Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, three-layered chocolate mousse cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Triple Chocolate Mousse Cake has chocolate cake, chocolate fudge, and chocolate & white chocolate mousse! The bottom layer is a dark chocolate cake. It's relatively dense, which I love with the mousse.
Three-layered Chocolate Mousse Cake is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Three-layered Chocolate Mousse Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have three-layered chocolate mousse cake using 35 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Three-layered Chocolate Mousse Cake:
- Get First Layer (Couverture White Chocolate):
- Prepare 50 g caster sugar
- Make ready 10 ml water
- Get 2 egg yolks
- Take 1/2 egg
- Get 125 g white cooking choclate - melted
- Make ready 5 g gelatine powder
- Take 2 big spoons water
- Get 150 g whipped cream
- Make ready Second Layer (Chocolate Milk):
- Take 50 g caster sugar
- Make ready 10 ml water
- Prepare 2 egg yolks
- Prepare 1/2 egg
- Make ready 125 g milk cooking chocolate - melted
- Get 5 g gelatine powder
- Make ready 2 big spoons water
- Get 150 g whipped cream
- Take Third Layer (Dark Chocolate):
- Prepare 50 g caster sugar
- Get 10 ml water
- Get 2 egg yolks
- Take 1/2 egg
- Make ready 125 g dark cooking chocolate - melted
- Take 5 g gelatine powder
- Prepare 2 big spoons water
- Get 150 g whipped cream
- Prepare Blackberry Sauce:
- Take 100 g blackberries
- Prepare 50 g icing sugar
- Get 20 ml water
- Take Orange Sauce:
- Make ready 2 oranges
- Take 50 g icing sugar
- Get 20 ml water
Triple Chocolate Mousse Cake is the perfect light dessert recipe. Chocolate cake layered with mousse filling and chocolate ganache. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. This decadent flourless chocolate cake which is topped with the best chocolate mousse I've ever tasted, and a slightly sweet, yet rich and creamy, white chocolate mousse layer, is hard to part with.
Instructions to make Three-layered Chocolate Mousse Cake:
- First Layer (Couverture White Chocolate): - 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 3.Combine the gelatine mixture with the melted white chocolate.
- 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. - 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool.
- Second Layer (Chocolate Milk): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted milk chocolate.
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool.
- Third Layer (Dark Chocolate): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted dark chocolate.
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool.
- Blackberry Sauce: - 1.Combine blackberries, sugar and water in a small pot over a low heat. - 2.Stir the ingredients completely and bring to a boil. - 3.Turn off the heat and let cool. - 4.Place the mixture into a food processor and blend it until there are no more lumps.
- Orange Sauce: - 1.Finely slice and chop the orange skin. - 2.Squeeze the orange for juice. - 3.Combine the skin and juice with sugar and water in a small pot over a low heat. - 4.Stir the ingredients completely and bring to a boil. - 5.Turn off the heat and let cool. - 6.Place the mixture into a food processor and blend it until there are no more lumps.
- Recipe Notes: - 1. Once the components have been completed, the dish can be plated. - - 2. Ensure the mousse is served while it is cold. - - 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. - - 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. - - 5. You can also add slices of fresh or tinned fruit to the decorations.
I can hardly believe that the last time I made a version of this cake was three years ago. Plate the Chocolate Mousse cake with the raspberry and orange sauce. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. It features layer of chocolate souffle cake, rich chocolate mousse and white chocolate mousse on top.
So that is going to wrap this up with this exceptional food three-layered chocolate mousse cake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
