Chocolate Trifecta Mousse Serenade
Indulge in the decadent world of desserts with the Chocolate Trifecta Mousse Serenade! This delightful creation combines dark, milk, and white chocolate into a creamy, dreamy dessert that’s a feast for the eyes and the palate.
Servings: 10 servings
Calories: 450kcal
Equipment
- 9-inch springform pan
- Mixing Bowls
- Saucepan
Ingredients
Ingredients
- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 cup dark chocolate, melted
- 1 cup milk chocolate, melted
- 1 cup white chocolate, melted
- 3 cups heavy cream, divided
- 1/4 cup powdered sugar for each mousse layer
- 1/2 cup heavy cream for ganache
- 1/2 cup dark chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Mix chocolate cookie crumbs with melted butter and press into the pan to form a crust. Bake for 8-10 minutes, then cool.
- Whip 1 cup of heavy cream for each mousse layer until soft peaks form.
- In separate bowls, mix melted dark, milk, and white chocolate with 1/4 cup powdered sugar each, then gently fold in the whipped cream.
- Layer the dark chocolate mousse over the cooled crust, followed by milk chocolate mousse, then white chocolate mousse. Smooth each layer evenly.
- Refrigerate for at least 3 hours until firm.
- For ganache, heat 1/2 cup heavy cream in a saucepan until simmering. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
- Drizzle ganache over the chilled cake before serving.
Notes
Substitute coconut cream for a dairy-free alternative. Be gentle when folding the whipped cream into the melted chocolate to keep the mousse light. Store leftovers in the fridge for up to a week.
Nutrition
Calories: 450kcal | Fat: 30g