Triple Layer Chocolate Mouse Cake

October 31, 2020

Triple Layer Chocolate Mouse Cake

Prep time: 1 1/2hours

Chilling time: Overnight.

Ingredients: Makes 1 6" Cake

* 200gr Oreo Cookies crushed

* 4tbsp Melted Butter

For the Dark Chocolate Mousse:

* 150gr Semi-sweet Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin powder

* 1tbsp + 1tsp Cold Water

For the Milk Chocolate Mousse:

* 150gr Milk Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin Powder

* 1tbsp + 1tsp Cold Water

For the White Chocolate:

* 150gr White Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin Powder

* 1tbsp + 1tsp Cold Water

* Garnish with Berries or Chocolate shavings.

Method:

1. Combine the crushed Oreos with the melted butter. Mix well until combined.

2. Using a springform cake pan (6"- 8"), line the sides and bottom with parchment paper. Place the Oreo mix in the pan, and using a spoon press down lightly (do not compact the mixture too much). Leave in refrigerator to chill as you make the first layer of the chocolate mousse - the dark chocolate.

3. In a small saucepan combine the gelatin with cold water. Mix well and set aside (for about 5-10 minutes).

4. Using a double boiler system (a pan with boiling water, on medium heat, and a bowl sitting just inside the pan or resting on the rim of the pan), combine the chocolate with cream (1/2cup only). Whisk well, to melt the chocolate with the cream. Once melted and smooth, take the pan off the heat, and turn off stove.

5. Place the pan with the gelatin on the burner, that you just turned off. Stir the gelatin well, and it will liquify. Pour the gelatin into the chocolate/cream mixture. Whisk well to combine.

6. Leave the chocolate mixture to cool.

7. Once the chocolate mixture has cooled, using an electric beater, whip the the whipping cream (2/3cup) until stiff peaks form. To combine the chocolate mixture with the whipped cream, and fold in the whipped cream into chocolate.

8. Using a piping bag, pipe the dark chocolate mousse into the springform pan. (ensure you leave enough room for the milk and white chocolate). You can also pur the mixture in, being gentle, so as to not mix the oreo base with the first layer of chocolate. Leave in refrigerator to chill for 30 minutes prior to piping in the next layer of the mousse.

9. Repeat steps 3 to 8 for the Milk chocolate mousse layer.

10. Repeat steps 3 to 8 for the White chocolate mousse layer.

11. Chill for a minimum of 3-4 hours or overnight. Best chilled overnight.

12. Garnish, once chilled fully, with the berries of your choosing. Optional: You can garnish with a dusting of cocoa powder, or chocolate shavings.

13. For the drizzle as seen in photo: Combine a 1/2cup of semi-sweet chocolate with 2-3tbsp whipping cream and microwave with intervals of 20 seconds. Whisk well to combine, until creamy and smooth. Drizzle over cake once fully chilled and ready to serve. Add garnish on top at this time.