No-Bake Triple Chocolate Mousse Cake
I’ve been wanting to share with you a triple chocolate mousse cake for a long time now, but wasn’t decided in which way to make it. I finally chose the no-bake version as it is easier to prepare and the results are simply awesome.
This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.
For this cake it is essential to use good quality chocolate as it is the main ingredient of the recipe. If you don’t like oreo cookie crust feel free to use other type of cookies or if you don’t mind baking you can make a flourless chocolate cake instead. Decorate the cake any way you like best and I guarantee that everybody will be impressed by this amazing dessert.
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
Directions
1-Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2-Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
3-Refrigerate until the first layer of mousse is prepared. Prepare dark chocolate mousse.
4-In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream.
5-Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
6-Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture.
7-Let the chocolate mixture cool completely at room temperature. Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form.
8-Add melted chocolate mixture and mix until well combined. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse. Repeat the same steps for preparing the milk and white chocolate mousse layers. Refrigerate the cake for at least 4 hours or overnight to set.
9-Run a knife around the edges of the cake to remove the sides of the pan.
Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
source:http://www.homecookingadventure.com