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.
Recipe by Cooked From the Heart at http://www.kitchen.amoores.com/2012/05/03/triple-chocolate-mouse-cake/