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A slice of triple chocolate mousse cake with layers of dark, milk, and white chocolate mousse, garnished with chocolate shavings and fresh berries on a white plate

Triple Chocolate Mousse Cake

A decadent no-bake dessert featuring layers of dark, milk, and white chocolate mousse over a chocolate cookie base.
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Base
  • 200 g chocolate cookies (crushed) Use Oreo cookies (without the filling) or any other chocolate biscuits.
  • 100 g melted butter Binds the cookie crumbs together for a firm and buttery base.
For the Dark Chocolate Mousse Layer
  • 200 g dark chocolate (chopped) Choose high-quality chocolate with at least 70% cocoa.
  • 1 cup heavy whipping cream Gives the mousse its light and airy texture.
  • 1 teaspoon gelatin Helps the mousse set properly.
  • 2 tablespoons warm water Used to dissolve and activate the gelatin.
For the Milk Chocolate Mousse Layer
  • 200 g milk chocolate (chopped) Adds a luscious, milky sweetness.
  • 1 cup heavy whipping cream Creates the signature airy and smooth texture.
  • 1 teaspoon gelatin Ensures the mousse maintains its structure.
  • 2 tablespoons warm water Helps dissolve the gelatin.
For the White Chocolate Mousse Layer
  • 200 g white chocolate (chopped) Use real white chocolate (not candy melts).
  • 1 cup heavy whipping cream Ensures a light and fluffy consistency.
  • 1 teaspoon gelatin Stabilizes the mousse while keeping it soft and creamy.
  • 2 tablespoons warm water Used to dissolve the gelatin.
For Garnishing (Optional, but Highly Recommended!)
  • fresh berries (strawberries, raspberries, or blueberries) For topping.
  • cocoa powder For dusting.
  • chocolate shavings For decoration.
  • whipped cream For serving.

Method
 

Preparation
  1. Crush the chocolate cookies into fine crumbs using a food processor.
  2. Mix in the melted butter until the crumbs are well coated.
  3. Press the mixture firmly into the bottom of a springform pan.
  4. Chill in the refrigerator while preparing the mousse layers.
Making the Mousses
  1. Dissolve the gelatin in warm water and let it bloom for 5 minutes.
  2. Melt the dark chocolate using a double boiler or microwave.
  3. Whip the heavy cream until soft peaks form.
  4. Stir the bloomed gelatin into the melted chocolate.
  5. Gently fold the whipped cream into the chocolate mixture.
  6. Pour over the chilled base and refrigerate for 30 minutes.
  7. Repeat the same process using milk chocolate for the second layer, then refrigerate for another 30 minutes.
  8. Follow the same steps for the white chocolate mousse, pouring it over the milk chocolate layer.
  9. Chill the cake for at least 6 hours or overnight for best results.
Serving
  1. Once fully set, carefully remove the cake from the springform pan.
  2. Dust the top with cocoa powder or decorate with chocolate shavings and berries.
  3. Slice and enjoy your rich and fragrant triple chocolate mousse cake!

Notes

For a vegetarian version, substitute gelatin with agar-agar. Chill each layer for a distinct separation.