Triple chocolate mousse cake
Distinct dark, milk, and white chocolate mousse layers create a silky chilled cake finished with raspberries.
Balkan
Mediterranean
Balanced
I know my way around
Language: en
8 servings
Ingredients
- 150g dark chocolate (70% cocoa)
- 150g milk chocolate
- 150g white chocolate
- 600ml heavy cream (divided into three 200ml portions)
- 300ml whole milk (divided into three 100ml portions)
- 3 sheets of gelatin (or 15 ml gelatin powder)
- 15 ml sugar (optional, for dark chocolate layer)
- Fresh raspberries for garnish
Instructions
- Soak 1 sheet of gelatin in cold water until soft.
- Melt the dark chocolate with 100ml of milk in a double boiler until smooth. Stir in the softened gelatin until fully dissolved.
- Whip 200ml of heavy cream to soft peaks and gently fold it into the dark chocolate mixture. Pour into a springform pan and refrigerate for 30 minutes until set.
- Repeat steps 1-3 with the milk chocolate and another 200ml of cream and 100ml of milk. Pour over the dark chocolate layer and refrigerate for another 30 minutes.
- Repeat the process a final time with the white chocolate. Pour over the milk chocolate layer.
- Refrigerate the entire cake for at least 4 hours, or preferably overnight.
- Carefully run a warm knife around the edge of the pan to release the cake before serving.
Serving Suggestions
Serve chilled with fresh raspberries, a dusting of cocoa powder, or crushed hazelnuts for added texture.