{"id":25099,"date":"2023-12-16T16:16:00","date_gmt":"2023-12-16T15:16:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25099"},"modified":"2025-07-12T13:08:03","modified_gmt":"2025-07-12T11:08:03","slug":"three-chocolate-mousse-cake-custard-based-mousses","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/three-chocolate-mousse-cake-custard-based-mousses\/","title":{"rendered":"Three-chocolate mousse cake (custard-based mousses)"},"content":{"rendered":"

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Three-chocolate mousse cake custard-based<\/span> mousses<\/strong><\/span><\/div>\n

You can already find my best triple-chocolate mousse cake<\/a> on the blog, which you liked very much. I had to share with you a second version with custard-based mousses<\/span> that I had made a long time ago.
\nI often make it in the shape of entremets or Yule logs using silicone molds, and it’s very popular. I really enjoy using this flower-shaped mold. There’s no need for a mirror glaze <\/a>to enhance it.<\/p>\n

I find that the well-defined layers of chocolate mousse with this flower shape are enough to make a very beautiful chocolate cake. I just added a few sugar paste flowers on top.<\/p>\n

\"triple<\/p>\n

What is the difference between my two three-chocolate mousse cake ?<\/h2>\n

Their difference lies mainly in the preparation of the chocolate mousses. The previous one consists of mousses made with whipped cream and chocolate, which makes it simpler to make.<\/p>\n

This one consists of mousses made with cr\u00e8me anglaise<\/strong>, which makes it a bit more technical, or at least that’s what those who are put off by making cr\u00e8me anglaise might think. The cr\u00e8me anglaise adds more finesse to the mousses and a bit more flavor.<\/p>\n

The difference is really imperceptible! So, like me, make one or the other depending on your mood. For a special occasion, a birthday party, engagement, or any other event, you can offer both desserts.<\/p>\n

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I’ve been asked a lot why the dark<\/strong> chocolate mousse <\/strong> doesn’t contain gelatin and why the milk chocolate mousse contains less than the white chocolate mousse. The difference comes from the fact that dark chocolate has a high cocoa butter content, which makes it set quickly and firmly. Milk chocolate contains slightly less, so we add a small amount of gelatin. For white chocolate, we add more because it has very little cocoa butter, so it lacks the strength to set on its own.<\/p>\n

I was also asked if I cut the entremets while it was still chilled, as the cut is clean. No, it needs to come back to room temperature before cutting, otherwise the crunchy layer would be difficult to cut.<\/p>\n

The chocolate mousses<\/strong> are more airy when at the right temperature, with a perfect texture.The three-chocolate mousse cake is eaten cold but not frozen. The slicing into portions is perfect; the mousses do not stick to the knife.
\n\"Chocolate<\/p>\n

Assembly right side up or assembly upside down of the entremets?<\/h2>\n

For silicone molds, such as the one I use here or Silikomart molds, always assemble upside down.
\nIn this recipe, I’ve done an upside-down assembly. The bottom of the mold will become the top of the mousse cake when it’s unmolded.<\/p>\n

Upside-down assembly<\/b><\/h3>\n

Pour the white chocolate mousse first, then the milk chocolate mousse, and finally the dark chocolate mousse. Place the brownie with the crunch on top of the dark chocolate mousse, with the crunchy side against the mousse. Allow the mousse to set between each addition.<\/p>\n

You can use a cake ring for the Two upside-down or right-side-up assemblies. Be sure to cover the bottom with plastic wrap. If you don’t want the biscuit to be visible on the sides, cut it smaller than the cake ring. If your cake ring is 20 cm (7.87 inches), make a biscuit that is 18 cm (7.09 inches). You will thus have a margin of 1 cm on each side.
\nIf you make a biscuit that is 16 cm (6.30 in), you will have a margin of 2 cm (0.79 in) on each side.<\/span><\/p>\n

Here is the texture of the mousses in the video below; it’s the upside-down assembly of the entremets. <\/span><\/p>\n

https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2016\/12\/entremets-3-chocolats.mp4<\/a><\/video><\/div>\n

Right-side up<\/h3>\n

If you want to assemble it right-side up in a ring, pour the dark chocolate mousse over the brownie with the crunch, then the milk chocolate mousse, and finally the white chocolate mousse.<\/p>\n

If you want to glaze the entire entremets, make sure the biscuit is not visible on the sides.
\n\"chocolate<\/p>\n

Recipe on video<\/h2>\n