Triple Chocolate Mousse Cake Recipe

Triple Chocolate Mousse Cake is a delightful dessert that’s sure to impress. With its rich chocolate brownie base, smooth and creamy mousse filling, and a decadent dark chocolate ganache topping, it’s the perfect treat for any occasion.

Prep Time: 40 minutes
Cook Time: 35 minutes
Chill Time: 1 hour 20 minutes
Total Time: 2 hours 35 minutes
Servings: 16

Ingredients

For the brownie:

• 6 oz (170 g) unsweetened chocolate, coarsely chopped
• ½ cup (113 g) unsalted butter, cut into pieces
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (130 g) all-purpose flour
• 3 tbsp Dutch-process cocoa powder
• ½ tsp salt

For the mousse:

• ¾ tsp gelatin powder
• 1 tbsp water
• 6 oz (168 g) semisweet chocolate, coarsely chopped
• 1 ½ cups (360 ml) heavy cream, cold
• 2 tbsp granulated sugar

For the ganache:

• ¾ cup (180 ml) heavy cream
• 1 tbsp unsalted butter
• 9 oz (252 g) semisweet chocolate, coarsely chopped

Instructions

Prepare the brownie:

1. Preheat the oven to 350ºF. Lightly grease an 8-inch springform pan and line the bottom and sides with parchment paper.
2. In a medium saucepan, melt the chocolate and butter over medium-low heat, stirring constantly. Once smooth, whisk in the sugar and let it cool slightly.
3. Whisk in the eggs and vanilla extract.
4. Sift together the flour, cocoa powder, and salt, and fold into the chocolate mixture until just combined.
5. Spread the batter evenly into the prepared pan and bake for 20-25 minutes, until a toothpick inserted comes out with a few moist crumbs.
6. Allow the brownie to cool completely in the pan on a wire rack (or refrigerate for 15-20 minutes).

Make the mousse:

1. In a small bowl, sprinkle the gelatin over the water and let it stand for 5 minutes.
2. In a separate saucepan, combine ½ cup cream and 2 tbsp sugar. Heat over medium-high until the sugar dissolves.
3. Remove from heat and stir in the softened gelatin until dissolved. Pour the cream over the chopped chocolate and whisk until smooth.
4. Allow the mixture to cool to room temperature, stirring occasionally.
5. Whip the remaining 1 cup of cream in a stand mixer or with a handheld electric mixer until soft peaks form. Increase the speed to high and whip until medium-stiff peaks form.
6. Fold ⅓ of the whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream.
7. Spread the mousse evenly over the cooled brownie layer. Refrigerate while you prepare the ganache.

Make the ganache:

1. Heat the cream and butter in a saucepan over medium-high heat. Remove from heat just before it begins to boil.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl and stir until smooth. Let it cool until no longer warm to the touch.
3. Spread the ganache over the mousse layer and refrigerate for about 1 hour until set.

Assemble the cake:

1. Once the ganache has set, remove the sides of the springform pan and carefully peel off the parchment paper.
2. Transfer the cake to a serving platter and serve with whipped cream or fresh berries for an extra touch of elegance.