Triple Chocolate Mousse

Triple Chocolate Mousse Filling

Ingredients for a 12’’-14’’ cake:

White chocolate layer:

  • 500 ml (2 cups) whipping cream, divided
  • 200 g (1 1/5 cups or 7.5 oz) white chocolate chips or grated chocolate
  • 10 g (1.5 pouches) unflavoured gelatin

Milk chocolate layer:

  • 500 ml (2 cups) whipping cream, divided
  • 200 g (1 1/5 cups or 7.5 oz) milk chocolate chips or grated chocolate
  • 10 g (1.5 pouches) unflavoured gelatin

Dark chocolate layer:

  • 500 ml (2 cups) whipping cream, divided
  • 200 g (1 1/5 cups or 7.5 oz) dark chocolate or semi-sweet chocolate chips or grated chocolate
  • 10 g (1.5 pouches) unflavoured gelatin

Directions:

Heat 100ml (~ ½ cup) whipping cream over medium heat, remove from heat, add the white chocolate and stir until completely mixed and glossy.

White Chocolate Mousse RecipeWhite Chocolate Mousse Recipe
If the chocolate is not melted, place the bowl back on the stovetop on medium-low heat. Stir continuously for 4-5 minutes or until the chocolate is melted. Remove from the heat.

Triple Chocolate Mousse-3White Chocolate Mousse Recipe

While the chocolate is melting, soften the gelatin in a few tablespoons of cold water and then dissolve over hot water. I placed the bowl with gelatin in another bowl with hot water and stirred until the gelatin dissolved. You should have the gelatin dissolved by the time the chocolate is melted.  Pour the gelatin over the melted and hot chocolate and stir to combine and set aside.

Whip the remaining whipping cream (400ml) with a hand mixer until soft peaks form. Once your chocolate is lukewarm and starts to thicken a bit it’s time to mix it with the whipped cream. Add a few tablespoons of chocolate  at a time to the whipped cream while mixing with your hand mixer.  Make sure you’re not overmixing your whipped cream as it will become grainy. If your cream starts to form stiff peaks, fold the rest of the chocolate in using a silicone spatula or a wooden spoon. Also, if your chocolate is too hot when you pour it over your whipped cream, the mixture will begin to separate and curdle.

White Chocolate Mousse RecipeTuxedo Cake with Triple Chocolate & Peach Jelly Filling - White Chocolate Mousse Recipe

Place your cake layer in a springform pan and pour the chocolate mousse over. Place in the refrigerator, wait 15-20 minutes and start making your milk chocolate mousse using the same steps above.

Milk Chocolate Mousse Milk Chocolate Mousse Milk Chocolate Mousse Milk Chocolate Mousse Milk Chocolate Mousse Tuxedo Cake with Triple Chocolate & Peach Jelly Filling - Milk Chocolate Mousse

By the time you are done making this, the white chocolate mousse should be set up enough so that you can pour the second mousse layer over without it getting mixed with the white chocolate mousse.  Refrigerate the cake again, wait for a bit and start making your dark chocolate mousse. Pour the filling over, refrigerate for an hour and place the last layer of cake on top.

Dark Chocolate Mousse Dark Chocolate Mousse Dark Chocolate Mousse Dark Chocolate Mousse Dark Chocolate Mousse Tuxedo Cake with Triple Chocolate & Peach Jelly Filling - Dark Chocolate Mousse

You don’t necessarily have to make a cake; you could serve this triple chocolate mousse in dessert cups as well.

Here’s the Tuxedo Cake with a Striped Bow Tie I made with this filling for hubby’s 30th birthday:

Tuxedo Cake with Triple Chocolate & Peach Jelly Filling | Roxy's Kitchen

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