Description
Indulge in the decadent layers of this Triple Chocolate Mousse Cake, featuring a rich chocolate cookie crust topped with luscious dark, milk, and white chocolate mousse layers. This no-bake dessert is elegantly smooth, perfect for chocolate lovers seeking a stunning yet easy-to-make treat.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
For the Dark Chocolate Mousse
- 6 oz dark chocolate, finely chopped
- 1 cup heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
For the Milk Chocolate Mousse
- 6 oz milk chocolate, finely chopped
- 1 cup heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
For the White Chocolate Mousse
- 6 oz white chocolate, finely chopped
- 1 cup heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
Optional Toppings
- Chocolate shavings
- Cocoa powder for garnish
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes then remove and allow it to cool completely.
- Melt Dark Chocolate: In a heatproof bowl over simmering water or in short microwave bursts, melt the dark chocolate until smooth. Let it cool slightly.
- Whip Cream for Dark Chocolate Mousse: In a separate bowl, whip half of the 1 cup heavy cream with 1 tbsp sugar and 1 tsp vanilla extract until soft peaks form.
- Combine Dark Chocolate and Cream: Gently fold the whipped cream into the melted dark chocolate until uniform and smooth, creating the dark chocolate mousse.
- Assemble Dark Chocolate Layer: Spread the dark chocolate mousse evenly over the cooled crust in the springform pan. Freeze for 15–20 minutes to set.
- Prepare Milk Chocolate Mousse: Repeat the melting, whipping, and folding steps with the milk chocolate, sugar, vanilla, and heavy cream, just as done for the dark chocolate mousse.
- Add Milk Chocolate Layer: Spread the milk chocolate mousse over the set dark chocolate layer, then freeze again for 15–20 minutes.
- Prepare White Chocolate Mousse: Repeat the melting, whipping, and folding process for the white chocolate mousse.
- Top with White Chocolate Layer: Spread the white chocolate mousse evenly over the milk chocolate layer. Chill the entire cake in the refrigerator for at least 4 hours or overnight to fully set.
- Serve: Before serving, run a warm knife around the springform pan edges to loosen the cake and gently remove the ring. Garnish the top with chocolate shavings or dust with cocoa powder if desired, then slice and enjoy.
Notes
- For clean and easy slicing, run a sharp knife under hot water between each cut.
- This cake can be prepared up to two days in advance and stored refrigerated.
- To make the crust gluten-free, substitute regular chocolate cookie crumbs with gluten-free chocolate cookies.
