Triple Chocolate Mousse Cake

Name: Triple Chocolate Mousse Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 16 servings
Ingredients: 18 Oreo cookies; 1/3 cup butter, melted; 6 teaspoons unflavored gelatin, divided; 3 tablespoons cold water, divided; 5 ounces bittersweet chocolate, chopped; 4-1/2 cups heavy whipping cream, divided; 5 ounces milk chocolate, chopped; 5 ounces white baking chocolate, chopped; 2 teaspoons vanilla extract

Total Time Prep: 35 min. + chilling Cook: 20 min. + cooling

Yield 16 servings

Contest Winner

Test Kitchen Approved

Our triple chocolate mousse cake is a treat that impresses without fuss. With a sweet cookie crust and layers of bittersweet, milk and white chocolate mousse, this dessert is easy to make and loved by all.

Ingredients

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Directions

Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling.
In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat.
Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates.
In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed.
Refrigerate torte, covered, until set, about 4 hours. To serve, loosen side from pan with a knife. Carefully remove rim from pan.

Nutrition Facts

1 piece: 467 calories, 39g fat (24g saturated fat), 90mg cholesterol, 112mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 5g protein.

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. —Samantha Hernandez, Vacaville, California

Recipe Creator