Triple Chocolate Mousse

A true “chocoholic” is always guilt-free. Often even before the pleasant experience has started, it is already ruined by the mentally counting of calories and converting it into miles on the treadmill or days of eating salads. Whoever started the idea that chocolate is profane totally ruined it for the rest of us. Chocolate is supposed to make people happy.

It is not a “devil”. It is not “wicked”. It is not “sinful”.

Staying true to the real chocolate spirit of “feel-good” indulgence can be difficult. It takes patience and perseverance. It takes determination and dedication. It takes strength and commitment. You need to set your mind, heart and appetite into it. And there’s no better way than to start with a dessert made of 3 layers of 3 different kinds of chocolates. Forget about the calories. Forget about going to the gym. Forget about the world. Take a bite and enjoy… then take another… and another.

Triple Chocolate Mousse
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Ingredients
  1. For the milk chocolate cake layer
  2. 1 stick unsalted butter
  3. 1 ¼ cups sugar
  4. ½ cup + 2 tablespoons cocoa powder
  5. 2 large eggs
  6. ½ cup + 2 tablespoons milk chocolate, finely chopped
  7. 1 ¾ cups all-purpose flour
  8. 1 tsp. baking powder
  9. ¾ tsp. baking soda
  10. ¼ tsp. salt
  11. ½ cup water
  12. ½ cup milk
  13. For the dark chocolate mousse
  14. 1 tsp. powdered gelatin
  15. 2 tbsp. water
  16. ½ cup whole milk
  17. ¾ cup dark chocolate, finely chopped
  18. 1 ¼ cup heavy cream
  19. For the white chocolate mousse
  20. 1 tsp. powdered gelatin
  21. 2 tbsp. water
  22. ½ cup whole milk
  23. ¾ cup white chocolate
  24. ¾ cup heavy cream
  25. For the chocolate glaze and sauce
  26. ½ cup dark chocolate, finely chopped
  27. ½ cup heavy cream
  28. 3 tbsp. light corn syrup
  29. 1 tbsp. vegetable oil
  30. ½ tsp. vanilla extract
Instructions
  1. Preheat oven to 325˚F. Put butter, sugar, and cocoa powder together in a mixing bowl. Beat on medium speed for about 4 minutes or until mixture appears fluffy. Add the eggs, one at a time, and mix until each one disappears. Add the chopped chocolate, and mix. In a medium bowl, put together all dry ingredients- flour, baking powder, baking soda and salt. Fold the dry ingredients into the chocolate-sugar mixture just until roughly combined. Do not over-mix. In a pan over low heat, combine the milk and the water and bring to a quick simmer. Once it appears “bubbling”, take out from heat and pour on the bowl with other ingredients. Mix it until smooth and thoroughly combined. Grease or line an 18″ x 13″ sheet and pour the chocolate batter into it. Bake for 18 minutes. Take pan out of the oven and place on a rack to cool.
  2. While waiting for cake to cool, prepare the dark chocolate mousse. First bloom the gelatin – this is done by sprinkling gelatin powder on water in a small bowl and mixing until the powder is dissolved. Place milk on a pan over low heat and bring to simmer. Take off from heat and pour over gelatin and mix until completely dissolved. Pour milk-gelatin mixture over the finely chopped chocolate. Whisk lightly to melt the chocolate into a smooth mixture. Set aside. Place cream in a bowl and whisk until soft peaks are formed. Scoop 1/3 of the cream into the chocolate and fold gently. Fold in the rest of the mixture into the chocolate in 2 batches.
  3. Cut the cake into the round molds (tall 1-inch round or shorter 2-inch round molds can be used) and place molds on a lined tray. Pour the dark chocolate mousse into the molds and fill them halfway. Put the tray into the freezer. Prepare white chocolate mousse using the same procedure for the dark chocolate mousse, this time using chopped white chocolate and lesser amount of cream. Take out the tray from the freezer and pour mousse onto the molds and fill almost to the top. Put back into the freezer and prepare the glaze.
  4. Pour the heavy cream, corn syrup and oil into a pan over low heat and bring to a quick simmer. Once simmering, take out from heat and pour over the chocolate and whisk gently until completely smooth and shiny. Let cool slightly and pour over the molds. Freeze for at least 6 hours. When ready to serve, take out of the freezer and roll molds between hands and the dessert comes right out.
  5. Place on white dessert plates for excellent contrast. Place chopped chocolate pieces on top of glaze and on plate randomly for an extra dose of chocolate.
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Jeanne Miraflor
Full-time Mother-Wife-Sister-Daughter. Part-time Social ME-dia Stalker. Let's connect, follow me on my social accounts.