Description
A decadent triple chocolate mousse cake featuring layers of dark, milk, and white chocolate for a rich dessert experience.
Ingredients
Scale
- Brownie Layer:
- 6 tablespoons unsalted butter
- 1 1/3 cups semisweet chocolate chips
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Chocolate Mousse:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- White Chocolate Mousse:
- 8 ounces white chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 2 large egg whites
- 1/4 cup sugar
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- For the brownie layer: Melt butter and chocolate chips in a microwave-safe bowl, then stir in eggs, sugar, flour, and salt. Pour into pan and bake for 20-25 minutes. Cool completely.
- For the chocolate mousse: Bloom gelatin in cold water, then add boiling water. In a bowl, whisk sugar and cocoa, then add heavy cream and vanilla. Fold in gelatin mixture and spread over cooled brownie layer.
- For the white chocolate mousse: Melt white chocolate with 1/2 cup heavy cream. Whip remaining cream to soft peaks. Beat egg whites with sugar to stiff peaks, then fold into white chocolate mixture and spread over chocolate mousse layer.
- Refrigerate the cake for at least 4 hours or overnight before serving.
Notes
Ensure all layers are fully set before slicing; chill for a minimum of 4 hours for best results.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g