Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, three-layered chocolate mousse cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. Spoon the combined mixture into a piping bag. This triple layer cake is the trifecta of chocolate deliciousness.
Three-layered Chocolate Mousse Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Three-layered Chocolate Mousse Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook three-layered chocolate mousse cake using 35 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Three-layered Chocolate Mousse Cake:
- Get First Layer (Couverture White Chocolate):
- Take 50 g caster sugar
- Get 10 ml water
- Take 2 egg yolks
- Get 1/2 egg
- Get 125 g white cooking choclate - melted
- Take 5 g gelatine powder
- Take 2 big spoons water
- Take 150 g whipped cream
- Take Second Layer (Chocolate Milk):
- Prepare 50 g caster sugar
- Get 10 ml water
- Get 2 egg yolks
- Take 1/2 egg
- Make ready 125 g milk cooking chocolate - melted
- Make ready 5 g gelatine powder
- Make ready 2 big spoons water
- Get 150 g whipped cream
- Prepare Third Layer (Dark Chocolate):
- Prepare 50 g caster sugar
- Make ready 10 ml water
- Take 2 egg yolks
- Get 1/2 egg
- Take 125 g dark cooking chocolate - melted
- Make ready 5 g gelatine powder
- Make ready 2 big spoons water
- Make ready 150 g whipped cream
- Get Blackberry Sauce:
- Prepare 100 g blackberries
- Take 50 g icing sugar
- Make ready 20 ml water
- Take Orange Sauce:
- Get 2 oranges
- Take 50 g icing sugar
- Take 20 ml water
Repeat the same steps for preparing the milk and white chocolate mousse layers. This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer.
Steps to make Three-layered Chocolate Mousse Cake:
- First Layer (Couverture White Chocolate): - 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 3.Combine the gelatine mixture with the melted white chocolate.
- 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. - 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool.
- Second Layer (Chocolate Milk): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted milk chocolate.
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool.
- Third Layer (Dark Chocolate): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted dark chocolate.
- 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool.
- Blackberry Sauce: - 1.Combine blackberries, sugar and water in a small pot over a low heat. - 2.Stir the ingredients completely and bring to a boil. - 3.Turn off the heat and let cool. - 4.Place the mixture into a food processor and blend it until there are no more lumps.
- Orange Sauce: - 1.Finely slice and chop the orange skin. - 2.Squeeze the orange for juice. - 3.Combine the skin and juice with sugar and water in a small pot over a low heat. - 4.Stir the ingredients completely and bring to a boil. - 5.Turn off the heat and let cool. - 6.Place the mixture into a food processor and blend it until there are no more lumps.
- Recipe Notes: - 1. Once the components have been completed, the dish can be plated. - - 2. Ensure the mousse is served while it is cold. - - 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. - - 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. - - 5. You can also add slices of fresh or tinned fruit to the decorations.
Whisk together the flour, cocoa powder and sugar in a medium bowl. Place the cake in a springform pan or cake ring and pour three-quarters of the chocolate mousse on top. The mousse will start getting firmer since it is still cold from the fridge. Remove the ring and frost the sides with the remaining mousse if desired. Finish a layer of white chocolate mousse.
So that is going to wrap this up for this special food three-layered chocolate mousse cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
