Ingredients
Method
Step 1: Make the Crust
- Combine cookie crumbs and melted butter
- Press into the bottom of a 9-inch springform pan
- Chill in the fridge while you prepare the mousse layers
Step 2: Dark Chocolate Mousse Layer
- Bloom gelatin: Mix gelatin and cold water, let sit 5 mins
- Heat ¼ cup of cream until steaming, then stir in bloomed gelatin
- Pour over chopped dark chocolate and stir until smooth
- Whip remaining ½ cup cream to soft peaks
- Gently fold whipped cream into chocolate mixture
- Pour over crust and refrigerate until firm (about 30–45 mins)
Step 3: Milk Chocolate Mousse Layer
- Repeat the same steps using milk chocolate
- Carefully spread or pour over the dark chocolate layer
- Chill again until set
Step 4: White Chocolate Mousse Layer
- Repeat the process one last time with white chocolate
- Gently pour over the milk chocolate layer
- Refrigerate for at least 4 hours, or overnight for best results
Step 5: Unmold & Decorate
- Run a warm knife around the edges and remove the springform ring
- Optional toppings: chocolate shavings, cocoa powder, piped whipped cream, or edible gold dust ✨
Notes
🥄 Variations
Cookie Crust Twist: Try Biscoff or shortbread cookies for a different base Flavor Infusion: Add espresso powder or orange zest to one of the mousse layers Vegan Version: Use plant-based cream, dairy-free chocolate, and agar-agar instead of gelatin Mini Versions: Make individual mousse cakes in ramekins or silicone molds 🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days Freezer: Freeze for up to 2 weeks (wrap tightly) Thawing: Thaw overnight in the fridge for best texture Make Ahead: Perfect made 1–2 days before serving ❓ 10 FAQs
Can I make this without gelatin?
Yes—try agar-agar or just chill longer, though texture will be softer. Do I need a springform pan?
Highly recommended for easy release and clean layers. Can I use chocolate chips instead of bars?
Yes, just make sure they melt smoothly. Will this cake hold up outside the fridge?
Keep chilled until serving—it softens quickly. Can I color the white chocolate layer?
Definitely—use oil-based food coloring for best results. What if my layers mix when pouring?
Make sure each layer is fully set before adding the next. Can I use flavored chocolate (mint, raspberry)?
Yes! Just use the same weight and adjust sweetness if needed. Do I need to temper the chocolate?
No—mousse doesn’t require tempered chocolate. Can I double the recipe for a larger crowd?
Yes—use a larger pan or make in a sheet-style form. Is this safe for kids?
Absolutely! No alcohol, no raw eggs—just smooth, safe layers of chocolate. 🏁 Conclusion
This Triple Chocolate Mousse Cake is more than a dessert—it’s a celebration of texture, taste, and elegant simplicity. With each bite, you’ll experience a harmony of dark, milk, and white chocolate that’s velvety, rich, and absolutely unforgettable. 🍫✨ No baking required. Just chill, slice, and serve your guests something that looks as amazing as it tastes. Whether it’s for a birthday, dinner party, or just because—you’ve found your new favorite indulgence.
Cookie Crust Twist: Try Biscoff or shortbread cookies for a different base Flavor Infusion: Add espresso powder or orange zest to one of the mousse layers Vegan Version: Use plant-based cream, dairy-free chocolate, and agar-agar instead of gelatin Mini Versions: Make individual mousse cakes in ramekins or silicone molds 🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days Freezer: Freeze for up to 2 weeks (wrap tightly) Thawing: Thaw overnight in the fridge for best texture Make Ahead: Perfect made 1–2 days before serving ❓ 10 FAQs
Can I make this without gelatin?
Yes—try agar-agar or just chill longer, though texture will be softer. Do I need a springform pan?
Highly recommended for easy release and clean layers. Can I use chocolate chips instead of bars?
Yes, just make sure they melt smoothly. Will this cake hold up outside the fridge?
Keep chilled until serving—it softens quickly. Can I color the white chocolate layer?
Definitely—use oil-based food coloring for best results. What if my layers mix when pouring?
Make sure each layer is fully set before adding the next. Can I use flavored chocolate (mint, raspberry)?
Yes! Just use the same weight and adjust sweetness if needed. Do I need to temper the chocolate?
No—mousse doesn’t require tempered chocolate. Can I double the recipe for a larger crowd?
Yes—use a larger pan or make in a sheet-style form. Is this safe for kids?
Absolutely! No alcohol, no raw eggs—just smooth, safe layers of chocolate. 🏁 Conclusion
This Triple Chocolate Mousse Cake is more than a dessert—it’s a celebration of texture, taste, and elegant simplicity. With each bite, you’ll experience a harmony of dark, milk, and white chocolate that’s velvety, rich, and absolutely unforgettable. 🍫✨ No baking required. Just chill, slice, and serve your guests something that looks as amazing as it tastes. Whether it’s for a birthday, dinner party, or just because—you’ve found your new favorite indulgence.