April 5, 2010

Triple Chocolate Mousse Cake


This dessert is A-W-E-S-O-M-E. It was melt-in-your-mouth delicious and definitely worth the work.

I served this after a pretty heavy Easter dinner and while it was utterly decadent, it is a light dessert that didn't leave you feeling full.

Yes. It's a lot of chocolate.
Yes. It's a lot of whipping cream.
Yes. It's a couple of hours of work.
But. It's definitely worth it.


Bottom Layer:
  • 1/3 cup butter
  • 7 ounces bittersweet chocolate (chopped finely)
  • 1 teaspoon ground coffee
  • 1/2 teaspoons vanilla extract
  • 4 large eggs, separated
  • pinch table salt
  • 1/3 cup brown sugar
Middle Layer:
  • 2 tablespoons cocoa powder
  • 5 tablespoons hot water
  • 7 ounces bittersweet chocolate (chopped finely)
  • 1 1/2 cups cold heavy cream
  • 1 tablespoon sugar
  • pinch table salt
Top Layer:
  • 3/4 teaspoon powder gelatin
  • 1 tablespoon hot water
  • 6 ounces white chocolate (chopped finely)
  • 1 1/2 cups cold heavy cream


Bottom layer

Melt butter, chocolate and coffee in double boiler.

Cool for at least 10 minutes and mix in egg yolks and vanilla

In another bowl, beat the egg whites and salt at medium speed until frothy (about 30 seconds) and then beat on high with brown sugar until soft peaks form (a few minutes)

Slowly fold the egg whites into the chocolate mixture until no white streaks remain. Pour batter into greased springform pan

Bake at 325 degrees in the middle rack for 13-18 minutes until middle is just set but still soft to the touch. 

Cool for at least one hour before putting next layer on. Note that it will collapse while cooling.

Middle Layer

First, mix the cocoa with the hot water in a small bowl and set aside.

Melt chocolate in double boiler and let cool for another 10 minutes.

In a clean bowl, mix the whipping cream, sugar and salt at medium speed until the cream begins to thicken. Then, mix at high and whip until soft peaks form.

Whisk cocoa mixture into chocolate mixture, then fold in whipping cream until no white streaks remain. 

Pour on top of first layer, gently smoothing top with off set spatula. Put in fridge for at least 15 minutes while preparing the next layer.

Top Layer

In a small bowl, sprinkle gelatin over water. This will make an odd paste, don't worry!

Bring 1/2 cup of cream to a simmer and mix gelatin mixture in and stir until fully dissolved.

Pour over white chocolate in another bowl and mix until fully melted. Let cool for 10 minutes.

Beat the rest of the cream until soft peaks form. Fold into white chocolate mixture.

Pour over second layer and smooth with an offset spatula. Refrigerate for 2.5 hours.

Next, make chocolate curls and arrange over the top.

Next time, I would clean the knife after each cut to avoid that chocolate run in the white chocolate.

I'd also like to learn how to make really big chocolate curls as mine were more like shavings. Any ideas?

Overall, an amazing dessert and well worth the work!

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