Triple Chocolate Mousse Cake. July 2. 2nd, 2. 01. Comments. A few months ago, reader Mika sent me an email asking if I could recreate a dessert that knocked her socks off at a restaurant in her home town. She wanted to be able to make it whenever the craving hit. And lets face it, when it comes to chocolate, that could be any time of day or night. Mousse definition, a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mold chocolate mousse. See more. It was a Triple Chocolate Mousse Cake and she included a photo, so I could get a visual reference. Looked good to me. I was in. But I kept peering at that photo. Did my eyes deceive me Where, oh where was the third part of the Triple in the nameIf I let my pastry imagination run amuck, Triple Chocolate Mousse would mean there would be three kinds of mousses one layer each of white, milk, and dark chocolate. I consulted the Great Sultan Google. Turns out, the triple refers to the number of layers all totaled, not the number of mousse only layers, meaning the cake part was counted as a third. I reexamined the photo. Perhaps I needed my glasses, but the cake part was hard to see. Ah, yes, there it was, acting as a meager bed, barely offering any reason for being. It felt a little sad, like sleeping on a thin mattress. Stumped for dinner Get our lifesaving Dinner Daily newsletter. You and your stomach can thank us later Beginnings Hot Springs Wings charred sweet and spicy Spudniks Cleopatras Barge Blue Corn Nachos with cheddar cheese with goat cheese Chicken Nachos with chili con. Ready in minutes, this dairy free and refined sugar free Dark Chocolate Mousse is so insanely rich and delicious, youll want to know the recipe by heart 1. Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in. This sinfully healthy Avocado Chocolate Mousse is rich and so silky smooth and you really cant taste the avocado This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the. Triple Chocolate Mousse Cake. This recipe makes enough mousses for about eight 2diameter cakes, give or take, depending on the size of your molds. Chocolate Mousse Cake. Becca So sorry I didnt see this in time You can half or even quarter this recipe for smaller servings. In my mind, if it was to be counted as part of the Triple, it better step up and play a supporting role. I decided to make the cake layer more substantial by spreading the batter a little thick before baking. This way, the dessert would offer a little cakey contrast to some of the bites. As for the mousse, any type of chocolate would work, whether it be dark, milk or white, but visually, white chocolate mousse is a perfect contrast to dark chocolate for a tuxedo like effect. Can Mousse Be Frozen' title='Can Mousse Be Frozen' />I went with those. Feel free to use whatever chocolate combos you like. If you want to do less work, you can stick with just one mousse and double the recipe, though the color contrast will be lost. Or alternately, go bonkers. Rename the lot Four Chocolate Mousse Cake, and make all three mousses. For a little party on the tastebuds, I thought a little crunch would be of benefit. I usually cant rest without adding a garnishandopted for a simple enhancement of chocolate covered cereal. It ended up looking like some post apocalyptic underwater terrain. Love it. We also have sauce. Most desserts benefit from some kind of sauce, and now that I mention it, you may start noticing that just about all restaurant desserts do have some. Not only does it add more visual interest to a plate, all the forkfulls catch a little and help tie all the components together. It makes for a more finished presentation. And if there are kitchen mishaps, resulting in a too dry dessert, sauce helps mask the error. Sauce is the ketchup of the dessert world. I had some fun playing with the molds. I tried some long, skinny molds, if only for the irony of making a calorie laden cake look like a super model. Then I had some short, wider molds to make mini cakes for 2 or in my case, for 1. This would also work perfectly well as a large cake, set up in a ring like this. The cake layer and the chocolate glaze get around. Ive used the cake here, and the sauce here, and theyre two of the most versatile recipes in my repertoire. They can be dressed up in so many different ways. This happens to be an eggless mousse, so the chocolate flavor shines through. Since the mix is a little on the loose side, I threw in some gelatin to help hold its structured shape. Keep in mind that any dessert made with gelatin gets more rubbery for each day it sits in the fridge thanks to evaporating moisture and thus, a hardier concentration of gelatin left behind, so its best to consume it the day you defrost it. Lets hope this one stands tall and proud and does the original version justice. Only Mika can say for sure. Individual Triple Chocolate Mousse Cakes. This recipe makes enough mousse for about eight 2 diameter cakes, give or take, depending on the size of your molds. Make sure you have enough freezer space available to accommodate a sheet pan with ring molds. The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs a chance to set up, but if you like, you can make each step of this recipe on different days to break up the labor, and just keep it in the freezer until serving day. There will be plenty of cake and chocolate sauce left, which can both be wrapped well and frozen, or enjoyed as a cake sundae by cutting the cake into squares, topping with a scoop of ice cream, and drizzling with chocolate sauce. For the chocolate cake layer 1 stick 1. For the dark chocolate mousse 1 teaspoon 3 grams powdered gelatin 2 tablespoons water. For the white chocolate mousse 12 cup 1. For the chocolate glaze and sauce 4 oz 1. For the chocolate crunch 1 cup Rice Crispies cereal, or similar rice cereal. First, the chocolate cake base. Gettin ready. You can see how sweaty my eggs are in the photo. All cold ingredients should be at room temperature for better incorporation. Preheat oven to 3. F. Melt the chocolate. I like to chop it up fine like in the ingredients photo above, and melt it in the microwave in 3. Chocolate burns easily, so stir between every zap. Mine took about 6. Set it aside for the moment. Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speeduntil smooth, creamy and fluffy, about 3 minutes. Hard to see with the cocoa in the bowl, but this is what it looks like 3 minutes later. Add the eggs, one at a time, until each one disappears into the mix. Potato Wedges Baked here. Be sure to scrape down the sides and bottom of the bowl. Looks like a rising sun, no Getting liquidy here. Scrape. The dry, gritty stuff wants to collect at the bottom. Dont let it win. Pour in the melted chocolate. Hopefully, by now your chocolate came down in temperature a little. It should feel like a warm bath. If its too hot, it might melt the butter, and thats no good. If its too cold, it might re solidify into little bits when it hits the cold bowl. So, warm. We want it warm. So far so good. Chocolate added. In a medium bowl, stir together the dry ingredients, which include flour, baking powder, baking soda and salt. Stir em up good. Combine the milk and the water and microwave until hot, about 4. Like a too hot bath. Drop the dry ingredients into the mixing bowland mix on low speeduntil MOSTLY combined, and then, with the machine still running, pour in the hot watermilk mixture. Be sure to scrape the bottom of the bowl again. The dry ingredients tend to hide there. Heres the finished batter. It should be smooth and lump free. Pour it into a 1. You can use any sized sheet pan with high sides just pour in enough batter to come about halfway up the sides. If you have leftover batter, you can pour it into greased muffin tins, and bake mini cakes as well. Spread that sucker out. Bake in your preheated oven for about 1. Even though I specify a time amount, everyones ovens have a personality of their own, so its better to just pay attention to what the cake looks like. Here, the top doesnt look wet anymoreand it springs back when I do a gentle press. Let it cool to room temperature. Cake layer can be made a day ahead, if youd like to break up the labor of this recipe. Wrap the whole thing, sheet pan and all, with plastic very well, and refrigerate. Cut a cake circle with each ring mold, regardless of which size youve decided to use. Here they are on a parchment lined sheet pan, eagerly awaiting mousse. Any sized sheet pan will do, so long as all your molds will fit on it, and the pan fits in your freezer. Now, lets make some dark chocolate mousse Make sure your dark chocolate is finely chopped and waiting in a large bowl. Resist the urge to eat the shards. First well rehydrate the gelatin otherwise known as bloom the gelatin. Sprinkle it evenly over a small bowl with the water. In 5 minutes, itll have slurped up the liquid and will look, well, gelatinous. Next heat up the milk to a simmer in a small sauce pan. Stay close so it doesnt boil all over.