Can you think on a light dessert, with no eggs, no butter, no cream and fats? Well, when I think on it I only feel sad!
Now imagine exactly the opposite: a creamy delicious dessert, full of chocolate…ok, ok, yes it is true: so many calories…but what about just a little slice of this delicious mousse cake, with three different chocolate flavours and a crunchy base? It is just heaven!
I know I will never be a thin girl…but I will always be an happy one for sure!
Now, seriously, this triple chocolate mousse cake is really reach in calories and it needs a long preparation process, so it is probably not a cake we can prepare every day…the good thing is it is not so complicate as it can seems and it is perfect for special occasions: for example I prepared it for a double birthday celebration, my father in law and my sister in law.

Triple chocolate mousse cake with crunchy base

Triple chocolate mousse cake with crunchy base

Ingredients for a 24 cm round cake tin


150 gr dark chocolate
30 gr puffed rice


12 yolks
800 ml fresh cream
140 gr sugar
5 tbs of water
150 gr white chocolate
150 gr milk chocolate
150 gr dark chocolate
14 gr gelatine leaves
50 gr dark chocolate
20 gr cocoa powder
20 gr chopped hazelnuts


Firstly, cut a round piece of baking paper the same size of your tin, put some butter on the tin base so the baking paper can stick on it.
Cook for some minutes the puffed rice on a frying pan until crunchy.
Melt the chocolate and mix with the rice. Pour the mixture in the baking tin, flatten and level the base and put it in the freezer.
Now it is time to prepare the mousse: boil the water and sugar together until the sugar melts, becoming like a syrup.
Dip the gelatine leaves in cold water.
Using a stand mixer (or an hand one) mix the yolks with the hot syrup for 10 minutes, until yolks become light and frothy.
Whip the cream.
Squeeze the gelatine leaves and put them with 4-5 tablespoon of whipped yolks in a pot. Cook, mixing constantly, until the gelatine is completely melted.
Combine the gelatine with the other part of yolks.
Add the cream and gently mix with an up and down movement .
Divide the mixture in 3 bowls.
Melt the white chocolate and add it to the first bowl, mixing well.
Take the baking tin out of the freezer and add the white chocolate; then, put it again in the freezer.
Do the same with the milk chocolate and the dark chocolate.
Put the mousse in the freezer for up to 3 hours; after that, you can take the cake off the tin and put it on a cake stand.
Now, it is decoration time: melt 50 gr of dark chocolate and, using a piece of baking paper, draw irregular patterns, all the same size (a bit taller than the cake).
Freeze them for 20 minutes.
Once they have turned solid, use them along the cake contour.
Sprinkle the cocoa powder on the cake top and draw a strip with the chopped hazelnuts on the centre.
Put the triple chocolate mousse cake in the fridge until you are ready to consume it.

Triple chocolate mousse cake with crunchy base

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