Triple Chocolate Mousse Cake Recipe

Mousse cake is a light, foamy, and creamy cake made from cream and eggs. The term “mousse” is French for “foam”. This recipe gives you three layers of decadent chocolate mousse cake. Sweet, light, foamy, and creamy, this dessert is a great way to celebrate. You can decorate the cake with fruits, nuts, or more chocolate.


Bottom Layer:

• 7 oz bittersweet chocolate
• 3 oz of butter
• 3/4 tsp of espresso powder
• Salt
• 4 eggs, separate yolks from egg whites
• 1/3 cup of brown sugar

Middle Layer:

• 2 tbsp of cocoa powder
• 5 tbsp of hot water
• 7 oz of bittersweet chocolate
• 1.5 cups of heavy cream
• 1 tbsp of granulated sugar
• 1/4 tsp of salt

Top Layer:

• 3/4 tsp of unflavored gelatin
• 1 tbsp of water
• 6 oz of white chocolate
• 1.5 cups of cold heavy cream


Baking time for this recipe is 30 to 40 minutes. The middle layer needs to set in the fridge for 30 minutes. The top layer needs to set in the fridge for 2 to 3 hours. Serves 3 to 4.

Preheat the oven to 325F.
Place espresso powder, chocolate, and butter in a heatproof bowl. Melt in the microwave for 60-second intervals.
Mix well and let it cool for 5 minutes.
Whisk together egg yolks and vanilla.
Mix egg yolk mixture to melted chocolate mixture.
Whisk egg whites and salt until frothy.
Gradually add sugar and whisk until soft peaks appear.
Fold the chocolate mixture into the egg white mixture.
Pour the mixture into a pan and bake for 30 to 40 minutes.
In a bowl, mix cocoa and water. Set aside.
Melt chocolate and stir until smooth.
Whip cream, sugar, and salt until soft peaks form.
Add cocoa mixture to the melted chocolate.
Fold the whipped cream into the chocolate mixture.
Pour the mixture on the bottom layer of the cake.
Let it sit in the fridge for 30 minutes to set.
In a small bowl, mix gelatin with water. Set aside to set for 5 minutes.
Boil cream and pour over white chocolate.
Stir until melted.
Add gelatin to chocolate and mix until smooth.
Whip cream until soft peaks form.
Fold cream into the chocolate.
Pour mixture on the cake.
Place the cake in the fridge to set for another 2 to 3 hours.
Garnish the cake with fruits, nuts, or shaved chocolate.

Ideas And Tips:

• When whipping the cream, always test first if the cream can hold up when you lift the whisk. If it still drops, it needs a few more minutes on the mixer.

Triple Chocolate Mousse Cake Recipe
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