🍫 Triple Chocolate Mousse Cake – Indulge in Decadence! 🎂
Ingredients
For the Crust:
2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the Mousse Layers:
1 cup dark chocolate, melted
1 cup milk chocolate, melted
1 cup white chocolate, melted
3 cups heavy cream, divided (1 cup for each mousse)
1/4 cup powdered sugar (for each mousse layer)
For the Ganache Topping:
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine the chocolate cookie crumbs with the melted butter, mixing until evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form a compact, even crust.
Bake for 8-10 minutes. Remove from the oven and let cool completely on a wire rack.
Make the Mousse Layers:
Whip the Cream: Divide the heavy cream equally into three bowls. Whip each portion with 1/4 cup powdered sugar until soft peaks form.
Prepare the Chocolate: In separate bowls, melt the dark, milk, and white chocolates. For each type, stir in 1/4 cup powdered sugar to incorporate a bit of extra sweetness and smoothness.
Fold in the Cream: Gently fold the corresponding whipped cream into each melted chocolate mixture, being careful to keep the mousse light and airy.
Assemble the Cake:
Once the crust has cooled, spoon the dark chocolate mousse over the base and spread it evenly. Refrigerate for about 30 minutes to set.
Next, layer the milk chocolate mousse on top of the dark chocolate layer. Smooth the surface and refrigerate again.
Finally, spread the white chocolate mousse over the milk chocolate layer. Once assembled, chill the entire cake in the refrigerator for at least 3 hours, or until the mousse layers are firm.
Prepare the Ganache Topping:
In a small saucepan, heat 1/2 cup heavy cream over medium heat until it begins to simmer (do not let it boil).
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly.
