Triple chocolate mousse cake
Our no bake triple chocolate mousse cake is deliciously sweet but refreshing at the same time. Thanks to its foamy consistency, it will remind you of mousse - you can enjoy it in the middle of winter but also in the middle of summer.
This is cake for a special occasion. It is light and airy in texture and absolutely delicious.
The most important ingredient is a high-quality chocolate - dark, milk and white. Allow plenty of time for preparation - this recipe is not complicated, but it requires your time and attention.
Triple chocolate mousse cake needs a lot of chocolate and whipped cream, but big advantage is, that we don't add any extra sugar. Cake is quite large and we can cut it into 12-14 pieces.
Ingredients for the crust
200 g of Oreo cookies
60 g of melted butter
Ingredients for dark chocolate mousse
150 g of dark chocolate
120 g of whipped cream - 33%
160 g of whipped cream - 33% - well chilled
1 slice/leaf of gelatine
Ingredients for milk chocolate foam
150 g of milk chocolate
120 g of whipped cream - 33%
160 g of whipped cream - 33% - well chilled
1 slice/leaf of gelatine
Ingredients for white chocolate mousse
150 g of white chocolate
120 g of whipped cream - 33%
160 g of whipped cream - 33% - well chilled
1 slice/leaf of gelatine
Directions
1. Crush oreo cookies (using a food processor or by hand) and mix with melted butter.
2. Press the finished mixture onto the bottom of a round cake tin with a diameter of 23 cm.
Place the crust in the freezer before preparing the first layer of chocolate foam.
3. First layer:
Melt dark chocolate (150g) with the whipped cream (120g) over bain marie.
4. Put a slice of gelatine in warm water for a while - until the slice softens. When the gelatine softens, remove the slice from the water and mix it into the hot chocolate mixture. Stir well so that the gelatine dissolves in the chocolate. Allow to cool to room temperature, stirring occasionally.
5. Whip 160g of whipped cream and mix in the cooled chocolate mixture using a mixer (do not overmix).
6. Pour the chocolate over the crust and put it in the freezer while preparing milk another chocolate layer.
7. In the meantime, we will prepare the milk chocolate mousse the same way as we prepared the dark chocolate mousse. We proceed in the same way with white chocolate.
8. When all three layers are ready, put the cake in the refrigerator for the whole night or for at least 8 hours.
9. After removing from the refrigerator, run a knife inside of the edge of the cake tin to separate it from the chocolate foam.
If we have a crem brulee burner, you can quickly run the burner over the edges of the cake tin to separate the cake nicely.
If you have leftover whipped cream, you can whip it and use it to decorate the cake. Feel free to decorate with a whipped cream, cocoa or chocolate.
