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–+ servings

Triple Chocolate Delight

Discover the ultimate Triple Chocolate Mousse Cake, a no-bake delight with rich layers of dark, milk, and white chocolate. Perfect for any celebration, this heavenly dessert is easy to make and sure to impress.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Relaxing Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8 people
Calories: 450kcal
Cost: $20

Equipment

  • Springform pan
  • Double boiler or heatproof bowl over a pot of simmering water
  • Electric mixer or whisk
  • Bowls and spoons
  • Measuring cups and spoons

Ingredients

  • 1/4 cup melted butter for the crust
  • 1 1/2 cups chocolate cookie crumbs for the crust
  • 2 tbsp butter for dark chocolate mousse
  • 2 tbsp water for dark chocolate mousse
  • 6 oz dark chocolate chopped for dark chocolate mousse
  • 1 cup heavy cream for dark chocolate mousse
  • 2 egg yolks for dark chocolate mousse
  • 2 tbsp sugar for dark chocolate mousse
  • 2 tbsp butter for milk chocolate mousse
  • 2 tbsp water for milk chocolate mousse
  • 6 oz milk chocolate chopped for milk chocolate mousse
  • 1 cup heavy cream for milk chocolate mousse
  • 2 egg yolks for milk chocolate mousse
  • 2 tbsp sugar for milk chocolate mousse
  • 2 tbsp butter for white chocolate mousse
  • 2 tbsp water for white chocolate mousse
  • 6 oz white chocolate chopped for white chocolate mousse
  • 1 cup heavy cream for white chocolate mousse
  • 2 egg yolks for white chocolate mousse
  • 2 tbsp sugar for white chocolate mousse

Instructions

  • Preheat your oven to 350°F (175°C). Mix the chocolate cookie crumbs with the melted butter until well combined. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes and cool completely.
  • Melt the dark chocolate, butter, and water in a double boiler. Whip the heavy cream until stiff peaks form. Beat the egg yolks with sugar until pale and thick. Fold the chocolate mixture into the egg yolk mixture, then fold in the whipped cream. Spread over the cooled crust and refrigerate for 30 minutes.
  • Repeat the process for the milk chocolate mousse: melt, whip, combine, and spread over the dark chocolate layer. Refrigerate for another 30 minutes.
  • Follow the same steps for the white chocolate mousse and spread it over the milk chocolate layer. Refrigerate for 30 minutes.
  • Once all layers are set, run a knife around the edge of the pan and remove the springform. Serve the cake cold.

Notes

To enhance the richness of the mousse, add a pinch of salt to each layer; it will balance the sweetness. Make sure the mousse is well-chilled between layers to keep them distinct and visually appealing. Using high-quality chocolate will greatly impact the flavor and texture, so choose wisely. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the fridge before serving.

Nutrition

Calories: 450kcal | Carbohydrates: 40g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 100mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Calcium: 8mg | Iron: 10mg
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