Ingredients
- 200 grams dark chocolate (60–70%), chopped
- 100 grams unsalted butter
- 100 grams sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 200 grams milk chocolate, chopped
- 250 milliliters heavy cream, cold
- 1 teaspoon gelatin
- 1 tablespoon water
- 200 grams white chocolate, chopped
- 100 grams dark chocolate
- 100 milliliters heavy cream
Directions
Preheat oven to 175°C (350°F).
Line the bottom of a springform pan with parchment paper.
Melt the chocolate and butter together using a double boiler or microwave.
Let the chocolate mixture cool slightly.
Whisk in the sugar, eggs one at a time, vanilla extract, and salt until smooth.
Pour the batter into the prepared pan and bake for 20–25 minutes until set but fudgy.
Let the base cool completely in the pan before adding the mousse layers.
If using gelatin, bloom it in cold water, then gently melt it.
Melt the milk chocolate and let it cool slightly.
Whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled milk chocolate, adding the melted gelatin now if using.
Pour the milk chocolate mousse over the cooled base.
Smooth the top and refrigerate for 30–60 minutes to set.
Repeat steps 9 through 12 using white chocolate to create the second mousse layer.
Once the milk chocolate layer is set, carefully pour the white chocolate mousse on top.
Smooth the top and chill the entire cake for at least 4–6 hours or preferably overnight to set completely.
Prepare the ganache (if applicable) by melting the chocolate and pouring it over the chilled cake, allowing it to drip down the sides.
Carefully remove the cake from the pan, using a hot knife around the edge if necessary.
Decorate with chocolate curls, shavings, or cocoa powder.
Store the cake in the refrigerator for up to 4 days.
Freeze individual slices for longer storage.
Frequently Asked Questions
How do I store this Decadent Triple Chocolate Mousse Cake to keep it fresh?
Because this cake relies on mousse layers, it must be stored in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, allowing the flavors to meld perfectly. Allow it to sit at room temperature for about 15 minutes before serving for the best texture.
Can I substitute the dark and milk chocolate if I have different percentages on hand?
Yes, you can substitute the chocolate percentages, but be mindful of the final sweetness and texture. If you use a higher percentage dark chocolate (over 70%), consider slightly increasing the 100 grams of sugar to balance the bitterness.
What's the best way to ensure the chocolate and butter melt smoothly for the base?
To prevent scorching the 200 grams of dark chocolate and butter, use a double boiler setup over low, simmering water, ensuring the bowl doesn't touch the water. If microwaving, heat in 20-second intervals, stirring well between each burst until just melted and smooth.
