Triple Chocolate Mousse Cake Recipe

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Categories: Biscuits cake recipe, Cakes and Desserts, Mousse cakes

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Triple Chocolate Mousse Cake Recipe

Triple Chocolate Mousse Cake Recipe

I love this cake because of how it tastes and also because of how beautiful it looks when you slice it. Keep some in the freezer for when guests drop by, or for when you’re craving something sweet. The cake is delicious! And it’s so easy to make.  A great idea is to make two cakes – one chocolate and the other caramel. The colors are gorgeous!

2 English cake pans

Ingredients:

Caramel flavored biscuits and bittersweet chocolate
1/2 cup milk

White chocolate and cheese cream:
250 ml whipping cream
80 grams instant vanilla pudding powder mix (4 Tbsp)
1/2 cup 9% soft white cheese / greek yogurt / sour cream
50 grams sugar (2 heaped Tbsp)
60 ml milk (1/4 cup)
100 grams white chocolate
2 Tbsp milk

Milk chocolate and cheese cream:
250 ml whipping cream
80 grams instant vanilla pudding powder mix (4 Tbsp)
1/2 cup 9% soft white cheese
50 grams sugar (2 heaped Tbsp)
60 ml milk (1/4 cup)
100 grams milk chocolate
2 Tbsp milk

100 grams grated bittersweet chocolate

Preparation:

1. Briefly dunk the biscuits in the milk and line the bottom and the sides of the pan. Repeat with the second pan. You may have to cut the biscuits to fit the tin. If you want to make your life easier, first dunk the biscuit in the milk, wait a few seconds, and then a sharp knife cuts through it easily.

2. Melt the chocolate and two Tbsp of milk together in the microwave and let cool for a minute. Mix the cheese and sugar and place all the ingredients in a mixer, including the chocolate, and beat until you get a stable cream.

3. Fill the pan halfway and freeze for one hour. Prepare the second cream, the milk chocolate mousse, in the same manner, and divide evenly among the two pans, layering it on top of the white cream.

4. Dunk the biscuits in milk and place on top.

*5. Freeze overnight and then move to the fridge around an hour before serving. Invert the cake onto a serving plate and sprinkle some grated dark chocolate on top.

Notes:
What’s nice about this cake is that you can keep it in the freezer for up to a week or even longer. If guests drop by unexpectedly or you’re craving something sweet, this cake will come to the rescue! Everyone will love it…
If you can’t find caramel biscuits, then the regular vanilla ones are fine.

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Triple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake Recipe

Triple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake RecipeTriple Chocolate Mousse Cake Recipe


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