chocolate mousse cake

Triple Chocolate Mousse Cake is the perfect light dessert recipe. It&rsquo;s made with a chocolate cake base, cool creamy mousse filling, and topped with rich dark chocolate ganache.

Triple Chocolate Mousse Cake

(180 milliliters) heavy cream

unsalted butter

(252 grams) semisweet chocolate, coarsely chopped

gelatin powder

water

(168 grams) semisweet chocolate, coarsely chopped

sugar

(360 milliliters) cold heavy cream

(85 grams) unsweetened chocolate, finely chopped

(60 milliliters) hot water

instant coffee granules

cocoa powder

(150 grams) granulated sugar

unsalted butter, softened

eggs

vanilla extract

(97 grams) all-purpose flour

baking soda

salt

(120 milliliters) buttermilk

Adjust the oven rack to the middle of...

Adjust the oven rack to the middle of the oven and heat to 350ºF. Lightly grease and flour an 8-inch springform pan. Tap out any excess flour.

Place the chocolate in a small heatproof bowl....

Place the chocolate in a small heatproof bowl. Bring water to a boil and pour it over the chocolate. Stir with a silicone spatula until the chocolate is melted and smooth, about 2 minutes. Stir in the coffee granules and cocoa powder. (The chocolate will begin to look more like a paste at this point.) Add 1/4 cup of the sugar and stir until thick and glossy, about 2 minutes.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar together until light and fluffy. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. Add the chocolate mixture and mix until thoroughly combined.

In a small bowl, combine the flour, baking...

In a small bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the chocolate mixture, followed by the buttermilk, mixing until incorporated. Add remaining flour mixture and mix until the batter is thoroughly combined.

Spread the batter into the bottom of the...

Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. Bake for 25 to 30 minutes  or until a toothpick inserted into the center comes out clean. Cool to room temperature in the pan on a wire rack.

In a small bowl, sprinkle the gelatin over...

In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes. Place chocolate and sugar in a medium bowl. Bring 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat. 

Remove from heat; add the softened gelatin and...

Remove from heat; add the softened gelatin and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. Cool to room temperature, stirring occasionally. The mixture will thicken slightly.

In the bowl of a stand mixer fitted with...

In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, about 30 to 60 seconds.

Use a whisk to mix in 1/3 of...

Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until no streaks appear. 

Spoon the chocolate mousse into the pan over...

Spoon the chocolate mousse into the pan over the chocolate cake. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, about 2 hours.

Heat the cream and butter in a medium...

Heat the cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil. 

Place the chocolate in a medium heatproof bowl...

Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature. 

Spread the ganache over the top of the...

Spread the ganache over the top of the mousse layer and refrigerate until set. About 45 minutes.

Run a knife along the outer edge of...

Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream or fresh berries.

Chocolate Mousse Cake

(100 grams) granulated sugar

+ 2 tablespoons (42 grams) unsweetened cocoa powder

(30 grams) all-purpose flour

(25 grams) granulated sugar

(240 mL) cold heavy whipping cream, divided use

chocolate (~1/2 cup, not chocolate chips)

First, preheat the oven to 325 and spray...

First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.

Dice the butter into equal pieces, and place...

Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.

Carefully remove the bowl from the microwave, and...

Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.

Sprinkle the flour on top, and then stir...

Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!

Scrape the mixture into the prepared pan, and...

Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.

Let the brownie cool completely; you can make...

Let the brownie cool completely; you can make this a day ahead of time.

Next, make the mousse: beat the egg with...

Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.

Beat in 1/2 cup of the heavy cream...

Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.

Stir constantly while the mixture starts to thicken,...

Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.

Add the chopped chocolate to the pan, and...

Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.

Remove the lid, and whisk very well to...

Remove the lid, and whisk very well to dissolve the chocolate.

Pour this mixture into a bowl and chill...

Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.

About an hour before you want to serve,...

About an hour before you want to serve, beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.

Remove the chocolate mixture from the fridge, and...

Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.

Add the vanilla extract to the mixture, and...

Add the vanilla extract to the mixture, and beat just to combine.

Scrape the mousse on top of the brownie...

Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.

When ready to serve, pop open the springform...

When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.

Slice the cake into 4 to 6 even...

Slice the cake into 4 to 6 even slices, top with shaved chocolate or Godiva G cubes and serve.

This vegetarian Triple Chocolate Mousse Cake Recipe is made without eggs or gelatin. Easy to follow video instructions included.

Triple Chocolate Mousse Cake ( Without Gelatin)

eggless chocolate cake recipe (Link for the cake here.)

Heavy whipping cream (to warm up)

chocolate

¼ cup Heavy whipping cream (to whip,300 ml)

vanilla

heavy cream (to whip, 300 ml)

White chocolate chips (1 cup, 6 oz)

heavy cream

¾ teaspoon agar agar

heavy cream (180 ml, to warm up)

semi-sweet chocolate

Heavy Cream

Chocolate

It is important to use a SPRINGFORM pan throughout this recipe. Another option is to bake a cake and use adjustable cake rings to build up the mousse.

I have used a 9” round springform pan here.

Prepare the cake as per the recipe and instructions here.

Let it cool down completely before adding the mousse.

I like to prepare it a day ahead of time and store it wrapped in plastic wrap and foil. Leave it in the fridge or at room temperature until layered with mousse.

Slice the top of the cake horizontally to level it flat and then add the mousse layer.

You can choose to keep a thin layer of cake by slicing it accordingly.

Enjoy the scrapes with tea or coffee or maybe make some cake pops.

Try using an acetate or parchment paper collar on the circumference of the inner side of the pan for smooth removal of cake later.

Preparing the cake pan for layering

Warm-up cream in a microwave-safe bowl or in a pot over a stovetop just until a simmer and not boiling hot.

Add in the semi-sweet chocolate chips and cover the bowl with a lid/ dish. Keep it undisturbed for 30 seconds. The trapped heat of the cream will slowly start to melt the chocolate.

Now open the lid and start stirring gently. It will look goopy at first but after a minute of stirring it will start to form a smooth chocolate sauce known as ganache.

If you suspect that all the chocolate didn’t melt then just pop it in the microwave for 10 seconds at a time. Smoothen out the tiny bits of chocolate and keep the ganache aside to cool at room temperature.

Process of melting chocolate

Meanwhile in a big bowl add cream, a pinch of salt, and vanilla. Whip it with an electric or handheld whisk for 4-5 minutes. Or until you see that the cream has started to just thicken. Now switch off the electric whisk and just manually whisk it to a super soft consistency. Whisking with a hand, later on, gives you more control over the consistency and avoids over-whipping the cream.

We are looking for a very soft peak consistency. Refer to the video for better understanding. Please do not whisk until stiff peaks. The cream should be just thick and not hold the peaks at all.

Whipping chilled heavy whipping cream

The chocolate should have come to room temperature by now. It should not be warm.

Now scoop 3-4 tablespoons already whipped cream into chocolate first. Fold it gently so that the cream is completely incorporated with chocolate. This is done to stabilize chocolate. It is a crucial step taken to avoid chocolate seizing when it comes in contact with chilled cream.

The next step is adding the chocolate mixture to the big bowl of already whipped cream. Fold it gently in one clockwise direction. We want the mouse light and fluffy. This way we are incorporating air in the mousse.

Once it is mixed well, add it to the prepared cake pan. Level the top with a spatula as much as you can. It does not have to be perfect. Loosely cover it with foil and chill in the refrigerator (not the freezer).

Mixing process to make the mousse

Important - Follow the sequence – 1st whip the cream and set it aside. 2nd – activate the agar-agar. 3 rd – Melt the white chocolate. You can do the 2nd and 3rd steps simultaneously using two stove-top.

Prepare White Chocolate Mousse

Same as you would do for semi-sweet chocolate mousse. Just repeat the process.

In a big bowl add cream, a pinch of salt, and vanilla. Whip it with an electric or handheld whisk for 4-5 minutes. Or until you see that the cream has started to thicken. Now switch off the electric whisk and just manually whisk it to a super soft consistency. Whisking with a hand, later on, gives you more control over the consistency and avoids over-whipping the cream.

Whip heavy whipping cream

Add agar-agar to a bowl of cream. Mix well to combine. Heat this mixture on medium heat stirring frequently. Once the mixture comes to a boil let it cook for a minute. Switch off the flame and let it cool to warm.

Activate agar agar

I recommend using the double boiler method to melt white chocolate and not the microwave. White chocolate is very delicate and tends to burn in the microwave.

Melt the cream and white chocolate using the double boiler method over the stovetop.

Once it is silky smooth take the bowl off the stove and let the chocolate cool completely. The white chocolate will thicken as it cools but it should still be flowy consistency.

Make the white chocolate ganache

Now place the chilled whipped cream, agar-agar mixture, and white chocolate on your work table.

Then scoop 3-4 tablespoons already whipped cream into the white chocolate first. Fold it gently so that the cream is completely incorporated with chocolate. This is done to stabilize chocolate. It is a crucial step taken to avoid chocolate seizing when it comes in contact with chilled cream.

If you think chocolate is turning gritty then just add some more cream, it will turn smooth again.

The next step is adding the white chocolate mixture to the big bowl of already whipped cream. Fold it gently in one clockwise direction until mixed, say for 20 seconds.

Now add in the agar agar mixture. Make sure it is warm and flowy. It should not set before mixing. If you suspect that the mix is thickened, set, or cooled before adding it to the cream then warm it again on low heat until flowy consistency.

The next step is to work quickly. Immediately add the agar cream mixture into the white chocolate whipped cream mixture and whip for 10-15 seconds, making sure it is blended well. Do not overwhip.

Pour it over the semi-sweet mousse layer. Level as much as you can. Place it in the fridge to set for at least an hour before you layer it with ganache.

Make the mousse - Work quickly

Place semi-sweet chocolate in a medium-sized bowl. Warm-up cream in a microwave-safe bowl or in a pot over a stovetop just until a simmer and not boiling hot.

Pour it over the chocolate chips and cover the bowl with a lid/ dish. Keep it undisturbed for 30 seconds. The trapped heat of the cream will slowly start to melt the chocolate.

Making top ganache layer (Optional)

Once the ganache has cooled down pour it over the white chocolate layer and swirl it to cover the top of the cake. Place it in the fridge to set overnight or at least 8 hours before garnishing.

You may add some chocolate shards, shavings, curls, and berries to decorate the cake.

Assembling the cake and garnish

Are you ready to sink your teeth into this Triple Chocolate Mousse Cake? It features my famous dark chocolate cake layered with semi-sweet and white chocolate mousse and topped with rich chocolate ganache. A decadent treat for all chocolate lovers! This mousse cake is made without eggs or gelatin, ideal for vegetarians.
Full written recipe link here - 
https://www.carveyourcraving.com/triple-chocolate-mousse-cake/
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Music Credit 
Dream Culture by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3675-dream-culture
License: https://filmmusic.io/standard-license
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Eggless Triple chocolate mousse cake without gelatin

This decadent and rich vegan chocolate mousse cake is an absolute dream! With fudgy brownie cake layered with an unbelievably smooth and fluffy eggless and dairy free chocolate mousse, this chocolate mousse cake is a crowd pleaser, whether you're vegan or not!

Easy Vegan Chocolate Mousse Cake (Gluten Free + Nut Free!)

(100 grams) oat flour, sifted

cup (25 grams) cocoa powder

cup (90 grams) coconut sugar

tsp arrowroot powder

cup (100 mL) unsweetened dairy free milk + 1 tsp acv, room temperature, mixed before the batter

cup (150 grams) unsweetened applesauce, room temperature

tsp baking soda + 1 tsp apple cider vinegar (DON’T mix until you’re about to add to the batter)

cup (7 ounces) vegan dark chocolate

cup (210 mL) aquafaba*

tsp cream of tartar

cup (90 grams) coconut sugar

Please read through the instructions first before beginning, and measure out ingredients for the brownie cake layer. 

Preheat the oven to 350F. Prepare an 8&#8243; springform pan with 4&#8243; walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside. Prepare the vegan buttermilk by mixing together the dairy free milk and apple cider vinegar in a small bowl. Set aside to thicken. 

Make the brownie cake batter: 

In a large bowl, whisk together the oat flour, cocoa powder, coconut sugar, and arrowroot powder. Set aside. In a medium bowl, whisk together the dairy free milk and acv mixture with the applesauce. Pour the wet mixture into the dry ingredients and whisk together until the dry ingredients have just combined with the wet. Then in a separate ramekin, mix the baking soda with the apple cider vinegar until it foams. Add immediately into the batter and mix together.

Bake the brownie cake layer: 

Pour the batter into the springform pan and bake for 35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake in the springform pan still to the freezer to chill for 30 minutes. 

Prepare the chocolate mousse

only after the brownie cake layer has chilled for 30 minutes in the freezer, prepare the chocolate mousse. 

Melt the chocolate

 In a microwave safe bowl or by tempering the chocolate over the stove, heat and stir the chocolate until melted. If using a microwave, use 30 second intervals, stirring in between each interval until the chocolate is about half way melted. Then stir the chocolate until melted, without heating it again. Set the chocolate aside to cool while you make the mousse.

Prepare the vegan chocolate mousse

 First start by adding the aquafaba, cream of tartar, and 2 tbsp from the coconut sugar into a stand mixer bowl with whisk attachment. Turn the stand mixer on to medium speed, mixing the aquafaba until it begins to foam. Once the mixture starts to foam, turn the speed up to high speed, and whip the aquafaba for 6-7 minutes, until soft peaks are achieved. Then add in the remaining coconut sugar. Turn the speed up to high speed again, and allow the mixture to mix for another 8-10 minutes, until medium peaks are achieved.

Fold the chocolate into the mousse: 

once the peaks are achieved, pour the cooled chocolate into the mousse mixture. Use a rubber spatula to gently gold the chocolate into the mousse, using a &#8220;J&#8221; swoosh movement. Fold until the chocolate is evenly distributed throughout the mousse, being careful not to over mix the mousse and deflate it.

Assemble the chocolate mousse cake

Pour the mousse on to the brownie cake layer, and use a rubber spatula to smooth the top. Place the mousse cake into the freezer to chill for 3 hours.

Serve!

Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and server immediately. When not slicing, keep the mousse cake in the fridge or freezer. This is because at room temperate, aquafaba begins to soften quite quickly, so this cake shouldn&#8217;t be left out for more than 30 minutes. 

Storage

store any leftovers in an airtight container in the freezer for up to 2 months.

A delicious no bake Chocolate Mousse Cake.

(approximately 20) Oreo cookies

(1/4 cup) butter

raspberries,

Lightly grease a 9 inch springform baking tin with a little butter and set aside.

Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.

Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.

Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.

 Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.

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