"Three CHOCOLATE" cake
This Triple Chocolate Mousse Cake recipe is an elegant dessert that is absolutely perfect for chocolate lovers. Typically, a classic mousse cake features layers of rich dark, creamy milk, and smooth white chocolate. In my unique version, refreshing mango is delicately added to the white chocolate layer. Honestly, the overall taste and appeal of this homemade cake is elevated significantly by this delightful fruity twist.
Ingredients for this Elegant Triple Chocolate Mousse Cake Recipe
To prepare this delightful Triple Chocolate Mousse Cake with a unique mango twist, gather the following quality ingredients:
Ganache montée (Used for Garnish, but must be prepared first)
- 2 gr gelatin + 10 gr water
- 58 gr white chocolate
- 1/4 vanilla pod
- 58 gr cream 33% (heated)
- 100 gr cream 33% (cooled)
- 77 gr dark chocolate
- 77 gr sugar
- 1 egg + 1 yolk
- 54 gr flour
- 1/2 tsp baking powder
- a pinch of salt
- 40 gr chocolate (chopped)
- 40 gr milk
- 20 gr butter
- 4 gr gelatin + 24 gr water
- 190 gr cream 33%
- 40 gr milk
- 20 gr butter
- 6 gr gelatin + 24 gr water
- 190 gr cream 33%
- 20 gr sugar
- 70g white chocolate (I have Cacao Barry Zephyr)
- 200 gr cream 33%
- 9 gr gelatin (I have @Dr. Oetker. ) + 54 gr water
- 4 gr gelatin + 24 gr water
Biscuit brownie d17cm: (For the Delicious Brownie Base)
- 77 gr butter
Dark chocolate layer: (For the Rich Dark Chocolate Mousse)
- 126 gr dark chocolate
Milk chocolate layer: (For the Creamy Milk Chocolate Mousse)
- 126 gr milk chocolate
Mousse with mango: (For the Unique Mango White Chocolate Mousse)
- 200 gr mango (mashed)
Mango jelly (For the Bright Mango Jelly Topping)
- 150 gr mango juice
Step-by-Step Instructions for Your Triple Chocolate Mousse Cake Recipe
Follow these detailed steps to create your delicious homemade cake:
-
Prepare the Mango Jelly, Ganache Montée, and Brownie Base for the Triple Chocolate Mousse Cake:
Mango Jelly for the Mousse Cake: Soak the gelatin in water, then warm the mango juice and stir in the gelatin until dissolved. This jelly will be used later to pour over the mango mousse.
Ganache montée (Whipped Ganache for Garnish) - Prepare First: Combine gelatin with water to allow it to swell. Heat the cream with the vanilla bean (do not let it boil). Pour the hot cream over the white chocolate and beat with a blender until smooth. Add the melted gelatin. Pour in the cold cream and beat with a blender again until thoroughly combined. Let the white chocolate ganache rest in the refrigerator for at least 8 hours to set. Before serving, beat it to create a splendid, whipped garnish for your cake.
Biscuit brownie d17cm: (For the Chocolate Mousse Cake Base) Melt the dark chocolate with butter (the microwave works well for this). Beat the egg and yolk with sugar until smooth, then add the melted chocolate mixture. Sift the flour with baking powder and a pinch of salt. Mix these dry ingredients with the egg-chocolate mass. Add the chopped chocolate pieces. Cover your 17cm cake form with parchment paper. Bake this rich brownie base at 180 C for approximately 20 minutes. Let it cool completely on a wire rack.
We will assemble this Triple Chocolate Mousse Cake inside a cake ring lined with acetate film for easier assembly and removal.
-
Assemble the Chocolate Mousse Layers and Mango Mousse for the Cake:
Dark chocolate layer: (For the Rich Dark Chocolate Mousse) Soak the gelatin in water. Melt the dark chocolate with softened butter. Warm the milk in a saucepan and dissolve the swollen gelatin in it. Mix the milk mixture with the melted dark chocolate until smooth. Whip the cream to soft peaks. Gently fold in the cold whipped cream. Pour this rich mousse over the cooled brownie biscuit base. Place the cake in the refrigerator so that the top sets slightly. This ensures that when pouring the next layer, the mousse layers will not mix and will maintain clean, distinct lines.
Milk chocolate layer: (For the Creamy Milk Chocolate Mousse) Soak the gelatin in water. Melt the milk chocolate with softened butter. Warm the milk in a saucepan and dissolve the swollen gelatin in it. Mix the milk mixture with the melted milk chocolate until smooth. Whip the cream to soft peaks. Gently fold in the cold whipped cream. Pour this creamy mousse over the set dark chocolate layer. Return the cake to the refrigerator again, allowing the top to set slightly. This prevents the subsequent layers from merging and helps maintain the cake’s structure.
Mousse with mango: (For the Refreshing Mango Mousse Layer) Soak the gelatin in cold water. Heat the mango puree with sugar until boiling. When the puree has cooled down to 70°C, add the gelatin, stir, and pour the mango mass over the white chocolate. Blend until smooth. Whip the cream until half-whipped, then carefully combine it with the mango-chocolate mass and mix thoroughly. Pour this vibrant mango mousse over the milk chocolate layer. Send the Triple Chocolate Mousse Cake to the refrigerator for its final setting.
