Triple Chocolate Mousse Cake

Gather round and enjoy the flavors of our triple chocolate mousse cake. This dessert features a sweet cookie crust topped with layers of creamy mousse made from bittersweet, milk and white chocolate. Whether it’s a family dinner, a cozy gathering or just a special treat for the chocolate lovers in your life, this torte is a hit. The best part is, it’s easy to make. And don’t be fooled by its simplicity: This dessert is a show-stopper. Each step of our triple chocolate mousse cake recipe leads to a delightful treat that looks and tastes like it took much more effort than it did.

Triple Chocolate Mousse Cake Ingredients

• Oreo cookies: They form the base crust, providing a sweet, crunchy texture that contrasts beautifully with the creamy mousse layers. Gluten-free chocolate cookies can be used for those with gluten intolerance, maintaining the same flavor and texture.
• Butter: Melted butter binds the cookie crumbs together to form a cohesive crust, ensuring it holds its shape and adds a rich buttery flavor. Coconut oil is a dairy-free option that works well and adds a subtle coconut flavor. 
• Unflavored gelatin: Gelatin stabilizes the mousse layers, ensuring they are set properly and maintain a light, airy texture. Agar-agar is a vegetarian substitute that can be used in equal amounts, though it sets firmer than gelatin. 
• Bittersweet chocolate: Bittersweet chocolate provides a deep, rich chocolate flavor with a balance of sweetness and bitterness that adds complexity to the torte. Semi-sweet and dark chocolate are two alternatives if less bitter taste is preferred.
• Heavy whipping cream: Heavy whipping cream creates a light, airy mousse texture and provides a rich, creamy base for each chocolate layer. Heavy cream can be used in a pinch. Coconut cream can be whipped to a similar consistency for a dairy-free option, though it will impart a coconut flavor. 
• Milk chocolate: Milk chocolate adds a creamy, sweet layer, balancing the bitterness of the bittersweet chocolate with its milder flavor. 
• White baking chocolate: White chocolate adds a sweet, creamy layer, contrasting the darker chocolates and completing the trio of flavors. 
• Vanilla extract: Pure vanilla extract adds a nice, sweet flavor, making the dish taste richer. 

Directions

Step 1: Prepare the crust

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Pulse the cookies in a food processor until they form fine crumbs. Add melted butter and pulse again until everything is combined. Press this mixture onto the bottom of a greased 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.

Step 2: Dissolve the gelatin

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In a small saucepan, sprinkle 2 teaspoons of the gelatin over 1 tablespoon of cold water, and let it stand for one minute. Heat the mixture over low heat, stirring until the gelatin is completely dissolved, then remove from heat.

Step 3: Prepare the chocolate mixtures

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Place the bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until the mixture is smooth. Stir in the gelatin mixture. Transfer to a medium bowl; cool completely. Repeat those steps twice more for the milk chocolate and white chocolate, mixing up fresh gelatin for each.

Editor’s Tip: When using a double boiler, the water should be heated to a simmer, creating gentle, indirect heat to melt the chocolate.

Step 4: Make the whipped cream

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In a large bowl, beat the vanilla and the remaining 3 cups of cream until stiff peaks form. Take 2 cups of this whipped cream (a third of the total) and fold it into the cooled bittersweet chocolate mixture with a rubber spatula. Pour this cream mixture over the prepared crust and use an offset spatula to even out the bottom layer. Refrigerate this layer for 25 to 30 minutes, until it has set.

Editor’s Tip: Using a whisk attachment on a stand mixer will make quick work of whipping cream. 

Step 5: Layer the torte

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Repeat the process with the milk chocolate and white chocolate, using the remaining whipped cream. Keep the whipped cream chilled between uses. Cover the torte and refrigerate it until fully set, about four hours.

Editor’s Tip: When chilling the torte between layers, cover it. This helps prevent condensation from forming, which could alter the delicate texture of the mousse.

Step 6: Serve

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When you’re ready to serve, loosen the sides of the torte from the pan by running a clean knife around the inside edge. Carefully remove the rim of the springform pan.

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Triple Chocolate Mousse Cake Variations

• Infuse it with coffee: Add a teaspoon of espresso powder into the batter and the chocolate mixtures to enhance their flavor with a hint of coffee.
• Add a nutty crunch: Sprinkle a layer of chopped almonds or hazelnuts between the mousse layers for a crunchy texture.
• DIY the toppings: Have fun with toppings! For a rich, chocolaty finish, top individual slices with chocolate ganache and fresh raspberries. Or serve with homemade whipped cream and a dusting of cocoa powder.

How to Store Triple Chocolate Mousse Cake

Ideally, once the cake comes to room temperature, this triple chocolate mousse cake should be stored in the refrigerator, covered lightly with plastic wrap, or in a cake carrier. This method maintains the cake’s moisture and texture while keeping the layers firm.

Can you make triple chocolate mousse torte ahead of time?

Yes, you can prepare this cake a day in advance. Simply cover and refrigerate to set the mousse perfectly for serving the next day.

How long will chocolate mousse cake last?

Leftover chocolate mousse torte (if there is any!) should be covered and stored in the fridge. Be sure to eat it within four days. After this chocolate mousse torte is finished, try more of our mousse recipes, including lemon mousse, white chocolate mousse and even margarita mousse!

Triple Chocolate Mousse Cake Tips

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What is mousse made of?

Mousse is typically made from a combination of cream and chocolate. The cream is whipped to incorporate air, giving the mousse its light, airy texture, while chocolate provides flavor and richness.

Does a cake with chocolate mousse filling need to be refrigerated?

Refrigerating a cake with a chocolate mousse filling is essential to prevent the mousse from melting and to maintain its texture and flavor.

What is the difference between mousse cake and regular cake?

Mousse cake is characterized by its creamy, airy layers of mousse, while regular cakes are often denser with more traditional cake layers and frostings.

What pairs well with this cake?

Rich, dark coffee or a glass of dessert wine, such as Port or Sauternes, beautifully complements the sweet, creamy layers of this cake.