Triple Chocolate Mousse Cake
450kcal
Ingredients
Chocolate Layers
- 6 oz dark chocolate, chopped
- 6 oz milk chocolate, chopped
- 6 oz white chocolate, chopped
Mousse Base
- 4 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- pinch salt
For Finishing
- Cocoa powder, for dusting
- Chocolate shavings, for garnish
Method
Prepare the Chocolate
- Melt the dark chocolate in a heatproof bowl set over simmering water. Stir until smooth, then let it cool slightly.
Whip Cream
- In a large bowl, whip 1 1/3 cups of heavy cream until soft peaks form. Stir in 1/4 cup sugar and 1/2 teaspoon vanilla extract. Divide whipped cream into three separate bowls for the different chocolate layers.
Make Dark Chocolate Mousse
- In another bowl, beat 2 egg yolks with 1/4 cup sugar until pale. Stir in melted dark chocolate. Fold in 1/3 of the whipped cream until combined, then gently fold in the remaining whipped cream. Spread the mixture into the bottom of a springform pan.
Repeat for Milk Chocolate Mousse
- Melt the milk chocolate and let it cool. In a clean bowl, beat 2 egg yolks with 1/4 cup sugar. Stir in melted milk chocolate and 1/2 teaspoon vanilla extract. Fold in another third of the whipped cream, then the remaining whipped cream. Spread over the dark chocolate layer.
Prepare White Chocolate Mousse
- Repeat the process with white chocolate, melting it first. Combine it with remaining egg yolks and sugar, fold in whipped cream, and gently layer it over the milk chocolate mousse.
Chill
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Serve
- Before serving, dust the top with cocoa powder and garnish with chocolate shavings.
Nutrition
Serving1gCalories450kcalCarbohydrates35gProtein6gFat30gSaturated Fat18gSodium50mgFiber1gSugar25g
Notes
For a lighter version, consider using Greek yogurt in place of some of the heavy cream. For a dairy-free option, try using coconut cream and dairy-free chocolates. You can add a layer of fruit puree between the mousse layers for a fruity twist or top with fresh berries for a pop of color. Store leftovers in the refrigerator covered for up to 3 days. Allow to sit at room temperature for 10–15 minutes before serving for the best texture.