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Triple Chocolate Mousse Layer Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • Electric mixer
  • Heatproof bowl
  • Saucepan
  • Loaf pan

Ingredients
  

  • 1 8-inch chocolate cake layer, sliced horizontally into three thin layers
  • 4 ounces dark chocolate, chopped
  • 4 ounces milk chocolate, chopped
  • 4 ounces white chocolate, chopped
  • 3 cups heavy cream, divided
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Chocolate curls for garnish

Instructions
 

  • Place the dark chocolate in a heatproof bowl set over simmering water and stir until melted. Remove from heat and let cool slightly.
  • In a large bowl, whip 1 cup heavy cream with 1 tablespoon sugar and 1/3 teaspoon vanilla until stiff peaks form. Fold the whipped cream into the melted dark chocolate to create the dark mousse.
  • Repeat the melting and whipping process with the milk chocolate using another 1 cup cream, 1 tablespoon sugar, and 1/3 teaspoon vanilla.
  • Repeat once more with the white chocolate, the remaining 1 cup cream, 1 tablespoon sugar, and 1/3 teaspoon vanilla.
  • Place the bottom cake layer in a loaf pan or small square pan lined with plastic wrap. Spread the dark mousse evenly over it.
  • Add the middle cake layer and spread the milk chocolate mousse on top.
  • Top with the final cake layer and spread the white chocolate mousse over the surface.
  • Cover and refrigerate at least 4 hours until the mousses are firm.
  • Lift the cake out using the plastic wrap, slice, and garnish with chocolate curls before serving.

Notes

Whip the cream just to stiff peaks so the mousses stay light instead of dense. If the melted chocolate cools too much before folding, it can seize, so work quickly once each batch is melted. Store leftovers tightly covered in the refrigerator for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Electric mixer, Heatproof bowl, Saucepan, Loaf pan