When the recipe starts with Triple Chocolate I start to get a creepy smile on my face! Do keep in mind, however, that the egg whites need to be whipped and folded, which is an important part of the texture. Of course, after all that, when you get this beautiful cake and cut the first piece, the first look at those three beautiful chocolate layers will be enough of an excuse for all your work and time. Success :) thank you!! I think I will have to make again soon! I made this for my family and they said it was out of this world. Hi Ally, I would store leftovers either wrapped with plastic wrap or in an airtight container. The mousse turned out fine except when you pour it into the pan without the base a tablespoon or two ooze out of the sides before it can set. The perfect showstopper for a special occasion. It came out looking beautiful and the husband LOVED it!!! Really, the steps were really simple and nothing in making these three layers was really problematic. I checked twice…will this effect the cake? Triple Chocolate Mousse Cake. I’ve used applesauce before but I don’t think that would mesh well with chocolate mouse. It’d be really great if you’d update the time it takes to prepare/cook. I would think with granulated you’d run the risk of it being grainy. It looks really Thanksgiving-y! Hi Sarah, They are added at the end of step #2 (last sentence). Can I make ahead and freeze, or even make cake layer ahead and freeze it? In the recipe you didn’t say how you got the chocolate mousse out of pan and than onto cake? I was wondering, where do you get your powdered gelatin? Take white chocolate pour cold cream in. If you’re debating about making this cake, don’t think about it, just do it. Thanks! The only change I made to the recipe was to use milk chocolate chips in place of white chocolate. Milk Chocolate Mousse: repeat the steps from 9-13 using milk chocolate instead of dark. What could have gone wrong ? You’re welcome! Everyone loved it. I’ve made this recipe a few times, and it is The Bomb. Hi, can’t wait to try this. Do you think that would work? As promised, it was easy but took some time, and ultimately was an absolute show stopper!! The only changes I made was to use agar-agar for the mousse layers. Only one look at the photos of this divine chocolate cake always made me drool. I have never seen squares of gelatin, so I’m unsure of how much you would need :(. I made this a couple of years ago for my birthday. Your photos are fantastic, Michelle! I am on a mission to overdose on all things cacao. I’ve taken this one as inspiration a few times and substituted the layers with authentic mousse, the original one seemed to come out more like a truffle filling – it was fantastic either way :) And a looker, too. It does not need to reduce, just bring it to a simmer then immediately remove. Hi Michele, the ring should be placed around the cake and then spread the mousse, when it set, release the ring. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. It’s hard to believe it’s been that long and yet hard to believe it hasn’t been longer. Her 40 th birthday is coming soon, this is going to be her birthday cake. A foamy mousse made in chocolate heaven and sent down on angel feathers. Whip the remaining 1 cup cream with the powdered sugar. But then I could be wrong because my dictionary has the description and I believe it. That spatula is awesome and will be of great help. And best of all, my mom was happy. Can’t wait to try it this holiday season. Hello and welcome to my kitchen!!! […], Original recipe from 2010 is found here minus the espresso and U.S. measurements I admittedly went a little heavy on the chocolate, roughly 20grams ( .7ounces) more than what is stated by the recipe. This mousse is eggless and requires only 3 types of chocolate and cream, that’s it! I will definitely make this one again! Thank you! I’m sure her suitemates will be happy to share. Love mousse cakes! Hi! I find that I am having to leave it in longer than 28 minutes. Place white chocolate in medium bowl. Should it be covered? Thanks! (Stacey Little/Southern Bite) Triple Chocolate Mousse Cake. However once umnolded and cut, how would you store the remainder of the cake in the fridge? If I could give this recipe more than five stars I would. […] Triple Chocolate Mousse Cake // OMG Chocolate Desserts […], […] Triple Chocolate Mousse Cake from Oh My God, Chocolate Desserts […]. I found this out before putting it in fridge for an hour. i made a choc mousse cake a long time ago and lost the recipe .it was one cake mousse smaller cake more mousse to go down sides and cover top. Thanks in advance for any help. The more additives the lighter the chocolate. Y’all are going to love it! :-). prob going to make this for New Years Eve for like 20 some odd people lol! Mini Triple Chocolate Mousse Cakes. It is a really tasty cake but I ran into a few things. Yes, this can be prepared ahead of time and refrigerated. how does d middle layer sets u used gelatin for d third layer but nothing for d middle …is whipped cream enough to set it wont it be a little runny. Thanks in advance! You’re right, I definitely wouldn’t go the applesauce route. Beautiful cake, great job on it! I do not have a springform pan, I was thinking of cutting posterboard to size and covering that with wax paper. Curious about what pan you used. I would say that your description of the bottom layer of a dense, creamy brownie is spot-on. xx, Attempting this delicious looking cake for a friend’s birthday. I whipped up some more heavy cream and added it to the mixture. Oh, girl! Hi! Hi Amna, It can set up just fine with whipped cream, it sets up nicely, like a firm mousse. I have one and it’s perfect for things like this. The completed cake may have been a little denser than the whipped version but it was a complete crowd pleaser! You owe yourself this treat! Hi Lauren, Yes, but be sure to microwave at 50% power and stir every 30 seconds. Please could you tell me what is the equivalent to one tsp spoon gelatine in leaves? Going to make this for a party tomorrow night. Would really appreciate an answer back on this, as I want to make it perfect . Two years ago: How To Make a Rainbow Cake Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. So did everyone else. If I do not want to use gelatin, can I substitute it with something else so the mousse will still be firm enough? … I used potato peeler and shave along the sides of chocolate bar. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. I had put the cake straight on a serving plate. Hello. I’m glad you liked my cake. It’s a chocolate lover’s (me) dream come true! Hi Juli, I haven’t tried using a baking bar, but I don’t see an issue. So thank you for the incredible recipe! I do want to […]. This recipe was very well written and the details and specificity made it easy to follow even though it is a slightly challenging recipe. Second, has anybody tried halving the recipe for the top two layers? Now we need to invite friends and family to get rid of the dessert. Cooks Illustrated calls for a 9.5 inch pan with sides at least 3 inches high (odd size!). :) Keep it up! Spread it in an even layer over the cake. All three layers (the cake, middle layer with heavy cream and semisweet chocolate and top layer with white chocolate and heavy cream ) are really simple to make. Do you have some tips so my mousse will be perfect like yours? This cake never lasts long, it is delicious and beautiful! Or a combination of the two? And which cookies did you use? This would take a professional pastry chef at least 6 hours. It would be awesome if you could put both Fahrenheit and celsius measurement in there and also oz and gram measurements. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted. Pinned! Hi michelle, Hi Ewa, I’m sorry I can say many leafs you’ll need, I always work with gelatin powder. much for sharing. Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. It appears undercooked in the middle-is that normal? I assume it gets mixed into the cake batter. For how long is it supposed to be there until I can spread on the white chocolate mousse? Coffee (and espresso powder) often act as chocolate “boosters” – they help to enrich and deepen the chocolate flavor in baked goods. I tried it twice and the same thing happened both times. If so how do you defrost it? Can i use a different chocolate cake recipe for the bottom or is this recipe necessary to hold the other layers right? One of the best things I have ever eaten. https://www.browneyedbaker.com/high-altitude-baking/, http://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237FSA&linkCode=as2&tag=broeyebak-20&linkId=5AB5SEGKXDZOS5X2, http://www.amazon.com/gp/product/B000237LPC/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237LPC&linkCode=as2&tag=broeyebak-20. Or is it supposed to be 10oz like the middle layer???? I just added the last layer and the cake will chill overnight. This cake looks wonderful! Triple Chocolate Mousse Cake :: OMG Chocolate Desserts […], […] spent a lot of time trying recipes over the years. Second, and importantly, my husband (and I) absolutely loved the cake!!!!! This recipe is a bit more detailed and takes a little more time than most recipes I share, but the extra effort is absolutely worth it. I’ve had this one bookmarked for several years, too! Ganache frosting can be used as-is or whipped with a mixer to make it lighter. Thank you so much for sharing this recipe. Would microwaving the chocolate be ok? Without doing so, the cream will remain too much of a liquid. I’ve tried freezing it but it seems the moisture from freezing causes the mousse to fall. Hi Debbi, It all depends on the power of your mixer, but yes, 1 to 2 minutes is generally how long it will take. This is totally normal with this recipe. I sifted through my notes, spreadsheets and cookbooks to see what I might want to bake up, when a page from a long-gone Cook’s Illustrated magazine fell out of a binder. I’m planning on making this dessert on Thanksgiving. Everyone loved it! hi :) I’m thinking of doing this for my special recipe in my cooking class. Anyway, I made a perfect one and my hubby loves it so much. I’ll definitely take your advice then. Yes, it should be covered. Everyone love it. http://mylittleexpatkitchen.blogspot.nl/2010/11/recipe.html?m=1. Keep the chocolate at room temperature before shaving. Hi Bri, you should use it. I was sooo worried it wouldn’t set…but it did! Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Guess, I shouldn’t try to type such a long message via my iPhone. Thanks for the recipe , […] Originalni recept iz omgchocolatedesserts.com. It melts in your mouth, even the cake layer. Happy Easter! Unfortunately, yes, the elimination of the egg yolks will definitely affect the outcome of the cake. Would it still come out ok? Since the egg is only used in the flourless chocolate cake, and not either of the mousse mixtures, you might be able to get away with a substitution. if my chocolate mousse came out a bit grainy…. Thanks for sharing, Michelle! Hopefully it’s not important, because I used 2 T. for both! The mousse texture was amazing, it was really really soft and fluffy and it tasted super! This makes me want to give it a try! Place 2nd cake layer ontop of the mousse and brush with syrup. I got the first layer finished. The top layer is a homemade white chocolate mousse, the middle is milk chocolate mousse (you could substitute dark chocolate if you prefer), and the … Hello and welcome! One thing though, I couldn’t find espresso powder, where do you get it? Can’t wait to test it out! While it did take some time to make, the directions were spot on and it came together easily. This is absolutely gorgeous and I am considering making it for a friend’s birthday except there is one problem…she is allergic to eggs. Also, the cake base was perfect, it was really creamy, I consider this cake perfect for chocolate lovers like me and my friends hahaha. hardly visible layers. I made this cake for my birthday. Thanks for any help! How long can it be left at room temperature, do you know? Amazing recipe! *. I’m just not sure it is supposed to be that moist is all. as i was doing the.chocolate mousse layer i forgot to add the gelatin and already mixed the chocolate and whipped cream but still added it in the end. The recipe looks great! Put back in for 30 more. I am assuming you just leave it.. I need to make this cake for wednesday dinner, i baked the cake layer tonight and do you suggest i prepare the mousse layers tomorrow and let it sit in the fridge until wednesday afternoon or prepare everything the morning of? Remove from heat and cool for 5 minutes. But this one is a show-stopper, and one of my favorite recipes to make! Hi Michelle, was googling for vanilla chocolate mousse cake which I love and came upon your recipe. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside. Hi, I am making this cake and the cake seams to have formed a crust on top but gooey inside, is it how it’s supposed to be?? Take out and stir. I was hoping for cleaner sides when I unsprung this from the pan. So glad you loved the cake! In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. It seems missing.. Hi Rachel, when the cake is cooled place the locked ring around the cake, then spread the mousse. Need to make the recipe tonight and want to make sure I don’t mess it up. Hi Lisa, I’m so thrilled to hear this was such a hit! Bravo Vera. I will be doing a brownie layer on the bottom instead of cake! https://www.browneyedbaker.com/high-altitude-baking/. It would be great if I could do the entire cake in advance, only having to decorate the top before serving. what can i be doing wrong? Challenged accepted, I loved that. Everyone enjoyed it, and the leftovers were gone in a very short amount of time. Thanks in advance!! Were we supposed to replace to base of the pan along with the sizes? Thanks! I made this for my moms bday today and the first 2 layers looked amazing but the white chocolate layer turned out lumpy…super lumpy….I don’t know what I did wrong :( do you think it’ll still taste good?? Hi Jennifer, I hope you’ll like it! Do you know how to prevent this? You said spread the mouse “in the ring.” Do you set the ring from the Springform pan on top of the cake and then let it set ? I made this about 3 years ago for my mom’s birthday cake. I didn’t even spell my name correct – yikes. Once melted, set aside to cool down for a few minutes. What a great dessert for a dinner party – such a show stopper! I’ve made this a couple of times, and to get around the shrinkage of the bottom layer when layering on the mousse, I butter a long piece of parchment and encircle the bottom layer, between the cake and the sides of the pan, like the collar for a soufflé. Looks and smells great. 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