Triple chocolate mousse cake

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Preparation time: 4 hours

Difficulty: Medium

Servings: 6

It’s a mousse cake based on crème Anglaise and has 3 layers, each layer represents 3 types of chocolate – white, milk and dark. Bottom of 3 chocolate cake has a hidden dark chocolate biscuit and on the top of the cake, I have placed dark chocolate décor.
This delicious cake was the first cake that I ever made, through the years I was working on the recipe to make it simple, easy to make and delicious and today I want to share my final version with you!
So follow the steps in the recipe below and leave comments!

CHOCOLATE BISCUIT

  • Egg yolks – 2 pc
  • Egg whites – 2 pc
  • Sugar – 26 gr
  • Dark chocolate – 45 gr
  • Room-temperature butter – 21 gr 

PREPARATION

  1. Preheat oven to 180C.
  2. In a mixing bowl, whisk the egg whites, gradually adding the sugar and increasing a speed. Continue to whisk to a firm peak meringue.
  3. Melt a chocolate over the bain-marie (or use a microwave), add room-temperature butter and mix until fully incorporated. Then add egg yolks one by one, mixing a cream together every time.
  4. Gradually pour in the beaten egg whites and mix gently until fully incorporated.
  5. Spread the mixture into prepared round cake pan or silicone mold for baking (16 cm in diameter).
  6. Bake in the oven for 10-12 minutes.
  7. Leave to cool in the pan, then put a biscuit in a freezer for 1 hour. After 1 hour you can de-mould a biscuit.

WHITE CHOCOLATE MOUSSE

  • Whipping cream – 100 gr
  • Whole milk – 78 gr
  • Sugar – 18 gr
  • Egg yolks – 2 pc
  • White chocolate – 55 gr
  • Gelatin powder – 7 gr
  • Cold water for gelatin – 35 ml
  • Whipping cream – 140 gr
  • Vanilla seeds

PREPARATION

  1. Preparing a cake mould. You can use silicone cake mould or use stainless steel circle mousse ring 18 cm in diameter as I did.
    If you are using mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar.
  2. Sprinkle the powdered gelatin over 35 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked.
  3. Crème Anglaise: Mix whipping cream (100 gr) and milk in a saucepan, add a few vanilla seeds. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens, the temperature must not exceed 85C, do not boil.
  4. Add soaked gelatin into hot crème Anglaise and stir until it is completely dissolved.
  5. Add 55 gr of chopped white chocolate and mix until smooth with a spatula. Cool cream to 35-40C.
  6. Whip cream (140 gr) until soft peak and gently mix it with cooled crème Anglaise.
  7. Pour the mousse into the prepared mould, place it on a strictly vertical surface in the freezer.

MILK CHOCOLATE MOUSSE

  • Whipping cream – 100 gr
  • Whole milk – 78 gr
  • Sugar – 18 gr
  • Egg yolks – 2 pc
  • Milk chocolate – 55 gr
  • Gelatin powder – 7 gr
  • Cold water for gelatin – 35 ml
  • Whipping cream – 140 gr
  • Vanilla seeds

PREPARATION

 

  1. Sprinkle the powdered gelatin over 35 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked.
  2. Crème Anglaise: Mix whipping cream (100 gr) and milk in a saucepan, add a few vanilla seeds. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens, the temperature must not exceed 85C, do not boil.
  3. Add soaked gelatin into hot crème Anglaise and stir until it is completely dissolved.
  4. Add 55 gr of chopped milk chocolate and mix until smooth with a spatula. Cool cream to 35-40C.
  5. Whip cream (140 gr) until soft peak and gently mix it with cooled crème Anglaise.
  6. Pour the mousse on top of the hardened white chocolate mousse and place it back on a strictly vertical surface in the freezer.

DARK CHOCOLATE MOUSSE

  • Whipping cream – 100 gr
  • Whole milk – 78 gr
  • Sugar – 18 gr
  • Egg yolks – 2 pc
  • Dark chocolate – 55 gr
  • Gelatin powder – 7 gr
  • Cold water for gelatin – 35 ml
  • Whipping cream – 140 gr
  • Vanilla seeds

PREPARATION

 

  1. Sprinkle the powdered gelatin over 35 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked.
  2. Crème Anglaise: Mix whipping cream (100 gr) and milk in a saucepan, add a few vanilla seeds. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens, the temperature must not exceed 85C, do not boil.
  3. Add soaked gelatin into hot crème Anglaise and stir until it is completely dissolved.
  4. Add 55 gr of chopped dark chocolate and mix until smooth with a spatula. Cool cream to 35-40C.
  5. Whip cream (140 gr) until soft peak and gently mix it with cooled crème Anglaise.
  6. Pour the mousse on top of the hardened milk chocolate mousse, cover with the chocolate sponge on top, lightly press the sponge over the mousse, level off the top.
  7. Transfer cake into the freezer for another 4 hours (or overnight).

TO FINISH

After the cake has hardened take it out from the freezer, de-mould and place on a serving plate white chocolate mousse layer to the top. Decorate as desired – I used dark chocolate swirls, covered with edible luster.

Leave it for couple of hours at the fridge for defrosting. 

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