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Cooked From the Heart » cakes, desserts, Featured » Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Are you on Pinterest yet? If not, you’ve got to go on there. It’s addicting. That’s where I found this recipe and it’s there that I have pinned several recipes that I want to try out. The photo looked so tempting that I just had to try it. While I had a few mis-steps as you can see from the photos below, we have fallen in love with this recipe and have made it a few times since then. As a matter of fact, I still have a couple of slices in the freezer from when we made it for my daughter’s birthday a couple of weeks ago.

The recipe is at the end of my post. It is the exact same recipe from MUPPY’s  with just a few adjustments that I made in the measurements and instructions.

Here’s a few notes on the mishap I made the first time I made the recipe (I did better the second time):

The major mistake was not reading the pan size correctly. Here, I used a 8 inch pan instead of a 10 inch pan. The cake filled the pan, leaving no room for the mousse layers.

So what did I do to fix it? I ate it…

I took the sides off the springform pan off, cut the cake in half, and put the bottom layer back together with the sides of the pan.  Since I had to peel off the paper liner around the pan, I also replaced the parchment paper collar around the cake (this is to make sure the mousse/cake separates from the pan without breaking). The extra cake that I cut off…. it was delicious with a cup of coffee while I waited for this dessert to set!

The other mistake (which is not as bad as the first one) is that I did not realize that by cutting the excess top of the cake layer off, the sides kind of shrunk in. So when I poured the mile chocolate layer, it filled in the sides so you couldn’t see three layers on the outside shot, just two: milk chocolate and white chocolate. That’s because the dark chocolate cake is buried under there.

After the chocolate milk layer is set, pour the white chocolate mouse layer on top and return to the refrigerator or freezer to set.

See, all ended up still looking delicious and tasted like it too! Note on this photo, the outer edge of the bottom layer where it pulled away from the side. Try to avoid that by using the right sized pan :)

Triple Chocolate Mousse Cake
 
Ingredients
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
Instructions
  1. Preheat oven to 350F
  2. Grease and line sides of a 10 inch springform pan
  3. Combine butter and chocolate in a microwave safe bowl and melt in the microwave on high for one minute, stirring at the 30 second mark.
  4. Stir melted chocolate and butter mixture until smooth and let cool slightly.
  5. Beat egg whites and slowly incorporate brown sugar until it forms stiff peaks.
  6. In another bowl, whisk the egg yolks and vanilla, then add the melted chocolate and butter until well blended.
  7. Whisk in a third of the stiff egg whites mixture into the chocolate mixture.
  8. Fold in the remaining egg white mixture into the chocolate mixture until combined.
  9. Pour the batter into the prepared springform pan and bake for 20 minutes or until the cake springs back when gently touched in the center.
  10. Leave cake to cook in the pan while you prepare the mousse layers.
  11. Dissolve the gelatin powder in the hot water, set aside.
  12. In a saucepan, combine the 4 egg yolks, ¼ cup sugar and 1 cup of cream and whisk together over low heat until it just starts to thicken.
  13. Remove from heat and whisk in the gelatin mixture until it is well blended.
  14. Strain the custard mixture.
  15. Place the milk chocolate chips in one bowl and the white chocolate chips in a second bowl.
  16. Divide the hot custard mixture evenly between the white and milk chocolate bowls to melt them.
  17. Stir each bowl until the chocolates are melted and well mixed into the custard and smooth.
  18. Whip the remaining one cup of heavy cream until thick and again divide evenly between the bowls of white and milk chocolate custards.
  19. Fold in the whipped cream gently into the chocolate custard mixtures.
  20. Pour the milk chocolate mousse over the dark chocolate cake base and put in the freezer or refrigerator for 15 minutes to set.
  21. Next, pour the white chocolate mousse on top of the milk chocolate and return the pan to the freezer or refrigerator until set.
  22. If you are letting the mousse set in the refrigerator, it may take overnight. If you put it the freezer, it should be set in about an hour.
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I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

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4 Responses to "Triple Chocolate Mousse Cake"

  1. stel says:

    Temptation, with a capital T… layuan mo ko! :D hi JMom, kamusta na?
    i want to make this for the kids, aamuyin ko na lang ?

    1. Hi Stel! Oh I’m sure you’ll do a much better job than I did. lol! Hindi pwedeng amoy lang, you have to have just a little taste ;)

  2. Dexie says:

    Bookmarked. I am so making this one. :)

    1. I think you’ll love it, Dexie! The recipe uses up a bunch of mixing bowls (I hate washing dishes) but it’s well worth it :)

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