Triple Chocolate Mousse Cake
Ingredients:
For the crust:
2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the mousse layers:
1 cup dark chocolate, melted
1 cup milk chocolate, melted
1 cup white chocolate, melted
3 cups heavy cream, divided
1/4 cup powdered sugar (for each mousse layer)
For the ganache:
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
Directions:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the cookie mixture into the bottom of the prepared springform pan to form a firm, even crust.
Bake the crust for 8-10 minutes. Once done, remove from the oven and allow to cool completely on a wire rack.
While the crust is cooling, prepare the mousse layers.
For each mousse, whip 1 cup of heavy cream in separate bowls until soft peaks form.
In a separate bowl, melt the dark, milk, and white chocolate. Once melted, stir in 1/4 cup powdered sugar for each chocolate type.
Gently fold the whipped cream into each of the melted chocolates, being careful not to deflate the cream.
Once the crust has cooled, spoon each mousse layer onto the crust, beginning with the dark chocolate mousse, then the milk chocolate mousse, and finally the white chocolate mousse.
Use a spatula to smooth each layer, and refrigerate for at least 3 hours, or until the mousse layers are firm.
To make the ganache, heat 1/2 cup heavy cream in a small saucepan until simmering. Pour it over the chopped dark chocolate and let it sit for 2-3 minutes before stirring until smooth.
Once the ganache is cooled slightly, pour it over the chilled mousse layers.
Refrigerate for another 30 minutes to set the ganache before serving.
Prep Time: 30 minutes
Cooking Time: 10 minutes
Chill Time: 3 hours
Total Time: 4 hours 40 minutes
Kcal: 320 kcal per slice
Servings: 12 slices