How to Make Award-winning Three-layered Chocolate Mousse Cake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, three-layered chocolate mousse cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Three-layered Chocolate Mousse Cake is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Three-layered Chocolate Mousse Cake is something which I have loved my whole life.

This Triple Chocolate Mousse Cake has chocolate cake, chocolate fudge, and chocolate & white chocolate mousse! The bottom layer is a dark chocolate cake. It's relatively dense, which I love with the mousse. It creates a nice contrast to the light, smooth mousse..

To get started with this recipe, we have to prepare a few components. You can cook three-layered chocolate mousse cake using 35 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Three-layered Chocolate Mousse Cake:

1. Make ready First Layer (Couverture White Chocolate):
2. Make ready 50 g caster sugar
3. Take 10 ml water
4. Prepare 2 egg yolks
5. Take 1/2 egg
6. Prepare 125 g white cooking choclate - melted
7. Get 5 g gelatine powder
8. Take 2 big spoons water
9. Prepare 150 g whipped cream
10. Make ready Second Layer (Chocolate Milk):
11. Prepare 50 g caster sugar
12. Make ready 10 ml water
13. Take 2 egg yolks
14. Prepare 1/2 egg
15. Prepare 125 g milk cooking chocolate - melted
16. Get 5 g gelatine powder
17. Make ready 2 big spoons water
18. Make ready 150 g whipped cream
19. Prepare Third Layer (Dark Chocolate):
20. Prepare 50 g caster sugar
21. Make ready 10 ml water
22. Get 2 egg yolks
23. Get 1/2 egg
24. Take 125 g dark cooking chocolate - melted
25. Get 5 g gelatine powder
26. Prepare 2 big spoons water
27. Take 150 g whipped cream
28. Get Blackberry Sauce:
29. Take 100 g blackberries
30. Take 50 g icing sugar
31. Take 20 ml water
32. Make ready Orange Sauce:
33. Make ready 2 oranges
34. Make ready 50 g icing sugar
35. Take 20 ml water

This decadent flourless chocolate cake which is topped with the best chocolate mousse I've ever tasted, and a slightly sweet, yet rich and creamy, white chocolate mousse layer, is hard to part with. I can hardly believe that the last time I made a version of this cake was three years ago. Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade. There should be slightly less than one-half inch of mousse on top of the cake.

Steps to make Three-layered Chocolate Mousse Cake:

1. First Layer (Couverture White Chocolate): - 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 3.Combine the gelatine mixture with the melted white chocolate.
2. 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. - 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool.
3. Second Layer (Chocolate Milk): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted milk chocolate.
4. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool.
5. Third Layer (Dark Chocolate): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted dark chocolate.
6. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool.
7. Blackberry Sauce: - 1.Combine blackberries, sugar and water in a small pot over a low heat. - 2.Stir the ingredients completely and bring to a boil. - 3.Turn off the heat and let cool. - 4.Place the mixture into a food processor and blend it until there are no more lumps.
8. Orange Sauce: - 1.Finely slice and chop the orange skin. - 2.Squeeze the orange for juice. - 3.Combine the skin and juice with sugar and water in a small pot over a low heat. - 4.Stir the ingredients completely and bring to a boil. - 5.Turn off the heat and let cool. - 6.Place the mixture into a food processor and blend it until there are no more lumps.
9. Recipe Notes: - 1. Once the components have been completed, the dish can be plated. - - 2. Ensure the mousse is served while it is cold. - - 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. - - 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. - - 5. You can also add slices of fresh or tinned fruit to the decorations.

Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade. There should be slightly less than one-half inch of mousse on top of the cake. Place the second cake layer on top and repeat the mousse layer. Triple Chocolate Mousse Cake is the perfect light dessert recipe. Chocolate cake layered with mousse filling and chocolate ganache.

So that’s going to wrap this up with this exceptional food three-layered chocolate mousse cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!