Triple Chocolate Mousse Cake

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15

Digestive Biscuits

1/3 cup

Butter , melted

4 cups

Dark Chocolate , chopped

divided, (for base, mousse and ganache)

2 1/2 cups

Heavy Cream , beaten

until still peaks form

2 cups

Hot Heavy Cream

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 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 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 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!