Triple Chocolate Mousse Cake

So, my fun for the week is over :( and it's only wednesday (I have a test coming up on Monday, yuck). Luckily for me, one of my best friends from high school/soccer came down to visit me & see Savannah for the first time. We just went to all the restaurants that I love, shopped, and went on a haunted pub crawl. Here are some pictures from her visit.

Me & Clayton on the Haunted Pub Crawl

Haunted Pub Crawl

Me & Syd on the Haunted Pub Crawl

Having Drinks & Appetizers at the Rooftop Bar

What a Great View While Drinking

Anyway, in celebration of Sydney's visit, I cooked us eggplant parmesan (one of her favorite meals), and then I also made an amazing, delicious, over-the-top dessert. I don't know about you, but can you ever really get enough chocolate? I can't. Honestly. Well if you feel the same way as me, then this is the cake for you. It's four layers of flourless chocolate cake with three layers of chocolate mousse. Not just one type of mousse, but three. Yes, you heard me, THREE. There is a layer of white chocolate mousse, milk chocolate mousse, and dark chocolate mousse. Then, to top it all off, there is a thick, sturdy layer of dark chocolate ganache. I mean this is decadent. You pretty much go into a chocolate coma afterwards, but that's totally okay because it's worth it. I included the longer, more complicated recipe, as well as a Cheater's Chocolate Mousse, so that it wouldn't be so time consuming. Either way though, it's delicious. I mean the cake is already gone, and I just made it 2 days ago. Ridiculous, I tell you, just ridiculous. Enjoy your chocolate comas :)

Slice of Triple Chocolate Mousse Cake

For the Flourless Chocolate Cake Layers:

1 ½ Sticks of Unsalted Butter (12T Butter)

16oz Bittersweet Chocolate, Finely Chopped

12 Eggs, Separated

1C Sugar

For the White Chocolate Mousse: 

5 ¼oz White Chocolate, Chopped

1 ¾C Heavy Cream, Very Cold

3 Large Egg Whites

2T Sugar

For the Milk Chocolate Mousse:

5 ¼oz Milk Chocolate, Chopped

1 ¾C Heavy Cream, Very Cold

3 Large Egg Whites

2T Sugar

For the Dark Chocolate Mousse:

5 ¼oz Dark Chocolate, Chopped

1 ¾C Heavy Cream, Very Cold

3 Large Egg Whites

2T Sugar

Chocolate Ganache Frosting:

2C Heavy Cream

½C Confectioners Sugar

Pinch of Salt

1lb Bittersweet Chocolate, Chopped

Directions: 

1.  To Make the Flourless Chocolate Cake Layers: Preheat the oven to 275 degrees with the rack in the center. Butter four pie/cake tins heavily and set them aside. Place the butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks. In a large bowl, beat egg whites until soft peaks form. Gradually add in granulated sugar, and continue beating until glossy, stiff peaks form. Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in the remaining egg whites. Pour the batter evenly into each prepared pan, and smooth the top with a rubber spatula. Bake each cake until the cake pulls away from the sides of the pan and is set in the center, about 25-30 minutes. Cool completely on a wire rack before layering the cake .

2.  To Make Each Chocolate Mousse: Place the chopped chocolate in a double boiler and heat until completely melted, then turn off heat and let it stand. In a separate bowl, beat the cream over ice until it forms soft peaks, and then set aside. In another bowl, with a mixer, whip the egg whites to soft peaks. Gradually add the sugar and continue whipping until firm. Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Repeat for the other 2 chocolates .

3.  To Make the Chocolate Ganache Frosting: In a large saucepan, bring the heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat and add the chopped chocolate and let it stand, without stirring, for about 1 minute. Whisk until just combined and then refrigerate, stirring occasionally, until spreadable (around an hour).

4. To Assemble the Triple Chocolate Mousse Cake: On a cake stand, layer the cake by starting with one flourless cake, then the dark chocolate mousse, cake, milk chocolate mousse, cake, white chocolate mousse, last layer of cake, and then finish it by spreading the chocolate Ganache all over the cake. Refrigerate to let the cake firm up, but remove the cake 15-20 minutes before you want to enjoy it. 

See Them Ridiculous Layers?

Cheater's Chocolate Mousse

For the Dark Chocolate Mousse:

1 ½C Heavy Whipping Cream

1C Milk

1 5.9oz Box of Instant Dark Chocolate Pudding

¼t Vanilla

¼t Instant Espresso Powder

½C 60% Dark Chocolate, Melted

For the Milk Chocolate Mousse:

1 ½C Heavy Whipping Cream

1C Milk

1 5.9oz Box of Instant Milk Chocolate Pudding

¼t Vanilla

¼t Instant Espresso Powder

For the White Chocolate Mousse:

1 ½C Heavy Whipping Cream

1C Milk

1 5.9oz Box of Instant White Chocolate Pudding

¼t Vanilla

½C White Chocolate Chips, Melted

Directions:

1. In a large mixing bowl, add in heavy cream & milk (both extremely cold), vanilla, and instant espresso powder. Add in the pudding mix to the bowl. Whip the mixture with a handheld mixer (or use a standing mixer), for about 3-5 minutes until it is light and fluffy. 

2. The mixture should be thick enough that when a spoonful is turned upside down it says on the spoon. Cover the mixing bowl and place in the refrigerator for at least 10 minutes (preferably an hour) until ready to layer on the cake. 

Just in Case You Couldn't Tell...

source: flourless chocolate cake. dark chocolate ganache. cheater's chocolate mousse. bobby's mousse.