Triple Chocolate Mousse Cake - Easy and Foolproof Recipe
The best triple chocolate mousse cake I've ever had, with three airy mousses – dark chocolate, milk chocolate, and white chocolate – layered on a moist chocolate sponge cake base, topped with a crunchy praline. It's the perfect dessert for any occasion.
SERVING:15
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EQUIPEMENTS
- Spatula
INGREDIENTS
Soft chocolate sponge cake (Valrhona)
- 2 eggs
- 60 g (2.1 oz ) granulated sugar
- 40 g (1.41 oz )butter
- 40 g (1.41 oz )honey
- 10 g (0.35 oz )cocoa powder
- 70 g (2.46 oz) flour
- 35 g (1.2 oz) almond powder
- 70 ml (2.4 oz ) whipping cream
- 30 g (1 ounce) dark chocolate 61 to 72%
- 4 g (1 tsp )baking powder
Praline crunch
- 100 g (3.5 oz ) praline paste
- 47 g (1.6 oz ) feuilletine flakes or crumbled "crêpes dentelles "
- French"crêpes gavotte" in supermarkets
- 34 g (1.2 oz ) milk chocolate
Dark chocolate mousse 61 to 72%
- 140 g (4.9 oz ) dark chocolate 61 to 72%.
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream (over 30% fat)
- 1 sheet gelatin (2 g to 200 blooms )(0.07 oz) You can also use 3g (0.10 oz)sheets to 150 blooms, which give the same result.
Milk chocolate mousse
- 160 g (5.6 oz ) milk chocolate
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream with over 30% fat content
- 1 1/2 sheets gelatin (0.10 oz to 200 blooms)
White chocolate mousse
- 200 g (7 oz ) white chocolate
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream (over 30% fat)
- 2 sheets gelatin (0.14 oz to 200 blooms)
Chocolate and Cocoa Mirror Glaze
- Prepare the day before See recipe chocolate and cocoa mirror glaze
- To glaze just the top of the dessert you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
- 225 g ( 7.9 oz ) granulated sugar
- 125 ml ( 4.4 oz )water
- 150 g ( 5.3 oz ) dark couverture chocolate (66% or 72%)
- 30 g ( 1 oz ) cocoa
- 65 ml ( 2.3 oz ) heavy cream 32% / 35% fat
- 5 gelatin sheets (10 g if the sheets are 2 g with 200 blooms)You can use 3g gelatin sheets with a bloom strength of 150.
- Or 10 g (0.35 oz) gelatin powder (200 blooms) rehydrated in 60 ml (2 .1 oz)water.
- To achieve a very dark mirror glaze add a small amount black food coloring.
PREPARATION
How to make this triple chocolate mousse cake ?
- For 9 inches diameter and 2.7 inches high mousse cake
Soft chocolate sponge cake(Valrhona) :
- Preheat oven to 180°C (350°F)
- Butter a baking tray and line with parchment paper.
- Melt the chocolate and butter separately in a bain-marie (water bath) and set aside.
- Sift flour, cocoa and baking powder, then add almond powder and mix well.
- Whisk together the eggs, sugar and honey, without trying to whiten them.
- Add the dry ingredients and mix well.
- Pour it the whipping cream, lukewarm melted butter, and mix. Then, finish by adding the lukewarm melted chocolate and thoroughly mix everything together.
- Pour onto baking sheet and bake for approx. 15 min.
- Once cooled, cut a 23 cm (9 inches) disc. You can bake it in a cake ring, but it's easier to control the thickness of the sponge chocolate cake on a baking sheet. The video shows both methods.
Praline crunch :
- You can also see it in the chocolate sponge cake video above.
- Melt the chocolate in a ban-marie (water bath) or in the microwave and add the praline paste.
- Mix well and add the feuilletine flakes. Mix and spread spread it on a thin layer with the back of a spoon over the chocolate sponge cake.
Preparing the chocolate mousses :
- Start by preparing the ring with the acetate sheet and place the chocolate sponge cake with the praline crunch inside. Then move on to making the chocolate mousses.
- upright assembly👇
- Place the chocolate sponge cake with the praline crunch in the bottom of the cake ring and pour the dark chocolate mousse over it.
- Once it has set (about 20 min in the freezer), pour the milk chocolate mousse over it. Freeze for at least 20 minutes, but don't hesitate to leave longer.
- Finish by pouring the white chocolate mousse. Freeze overnight.
- The next day, pour a mirror glaze over the top or just dust with cocoa . Allow to set, then remove the cake ring.
- See explanation of upside-down assembly in the note at the end of the recipe.
Dark chocolate mousse 61 or 72% :
- Rehydrate 1 sheet of gelatin in very cold water for 5/10 min.
- Melt the chocolate in the microwave or bain-marie (water bath).
- Bring milk to the boil.
- Squeeze out the gelatin and add to the hot milk off the heat. Mix well.
- Stir the milk into the chocolate in batches through a sieve.
- Stir as you go to make a fine emulsion. The chocolate should be smooth. Set aside in the bain-marie (water bath) off the heat so that its temperature does not fall too far below 44°C.
- Whip the cold cream into a soft whipped cream.
- Strain the chocolate through a sieve to avoid any particles, however fine. This step is not essential, but I recommend it. The chocolate should be liquid and warm to the touch. If it's too cold, the mousse will be thick and difficult to spread in the mold.
- Add a little whipped cream and mix well. The mixture should be smooth. Add to the remaining whipped cream in 2 or 3 times, working gently up and down with a spatula. Do not whisk.
- Once the mousse is smooth, pour over the chocolate sponge cake with the praline crunch. Tap on work surface to remove air bubbles.
- Place in the freezer to prepare the second mousse (minimum 20 min). The dark chocolate mousse sets faster than the other two.
Milk chocolate mousse :
- The process is identical to that for dark chocolate mousse, except for the temperature of the chocolate. Its temperature should be 42°C (107°F) or a little less. It should be neither hot nor cold. Follow the same steps as for the dark chocolate mousse above.
- Pour it over the set dark chocolate mousse in the cake ring and place it in the freezer until it sets, while preparing the final white chocolate mousse..
White chocolate mousse :
- The process is identical to that for the dark and milk chocolate mousse. The temperature of the chocolate should be 42°C (107°F) or a little less. It should be neither hot nor cold.
- Follow the same steps as for the dark chocolate mousse above. Pour into the cake ring over the set milk chocolate mousse and freeze for at least 8 h.
Chocolate and Cocoa Mirror Glaze
- See recipe chocolate and cocoa mirror glaze
- It's preferable to prepare the mirror glaze one day before and let it in the refrigerator. Resting get stubborn air bubbles out. But you can use it the same day. Let it cool down to 29/30°C (84/86°F) before glazing the cake.
- To glaze just the top of the dessert, you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
Glaze the Cake
- The next day, warm the glaze to 29/30°C (84/86°F ) and use it immediately.
- Remove the dessert from the freezer and glaze the top immediately. Once the glaze has set, unclip and carefully remove the acetate collar.Allow to thaw in the refrigerator for 6 to 8 hours before enjoy
Notes
If you want to do an upside-down assembly:
Wrap the bottom of the cake ring with cling film to seal it, pulling up the outer edges. Cover the inner sides with acetate sheet and lay flat on a tray.Pour in the white chocolate mousse and allow to set.
Pour in the milk chocolate mousse and allow to set.
Finish by pouring in the dark chocolate mousse, allow to set slightly and place the chocolate sponge cake with the crunch praline against the mousse. If you don't want the chocolate sponge cake to show when unmolded, make it smaller than the 2 cm cake ring. Here the cake ring is 23 cm (9 inches), so the sponge cake will be 21 cm (8.2 in).