π« Decadent Triple Chocolate Mousse Cake
3 layers, 1 cake, infinite chocolate joy.οΏ½Serves: 10β12 | Springform pan: 23 cm (9 inch)
π Three Parts, Three Layers
1οΈβ£ Flourless Chocolate Cake Base
β’ 200 g dark chocolate (60β70%), chopped
β’ 100 g unsalted butter
β’ 100 g sugar
β’ 3 large eggs
β’ 1 tsp vanilla extract
β’ Pinch of salt
2οΈβ£ Milk Chocolate Mousse Layer
β’ 200 g milk chocolate, chopped
β’ 250 ml heavy cream (cold)
β’ 1 tsp gelatin (optional for extra stability) + 1 tbsp water
3οΈβ£ White Chocolate Mousse Layer
β’ 200 g white chocolate, chopped
β’ 250 ml heavy cream (cold)
β’ 1 tsp gelatin (optional) + 1 tbsp water
π©βπ³ Instructions
β
Make the Flourless Cake Base:
1 Preheat oven to 175Β°C (350Β°F). Line the bottom of a springform pan with baking paper.
2 Melt chocolate and butter together (double boiler or microwave). Let cool slightly.
3 Whisk in sugar, eggs (one at a time), vanilla, and salt until smooth.
4 Pour into the pan and bake 20β25 min. It should be set but fudgy.
5 Let cool completely in the pan before adding mousse.
β
Make the Milk Chocolate Mousse:
1 Optional: Bloom gelatin in cold water, then melt gently.
2 Melt milk chocolate and cool slightly.
3 Whip cream until soft peaks.
4 Fold whipped cream into chocolate (add melted gelatin now if using).
5 Pour over cooled base. Smooth and refrigerate for 30β60 min to set.
β
Make the White Chocolate Mousse:
1 Repeat the same method as above with white chocolate.
2 Once the milk chocolate layer is set, pour white chocolate mousse on top.
3 Smooth the top and chill the whole cake at least 4β6 hours or overnight.
π« Optional Chocolate Glaze (for drama):
β’ 100 g dark chocolate
β’ 100 ml heavy creamοΏ½Melt together and pour over the chilled cake. Let it drip down the sides.
β¨ Serving & Storage
β’ Remove cake from pan carefully (use a hot knife if needed).
β’ Decorate with chocolate curls, shavings, or cocoa powder.
β’ Store in fridge up to 4 days. Freeze slices individually for longer storage.