Triple Chocolate Mousse Cake

Prep Time:

Bake/Cook Time:

Yield:

8-12 slices

Plan for:

5 hours chill time

What’s better than chocolate? How about three types of chocolate all in one delicious dessert! This Triple Chocolate Mousse Cake starts with a graham cracker crust topped with layers of dark chocolate, milk chocolate, and white chocolate mousse. Decorate with chocolate shavings or use fresh raspberries or strawberries instead. Either way, it is a show-stopping dessert that will be the hit of your party.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Graham Cracker Crust

1 3/4 cups chocolate graham crackers
6 tablespoons unsalted butter, melted
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Dark Chocolate Mousse

6 ounces chocolate (recipe was developed with Lindt 70% cocoa Excellence bar)
1/2 cup + 1 tablespoon milk
3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
7/8 cup heavy or whipping cream

Milk Chocolate Mousse

8.5 ounces milk chocolate (recipe was developed with Lindt milk chocolate classic recipe)
1 teaspoon gelatin
1 tablespoon water
7 tablespoons milk
1 tablespoon + 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
3/4 cup + 1 tablespoon heavy or whipping cream

White Chocolate Mousse

9 ounces white chocolate (recipe was developed with Lindt white chocolate classic recipe)
1 teaspoon gelatin
1 tablespoon water
7 tablespoons milk
1 tablespoon + 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
3/4 cup + 1 tablespoon heavy or whipping cream

Decoration

3 ounces dark chocolate (Lindt preferred)
3 ounces white chocolate (Lindt preferred)
Fresh berries of choice, optional

Directions

Preheat oven to 350°F. Place a round piece of parchment paper on bottom of a 9-inch (or 10 inch) diameter springform pan.
To make crust, crush graham crackers with a rolling pin until you reach 1 3/4 cups. Add melted butter and sugar, Combine well. Press onto bottom of springform pan.
Place in oven for 8 minutes and let cool. Spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. Oil and sugar application will ensure an easy removal from pan. (Don’t worry about some sugar crystals that fall on crust. These will melt away.)
For dark chocolate mousse, chop chocolate in chip size pieces and set aside. In a small saucepan bring milk and sugar to a boil and remove from heat. Add chocolate and whisk to smooth mixture. Set aside.
Whip cream to a soft pillowy consistency. Do not whip to firm peaks as you would for decorating a pie.
Check temperature of chocolate mixture, it should be around 100°F. (If too hot wait to add to soft whipped cream. If too cold slightly reheat mixture.)
Add 100°F chocolate mixture to whipped cream and gently fold together. Transfer into prepared springform pan. Place in freezer.
For milk chocolate mousse, chop chocolate in chip size pieces and set aside. Combine gelatin with cold water and set aside.
In a small saucepan bring milk and sugar to a boil and remove from heat. Add gelatin mixture and whisk to combine. Add chocolate and whisk to smooth mixture. Set aside.
Whip cream to a soft pillowy consistency. Do not whip to firm peaks as you would for decorating a pie.
Check temperature of chocolate mixture, it should be around 100°F. (If too hot wait for it to cool, if too cold slightly reheat mixture.)
Add 100°F chocolate mixture to whipped cream and gently fold together. Instead of pouring mousse forcefully onto dark chocolate mousse layer, gently spoon milk chocolate mousse covering dark. Place in freezer.
Using white chocolate, repeat steps 8-12 (directions for preparing milk chocolate mousse). Cake can now be stored in freezer and finished up to a week later or kept in refrigerator and removed from pan after 5 hours or following day.
To remove sides of springform pan lightly heat sides of pan using a hair dryer and gently open clasp. Do not heat too long as it can melt mousse. Return to refrigerator.
For dark chocolate shavings select 2 immaculately clean cookie sheets and set aside. Chop chocolate and place in a small bowl. Turn on oven broiler.
Place over very low simmering hot water bath. Bowl should not touch water and stir chocolate until 80% of chocolate is melted. Remove from heat and stir until no lumps remain.
Briefly place cookie sheets under broiler until warm, almost too hot to handle with bare hands. Remove from oven.
On warm pans spread chocolate as thin as you can using a metal offset spatula.
Place cookie sheets in refrigerator for 15-30 minutes. Remove from refrigerator and after a few minutes, us a plastic scraper or plastic putty knife to scrape chocolate into shavings. If first attempt is not to your liking, repeat process. Decorate outer band of cake with dark shavings.
Repeat with white shavings and place in center of cake.