Chocolate Trifecta Mousse Serenade
Creamy, decadent, and impossibly smooth, this layered mousse cake brings together dark, milk, and white chocolate in three silky tiers that melt on your tongue.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Saucepan
Ingredients
Crust
- 2 cups chocolate cookie crumbs finely crushed
- 1/4 cup unsalted butter melted
Mousse Layers
- 1 cup dark chocolate melted
- 1 cup milk chocolate melted
- 1 cup white chocolate melted
- 3 cups heavy cream divided, use cold for best whipping
- 3/4 cup powdered sugar divided into 1/4 cup for each mousse layer
Ganache
- 1/2 cup heavy cream for ganache
- 1/2 cup dark chocolate chopped for ganache
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the chocolate cookie crumbs with the melted butter until the mixture holds together when pressed. Press the crumb mixture evenly into the bottom of the prepared pan to form a firm crust. Bake for 8–10 minutes, then remove and cool completely on a wire rack.
- Pour 1 cup of cold heavy cream into a chilled mixing bowl and whip on medium-high speed until soft peaks form. Repeat this process for each mousse layer (three bowls total).
- In three separate bowls, place the melted dark, milk, and white chocolates. Add 1/4 cup powdered sugar to each bowl and mix gently. Fold one bowl of whipped cream into each chocolate mixture using a rubber spatula.
- Spoon the dark chocolate mousse over the cooled crust, smoothing it gently. Chill for 10–15 minutes to set lightly, then add the milk chocolate mousse layer, smooth, and chill briefly again. Finish with the white chocolate mousse, spreading evenly. Refrigerate for at least 3 hours, or overnight for best texture.
- For the ganache, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Remove the chilled cake from the springform pan. Drizzle the ganache over the top, allowing some to drip down the sides. Return to the refrigerator for 10–15 minutes if you want the ganache to set before serving.
- Slice with a hot, dry knife for clean edges. Serve chilled.
Notes
Use high-quality chocolate for the best flavor. Chill mixing bowls for whipping cream; cold bowls help cream whip faster and hold peaks.