Triple Chocolate Mousse

Triple Chocolate Mousse Cake consist of 3 different types of chocolates used to make a mousse batter and with an additional a chocolate sponge as the base. This triple chocolate mousse cake gives a light creamy texture and it is suitable for occasions or celebrations.

Triple Chocolate Mousse

Servings 4 pax
Prep Time 30 mins
Cook Time 20 mins
Freezing Time 30 mins

Equipment

  • Oven
  • Fridge
  • Induction/ Stove
  • Pan
  • Mixing Bowl
  • Hand Mixer/ Stand mixer
  • Whisk
  • Spatula
  • Sieve
  • Round Cake Pan 5” x 5” x 3”

Ingredients

Chocolate Sponge Cake

  • 42 g Cake Flour
  • 8 g Cocoa Powder
  • 48 g Castor Sugar
  • 1 nos Egg (Grade A)
  • ½ tsp Vanilla Essence
  • 4 g Baking Powder
  • 20 g Water
  • 5 g Ovalet
  • 15 g Corn Oil

Dark Chocolate Mousse

  • 25 g UHT Fresh Milk
  • 5 g Castor Sugar
  • 70 g Dark Chocolate
  • 100 g Whipping Cream
  • 4 g Gelatine
  • 16 g Cold Water

Milk Chocolate Mousse

  • 25 g UHT Fresh Milk
  • 5 g Castor Sugar
  • 70 g Milk Chocolate
  • 100 g Whipping Cream
  • 4 g Gelatine
  • 16 g Cold Water

White Chocolate Mousse

  • 25 g UHT Fresh Milk
  • 5 g Castor Sugar
  • 70 g White Chocolate
  • 100 g Whipping Cream
  • 4 g Gelatine
  • 16 g Cold Water

Instructions

Step 1: Chocolate Sponge Cake

  • In a bowl, mix all ingredients except for the oil, and beat the ingredients using a hand mixer.
  • Mix for about 2 minutes until it lighten and becomes a bit whiter, then add in the oil and beat for about 30 seconds.
  • Pour it into a 5” x 5” x 3” cake pan.
  • Bake at 170°C for 20 minutes.
  • Once the cake has done, let it cool down on the wire rack.
  • Then, prepare the same cake pan and place the chocolate sponge cake at the bottom.

Step 2: Dark Chocolate Mousse

  • Add water into your gelatin, still and let it bloom for about 10 mins.
  • Simmer the milk and sugar in a pan using medium heat.
  • Once it has started to simmer, turn off the heat, add in the bloomed gelatine and stir until it melts.
  • Pour the mixture into a bowl of dark chocolate, and quickly stir it using the hand whisk until all the chocolate melts and there are no chunks left. Set aside.
  • In another bowl, beat the whipping cream until it creates firm peaks.
  • Slowly fold in the cream and chocolate mixture together until it is well combined.
  • Pour the dark chocolate mousse mixture into the cake pan with the sponge cake at the bottom, and let it set in the freezer for 15 minutes.

Step 3: Milk Chocolate Mousse

  • Similar to the dark chocolate mousse, repeat the same steps (from number 1 – number 6).
  • Slowly pour the milk chocolate mousse mixture on top of the dark chocolate mousse layer and let it set in the freezer for 15 minutes.

Step 4: White Chocolate Mousse

  • Similar to dark and milk chocolate mousse, repeat the same steps (from number 1 – number 6).
  • Then slowly pour the white chocolate mousse mixture on top of the milk chocolate mousse layer and let it set in the freezer for 8 hours or more, until the whole cake has fully set.
  • After 8 hours, you can take out your cake, and it’s ready to serve!
Course: Dessert
Keyword: Bakery, Cake, Chocolate, homemade

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