Triple Chocolate Mousse Cake Recipe
Light and airy layers of white and milk chocolate mousse atop a flourless chocolate cake finished with white chocolate, milk chocolate, caramel drizzle and fresh strawberries.
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Ingredients
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Flourless Chocolate Cake
Milk Chocolate Mousse
White Chocolate Mousse
Toppings
Method
Flourless Chocolate Cake
- 1
Prepare the Cake
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth.
- 3
- 4
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes until set. Allow the cake to cool completely in the pan before removing.
Milk Chocolate Mousse
- 5
Prepare Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes to bloom.
- 6
Melt Milk Chocolate
In a heatproof bowl, melt the milk chocolate over simmering water, stirring until smooth. Remove from heat.
- 7
Combine Gelatin with Chocolate
Add the bloomed gelatin to the melted chocolate, stirring until fully dissolved.
- 8
Whip Cream
In a separate bowl, whip the heavy cream and sugar until soft peaks form. Gently fold the whipped cream into the chocolate mixture until just combined.
- 9
Chill Mousse
Transfer the mousse into a bowl and refrigerate for at least 1 hour to set.
White Chocolate Mousse
- 10
Prepare Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes to bloom.
- 11
Melt White Chocolate
In a heatproof bowl, melt the white chocolate over simmering water, stirring until smooth. Remove from heat.
- 12
Combine Gelatin with Chocolate
Add the bloomed gelatin to the melted white chocolate, stirring until fully dissolved.
- 13
Whip Cream
In a separate bowl, whip the heavy cream and sugar until soft peaks form. Gently fold the whipped cream into the white chocolate mixture until just combined.
- 14
Chill Mousse
Transfer the white chocolate mousse into a bowl and refrigerate for at least 1 hour to set.
Assembly and Topping
- 15
Layer the Mousse
Once the chocolate cake is completely cooled, layer the milk chocolate mousse on top of the cake, followed by the white chocolate mousse. Smooth the top with a spatula.
- 16
Chill the Cake
Place the assembled cake in the refrigerator for at least 4 hours, preferably overnight, to set the mousses.
- 17
Prepare Toppings
Melt the remaining white and milk chocolate separately and drizzle over the chilled cake.
- 18
Add Caramel and Strawberries
Drizzle caramel sauce over the top and garnish with fresh strawberries before serving.
