Posted on Saturday, 19th March 2011 by Grace
Chocolate, chocolate and more chocolate – try to resist these Triple Chocolate Mousse Cakes – “betcha can’t eat just one”!
I’ve faced countless temptations since beginning my “Sweet” journey into desserts but none have been as irresistible as this one. The allure? – Three layers of sumptuous chocolate – Dark Chocolate Cake, lush Bittersweet Chocolate Mousse and pillowy Milk Chocolate Mousse.
And the look? Spectacular! I first spotted these cakes many years ago when I received the Martha Stewart Living Magazine regularly. You won’t believe this but at the time I can remember thinking, “Why am I wasting my money on this magazine”? You see, five years ago, I would never have attempted any of the stunning cakes or dazzling desserts that graced the pages of that magazine.
But I believe there is a reason for everything, even a subscription to a magazine. I think at the time (even though I didn’t realize it) something inside me began to stir. A new and surprising passion was emerging. Who knew desserts were going to take my life in a new direction? A direction that’s given me “a sense of purpose” that I so desperately needed. And an opportunity to connect with so many wonderful people, like you!
Fast-forward all these years later and I am having the time of my life learning all about the wonderful world of desserts. I’m even learning a new vocabulary. Baking lingo such as fold, blind bake, temper, bain marie, and bloom (the list is endless) that was once foreign to me has become part of my day-to-day speech.
Any time I begin a new project (whatever it may be) I have a need to understand everything about it. I spend a multitude of hours researching and learning all that I can. At times it can be daunting. More than one person has told me that I am “obsessed” with desserts. I prefer the term “passionate”, don’t you?
So thank you for joining me on “La Mia Vita Dolce”, My Sweet Life. It’s been a remarkable experience and I’m glad you’re along for the ride!
Triple Chocolate Mousse Cakes
(Recipe adapted slightly from Martha Stewart)
Makes 8 cakes
**Special Equipment - 8 9-cm (3½-inch/6-ounce) ramekins
- Dark Chocolate Cake
- Bittersweet Chocolate Mousse
- Milk Chocolate Mousse
- Semisweet Chocolate Curls
Dark Chocolate Cake
- Unsalted butter, softened, to grease
- Unsweetened cocoa powder, for dusting
- 83 g (2/3 cup) plain (all-purpose) flour
- 39 g (1/3 cup) unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 150 g (2/3 cup) caster (superfine granules) sugar
- 1 large egg, room temperature
- 59 ml (¼ cup/4 tablespoons) whole milk
- 3 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
- 59 ml (¼ cup/4 tablespoons) water
- Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
- Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine.
- Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart.
- Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 minutes.
- Transfer to a wire rack; let cool completely. Unmold cakes.
- Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down.
- Cut eight 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape, set-aside.
Bittersweet Chocolate Mousse and Milk Chocolate Mousse
- 789 ml (3 1/3 cups) heavy cream, 35%, divided
- 8 large egg yolks, room temperature, divided
- 113 g (½ cup) caster (superfine granules) sugar, divided
- 59 ml (¼ cup/4 tablespoons) light corn syrup, divided
- 59 ml (¼ cup/4 tablespoons) water, divided
- 198 g (7 ounces) good quality bittersweet chocolate, melted
- 2 teaspoons pure vanilla extract, divided
- Pinch of salt
- 198 g (7 ounces) milk chocolate, melted
- In the bowl of an electric stand mixer fitted with the whisk attachment, beat 394 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour.
- Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.
- Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute.
- Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes.
- Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.
- Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids.
- Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip.
- Repeat entire recipe, substituting milk chocolate for the bittersweet.
- Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator. You can also pop the cakes in the freezer to give them a good set then remove collars and place in the refrigerator).
Assembling Triple-Chocolate Mousse Cakes
- Bittersweet Chocolate Mousse
- Milk Chocolate Mousse
- 57 g (2 ounces) semisweet chocolate, curls, to garnish
- Pipe a 2.54-cm (1-inch) layer of bittersweet chocolate mousse into each paper collar. Refrigerate until the mousse is set, about 20 minutes.
- Pipe a 2.54-cm (1-inch) layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse (if mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator). Refrigerate at least 4 hours and up to overnight.
- Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Using a vegetable peeler, scrape edge of chocolate at a 45-degree angle, forming curls. Refrigerate the curls until ready to serve cakes.
- To serve; remove paper collars. Garnish with chocolate curls. Enjoy!
Related posts:
- Hot Fudge Sundae Cupcakes
- White Chocolate Mousse with Blueberry Compote Parfait
- Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling
- Mini Blueberry-White Chocolate Cheesecakes
- Warm Apple Cinnamon Crumb Cakes with Calvados
Tags: after school treat, afternoon tea, cake, cakes, chocolate, chocolate dessert, chocolate frosting, chocolate icing, chocolate mousse, dessert, desserts, food, food photography, food photos, frosting, icing, individual dessert, individual desserts, Martha Stewart recipes, mini cakes, mini desserts, mousse, mousse recipes, pudding, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Pastry Doughs & Batter, Recipes
Comments (56)
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March 19th, 2011 at 12:27 pm
These are gorgeous! Where do you find those paper collars? I can never find them
March 19th, 2011 at 12:49 pm
Your passion for desserts most definitely shines through your blog! These mousse cakes are absolute perfection.
March 19th, 2011 at 1:05 pm
OH WOW!!!! Not only do these look incredible, but they sounds just as fabulous.
March 19th, 2011 at 1:13 pm
Elyse I made them myself. I purchased acetate paper a while back and cut out the collars. But you can use non-stick baking (parchment) paper as well. I put the measurements for the collars in the recipe.
March 19th, 2011 at 1:36 pm
Fabulous! I’ve made three layered mousse before…but with dark, milk and white chocolate. I love the look of yours and will definitely try it…it would make a lovely Easter dessert!
March 19th, 2011 at 2:33 pm
Oh wow, these look fabulous. If it wasn’t nearly 7pm in England, I’d be making these right now. There’s always tomorrow! Thank you for sharing this recipe, they look stunning.
March 19th, 2011 at 4:32 pm
These are so pretty! I love chocolate mousse mmmm
March 19th, 2011 at 5:52 pm
Absolutely stunning! There is no way I’d be able to resist these.
March 19th, 2011 at 11:53 pm
These look amazing. I’m wondering if there is a way to do these bite sized for an event I have coming up. They would be so cute and tasty!!
March 19th, 2011 at 11:56 pm
Amazing!
March 20th, 2011 at 5:30 am
Wonderful!!! Those cakes are gorgeous!
March 20th, 2011 at 5:35 am
Nicole I think what I would do is bake the cake in a regular size baking tin rather than the individual ramekins. Then I would use a round cookie cutter to cut the cakes in the size you prefer. You can make the collar to fit the size of the cake and then fill the collars with the mousse. Most definitely doable. I am thinking of making them for my NIece’s upcoming bridal shower in mini, mini form.
March 20th, 2011 at 7:20 am
You are always making the most professional looking desserts but at the same time they look insanely delicious!
March 20th, 2011 at 7:37 pm
A girl can never have enough chocolate. These mousse cakes are perfect!
March 20th, 2011 at 7:37 pm
Gorgeous and delicious!
March 20th, 2011 at 8:12 pm
Beautiful pics! Looks amazing!
March 20th, 2011 at 9:20 pm
Oh holy BEAUTIFUL! WOOOOOOOOOOW!!!!!!!!!!!!!!!!!
March 20th, 2011 at 11:07 pm
WOW! Those look amazing. Definitely something a chocolate lover would indulge in.
March 21st, 2011 at 2:47 am
These are PERFECTION! I’m having breakfast at the moment, but I’d swap it in a second for a taste of one of these. They look so light and creamy and just heavenly.
March 21st, 2011 at 7:54 am
When my husband and I were in Disney World recently, we had a dessert similar to this. Three different kinds of chocolate with raspberry goo on top. I must say, these look even more delish!!! Yum!!!
March 21st, 2011 at 9:49 am
The only thing better than chocolate is TRIPLE chocolate! That looks sooo good! And I bet it tasted every bit as yummy as it looks!
Congrats on making Top 9!
March 21st, 2011 at 10:22 am
Wonderful chocolate mousse, loved the subtle three colors, its looking gorgeous !
March 21st, 2011 at 10:24 am
Heaven on a plate… you made my day!
Sherry Parfait
March 21st, 2011 at 10:24 am
Stunning cakes. I’ve tried before 2 chocolate mousse cake but using white chocolate instead of milk chocolate. Next time I’ll try your recipe. Thanks for sharing and congrats on Top 9
March 21st, 2011 at 11:31 am
These are GORGEOUS! I just adore them. Very impressive — great job! Love your blog.
March 21st, 2011 at 11:43 am
I love learning about food photography from other food bloggers. This picture is soooo beautiful! AND of course looks delicious:-)
Take care,
Terra
March 21st, 2011 at 1:13 pm
These are just beautiful! I absolutely love to cook but baking, especially something like this, is a bit unnerving to me.
March 21st, 2011 at 1:14 pm
These look great. Your first photo is the one I lean towards. What camera/lens are you using.
Congrats on Top 9
March 21st, 2011 at 1:21 pm
Wow!! Your photos are simply stunning! And the mousse cakes… well, no, there is no way I could stop at one. I have a recipe for something like this tucked away somewhere for a special occasion, but I think I’ll just print your version instead. Love it… Congrats on the Top 9!!
March 21st, 2011 at 1:38 pm
Thank you – the 18-55mm lens.
March 21st, 2011 at 1:40 pm
It was to me too but actually it wasn’t too bad, a few steps but really pretty easy.
March 21st, 2011 at 2:15 pm
Oh my god – this is sheer torture to see that stack of decadence! Eye Candy for sure – Love it!
March 21st, 2011 at 3:03 pm
I saw this picture on foodbuzz top 9. I love chocolate mousse. I will definitely have to try to make it one day.
March 21st, 2011 at 4:30 pm
Your chocolate mousse cakes look so beautiful. I am a sucker for mousses in general, but the chocolate ones are definitely on top of my list. Can’t wait to try your recipe as well.
March 21st, 2011 at 4:39 pm
you really outdid yourself with this dessert, it is positively gorgeous, and I am sure delicious! I have to teach my girls how to make these they would love them!
Congratulations on your #1 spot on the top 9, you are becoming quite the regular!
Cheers
Dennis
March 21st, 2011 at 6:21 pm
Luck is in my corner this week – thank you Dennis – the girls will have fun making these.
March 21st, 2011 at 6:22 pm
Emilia make sure not to miss the step “putting the mousses through the sieve” – they came on so smooth.
March 21st, 2011 at 7:35 pm
So elegant and delicious looking. I’ve been inspired to make a chocolate mousse I learned to make when I used to live in France. I have to admit, it is really easy and nothing as spectacular as this. I love your presentation. Congratulations on making Foodbuzz’s Top 9. Kudos to you Gracie.
March 21st, 2011 at 7:45 pm
Gracie you are on FIRE! You don’t know how thrilled I am that you’re obsessed/passionate about desserts. Your recipes and pictures are such a treat. It’s a visual and culinary lesson all rolled into one. I can’t wait to try this recipe. Absolutely gorgeous!!!
March 21st, 2011 at 7:46 pm
These make the two layer I served in a rectangle on the weekend look positively dull! Although the leftovers are even better 2 days later. How far in advance could I make these? Can you use any type of tape for the collars? Thks
March 21st, 2011 at 8:48 pm
This is so beautiful
March 22nd, 2011 at 12:02 am
Sandra you are so sweet – thank you!
March 22nd, 2011 at 12:27 am
Liana you could make these a few days in advance. If you are concerned about presentation – I found the milk chocolate mousse didn’t set as nice in the fridge as the bittersweet (it is much softer) so I put them in the freezer for a bit then unmolded them and placed them back in the fridge to chill until ready to serve. If you place them in the fridge after freezing without unmolding it will be harder to unmold because the mousse will soften again. Don’t laugh but these little babies are so irresistible I froze half the batch because I knew I would continue to eat them. In fact I just pulled one out to enjoy, placed in fridge for about 25 minutes and it tastes like I just made them fresh. I also realized it would make a great frozen dessert if I swapped out the bottom layer and added a white chocolate mousse layer to it instead. I also realized if I wanted I could make the dessert a week in advance and then freeze them and I could then remove them from the freezer the afternoon of my dinner party, unmold and then chill until ready to serve. The mousse remained pillow soft. Make sure it is an airtight container.
March 22nd, 2011 at 6:34 pm
Amazing job on these. They look spectacular.
March 23rd, 2011 at 2:48 pm
As I always do with your recipes I have printed this so my wife will hopefully make them. I am not a sexist man, I am unable to stand and do this so I have to have it done. My wife is an incurable chocoholic anyhow (sitting is also impossible) so I don’t think there will be a problem
mmmmmmmmmmmmmmmmmmmmm It’s almost Saturday!
March 23rd, 2011 at 5:31 pm
I just finished culinary and baking/pastry school and I really appreciate how you present your food. It all looks so beautiful and tasty… I’ll be sure to try some of these recipes out soon!!
March 24th, 2011 at 1:38 pm
Thank you so much Kris your comment means the world.
March 24th, 2011 at 1:40 pm
Thank you Peter, I know you will enjoy, let me know what you think.
April 3rd, 2011 at 4:15 pm
[...] Mia Vita Dolce – Triple Chocolate Mousse Cakes. For experienced [...]
April 19th, 2011 at 8:27 am
yummy….Triple Chocolate Mousse Cakes
May 6th, 2011 at 11:42 pm
I gained five pounds just reading the recipe! Thanks!
May 13th, 2011 at 8:12 am
[...] Chocolate Mousse Cakes, Chocolate Mousse Recipes, Mousse Cakes … Mar 19, 2011 … Martha Stewart Recipe for Chocolate Mousse Cakes. Three layers of luscious chocolate – Dark … [...]
May 28th, 2011 at 9:27 am
I have made these twice already since stumbling upon your blog this month. (LOVE IT!) Both times my dark chocolate mousse turned out nice and firm, but, the milk chocolate layer has been runny. (For my last dinner party I dubbed them weeping chocolate
mousse cakes) I can’t quite figure out what I am doing wrong however, I am about to try my luck again. Thank you for the lovely pics and the fabulous recipe.
May 28th, 2011 at 12:31 pm
Sandra I just sent you an email with a tip – I’ve made them so many times but on occasion I find the milk chocolate layer soft too. I fell upon this tip because I wanted to make ahead for an event and I wanted to know what they would be like if I froze them and thawed in the fridge for about half an hour before serving, the mousse remained soft and not at all grainy. I was so ansy to try one to see if the texture held up I realized it was very easy to remove the collar. The others I placed in the fridge without removing the collar and when I did so it was a bugger to remove the collar because the milk chocolate layer softened once again. Now when I make them I don’t take any chances and bypass frustration altogether. I follow along with the recipe and once I add the milk chocolate layer I chill in the fridge for a couple of hours and then transfer to the freezer to set, once set I remove collars and place in the fridge to thaw, they come out beautiful each and every time. In fact, it’s a great frozen dessert too.
June 23rd, 2011 at 1:01 pm
Wow, you did a great job with those. They look beautiful and photographed equally as well!
July 19th, 2011 at 11:02 pm
I think my blood sugar just went up 200 points looking at this. I shouldn’t but I will make it anyway. It will be a treat that I will nibble on. Yum!!!