Meet the star of your next celebration (or a cozy night in)—the Triple Chocolate Mousse Cake! This cake is a luscious symphony of rich chocolate flavors, layered to perfection, and utterly irresistible. Imagine sinking your fork into silky-smooth chocolate mousse, surrounded by a cloud of whipped cream, and enveloped in a decadent chocolate ganache. It's a chocolate lover's dream come true!

Now, I know what you might be thinking: “Isn’t a cake this dreamy a bit too complicated?”

Fear not, my sweet friends! I promise you, this cake is as easy to make as it is delightful to eat. I’ll guide you through each step with tips and tricks to ensure your mousse is light and airy, and your layers are stunning.

So, grab your apron, channel your inner pastry chef, and let’s create a show-stopping dessert that will leave your friends and family begging for seconds. Trust me—once you taste this Triple Chocolate Mousse Cake, you’ll wonder how you ever lived without it. Let’s dive in! 🍫✨

Precise Measurements

Weighing your ingredients in grams is important for getting the best results with this recipe. We don’t provide measurements in cups because using grams helps ensure everything is accurate and turns out perfectly.

Ingredients

White Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g white chocolate
180 g heavy cream

Milk Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g milk chocolate
180 g heavy cream

Dark Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g dark chocolate
180 g heavy cream

Directions

White Chocolate Mousse

Bloom the Gelatin: Start by sprinkling the gelatin powder over the cold water. Let it bloom for at least 5 minutes—this is where the magic begins!
Whisk It Up: In the bowl of your stand mixer fitted with a whisk attachment, combine the egg and sugar. Whisk on high speed for about 5 minutes until the mixture turns a lovely light color, doubles in volume, and becomes airy and fluffy.
Heat Things Up: Reduce the mixer speed to low and gently add the milk. Once it’s fully incorporated, pour the mixture into a medium-sized pot and bring it to a boil over medium heat. Keep whisking constantly—this ensures a smooth blend without any lumps!
Add the Gelatin: Once it starts boiling, remove it from the heat and stir in the bloomed gelatin until well combined.
Melt the Chocolate: Next, add the white chocolate and whisk until it’s completely melted and mixed in. Set this heavenly mixture aside to cool to room temperature.
Whip the Cream: In another bowl, whip the heavy cream on high speed until it forms stiff peaks. Now, gently fold this fluffy cream into the cooled white chocolate mixture until combined.
Layer Time: Using an 8-inch springform or silicone mold lined with acetate or parchment paper, pour in the white chocolate mousse, filling it about one-third of the way. Freeze for 15 minutes while you prepare the milk chocolate mousse.

Milk Chocolate Mousse

Repeat the Gelatin Process: Just like before, sprinkle the gelatin powder over the cold water and let it bloom for at least 5 minutes.
Whisk the Egg and Sugar: In the stand mixer, add the egg and sugar, whisking on high speed for 5 minutes until airy and fluffy.
Heat the Milk Mixture: Lower the mixer speed, add the milk, and mix well. Transfer this to a medium-sized pot and bring to a boil, whisking constantly.
Combine Gelatin and Chocolate: When it starts boiling, remove it from the heat and stir in the bloomed gelatin. Then, add the milk chocolate and whisk until melted and smooth. Let this cool to room temperature.
Whip the Cream Again: Whip the heavy cream to stiff peaks and fold it into the cooled milk chocolate mixture.
Layer Up Again: Pour the milk chocolate mousse over the set white chocolate mousse. Freeze for another 15 minutes while you prepare the dark chocolate mousse.

Dark Chocolate Mousse

Final Gelatin Bloom: You guessed it! Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Whisking Magic: In the stand mixer, whisk the egg and sugar for 5 minutes until fluffy and light.
Milk Mixture on the Heat: Add the milk at low speed, then transfer to a pot to bring to a boil while whisking continuously.
Combine Gelatin and Chocolate: Remove from heat, add the bloomed gelatin, then whisk in the dark chocolate until smooth. Set aside to cool to room temperature.
Whip the Last Cream: Whip the heavy cream to stiff peaks and gently fold it into the cooled dark chocolate mixture.
Final Layer: Pour the dark chocolate mousse over the milk chocolate mousse. Cover and freeze for at least 4 hours, or overnight for the best results.

Serve and Enjoy!

Once the mousse cake has set perfectly, carefully remove it from the springform or silicone mold and place it on a beautiful cake board or serving platter. Slice it up and watch as your guests' eyes light up at the sight of those luscious chocolate layers. Enjoy every decadent bite of this Triple Chocolate Mousse Cake—and read below my additional tips!

Tips for Success

Room Temperature Ingredients: Ensure your eggs and heavy cream are at room temperature for better incorporation and fluffiness.
Whip the Cream Correctly: Be careful not to over-whip the cream; it should be just stiff enough to hold its shape without becoming grainy.
Chill Between Layers: Freezing between layers is key for structure. Don’t skip this step to ensure clean layers.
Use Quality Chocolate: The better the chocolate, the better your mousse will taste! Choose high-quality brands for each type of chocolate.

Troubleshooting

Mousse Is Not Setting: If your mousse is too soft, it might need more gelatin or longer freezing time. Ensure you’re accurately measuring the gelatin.
Separation of Layers: If the layers are separating, it could be due to the mousse not being cold enough when adding the next layer. Make sure each layer is well-chilled before pouring the next one.
Lumpy Mixture: If you see lumps in your mousse, it’s likely from not whisking enough after adding the milk. Always whisk until completely smooth before incorporating gelatin.

Pairing Suggestions

Beverages: This cake pairs beautifully with a rich espresso, a glass of sweet dessert wine, or a silky hot chocolate for the ultimate chocolate experience.
Toppings: Top with fresh berries, whipped cream, or chocolate shavings for added flavor and texture.
Serving Sides: A scoop of vanilla ice cream or a dollop of crème fraîche can balance the richness of the chocolate.

Trivia

The Origin of Mousse: Mousse comes from the French word meaning “foam,” which reflects its light, airy texture. It was originally made with only chocolate and cream before evolving into the delightful variations we see today.
Chocolate’s History: Did you know that chocolate was once considered a drink? The ancient Aztecs consumed it as a frothy beverage, often flavored with spices!
Mousse in Popular Culture: The classic “mousse au chocolat” gained fame in culinary circles after the 18th century and remains a beloved dessert worldwide.

So, there you have it! This cake may take a little time, but I promise it’s worth every minute. Now, let’s get baking, and may your kitchen be filled with the sweet aroma of chocolate magic! 🍫✨

Triple Chocolate Mousse Cake: Your New Favorite Cake Awaits!

Author: Sasha Nary of @SashaCakesChicago

Meet the star of your next celebration (or a cozy night in)—the Triple Chocolate Mousse Cake! This cake is a luscious symphony of rich chocolate flavors, layered to perfection, and utterly irresistible. Imagine sinking your fork into silky-smooth chocolate mousse, surrounded by a cloud of whipped cream, and enveloped in a decadent chocolate ganache. It's a chocolate lover's dream come true!Now, I know what you might be thinking: “Isn’t a cake this dreamy a bit too complicated?” Fear not, my sweet friends! I promise you, this cake is as easy to make as it is delightful to eat. I’ll guide you through each step with tips and tricks to ensure your mousse is light and airy, and your layers are stunning.So, grab your apron, channel your inner pastry chef, and let’s create a show-stopping dessert that will leave your friends and family begging for seconds. Trust me—once you taste this Triple Chocolate Mousse Cake, you’ll wonder how you ever lived without it. Let’s dive in! 🍫✨

Ingredients

White Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g white chocolate
180 g heavy cream

Milk Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g milk chocolate
180 g heavy cream

Dark Chocolate Mousse

6 g gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g dark chocolate
180 g heavy cream

Instructions

White Chocolate Mousse

Bloom the Gelatin: Start by sprinkling the gelatin powder over the cold water. Let it bloom for at least 5 minutes—this is where the magic begins!
Whisk It Up: In the bowl of your stand mixer fitted with a whisk attachment, combine the egg and sugar. Whisk on high speed for about 5 minutes until the mixture turns a lovely light color, doubles in volume, and becomes airy and fluffy.
Heat Things Up: Reduce the mixer speed to low and gently add the milk. Once it’s fully incorporated, pour the mixture into a medium-sized pot and bring it to a boil over medium heat. Keep whisking constantly—this ensures a smooth blend without any lumps!
Add the Gelatin: Once it starts boiling, remove it from the heat and stir in the bloomed gelatin until well combined.
Melt the Chocolate: Next, add the white chocolate and whisk until it’s completely melted and mixed in. Set this heavenly mixture aside to cool to room temperature.
Whip the Cream: In another bowl, whip the heavy cream on high speed until it forms stiff peaks. Now, gently fold this fluffy cream into the cooled white chocolate mixture until combined.
Layer Time: Using an 8-inch springform or silicone mold lined with acetate or parchment paper, pour in the white chocolate mousse, filling it about one-third of the way. Freeze for 15 minutes while you prepare the milk chocolate mousse.

Milk Chocolate Mousse

Repeat the Gelatin Process: Just like before, sprinkle the gelatin powder over the cold water and let it bloom for at least 5 minutes.
Whisk the Egg and Sugar: In the stand mixer, add the egg and sugar, whisking on high speed for 5 minutes until airy and fluffy.
Heat the Milk Mixture: Lower the mixer speed, add the milk, and mix well. Transfer this to a medium-sized pot and bring to a boil, whisking constantly.
Combine Gelatin and Chocolate: When it starts boiling, remove it from the heat and stir in the bloomed gelatin. Then, add the milk chocolate and whisk until melted and smooth. Let this cool to room temperature.
Whip the Cream Again: Whip the heavy cream to stiff peaks and fold it into the cooled milk chocolate mixture.
Layer Up Again: Pour the milk chocolate mousse over the set white chocolate mousse. Freeze for another 15 minutes while you prepare the dark chocolate mousse.

Dark Chocolate Mousse

Final Gelatin Bloom: You guessed it! Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Whisking Magic: In the stand mixer, whisk the egg and sugar for 5 minutes until fluffy and light.
Milk Mixture on the Heat: Add the milk at low speed, then transfer to a pot to bring to a boil while whisking continuously.
Combine Gelatin and Chocolate: Remove from heat, add the bloomed gelatin, then whisk in the dark chocolate until smooth. Set aside to cool to room temperature.
Whip the Last Cream: Whip the heavy cream to stiff peaks and gently fold it into the cooled dark chocolate mixture.
Final Layer: Pour the dark chocolate mousse over the milk chocolate mousse. Cover and freeze for at least 4 hours, or overnight for the best results.