Triple layer chocolate mousse cake
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Triple layer chocolate mousse cake
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This is a fabulous recipe I found online a couple years ago. I jazzed it up with a graham cracker crust and chocolate fudge topping and I consider it one of my best desserts ever! It is quite a bit of
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Triple layer chocolate mousse cake

posted at 10/26/2013 5:28 AM EDT
Posts: 17
First: 7/15/2013
Last: 11/21/2013
This is a fabulous recipe I found online a couple years ago. I jazzed it up with a graham cracker crust and chocolate fudge topping and I consider it one of my best desserts ever! It is quite a bit of work to make but so worth it. The perfect dessert for the upcoming holidays :).

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Graham Cracker Crust


Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbs unsalted butter, melted

*If you can't find graham cracker crumbs, you can also use regular graham crackers. Place in a large ziploc bag, press flat to remove excess air and seal tightly. Beat with a rolling pin until fine crumbs. This takes about 5-10 min.

Directions

Trace the bottom of a 9" springform pan with parchment paper. Cut out outline and place on pan bottom. Combine ingredients in a medium mixing bowl; mix well. Press onto bottom of lined pan. Bake at 350 F for 6-8 minutes until lightly browned or leave crust unbaked if desired. Let cool to room temperature if baked.

Triple Layer Mousse Filling

Ingredients

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

1/4 cup cold water

1 tablespoon unflavored gelatin

5 large egg yolks

1/4 cup sugar

1 cup half and half
1 3/4 cups chilled whipping cream

Directions

Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.

Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.

Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. Cover with plastic and store in refrigerator. 

Chocolate Fudge Topping

Ingredients

1 cup heavy cream

3/4 cup sugar

6 Tbs unsalted butter

Pinch of salt

1 cup unsweetened cocoa (Hershey's)

2/3 cup dark brown sugar 

 

Directions

In a medium saucepan, combine cream and butter. Stir over medium heat until butter is melted and mixture comes to a slow boil. Add sugars, stirring until dissolved. Reduce heat and add salt and cocoa, stirring until smooth. Remove from heat and let cool to room temperature. (Note: This also makes an excellent hot fudge sauce for ice cream!)

Pour over top layer of mousse and smooth by titling pan until evenly distributed. Cover with plastric wrap and refrigerate until set, at least 6 hours or overnight.

 

To serve: Run a knife along the edge of the mousse to loosen from pan, then unlatch and remove pan side ring.

Re: Triple layer chocolate mousse cake

posted at 10/26/2013 7:29 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you sounds good why don't you put it the recipe s for people to try

Re: Triple layer chocolate mousse cake

posted at 10/26/2013 4:38 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Thomas, would this set up with out putting it in the freezer?  It is not often that I have enough room in my freezer for a 9 inch pan. 
Would it be possible to pour in the chocolate layer by layer and just do it gently enough that the layers do not mix then refrigerate? 

Re: Triple layer chocolate mousse cake

posted at 10/27/2013 2:19 AM EDT
Posts: 17
First: 7/15/2013
Last: 11/21/2013
In Response to Re: Triple layer chocolate mousse cake:
Thomas, would this set up with out putting it in the freezer?  It is not often that I have enough room in my freezer for a 9 inch pan.  Would it be possible to pour in the chocolate layer by layer and just do it gently enough that the layers do not mix then refrigerate? 
Posted by nikki p


I just copied the online recipe word for word, but I actually refrigerate rather than freeze for 15 min per layer and it works fine. I'm not sure how well it would work to pour without refrigerating. If you had no other alternative, I would refrigerate each mixing bowl of mousse until firm but still spreadable and then spread each on top. But preferably, refrigerate for 15 minutes each.

Re: Triple layer chocolate mousse cake

posted at 10/27/2013 8:20 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
that was very good and the ladies enjoyed it at the nursing home.

Re: Triple layer chocolate mousse cake

posted at 10/27/2013 8:21 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014

this was very good recipe and the ladies enjoyed it as well.

Re: Triple layer chocolate mousse cake

posted at 10/27/2013 8:46 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Triple layer chocolate mousse cake:
In Response to Re: Triple layer chocolate mousse cake : I just copied the online recipe word for word, but I actually refrigerate rather than freeze for 15 min per layer and it works fine. I'm not sure how well it would work to pour without refrigerating. If you had no other alternative, I would refrigerate each mixing bowl of mousse until firm but still spreadable and then spread each on top. But preferably, refrigerate for 15 minutes each.
Posted by Thomas P

Thanks, that is what I had in mind, refrigerating each but I am guessing they would all "set up" or firm so it might not matter much.  I will most likely give this a try at Thanksgiving. 

Re: Triple layer chocolate mousse cake

posted at 10/28/2013 6:13 AM EDT
Posts: 3544
First: 1/16/2009
Last: 4/19/2014
Thanks for the recipe.

Re: Triple layer chocolate mousse cake

posted at 10/28/2013 8:37 AM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
 this recipe was very good tasting to .

Re: Triple layer chocolate mousse cake

posted at 10/28/2013 9:31 AM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014

Made this over the weekend - turned out great and everybody loved it! Thank you for the recipe!

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