Triple Layer Chocolate Mousse Dessert Recipes

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TRIPLE-LAYER CHOCOLATE MOUSSE DESSERT



Triple-Layer Chocolate Mousse Dessert image

Make this rich Triple-Layer Chocolate Mousse! Full of sweet delicious ingredients, this is a chocolate-lovers dream come true.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 18 servings

Number Of Ingredients 8

15 vanilla creme-filled chocolate sandwich cookies
3 Tbsp. butter or margarine, melted
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 cup plus 2 Tbsp. milk, divided
3 oz. BAKER'S White Chocolate, divided
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
2-1/2 tsp. unsweetened cocoa powder, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Process cookies in food processor until finely ground; mix with butter. Press onto bottom of prepared pan.
  • Place 3 oz. semi-sweet chocolate in medium microwaveable bowl; add 2 Tbsp. milk. Microwave on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Repeat with 2 oz. white chocolate and 2 Tbsp. milk in separate microwaveable bowl. Then, repeat with remaining semi-sweet chocolate, remaining white chocolate and 2 Tbsp. of the remaining milk in third microwaveable bowl. Cool.
  • Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir 1/3 cup pudding mixture and 2 tsp. cocoa powder into melted semi-sweet chocolate. Stir 1/3 cup of the remaining pudding mixture into each of the remaining 2 bowls of melted chocolate until blended. Gently stir 1 cup COOL WHIP into chocolate mixture in each bowl.
  • Layer pudding mixtures over crust, starting with semi-sweet/cocoa mixture and ending with white chocolate mixture, smoothing top of each layer before adding the next. Refrigerate 4 hours or until firm.
  • Use foil handles to remove dessert from pan just before serving. Sprinkle lightly with remaining cocoa powder. Cut into 9 squares, then cut each square diagonally in half.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

TRIPLE LAYER CHOCOLATE MOUSSE



Triple Layer Chocolate Mousse image

Make and share this Triple Layer Chocolate Mousse recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

10 ounces bittersweet chocolate
4 eggs, separated
2/3 cup powdered sugar
1/3 cup granulated sugar
1 cup heavy cream
10 ounces bittersweet chocolate
12 ounces heavy cream
4 ounces chocolate Cool Whip

Steps:

  • SOFT MOUSSE: Melt chocolate over simmering water of a water bath.
  • Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.
  • Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
  • While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Spoon whites on top of yolks but do not fold.
  • Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated. Do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).
  • SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream).
  • Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set.
  • TO SERVE: Place the two mousses in composition to contrast each other. Garnish with chocolate cool whip.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE



Triple Layer Chocolate Mousse Cake image

Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.

Provided by Food Network Kitchen

Categories     dessert

Time 11h20m

Yield 10 to 12 servings

Number Of Ingredients 8

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
One 3.6-ounce box dark chocolate instant pudding mix
6 cups heavy cream
One 3.7-ounce box chocolate instant pudding mix
One 3.9-ounce box white chocolate vanilla bean instant pudding mix
Dark chocolate shavings, for topping

Steps:

  • Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
  • Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
  • Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
  • Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
  • Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
  • When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
  • Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

LAYERED CHOCOLATE MOUSSE CAKE



Layered Chocolate Mousse Cake image

This layered chocolate cake makes for a delectable bite of dense chocolate brownie and light-as-air mousse.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
1/2 cup all-purpose flour
1/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder
1/4 cup sugar
5 tablespoons milk
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder, plus more for sprinkling
4 cups heavy cream
One 1/4-ounce package unflavored gelatin
1 cup sugar
1 tablespoon pure vanilla extract
1 1/4 cups heavy cream
4 tablespoons unsalted butter
12 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped

Steps:

  • For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
  • Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
  • Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
  • For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
  • Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
  • Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
  • Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
  • For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
  • Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
  • Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

TRIPLE-CHOCOLATE MOUSSE CAKES



Triple-Chocolate Mousse Cakes image

With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 8

Number Of Ingredients 13

Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse
2 ounces solid semisweet chocolate

Steps:

  • Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
  • Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
  • Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
  • Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
  • Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
  • Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE



Triple Layer Chocolate Mousse Cake image

Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.

Provided by Susan Dillard

Categories     Dessert

Time 2h32m

Yield 1 "10 inch three layer cake", 12 serving(s)

Number Of Ingredients 21

28 ounces semisweet chocolate, coarsely chopped
1 1/3 cups milk
1/2 cup granulated sugar
1 pinch salt
1/2 cup vegetable oil
2 tablespoons vanilla extract
3 cups heavy cream
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup water
1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups buttermilk
16 ounces semisweet chocolate, coarsely chopped
2 cups heavy cream
25 Oreo cookies

Steps:

  • Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • In a small saucepan, combine the milk, sugar and salt.
  • Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
  • Remove the pan from the heat.
  • With the motor of the food processor running, pour the hot milk through the feed tube.
  • Process for 10 to 20 seconds, until the chocolate is completely melted.
  • Using a spatula, scrape down the side of the work bowl.
  • Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
  • Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
  • In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
  • Do not overwhip the cream.
  • Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
  • Fold in the remaining whipped cream.
  • Do not overfold the mousse or the texture will be grainy.
  • Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
  • Make the cake: Grease three 10-inch round cake pans.
  • Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
  • Grease the pan well and then flour, tapping out the excess.
  • Set aside.
  • Place the oven racks two shelves apart.
  • Preheat the over to 350 degrees F.
  • Sift together the flour, baking soda and salt.
  • Set aside.
  • Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
  • Remove from the top of the double boiler and cool slightly.
  • Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
  • Add the vanilla.
  • Add the eggs one by one, mixing on medium speed until blended.
  • Using a rubber spatula, scrape down the sides of the bowl.
  • With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
  • When blended, add the remaining buttermilk and the chocolate mixture.
  • Mix until blended then add the remaining dry ingredients.
  • Mix on medium speed just until blended and the flour lumps disappear.
  • Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
  • Bake for 28 to 32 minutes, or until a toothpick comes out clean.
  • Remove the pans from the oven and place on wire cooling racks.
  • Cool for 15 minutes and invert.
  • Peel off the waxed paper and cool completely.
  • Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
  • Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
  • Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
  • There should be slightly less than one-half inch of mousse on top of the cake.
  • Place the second cake layer on top and repeat the mousse layer.
  • Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
  • Place the cake in the freezer for a minimum of four hours.
  • Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Place in a large bowl.
  • In a medium pan, scald the heavy cream and pour over the chocolate.
  • Using a metal whisk, gently stir until smooth and melted.
  • Continue stirring until the ganache is room temperature or just slightly warmer.
  • Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
  • Process for 20 to 30 seconds, until finely ground.
  • Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
  • Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
  • When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
  • Use the spatula to spread the ganache evenly over the sides of the cake.
  • When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
  • Refrigerate until ready to serve.

TRIPLE CHOCOLATE MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

TRIPLE CHOCOLATE MOUSSE



Triple chocolate mousse image

A trio of milk, dark and white chocolate combined in a delectable mousse

Provided by Gary Rhodes

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

butter , for greasing
425ml double cream
75g each good-quality milk, white, plain chocolate , broken into pieces
6 eggs , separated into 2-egg batches
75g caster sugar
50g plain chocolate , melted
icing sugar , single cream, chocolate curls

Steps:

  • For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
  • Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
  • Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
  • Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
  • Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium

TRIPLE-CHOCOLATE MOUSSE TORTE



Triple-Chocolate Mousse Torte image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 10

Vegetable oil
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1 3/4 cups chilled whipping cream

Steps:

  • Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
  • Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
  • Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
  • Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
  • Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

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TRIPLE CHOCOLATE MOUSSE CAKE | CHOCOLATE MOUSSE LAYER …
2016-07-25  · 1. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving plate. 2. Finish off the cake with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.
From lifeloveandsugar.com
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TRIPLE LAYER CHOCOLATE CREAM PIE — LET'S DISH RECIPES
To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or until mixture just begins to boil.
From letsdishrecipes.com
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TRIPLE CHOCOLATE MOUSSE CAKE WITH OREO CRUST - NO-BAKE RECIPE
2017-04-14  · Instructions. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of a greased 8 inch …
From homecookingadventure.com
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TRIPLE CHOCOLATE MOUSSE CAKE - EVERYDAY ANNIE
2010-05-07  · Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks.
From everydayannie.com
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TRIPLE CHOCOLATE BROWNIE MOUSSE CAKE - BEYOND FROSTING
2017-05-15  · Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the springform pan and spread evenly.
From beyondfrosting.com
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CHOCOLATE LOVERS TRIPLE LAYER COFFEE CARAMEL CHOCOLATE MOUSSE …
2013-08-23  · To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool. In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce …
From halfbakedharvest.com
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TRIPLE-LAYER CHOCOLATE MOUSSE FUDGE CAKE
2011-11-13  · The above cake is based on my Magic Chocolate Pie. It’s one of my favorite recipes on the entire blog. Everyone loves that pie. (But I love it so much that I hardly ever share!) The chocolate pie, itself, could easily be my recipe of the year, which is why I chose it for the feature. However, to take the recipe up a notch in fanciness, I ...
From chocolatecoveredkatie.com
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TRIPLE CHOCOLATE MOUSSE CAKE RECIPE
2013-09-12  · Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the …
From browneyedbaker.com
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TRIPLE CHOCOLATE MOUSSE CAKE | 3 LAYERS OF CHOCOLATE!
2018-02-05  · For the Cake (Bottom Layer) Preheat oven to 375°F. Line bottom of an 8”x3” springform pan with parchment paper; grease sides and bottom of pan. Set pan aside. Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate and butter. Heat, stirring occasionally, until fully melted.
From spicedblog.com
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TRIPLE CHOCOLATE MOUSSE CAKE - COOKING TO ENTERTAIN
Triple Chocolate Mousse Cake Ingredients Chocolate Graham Cracker Crust. 1/3 cup Butter, melted. 1/4 cup Brown Sugar. 1/4 cup Cocoa Powder. 1 1/4 cups Graham Crackers; crumbled. Dark Chocolate Layer. 170 grams 80-90% Dark Chocolate. 170 grams Butter, cut into small pieces. 60 ml Coffee; instant espresso works fine. 170 grams Sugar + 1 ...
From cookingtoentertain.com
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TRIPLE CHOCOLATE MOUSSE CAKE | THEBESTDESSERTRECIPES.COM
Triple layer cakes may seem intimidating and complicated to prepare, but this Triple Chocolate Mousse cake is actually rather simple! This cake has three delicious chocolate layers, making it one of our most indulgent chocolate desserts. The top layer is a homemade white chocolate mousse, the middle is milk chocolate mousse (you could substitute dark chocolate if you …
From thebestdessertrecipes.com
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TRIPLE CHOCOLATE LAYERED MOUSSE RECIPE | DESSERT RECIPES | SBS FOOD
Mousse. 300 ml fresh cream 35% fat (A); 30 ml full cream milk; 42 ml fresh cream 35% fat (B); 108 g egg yolks (approx. 6); 60 g caster (superfine) sugar; 90 g …
From sbs.com.au
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TRIPLE CHOCOLATE MOUSSE RECIPE - THE COOKING FOODIE
2020-02-05  · Then set aside and let cool to room temperature. 3. When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks. 4. Fold 1/3 of the whipped cream into each chocolate mixture. Fold until combined and no streaks remain. 5. Transfer each mousse to a piping bag. 6.
From thecookingfoodie.com
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TRIPLE CHOCOLATE MOUSSE CAKE - RECIPE PETITCHEF
Preparation. 1. For the bottom layer; Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9-1/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1-inch of barely simmering water, stirring occasionally until smooth.
From en.petitchef.com
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CHOCOLATE MOUSSE | TRIPLE LAYER CHOCOLATE MOUSSE - CUT CHOP …
2021-03-24  · Chocolate Mousse | Triple Layer Chocolate Mousse. Mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. By whipping cream or egg and adding different flavour chocolate is necessary for mousse. It is very easy and quick dessert recipe which we can see in fine restaurant. It is a French recipe.
From cutchopandcook.com
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CHOCOLATE BROWNIE MOUSSE CREAM PIE - THE BAKING CHOCOLATESS
2019-10-30  · Brownie Layer. In a medium saucepan, melt butter over low heat. Add chocolate, stirring until completely melted. Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides ...
From thebakingchocolatess.com
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TRIPLE LAYER CHOCOLATE MOUSSE RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Triple Layer Chocolate Mousse Recipe are provided here for you to discover and enjoy. Healthy Menu. Best Healthy Cornbread Recipe Top 50 Healthy Vending Snacks Healthy Low Fat Vegetarian Recipes ...
From recipeshappy.com
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TRIPLE CHOCOLATE MOUSSE CAKE - CRUNCHY CREAMY SWEET
2013-02-12  · In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly. In a double boiler, melt chocolate. Cool 3 to 5 minutes. In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken.
From crunchycreamysweet.com
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TRIPLE CHOCOLATE MOUSSE CAKE — ERICK ERICKSON SHOW
2021-08-26  · Refrigerate cake at least 15 minutes while preparing top layer. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved.
From erickericksonshow.com
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TRIPLE-LAYER CHOCOLATE MOUSSE RECIPE - WOOLWORTHS
300 ml pure cream. 300 g frozen raspberries. Method. Step 1. Line a 7-cup capacity loaf tin with plastic wrap (see tip). Step 2. To make dark layer, place chocolate into a heatproof bowl and sit over a saucepan of simmering water. Stir occasionally until melted and …
From woolworths.com.au
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ERIC LANLARD'S TRIPLE CHOCOLATE VERRINES RECIPE | DELICIOUS. MAGAZINE
Make the milk chocolate layer as above. Pour it over the set dark chocolate layer, then return to the fridge to set. For the white chocolate layer, put the egg yolks, sugar and 1 tsp water in a heatproof bowl and mix. Set the bowl over a pan of simmering water and whisk for 10 minutes. Remove from the heat and continue to whisk until thick and ...
From deliciousmagazine.co.uk
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TRIPLE CHOCOLATE ESPRESSO MOUSSE CAKE. - HALF BAKED HARVEST
2022-01-21  · Pour the mousse over the crust. Cover and place in the fridge. Chill for at least 4 hours, or overnight. 5. Melt together the chocolate and peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the cake. Return to the fridge to set, about 15-10 minutes then slice.
From halfbakedharvest.com
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COFFEE CHOCOLATE MOUSSE RECIPE - THERESCIPES.INFO
Chocolate Coffee Mousse (5 Ingredients!) - Kylee Cooks tip www.kyleecooks.com. https://www.kyleecooks.com › 5-ingredient-chocolate-espresso-mousse-choctoberfest
From therecipes.info
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TRIPLE CHOCOLATE MOUSSE CAKE RECIPE - COOKIST
Separate the egg whites from the yolks. Beat the egg whites and yolks separately. Add third part of whites to yolks and then add in flour, cornstarch and baking powder. Add the cooled chocolate mixture in and mix well, then add the rest of whites. Transfer to a baking pan and bake at 180°C (360°F) for 25 minutes.
From cookist.com
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TRIPLE MOUSSE CHOCOLATE CAKE RECIPE A DECADENT DESSERT FOR ANY …
Sprinkle the gelatin into the simmering milk. Bring the gelatin mixture to a boil approximately 90 *. Finally, ladle 1/3 of the coconut milk into the egg mixture while whisking. Finally, add in the remaining coconut milk. Pour about 1/3 of the egg mixture …
From larenascorner.com
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TRIPLE LAYER CHOCOLATE MOUSSE CAKE VEGAN GLUTEN FREE RECIPE. NO …
2014-08-04  · Make the lighter chocolate mousse layer: Add 1/2 cup coconut milk, 1/3 cup sugar, 1/2 cup tofu, 1.5 tsp vanilla, the 3 Tbsp reserved cocoa butter from step 2, to the blender (which has the reserve mix from step 6), and blend to smooth consistency. Pour into the pan over the dark chocolate layer.
From veganricha.com
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TRIPLE CHOCOLATE MOUSSE CAKE - CASSIA'S CUISINE
2020-06-01  · Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place a heat proof bowl on saucepan or double boil pot, with simmering water, ( No boiling water ), over low heat. Make sure the bottom of the bowl does not touch the water. Add the dark semi-sweet chocolate and 1/2 cup (120g) whipping cream.
From cassiascuisine.com
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Top Asked Questions

What is a triple chocolate mousse recipe?
These triple chocolate mousse recipe is the dream of every chocolate lover. This mousse is eggless and requires only 3 types of chocolate and cream, that’s it! No eggs and no difficult techniques. 3 layers of smooth and creamy mousse; dark chocolate, milk chocolate and white chocolate.
How to make a chocolate mousse cake?
Instructions To make the cake, heat oven to 350°F. Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form.
Is triple chocolate mousse cake the most decadent chocolate cake?
Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake. Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“.
What is a triple layer cake?
It was destiny. This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse. The combination of the three is rich, intensely flavorful and silky smooth.

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