Christmas 3-Chocolate Mousse Cake

Shout out to all the Chocoholics out there! This Christmas three-chocolate mousse cake is ideal for you! So rich and very delicious, but simple and easy to prepare at the same time. The holiday season is near, so try the recipe that we offer you here:


Ingredients:

For the Crust:

  • 1 Oreo Crust (store bought or homemade)

For the Milk Chocolate Mousse:

  • 150 grams (5 oz.) milk chocolate
  • 160 grams (2/3 cup) heavy cream, chilled
  • 120 grams (1/2 cup) heavy cream
  • 1 teaspoon gelatin powder
  • 1 ½ tablespoons water, cold
  • 1 egg yolk

For the White Chocolate Mousse:

  • 150 grams (5 oz.) white chocolate
  • 160 grams (2/3 cup) heavy cream, chilled
  • 120 grams (1/2 cup) heavy cream
  • 1 teaspoon gelatin powder
  • 1 ½ tablespoons water, cold
  • 1 egg yolk

For the Dark Chocolate Mousse:

  • 150 grams (5 oz.) high-quality dark chocolate
  • 160 grams (2/3 cup) heavy cream, chilled
  • 120 grams (1/2 cup) heavy cream
  • 1 teaspoon gelatin powder
  • 1 ½ tablespoons water, cold
  • 1 egg yolk

To garnish:

  • Chocolate glaze (optional)
  • Chocolate cadies (optional)

Berries (optional)

Instructions:

  • Prepare the Oreo crust. While setting in the fridge, prepare the milk chocolate mousse.
  • In a heatproof pan, add the milk chocolate and 1/2 cup heavy cream. Apply the pan over a dish with simmering water, over low heat, until the milk chocolate is melted and combined.
  • In the meantime, mix gelatin into the cold water and let it sit for 3 minutes to set. Then, apply the gelatin over low heat until it dissolves and put it over the melted milk chocolate mixture. Set aside to cool at room temperature.
  • In a mixing bowl, beat the remaining 2/3 cup chilled heavy cream until creamy. Pour the melted milk chocolate mixture, then the egg yolk, and beat until incorporated.
  • Pour the milk chocolate mixture over the crust and refrigerate for around 15-20 minutes to set, until you prepare the next chocolate mousse layer.
  • Repeat the same procedure for making the white chocolate mousse and then the dark chocolate mousse layer.
  • To finish, spread chocolate ganache over the cake and refrigerate for at least 5-6 hours (or ideally overnight) to set.
  • After that, run a sharp knife around the edges of the triple mousse cake in order to remove the sides of the dish.
  • Before serving, decorate with chocolate candies, or fresh berries (if desired).
  • Keep the cake in the freezer and remove around 1 hour before serving to sit at a room temperature.
See also  Quick Blueberry Cream Cookies (10-Minute Recipe)

Enjoy!