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SideChef
Recipes
Comfort Food
Triple Chocolate Mousse Cake
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5 INGREDIENTS • 7 STEPS • 1HR 20MINS

Triple Chocolate Mousse Cake

Recipe

4.3

3 ratings
This easy chocolate mousse cake is so rich, elegant and delicious that it'll leave you wanting more and more! Requires overnight refrigeration.
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This easy chocolate mousse cake is so rich, elegant and delicious that it'll leave you wanting more and more! Requires overnight refrigeration.
author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

1HR 20MINS

Total Time

$3.66

Cost Per Serving

Ingredients

Servings
6
us / metric
Digestive Biscuit
15
Digestive Biscuits
Butter
1/3 cup
Butter, melted
Dark Chocolate
4 cups
Dark Chocolate, chopped
divided, (for base, mousse and ganache)
Heavy Cream
2 1/2 cups
Heavy Cream, beaten
until still peaks form
Heavy Cream
2 cups
Hot Heavy Cream

Nutrition Per Serving

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Calories
1601
Fat
131.0 g
Protein
9.7 g
Carbs
93.5 g
Love This Recipe?
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Triple Chocolate Mousse Cake
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

Cooking Instructions

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step 1
In a food processor, pulse the Digestive Biscuits (15), Butter (1/3 cup), and Dark Chocolate (1/3 cup) until crumbled.
step 1 In a food processor, pulse the Digestive Biscuits (15), Butter (1/3 cup), and Dark Chocolate (1/3 cup) until crumbled.
step 2
Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
step 2 Pour into the base of a 9-inch lined springform pan and press down evenly. Refrigerate for 30 minutes.
step 3
Melt remaining Dark Chocolate (1 3/4 cups) in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
step 3 Melt remaining Dark Chocolate (1 3/4 cups) in the microwave in 30-second intervals, stirring between. Let it sit for about 10 minutes to cool.
step 4
Add the beaten Heavy Cream (2 1/2 cups) to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
step 4 Add the beaten Heavy Cream (2 1/2 cups) to the cooled chocolate in batches and fold gently to combine. Pour on top of the base and spread evenly. Refrigerate overnight.
step 5
Once the mousse is set, make the ganache. Add hot Heavy Cream (2 cups) to Dark Chocolate (2 cups) Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
step 5 Once the mousse is set, make the ganache. Add hot Heavy Cream (2 cups) to Dark Chocolate (2 cups) Let it sit for 1 minute. Stir together, starting in the middle, until completely combined.
step 6
Remove mousse from springform pan, leaving it on the base, and set over a rack. Pour warm ganache over chilled mousse cake and let it drip over the sides. Gently tap the tray to pop any air bubbles. Transfer to the fridge for 30 minutes to set.
step 6 Remove mousse from springform pan, leaving it on the base, and set over a rack. Pour warm ganache over chilled mousse cake and let it drip over the sides. Gently tap the tray to pop any air bubbles. Transfer to the fridge for 30 minutes to set.
step 7
Once chilled, cut into slices and serve!
step 7 Once chilled, cut into slices and serve!

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Tags

Comfort Food
Microwave
Date Night
Snack
Shellfish-Free
Dessert
Vegetarian
No-Bake Dessert
Valentine's Day
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