Triple Chocolate Mousse Cake



Triple Chocolate Mousse Cake

A decadent indulgence for any chocolate lover.

Ingredients

Bottom Layer
  • 6 tablespoons of unsalted butter, cut into several pieces
  • 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
  • 1 and 1/2 teaspoons of vanilla extract
  • 4 large eggs, yolks and whites separated
  • a pinch of table salt
  • 1/3 cup of packed light brown sugar (crumble with fingers to remove any lumps)
Middle Layer
  • 2 tablespoons of cocoa powder
  • 5 tablespoons of hot water
  • 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
  • 1 and 1/2 cups cold heavy cream
  • 1 tablespoon of granulated sugar
  • 1/8 teaspoon table salt
Top Layer
  • 1 teaspoon powdered gelatin
  • 1 tablespoon of water
  • 6 ounces of white chocolate chips
  • 1 and 3/4 cups cold heavy cream
  • Chocolate curls to garnish 
Instructions

Bottom Layer:
  1. Spray an 8 or 9 inch springform pan generously with cooking spray. Adjust your oven rack to the middle position and preheat the oven to 325 degrees F. Melt the butter and chocolate together in a microwave bowl on half power, stirring every minute until chocolate is smooth. When smooth, let it cool for about 5 minutes. Then whisk in the vanilla and egg yolks and set aside.
  2. In a stand mixer, beat the egg whites and salt with the whisk attachment at medium speed until lots of bubbles appear about 30 seconds (frothy). Add half the brown sugar and mix for another 15 seconds or so. Then add the remaining brown sugar and switch the speed to high, beating until soft peaks form when whisk is lifted, about a minute to minute and a half. Scrape down the bowl with a spatula half way through if needed. Watch carefully so as to not over-whip to stiff peaks.
  3. Using a whisk, gently mix one-third of beaten egg whites into the chocolate mixture to lighten it. Switching to a rubber spatula, and FOLD (not mix) in the remaining whipped egg whites until no white streaks remain. Gently poor the mixture into the springform pan and smooth the top with an offset spatula.
  4. Bake for 13 to 18 minutes, when the cake has risen, is firm around the edges and the center springs back after a gentle touch of the finger. Remove from the oven and cool on a wire rack for about an hour. The cake will collapse as it cools and pull away from the edge of the pan. Wash your stand mixer and whisk attachment for the next layer.
Middle Layer:
  1. Mix the cocoa powder into the hot water and set aside. Melt the chopped chocolate again in a microwave bowl and stir occasionally until completely melted and smooth. Remove from heat and set aside to cool. While waiting, whip cream, granulated sugar and salt in your stand mixer with the whisk attachment at medium until frothy. Move speed to high and whip until soft peaks form, about a minute. This goes fast so watch carefully!
  2. Next instructions, click here

Comments

Post a Comment

Popular posts from this blog

The Pioneer Woman Meatloaf

Image
The Pioneer Woman Meatloaf This Pioneer Woman Meatloaf Recipe is the best you'll ever try! The entire loaf is wrapped in bacon and baked to perfection, and it freezes well for future meals! This pairs perfectly with roasted green beans and mashed potatoes.  Ingredients Meatloaf: 1 cup Whole Milk 6 slices White Bread 2 pounds Ground Beef 1 cup Parmesan Cheese  freshly grated 1/4 teaspoon Seasoned Salt 3/4 teaspoons Salt Freshly Ground Black Pepper 1/3 cup Parsley  minced 4 whole Eggs  Beaten 12 slices Thin/regular Bacon Sauce: 1+1/2 cups Ketchup 1/3 cup Brown Sugar 1 teaspoon Dry Mustard 1 dash Tabasco sauce Instructions Preheat the oven to 350 degrees. Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes. Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become to
Read more

Easy Chicken Tortellini Soup

Image
Easy Chicken Tortellini Soup This easy chicken tortellini soup recipe is a healthier weeknight dinner option with a flavorful broth and plenty of comforting cheese tortellini! Ingredients 1 tablespoon olive oil 1/2 medium onion chopped 3 sticks celery finely chopped 3 large carrots peeled & sliced or chopped 2 cloves garlic minced 8 cups chicken broth 2 cups water 2 dashes Italian seasoning 2 cups cooked chicken (or more, to taste) 1 (25 ounce) package cheese tortellini Salt & pepper to taste Chopped parsley to taste Instructions Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns). Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes. Add the chicken broth, water, and Italian seasoning. Increase the heat to high, and once it starts to boil, reduce the heat to a
Read more

Chocolate Mousse Cake

Image
CHOCOLATE MOUSSE CAKE Chocolate Mousse Cake is every chocolate lovers dream! This decadent no-bake dessert is perfect for special occasions but so easy to make from scratch. Read the tips above before making this recipe! INGREDIENTS FOR THE OREO CRUST 25 Oreo cookies,  finely crushed 5 tbsp unsalted butter,  melted FOR THE CHOCOLATE MOUSSE FILLING 1 1/2 cups chopped semisweet chocolate 1 tsp vanilla extract 1 pinch of salt 3 cups heavy cream,  divided FOR THE DECORATION 2 tbsp sugar 3 Oreo cookies,  cut in half 1/3 cup chocolate shavings INSTRUCTIONS Butter a 9-inch springform pan. Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the springform pan using the bottom of a flat measuring cup. Make sure it is compact. Chill for 30 minutes in the fridge. Combine the chopped chocolate, vanilla extract, and the salt in a medium bowl. In a small saucepan, bring 3/4 cup of the heavy cream to a bare simmer. Pour the cream over the chocolate, let sit for 1
Read more