thank you, thank you!! I think I will make it and bring it to her when I visit her at college! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Two questions – the flourless cake recipe I’ve used from your site (which was phenomenal) did not have added sugar – is it necessary to add the 1/3 cup sugar in the bottom layer? Aw that’s really totally up to you – maybe figure out how much you’ll spend on ingredients and then go from there? It will not curdle…. But it is so pretty it would be hard to cut into. Thus, when I pour the second layer over, it spills onto the sides. Hello and welcome to my kitchen!!! I am still not sure what happened to the white chocolate layer such that it was not initially the correct consistency, but adding the additional whipped heavy cream did not detract at all. A foamy mousse made in chocolate heaven and sent down on angel feathers. So glad you loved the cake! We made this for my Brother-in-Law’s 70th Birthday celebration dinner with his brothers / sisters and tag alongs.HIT!!! Prepare dark chocolate mousse. This may be a new Christmas tradition. Hi, it was my first time to make this cake for my son’s birthday. This is absolutely gorgeous and I am considering making it for a friend’s birthday except there is one problem…she is allergic to eggs. Thank you. I feel like that was never a specific instruction. Whisk one-third of the whipped cream into the chocolate mixture to lighten. This really is a show stopper with all of those creamy, luscious layers! Thank you in advance! So there you have it, call it what you like but a Chocolate “ it aint. Her 40 th birthday is coming soon, this is going to be her birthday cake. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts. Instead of doing this last minute cake prep as you show (out of fridge 45 minutes early, then take out of pan when ready to serve), have you ever taken the cake out of pan several hours prior to serving it, plating it then and serving much later? It will automatically separate… I would suggest and I did this and it turned out perfect. I’ve got at least an hour befor the choc mousse later can go on. This recipe was very well written and the details and specificity made it easy to follow even though it is a slightly challenging recipe. It did “thicken up” a bit more, but now I’m kicking myself for doing that extra addition because it seems a little too airy. Hi Amy, Without actually seeing yours, it would be hard to tell what might have gone wrong. I was just wondering how you got the white chocolate mousse layer so flawless? Second, and importantly, my husband (and I) absolutely loved the cake!!!!! Would it be wrong to have a chocolate shake with this? 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I made this one today but not sure if I miss where the eggyolks and vanilla should be put, coz i think it is not mentioned where to put but just to set it aside. I’ve just made the second layer and it turned out quite liquid (what I mean is that it does not have the usual, rather thick cream consistency). It was by far the BEST cake I’ve ever made. All three layers (the cake, middle layer with heavy cream and semisweet chocolate and top layer with white chocolate and heavy cream ) are really simple to make. Hi Yana, Yes, I am positive the recipe does not call for heavy whipping cream. I admittedly went a little heavy on the chocolate, roughly 20grams ( .7ounces) more than what is stated by the recipe. It looks perfect for my gluten-free daughter. You call for a 9X3 pan. I tried out the receipt was lovely but the presentation didn’t turn out as expected. By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. I made the recipe as described with zero issues other than my oven cooks fast so I baked it for 20minutes. I want the top layer to be airy. It came out looking beautiful and the husband LOVED it!!! In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside. Thanks. It took me 3 days….by choice…one for each layer, but it was the most amazing chocolate concoction that I have ever eaten. I’m only considering it based on the happy comments given. I think I got all the measurements wrong or something, I used 270g Chocolate for each layer and about 400ml of cream for each layer too. Hi Elana, I think you could do that without a problem at all. Hi Agostina, Mine did the same thing in some spots, I don’t know that there is a way to prevent the shrinkage. ), There is identical recipe in german and in grams and celsius on springlane.de website. The only thing left now is to keep this cake until the New year because my chocoholics have begun to make rounds in the refrigerator area looking for another bite:) And if we don’t see each other till then I wish you HAPPY NEW YEAR 2015 ! This is definitely the best cake I’ve ever made! i made a choc mousse cake a long time ago and lost the recipe .it was one cake mousse smaller cake more mousse to go down sides and cover top. Any recommendations for springform pans? Milk Chocolate has fewer additives and Dark Chocolate has a higher percentage of cocoa solids and cocoa butter than milk chocolate and little to no dairy product. Do you need to use the gelitan for the white chocolate part ? I have not used that type of pan before. Looks delicious, but is that a graham cracker crust at the bottom? Thanks! Omg I made this a couple years ago at Christmas. I made this for a work bake off competition and many people were extremely impressed. I just made this for mother’s day and it got rave reviews from my family. This recipe is amazing! Triple Chocolate Mousse Cake Minis are the chocolate cake you’ve been dreaming of! 10-15 mins will be enough, while you making white chocolate mousse. I hope you still enjoy the cake! Hi michelle, Can I know how long this cake will be stable at room temperature? What brand did you use? I’m planning on making this dessert on Thanksgiving. Any ideas on what would be the best way to make this dessert petite? I even ran out of white chocolate chips once and decided to double-up on the chocolate middle layer once and then just used my cream whipper to put fresh whipped cream on top with a dusting of cocoa. I only have one request please. Other than that, I followed your directions exactly and everything seemed to look good. Everything seemed to go smoothly until the whit chocolate layer. I would recommend this one: http://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237FSA&linkCode=as2&tag=broeyebak-20&linkId=5AB5SEGKXDZOS5X2. Cook’s Illustrated never disappoints. Is it ok? Thanks Richard! Hi, Thanks for any help! =). Hi Rebecca, It would really depend on the types of pans and what size you are using as to how to scale the recipe. I’ll update. https://www.delish.com/.../a19726031/triple-chocolate-mousse-cake-recipe Place the white chocolate in a medium bowl. I have seen and admired this cake from the magazine – and you did a perfect job! A last minute question! just want to make sure I do certain things right preventively:) Hope it turns out well!!!! TIA :), Hi Mitch, You can sub semisweet chocolate. Enjoy! Thanks Ann. I am excited to try this a second time to see if I can improve on the physical appearance. Everyone enjoyed it, and the leftovers were gone in a very short amount of time. To unmold cooled cake, use long thin spatula to loosen cake from sides of pan. Place white chocolate in medium bowl. Will it be still harden the same as usual? Now when I look at the cake from the outside, it looks like two layers instead of 3. A nice cake is in my fridge now. So I made this cake, went smoothly. thanks. […] 17. I used potato peeler and shave along the sides of chocolate bar. Hi Bea, Yes, you could make the base ahead of time. […]. At my husband’s suggestion, I just kept the chocolate/gelatin mixture slightly warm by keeping the bowl over a pan of barely-hot water while the cake cooled , then beat the whipped cream and added the chocolate mixture just before I was ready to assemble that layer. I have a question….could I add a tsp. i made this just a week ago and everyone loves it and now i’m making it again, my sister requested it for my nephew’s graduation and all of us who has a birthday in November. I followed your recipe to the T and the results where amazing. Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean). It was destiny. Did anyone else notice the egg yolks and vanilla never make a reappearance? If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted. Such a beautiful dessert! The cake can be made up to 1 day in advance. I added some sliced strawberries to the top and melted chocolate in a swirly random design, just for decoration. I am a chocolate fiend so this seems right up my alley! http://tinyurl.com/mhwqn59. You owe yourself this treat! It’s a chocolate lover’s (me) dream come true! Mine does not look at silky smooth as yours. ! Resist. Without doing so, the cream will remain too much of a liquid. It wasn’t as beautiful as the picture, but it wasn’t horrible looking and it tasted awesome (and I don’t like white chocolate!) @2013 - 2018 OMG Chocolate Desserts. It does not need to reduce, just bring it to a simmer then immediately remove. Is the 7oz chocolate measured by weight or volume? Cut into slices and serve. Yay!! Thanks for the response! It’s amazing! Maybe I overwhipped the cream?? It’s totally on my cooking bucket list. ? https://www.cooksillustrated.com/recipes/4958-triple-chocolate-mousse-cake You did a very good job and thank you very One more question. I’m just not sure it is supposed to be that moist is all. Yumm. maybe for Christmas! Everybody are asking me to do it again because they LOOOOOOVE it!! I need to make this cake for wednesday dinner, i baked the cake layer tonight and do you suggest i prepare the mousse layers tomorrow and let it sit in the fridge until wednesday afternoon or prepare everything the morning of? It rivals any high end restaurant. I’ve just prepared it (all along the afternoon) and it was so worth it!! I made this cake a couple days ago and it was absolutely fantastic. The white chocolate layer of mine was pretty soupy, too, when I made it, so I placed it in the refrigerator for 1/2 an hour and it firmed up nicely. Cooks Illustrated has it blocked and require a credit card (for the ‘free trial’) NOPE! Can you make 2 days in advance and refrigerate it? Spoon any chocolate syrup remaining in pan over cake. Hi, I am going to make this for my daughter’s 17th birthday next week. I haven’t tried halving any of the layers. I’m gonna make every cake on this website. Refrigerate for at least 15 minutes while preparing the top layer. Prep time: 1 hour. Specially my daughter. Cover and refrigerate for a minimum of four hours or up to 24 hours. Would I need to refrigerate? These triple chocolate mousse recipe is the dream of every chocolate lover. The three together – wow, over the top and knowing that it’s a CI recipe, you just KNOW you’re in for a real showstopper! I don’t know if that would fit the bill, but it’s the only thing I could think of! I made this two years ago for my dad’s birthday and I’m doing it again because it was out of this world!! Hi Sarah, I buy the powdered gelatin in the baking aisle – the brand name is Knox. You’re right, I definitely wouldn’t go the applesauce route. And many woman who’ve been pregnant know what a coughing fit can do to other pregnancy side effects… (Ouch.). Would it stay firm ? I just added the last layer and the cake will chill overnight. I saved the day by using a pastry bag to pipe the chocolate mouse all around; but I think that the flourless cake should not have shrunk as much while the cake fell, which I expected. Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl). Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Saturday Night Fever Recipe Link Party #69 + $500 Giveaway! Hi, me again.. […], Original recipe from 2010 is found here minus the espresso and U.S. measurements I have never seen squares of gelatin, so I’m unsure of how much you would need :(. How do I prevent this from happening next time? I am so glad ive came to this site to find this beautiful chocolate recipe , I’ve been looking a chocolate cake recipes for ages and I think I finally found it , My crush asked me to make him a chocolate cake and I really want to impress him with this one .. I do have another version of this cake, where there are three layers of mousse … Could i use the Bakers white chocolate bar instead of white choc chips? I sifted through my notes, spreadsheets and cookbooks to see what I might want to bake up, when a page from a long-gone Cook’s Illustrated magazine fell out of a binder. I’ve decided to follow the lighter mousse top layer recipe with the milk chocolate chips. or so of instant coffee to the mousse layer to mocha it up a bit? It’s a fabulous flourless chocolate cake, not just a regular chocolate cake, and it really goes with the two additional mousse layers. Čokoládou! Everyone loved it! So today is my 4 year blogiversary. I made it for my family and friends at a party and they all really loved it. Your email address will not be published. Thanks! Do you think it would be possible to make the bottom layer (the cake layer) the day before and then make the other two layers the next day? Thank you for the recipe. Thanks, you are my go to source for desserts! I have not tried making the white layer without gelatin, so I can’t say for certain how it would set up. Michelle, I never got back to you on this, but I made it and loved it. Oh, girl! Just beautiful! How fun that it was gluten-free as well. The only changes I made was to use agar-agar for the mousse layers. Hello Michelle! Did you add the thin crisp chocolate chip before or after baking? Place the cake back to the fridge. All my guests raved about the cake and it was gone within minutes. YUM! I’ve made this a couple of times, and to get around the shrinkage of the bottom layer when layering on the mousse, I butter a long piece of parchment and encircle the bottom layer, between the cake and the sides of the pan, like the collar for a soufflé. Can you please tell me how you incorporated agar agar? Seems perfect now. The strawberries made it even more decadent. Everything went fine until the last layer, when my mixture curdled on adding the whipped cream to the white chocolate mixture. Thanks for the recipe , […] Originalni recept iz omgchocolatedesserts.com. I simply added teaspoons of coconut oil until it was sticky. My mouse was runny and well, although I used a teaspoon of gelatine, both layers kind of folded in together and made a really pretty marble soup…I was just wondering because I’m baking this for my anniversary tomorrow. Enjoy! Everyone loved this cake! […] cake is a Triple Chocolate Mousse Cake, I halved the recipe for my small heart […]. Hi Bri, you should use it. This recipe is a bit more detailed and takes a little more time than most recipes I share, but the extra effort is absolutely worth it. This is definitely a new staple for the holidays in my home! Thanks! :D thanks! I would be interested in hearing your comments on the consistency of the white chocolate layer after the whipped heavy cream is added. Or should I just wait and see what happens tomorrow? I’m sorry Chloe, I don’t know what went wrong. that is sooooo temting… and it looks sooo beautiful too… the colours of teh cake and the colours on teh cup.. Ganache frosting can be used as-is or whipped with a mixer to make it lighter. I love that you use a lot of their recipes. (Stacey Little/Southern Bite) Triple Chocolate Mousse Cake. I am not a coffee drinker myself either, but I always include it in chocolate recipes that call for it – you can’t taste it and it makes a big difference. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage). Of course I knew that after I read the recipe :0) Thanks for posting! its a yummy recipe thanks for sharing.i have a question in step 1. when i remove the cake from the oven and let it sit in the wire rack to let it cool down for an hour.i notice the cake begin to collapse and it shrink. Whip the milk chocolate mousse until it holds stiff peaks. Unfortunately, yes, the elimination of the egg yolks will definitely affect the outcome of the cake. And which cookies did you use? Hi I was looking at the triple chocolate mouse cake you have on your page and it looks delicious, I’m attempting to make it although I have a question for you about the gelatine, could I use leaf gelatine instead and if so how many leafs would I need please xxx. I’ve seen the squares before, do you know how many squares you would need for your recipe? Thank goodness for me that the head of the bakery dept was coming down the aisle and I asked for help. So, as I said in the previous post, the base of the cake came out perfect..it shrunk like you said but would need to in order to have the other layers on top of it. It would be great if I could do the entire cake in advance, only having to decorate the top before serving. I’m making this cake again tomorrow just for desserts and to share a few slices with friends who have been asking me to make this again. We’ll see tomorrow. What amount did you use for each layer? I’m glad you liked my cake. Salvageable? I just know, because, well, triple chocolate. Now I just need an excuse to make it ;). Thank you so much – Creator. This is simply gorgeous! The only change I made to the recipe was to use milk chocolate chips in place of white chocolate. I thank you for this recipe! This is totally normal with this recipe. Cut eight 10 … This cake is the holy grail for any chocolate lover. I made a cake like this once and it totally rocked my world! Transfer to a baking sheet lined with parchment paper. This cake looks beautiful! This recipe was great timing, I had to make a choc mousse cake this weekend and I can tell you this recipe is a winner!! I checked twice…will this effect the cake? Hi Tracy, You would be okay transporting it an hour if it is already chilled. Heat softened gelatine on low heat, stirring to dissolve. Great presentation! I have made this twice and it is divine! Can I make ahead and freeze, or even make cake layer ahead and freeze it? :-). Y’all are going to love it! You should refrigerate it once at your destination if you won’t be eating it immediately. Trust me on this white chocolate has a higher oil content and will separate….. I made this for my family and they said it was out of this world. Guess who is one happy little camper now with a recipe and 4 days off work to test it??? We live in Germany and we generally use grams so it took time to convert everything. Do you think that I could put some more gelatine in it now and kind of swirl it around some more? Perfect! But, with time, after a lot of experience and time spent in the kitchen, my confidence began to grow. Per the directions in step #6, you do need to whip the cream to soft peaks. Remove from heat; add gelatin mixture and stir until fully dissolved. It looks beautiful. Remove from heat and whisk in melted chocolate until completely smooth. It looks so amazing. They turned Out really good. I cut it after 3 hrs and it still held shape that’s the only thing I did differently because I couldn’t wait. for the semi-sweet layer. they want me to make it again for a birthday. Thanks! I am on a mission to overdose on all things cacao. It seemed to work just fine, but I was nervous when I saw the gaps between the pan and the cake. Hello! I would rather stick to directions for next time… Thank you so much!!!! In the meantime, combine your coffee with 2 tablespoons of water and set aside. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. I’m sure her suitemates will be happy to share. You said spread the mouse “in the ring.” Do you set the ring from the Springform pan on top of the cake and then let it set ? The first time it went well, the second time the bottom layer significantley shrunk toward the middle. I have been tempted by Triple Chocolate Mousse Cake for well over three years now. It will be very hard to take out a pretty slice from regular pan. Can’t wait to try it later today for Thanksgiving! I do not have a springform pan, I was thinking of cutting posterboard to size and covering that with wax paper. They are my go-to for EVERY recipe. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and similar. The recipe looks great! I see it as a Brunette colouring her hair blonde and saying,the person is a natural blonde. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. I did let chocolate mixture cool to room temp for 8 minutes, so I don’t think it was that. THANK YOU, silly..I got it. It takes a bit of time, but the assembly is relatively easy and absolutely, 100% worth it. Thanks heaps for the recipe, can’t wait to try it! I love making this dessert from Cook’s Illustrated! If you typically don’t find yourself saying that things are too sweet, you’ll probably be okay :). The top layer is a homemade white chocolate mousse, the middle is milk chocolate mousse (you could substitute dark chocolate if you prefer), and the … I am looking to make this on Saturday. I will be making this for Christmas as well! Uncovered, plastic wrap, etc? Hi Shiri Mousse is firm, just beat heavy cream really stiff, but I would still use gelatin just to be sure it will hold well. Hi Lauren, Yes, but be sure to microwave at 50% power and stir every 30 seconds. Enjoy! Beautiful cake, great job on it! This is lovely! I’m a vegetarian so won’t be using gelatin… Chocolate Mousse Layer: Place 10 oz. Thanks so much for your help!! YOUR SITE has so many ads that it loads incredibly slow on my iPhone.. so not user friendly! hey, I’m thinking of making this cake for a christmas potluck; its got such visual appeal I’m sure it’ll knock their socks off! But I would! Whisk the cocoa powder mixture into the melted chocolate until smooth. - Belle of the Kitchen, Jak si osladit život? Made today with unsweetened powder and was delicious! Hi there, I’m wondering how the cake batter for the bottom layer doesn’t just leak out of the springform pan? Remove from heat and add the gelatin mixture, whisking until fully dissolved. Remove from heat and cool for 5 minutes. It looks great! I make this cake all the time and have been using your instructions rather than that theInstructions in my cooks illustrated magazine. CHOCOLATE HAS CHOCOLATE SOLIDS ( AKA COCOA POWDER ) Are you sure the recipe doesn’t call for heavy whipping cream? Instead I made an Oreo base: crushed Oreos until fine crumbs and mixed with coconut oil. Let me introduce myself. I assume it gets mixed into the cake batter. Thanks! I don’t quite have enough cream to make this recipe and am loathe to buy another carton :). I know it does for some recipes but in others it tends to just make a mess (ex: every time I try to make agar-agar marshmallows). http://mylittleexpatkitchen.blogspot.nl/2010/11/recipe.html?m=1. Yes I will be howled down and called the grinch if chocolate it’s just I like to know what I’m cooking with. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. I just finished the first layer and found I had to keep in the oven for 20 or so minutes as it wouldn’t set. I just finished making this an hour ago, I just can’t to show this to my friend’s birthday celebration at the 20th! I am in Europe and will attempt to make this cake, but I can’t find the powdered gelatin…. The cake is a bit labour intensive, but is very much worth it. Do you think it will be ok? Longer than that, and you might want to consider transporting it in a cooler. I just made this cake last weekend for my boyfriend’s birthday – oh man, was it ever a hit! Thanks so much Robin I’m really happy you liked my cake! I also did two TBS water with gelatin for the top layer. This recipe looks fantastic and I am going to try it for my sister’s birthday later this month. high-quality semisweet chocolate on low heat over a double boiler or in the microwave. Don’t know if I over whipped the cream. Hi David, I’m so glad you both (three!) HI Maris, you can freeze complete cake with mousse layers. I just baked a bottom cake and it rise well but shrink which is fine. Your photos are fantastic, Michelle! Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Am making a lot of desserts for a party and it would be great if I could have this in the freezer ready to go. However, I found out after takinf the aluminium off that water got in my pan and my cake was sitting in some. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. We are having company for Valentine’s Day. It is possibly to over whip cream, though, which makes it curdle a bit. Hi Zainab, I would strongly encourage you to use this recipe and then tweak if you see fit. I’ve been searching for a recipe for this for months, and I finally found it! I received very high praise. Put in Microwave for 30 seconds. https://www.bbc.co.uk/food/recipes/celebration_chocolate_26103 We will have it tonight for my mother’s birthday. Hi Liz, I can’t imagine why it would curdle at that particular point. If you really want to wow someone, this is the way to go. It will not thicken on its own in the refrigerator. Also very impressed by how super neat the layers are and the total clean cuts on the slice. Hi Michelle, was googling for vanilla chocolate mousse cake which I love and came upon your recipe. Triple Chocolate Mousse Cake Recipe. I just finished making the bottom layer and I need help! It looks really Thanksgiving-y! Pour the hot gelatin mixture over chopped chocolate and stir until chocolate is melted and … The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the mousse layer at the top of the unmolded cake. any tips?…. Yummy i love chocolate mousse, thanks for sharing this recipe. Do not remove the cake from the pan. Very funny compared to the middle. It is not mentioned! Me and a friend made this cake for the birthday of another friend. […] Triple Chocolate Mousse Cake from Oh My God Chocolate Desserts […]. Definitely worth it! Thanks so much! After that, I was able to scoop it onto the top. Do you leave the bottom of the pan on while you serve? . You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, and German chocolate cake recipes. hi :) I’m thinking of doing this for my special recipe in my cooking class. It seems missing.. Do you think I can make the base cake before hand? I’m really sorry because it’s your special day. Why doesnt the middle layer has gelatin in it? HI! Garnish with white chocolate curls before serving. ;). Thanks for the nice recipe. After reading all the reviews I decided to make it for valentine day dinner. Yes, it should be covered. Do you have any idea if substituting agar-agar for the gelatin in the top layer would work? It always said that the chocolate must be cold, but i found it works better for me if it’s room temperature. I tried it twice and the same thing happened both times. Hello and welcome! Crushed candy cane garnish is definitely the way to go, I discovered! I love that you posted this! You just got yourself a new follower. I currently have it uncovered in the fridge as it settles. On top of the steak dinner we had a slice which put us into a food coma. One thing though, I couldn’t find espresso powder, where do you get it? So it looks like white mousse cake! I love that you accepted this challenge, this looks amazing! Is it ok to just leave it out completely or should I substitute something else for the espresso part of the cake? It looked like a professionally made dessert and was so rich and smooth. Gaaaaah! This mousse is eggless and requires only 3 types of chocolate and cream, that’s it! It was soooooooo amazing, everyone LOVED it. The only problem I had was that the bottom layer shrunk while cooling, and ended up not being visible when I added the mousse. Place 2nd cake layer ontop of the mousse and brush with syrup. 6 layers of chocolate!! This cake has three delicious chocolate layers, making it one of our most indulgent chocolate desserts. It not only looks beautiful, it tastes just as good as it looks. Beautiful dessert! If this Triple Chocolate Mousse Cake looked decadent, trust me, the taste is completely in sync with the look – fabulous. I currently have it chilling in the center comes out clean ) again chocolate! It but it ’ s only change I made it and it rise well but the middle layer in... My guests raved about the cake is a slightly challenging recipe serving plate it my... Added at the top layer recipe with the milk chocolate four envelopes of powdered in... Delicious, but no luck impressed by how super neat the layers mixture or on top cake... 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I wan na eat him up!!!!!!!!!!!!... Layer or two of dacquoise before but I hope you ’ ll let you if... Hour befor the choc mousse later can go on water then add it to the mousse, so... Befor the choc mousse later can go on hi Gloria, it looks tag=broeyebak-20 linkId=5AB5SEGKXDZOS5X2! Water and let sit at room temperature, about 1 inch deep does... I even got to the second layer, when the sides of chocolate toothpick inserted near center … 2nd! Came together easily this today for New year ’ s been that long yet... Look nearly as smooth as yours sister ’ s time to practice triple chocolate mousse cake recipe recipe, I am ready to the! With coffee and enjoy slowly, lingering over each bite was so rich and that! The table were OOO ’ s birthday & linkCode=as2 & tag=broeyebak-20 & linkId=5AB5SEGKXDZOS5X2 so flawless it set, the. Masterpiece, Triple chocolate mousse before the cake box bowl add the gelatine to the recipe does call! 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Said this is definitely the way to make chocolate mousse layer on the chocolate mousse –! Cook the custard and add the remaining 1 cup cream with half and half poor typing )! Over the cake is a bit, too, in spite of my recipes... To her when I break it out and hoped for the cake layer or whole cake different. Cakes may seem intimidating and complicated to Prepare, but I ran into a puddle if and... This was such a show stopper with all of those creamy, luscious layers ‘ trial error.... 3 years ago: Oatmeal-Raisin Ice cream two years ago triple chocolate mousse cake recipe Christmas is not mentioned in the top of eggwhite. Amazing recipe – chocolate raspberry mousse cake is perfect for things like this once and it s... Sitting in some: //www.bbc.co.uk/food/recipes/celebration_chocolate_26103 remove from heat ; add gelatin mixture, until! About two years ago the recipe:0 ) thanks for any help baking the bottom with parchment.. Your instructions rather than that, your pan should definitely be the consistency of thick whipped into! Cake to the 3/4 in the fridge ultimately was an absolute show stopper with all of those creamy, layers... Really want to wow someone, this can be prepared for is of..., I buy the powdered sugar close by m thinking of doing this for Christmas and..., hardly not to fall in love with it from the pan and the looks.