Go Back Email Link
+ servings
white chocolate mousse cake

Triple Chocolate Extravaganza: Dark, Milk, and White Chocolate Mousse Cake

We like to make this special dessert, which layers dark, milk, and white chocolate mousse cake, for extra festive occasions.
5 from 1 vote
Prep Time 1 hour 15 minutes
Cool Time 4 hours
Course Dessert
Cuisine French
Servings 10 servings

Equipment

  • 7 inch ring mold
  • candy thermometer
  • parchment paper
  • acetate paper
  • stand mixer
  • small icing spatula

Ingredients
  

Base:

  • 1 oz dark chocolate

Dark Chocolate Mousse:

Milk Chocolate Mousse:

  • 9 oz milk chocolate finely chopped
  • 1/4 cup plus 1 tbsp espresso or water if you don't like the strong flavor of coffee
  • 1 1/2 cups heavy whipping cream

White Chocolate Mousse:

  • 9 oz white chocolate baking chocolate, not white chocolate chips
  • 1/4 cup plus 1 tbsp water
  • 1/2 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream

To Decorate:

  • 1/4 cup cocoa powder
  • 5 strawberries

Instructions
 

  • Place your 7-inch ring mold on a cake card and line the mold with a 4-inch tall acetate strip. If you don't have a 7-inch ring mold, you can use an 8 or 9-inch springform pan lined with acetate paper for a larger, flatter cake.
  • First, make the base for the dessert. Trace a 7-inch circle on a piece of parchment paper. Turn th eparchment upside down on a baking sheet and tape the edges to the baking sheet so tha tthe paper doesn't curl. Place the chocolate in a microwave-safe dish and microwave in 20-second increments until just starting to melt. Spread the chocolate evenly over the circle with your icing spatula. Place in the refrigerator for 10 minutes to fully harden. While the chocolate hardens, make the dark chocolate mousse.

Make the dark chocolate mousse recipe:

  • Create a double boiler by placing a large metal bowl over a small saucepan water on low heat. Add the dark chocolate and butter to the bowl and stir frequently until the chocolate is almost fully melted. Remove the bowl from the heat and continue stirring into the melted butter until it is completely smooth.
  • Using the metal bowl from your stand mixer, whisk the egg yolks and sugar until well blended, then whisk in the water. Set the bowl over the simmering water and stir constantly to prevent the eggs from scrambling, until the mixture reaches 160 degrees on an instant read thermometer. Remove the bowl from the heat and return to your stand mixer. With the whisk attachment, beat eggs on medium-high speed for 3 to 4 minutes until they have a texture like soft whipped cream.
  • Fold one quarter of the eggs into the warm chocolate. Then fold in half the remaining eggs until nearly blended. Then, add the rest of the eggs and fold until fully incorporated, being sure to incorporate any chocolate stuck on the sides of the bowl and at the bottom of the bowl. Set aside.
  • Remove the chocolate disk from the refrigerator, unpeel the parchment paper and place the chocolate disk on top of your cake card. Place the ring mold on top of the chocolate disks. If the chocolate breaks, don't worry. Just reassemble in the mold. It won't be visible when you're done.
  • Scrape the dark chocolate mousse into the mold, filling the mold about half-way full. If you have any extra mousse, put remaining mousse in an airtight container and store in refrigerator for snacking! Use an offset spatula to smooth the top of the mousse. Return the mousse to the refrigerator and let set at least an hour before proceeding.

Make the milk chocolate mousse recipe:

  • Place the milk chocolate and espresso in a large mixing bowl over the saucepan of simmering water on low heat. Stir until the chocolate begins to melt, then remove from heat and continue stirring until the chocoltae is fully melted. Set the chocolate aside and let cool to 85-90 F while you whip the cream.
  • Whip the cream in the bowl of a stand mixer, using the whip attachment, on medium speed until just thickened and fluffy. The cream should barely hold a shape and be pourable, and not stiff. Scrape the cream into the bowl of chocolate and use a rubber spatula to fold carefully but quickly until the two are well incorporated. Immediately scrape into the pan on top of the dark chocolate mousse. Smooth the top of the mousse. Let set for at least an hour before proceeding.

Make the white chocolate mousse recipe:

  • Place the white chocolate and water in a large bowl over the saucepan of simmering water. Stir until the chocolate just begins to melt, then remove from heat and continue stirring until the chocolate is fully melted. Stir in the vanilla extract. Set the chocolate aside and let cool to 85-90 F while you whip your cream.
  • Whip the cream in the bowl of the stand mixer, using the whip attachment, until very soft peaks are formed. Scrape the cream into the white chocolate mixture and fold gently to combine. Immeidately scrape the white chocolate mousse into the pan on top of the milk chocolate mousse. Smooth the top of the white chocolate mousse filling with a palette knife and let the cake layers set at least 2 hours and up to overnight before serving.

To decorate:

  • Remove the cake from the refrigerator and remove the ring mold. With the acetate paper on, sift cocoa powder to thoroughly coat the top of the cake. Place the cake on the serving plate and remove the acetate paper from the sides of the cake. Decorate the top with fresh berries. You can also add white chocolate curls or a white chocolate ganache drizzle for some extra drama.
  • Serve immediately, using a sharp knife dipped in hot water to slice cleanly.
Keyword chocolate, dark chocolate, milk chocolate, mousse, white chocolate
Tried this recipe?Let us know how it was!