Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, three-layered chocolate mousse cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer. This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse.

Three-layered Chocolate Mousse Cake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Three-layered Chocolate Mousse Cake is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook three-layered chocolate mousse cake using 35 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Three-layered Chocolate Mousse Cake:

1. Prepare First Layer (Couverture White Chocolate):
2. Take 50 g caster sugar
3. Prepare 10 ml water
4. Prepare 2 egg yolks
5. Take 1/2 egg
6. Make ready 125 g white cooking choclate - melted
7. Make ready 5 g gelatine powder
8. Make ready 2 big spoons water
9. Make ready 150 g whipped cream
10. Take Second Layer (Chocolate Milk):
11. Make ready 50 g caster sugar
12. Prepare 10 ml water
13. Prepare 2 egg yolks
14. Prepare 1/2 egg
15. Prepare 125 g milk cooking chocolate - melted
16. Take 5 g gelatine powder
17. Get 2 big spoons water
18. Prepare 150 g whipped cream
19. Prepare Third Layer (Dark Chocolate):
20. Make ready 50 g caster sugar
21. Make ready 10 ml water
22. Make ready 2 egg yolks
23. Take 1/2 egg
24. Prepare 125 g dark cooking chocolate - melted
25. Prepare 5 g gelatine powder
26. Take 2 big spoons water
27. Take 150 g whipped cream
28. Make ready Blackberry Sauce:
29. Get 100 g blackberries
30. Take 50 g icing sugar
31. Get 20 ml water
32. Take Orange Sauce:
33. Get 2 oranges
34. Make ready 50 g icing sugar
35. Take 20 ml water

This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. Made with a brownie bottom, dark, milk and white chocolate mousse, and topped with milk chocolate ganache and chocolate curls.

Instructions to make Three-layered Chocolate Mousse Cake:

1. First Layer (Couverture White Chocolate): - 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 3.Combine the gelatine mixture with the melted white chocolate.
2. 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. - 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool.
3. Second Layer (Chocolate Milk): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted milk chocolate.
4. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool.
5. Third Layer (Dark Chocolate): - 1.Heat sugar and water until the sugar dissolves. - 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. - 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. - 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. - 5.Combine the gelatine mixture with the melted dark chocolate.
6. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. - 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. - 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool.
7. Blackberry Sauce: - 1.Combine blackberries, sugar and water in a small pot over a low heat. - 2.Stir the ingredients completely and bring to a boil. - 3.Turn off the heat and let cool. - 4.Place the mixture into a food processor and blend it until there are no more lumps.
8. Orange Sauce: - 1.Finely slice and chop the orange skin. - 2.Squeeze the orange for juice. - 3.Combine the skin and juice with sugar and water in a small pot over a low heat. - 4.Stir the ingredients completely and bring to a boil. - 5.Turn off the heat and let cool. - 6.Place the mixture into a food processor and blend it until there are no more lumps.
9. Recipe Notes: - 1. Once the components have been completed, the dish can be plated. - - 2. Ensure the mousse is served while it is cold. - - 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. - - 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. - - 5. You can also add slices of fresh or tinned fruit to the decorations.

Chocolate lovers' dreams do come true! Place the cake in a springform pan or cake ring and pour three-quarters of the chocolate mousse on top. The mousse will start getting firmer since it is still cold from the fridge. Remove the ring and frost the sides with the remaining mousse if desired. Finish a layer of white chocolate mousse.

So that is going to wrap this up for this special food three-layered chocolate mousse cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!