocolate. If you like your mousse with a more darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.

Now for the base you can make it with Oreo cookies crumbs and melted butter or you can make a chocolate sponge cake.  

For decorating  the top you can cocoa powder dusting or chocolate shaves and fresh strawberry. 

The ingredients for the 3 mousses:

For the Mousse Base Ingredient

1) Oreo Crust

1. 7 oz (200g) oreo cookies
2. 4 tbsp (60g) butter, melted

2) Dark Chocolate Mousse

1. 5 oz (150g) semi-sweet chocolate
2. 1/2 cup (120g) whipping cream
3. 2/3 cup (160g) whipping cream 35% fat), chilled
4. 1 tsp (4g) gelatin powder unflavored
5. 1 tbsp + 1 tsp (20ml) cold water

3) Milk Chocolate Mousse

1. 5 oz (150g) milk chocolate
2. 1/2 cup (120g) whipping cream
3. 2/3 cup (160g) chilled whipping cream (35% fat)
4. 1 tsp (4g) gelatin powder unflavored
5. 1 tbsp + 1 tsp (20ml) cold water

4) White Chocolate Mousse

1. 5 oz (150g) white Chocolate
2. 1/2 cup (120g) whipping cream
3. 2/3 cup (160g) chilled whipping cream (35% fat)
4. 1 tsp (4g) gelatin powder unflavored
5. 1 tbsp + 1 tsp (20ml) cold water

For decorating:

Chocolate shavings or cocoa powder, fresh strawberry

1. To make the Oreo Crust Base:

• Finely crush the oreo cookies (without the filling if you want less sweet crust) I like to use the
• but If you don’t have food processor you can put the cookies in a plastic bag sealed but leave about an inch open for air scape and with rolling pin press hard and crush very fine the oreo cookies.
• Place the oreo cookies into food processor bowl and grind into fine crumbs, combined with the melted butter.
• Grease a 8 inch ( 20 cm) springform pan or bottom removable baking pan and pour the oreo cookies crumbs and with back of spoon press the oreo crumbs evenly onto the bottom and up the sides of the side.
• Refrigerate until the dark chocolate mousse layer is prepared.

Making the first layer Dark Chocolate Mousse:

1. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
2. Place a heat proof bowl on saucepan or double boil pot, with simmering water, ( No boiling water), over low heat. Make sure the bottom of the bowl does not touch the water.
3. Add the dark semi-sweet chocolate and 1/2 cup (120g) whipping cream. Stir frequently with a rubber spatula until the chocolate is smooth.
4. Remove chocolate mixture from heat and add the gelatin over the chocolate mixture. ( If the gelatin is solid just place it over low heat just until the gelatin dissolves). Let the chocolate mixture cool completely at room temperature.
5. Whip the remaining 2/3 cup ( 160g) chilled whipping cream until stiff peaks form. Make sure to let the chocolate cool first before adding the whipped cream.
6. pour the melted chocolate mixture into the whipped cream and mix until well combined.
7. Pour the chocolate mousse over the oreo crust and refrigerate for about 15 to 20 minutes to set slightly, until you prepare the second layer of Milk chocolate.

“To Make the second layer Milk Chocolate Mousse and the third layer white chocolate Mousse repeat the same process as the dark chocolate”

Milk Chocolate mousse

White Chocolate Mousse

how to assemble the 3 Mousses.

• First take the oreo crust out of the fridge and use Cake decorating clear transparent tape and place around the springform pan.
• Pour the Dark chocolate mousse over the crust and put back to the refrigerator for about 15-20 minutes to set slightly, until you prepare the second layer of chocolate mousse.
• After, pour the second layer of milk chocolate mousse and refrigerate until set.
• Last pour the third layer of white chocolate mousse and let the cake set in the refrigerator for at least 4 hours or overnight.
• Take out the cake from the springform and with a small spatula smooth the sides.
• Before serving you can dust the top of the mousse with cocoa powder or chocolate shavings, and decorate with fresh strawberries if desired.
• Enjoy!

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake is a perfect dessert for any occasion, and when you cut the first slice, you'll see the three beautiful chocolate layers and trust me, it's as delicious as it looks. The taste is so good that it's irresistible!

5 from 3 votes

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine French

Servings 8 people

Equipment

• Blender, food processor

Ingredients

  

Oreo Crust

• 7 oz (200g) oreo cookies
• 4 tbsp (60g) butter, melted

Dark Chocolate Mousse

• 5 oz (150g) semi-sweet chocolate
• 1/2 cup (120g) whipping cream
• 2/3 cup (160g) whipping cream (35% fat) chilled
• 1 tbsp (4g) gelatin powder, unflavored
• 1 tbsp +1 tsp (20ml) cold water

Milk Chocolate Mousse

• 5 oz (150g) milk chocolate
• 1/2 cup (120g) whipping cream
• 2/3 cup (160g) whipping cream (35% fat) chilled
• 1 tbsp (4g) gelatin powder, unflavored
• 1 tbsp +1 tsp (20ml) cold water

White Chocolate mousse

• 5 oz (150g) white chocolate
• ½ cup (120g) whipping cream
• ⅔ cup (160g) whipping cream (35% fat) chilled
• 1 tbsp (4g) gelatin powder, unflavored
• 1 tbsp +1 tsp (20ml) cold water

For decorating (optional)

• cocoa powder for dusting
• Fresh strawberries
• chocolate shavings

Instructions

 

Oreo Crust

• 1- Into a Food processor add the oreo cookies and crush until it crumbs form.
• 2- Add the melted butter and process until evenly moistened.
• 3- Pour the cookies crumbs into a greased 8 inch ( 20 cm) springform pan and with a small spatula or the back of a spoon spread the crumbs. Refrigerate until the first layer of the mousse is prepared.

To Make the Dark Chocolate Mousse

• 1- Dissolve gelatin unflavored in cold water and let it swell for about 5 to 10 minutes.
• 2- Place a heat proof bowl on saucepan or double boil pot, with simmering water, ( No boiling water), over low heat. Make sure the bottom of the bowl does not touch the water. 
• 3- Add the dark semi-sweet chocolate and 1/2 cup (120g) whipping cream.  Stir frequently with a rubber spatula until the chocolate is smooth.
• 4- Remove chocolate mixture from heat and add the gelatin over the chocolate mixture. ( If the gelatin is solid just place it over low heat just until the gelatin dissolves).  Let the chocolate mixture cool completely at room temperature.
• 5- Whip the remaining 2/3 cup ( 160g) chilled whipping cream until stiff peaks form.   Make sure to let the chocolate cool first before adding the whipped cream.
• 6- Pour the melted chocolate mixture into the whipped cream and mix until well combined.
• 7- Pour the chocolate mousse over the oreo crust and refrigerate for about 15 to 20 minutes to set slightly, until you prepare the second layer of  Milk chocolate.    
• 8- To make the Milk Chocolate Mousse and the White Chocolate Mousse repeat the same steps the Dark Chocolate Mousse.
• 9- Refrigerate the cake for at least 4 hours or overnight to set.
• 10- Run a knife around the edges of the cake to remove the sides of the pan.

Assemble The Mousse Layers

First take the oreo crust out of the fridge and use Cake decorating clear transparent tape and place around the springform pan. 

• Pour the Dark chocolate mousse over the crust and put back to the refrigerator for about 15-20 minutes to set slightly, until you prepare the second layer of chocolate mousse. 
• After, pour the second layer of milk chocolate mousse and refrigerate until set. 
• Last pour the third layer of white chocolate mousse and let the cake set in the refrigerator for at least 4 hours or overnight. 
• Take out the cake from the springform and with a small spatula smooth the sides.
• Before serving you can dust the top of the mousse with cocoa powder or chocolate shavings, and decorate with fresh strawberries if desired.

  Enjoy!!

Notes

 

 

 

https://cassiascuisine.com/pao-de-mel-brazilian-honey-cakes-recipe/

Keyword cake, chocolate, dessert, mousse