Description
Indulge in the decadent layers of smooth, creamy mousse with this Triple Chocolate Mousse Cake. A perfect blend of semi-sweet, milk, and white chocolates, combined with velvety whipped cream and airy egg whites, this dessert will satisfy every chocolate lover’s cravings.
Ingredients
Scale
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 4 eggs, separated
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a heatproof bowl, combine the semi-sweet, milk, and white chocolate chips with the butter. Melt the mixture over a double boiler, stirring until smooth. Set aside to cool.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks with sugar, vanilla extract, and salt until pale and fluffy. Slowly fold the chocolate mixture into the egg yolk mixture.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
- Pour the mousse over a prepared cake base and refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
Notes
- Be careful not to overmix the mousse when folding in the whipped cream and egg whites to maintain a light, airy texture.
- You can garnish the mousse cake with shaved chocolate or whipped cream for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes