Triple Chocolate Mousse Cake
“A mind-blowing triple chocolate mousse cake! Easy recipe, no bake.”
Ravit Samama
Original Recipe Author
While we all love eating a tasty chocolate mousse cake, we’re not always as happy while making it.
This is because mousse cakes come with loads of trouble. The first and most popular one is the setting issue.
If your mousse cake doesn’t set properly, it’ll either collapse or start seeping out in a really unpleasant sight.
Also, if you undermix or overmix, you’ll have a mousse that’s either too dense or frothy—nobody wants that!
To avoid all these problems and create a mousse that looks and tastes fantastic, you’ll need to follow this triple chocolate mousse cake recipe! Let’s get to whisking!
Frequently Asked Questions:
Triple Chocolate Mousse Cake
Would it be enough if I just cool down the cake in the fridge from one layer to the next and then leave the entire cake in the fridge?
Sadly, you can’t do that. You need to freeze the cake to make sure it’s stable initially. Once it’s frozen, you must store it in the fridge.
Doesn’t it ruin the whipped cream and turn it runny when adding the melted chocolate?
Not, not at all. However, the whipped cream shouldn’t be too firm in the first place.
When making the mousse, is no milk needed?
No, you don’t need milk for the mousse.
Equipment
Ingredients
Crust:
- 1 package tea biscuit (250 g)
- 1 stick butter (melted (100 g))
Chocolate mousse:
- 7 oz. dark chocolate (melted (200 g))
- 2 cups heavy cream (500 ml)
- 4 tbsp. chocolate instant pudding mix
- 4 tbsp. sugar
White mousse:
- 2 cups heavy cream (500 g)
- 4 tbsp. vanilla instant pudding mix
- 4 tbsp. sugar
- 7 oz. white chocolate (melted (200 g))
Chocolate ganache:
- 5 oz. dark chocolate (150 g)
- ½ cup heavy cream (125 ml)
Instructions
Crust:
- Crumble the tea biscuits into tiny pieces
- Pour the melted butter over the biscuits and mix well.
- Smooth out the mixture to the base of a 10-inch springform pan.
Chocolate mousse:
- Whip the heavy cream with the sugar and chocolate instant pudding mix.
- Pour the melted chocolate over the mixture and keep whipping everything together.
- Slowly pour everything over the crust and spread it evenly.
- Place in the freezer for about 30 minutes.
White mousse:
- Whip the heavy cream, sugar, and vanilla instant pudding mix together.
- Pour the melted white chocolate into the batter and continue mixing everything.
- Slowly drizzle it over the first mousse layer.
- Place it in the freezer for another half hour.
Chocolate ganache:
- Place all the chocolate ganache ingredients in a bowl.
- Melt everything using a double boiler or a microwave.
- Pour the ganache evenly over the cake.
- Place in the freezer for another five hours before eating.
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Oh, and we almost forgot!
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