Triple Chocolate Mousse Cake

French

Here is the irresistible triple chocolate mousse cake: a soft, chocolatey dacquoise base topped with silky layers of dark, milk, and white chocolate mousse.

This elegant dessert is perfect for impressing guests at any special occasion or celebration.

Triple Chocolate Mousse Cake (Entremets Trois Chocolats) Foolproof Recipe

For my daughter’s birthday, this triple chocolate mousse cake is the absolute star of the party!

For three years in a row, I’ve made it after she asked me, and it always disappears before I get a chance to take photos and share the recipe.

This French patisserie classic is all about contrast and delight: a soft, nutty chocolate dacquoise base and three silky mousses :dark, milk, and white chocolate. Each bite is a celebration!

Whether you want to impress your guests or simply spoil your family, this is the perfect showstopper dessert.

Let me walk you through it, step by step, with all my best tips for perfect results.

Detailed Ingredients for a Perfect Triple Chocolate Mousse Cake

For the chocolate dacquoise (22-23 cm / 9-inch pan):

• 3 egg whites (about 90-100 g), at room temperature, with a pinch of salt to help them whip up easily.
• 100 g granulated sugar: Add gradually while whipping for a glossy, stable meringue.
• 150 g almond flour: Gives the base a moist texture and a delicate, nutty flavor.
• 10 g unsweetened cocoa powder: Deepens the chocolate taste and adds color to the dacquoise.

For the dark chocolate mousse:

• 200 g dark chocolate: Use high-quality chocolate for a rich, intense mousse.
• 2 sheets gelatin (about 4 g total): Helps the mousse set perfectly.
• 100 ml whole milk: Melts the chocolate and brings creaminess.
• 240 ml heavy cream (35% fat), well chilled: Whipped into soft peaks for an airy texture.

For the milk chocolate mousse:

• 220 g milk chocolate: Creates a softer, sweeter mousse layer.
• 2 sheets gelatin: Ensures the right set and consistency.
• 100 ml milk: Preferably whole for best results.
• 240 ml heavy cream (35% fat), well chilled: Whipped for lightness.

For the white chocolate mousse:

• 260 g white chocolate: Adds sweetness and a beautiful contrast.
• 2 sheets gelatin: Keeps all mousse layers consistent in texture.
• 100 ml milk
• 240 ml heavy cream (35% fat): Essential for a fluffy, melt-in-your-mouth finish.

Tip: Prepare all your ingredients in advance and choose premium chocolate for an even more delicious and impressive cake!

Easy Step-by-Step Instructions for a Perfect Triple Chocolate Mousse Cake

1) Prepare the Chocolate Dacquoise Base

• Preheat your oven to 170°C (340°F), fan setting.
• Sift together 100 g powdered sugar, 150 g almond flour, and 10 g unsweetened cocoa powder to remove any lumps.
• In a separate bowl, whip 3 egg whites with a pinch of salt until they form stiff peaks. Gradually add 100 g granulated sugar to create a glossy, stable meringue.
• Gently fold the sifted dry ingredients into the meringue using a spatula, lifting from the bottom to keep the mixture light and airy.
• Spread the batter evenly into a 23 cm (9-inch) ring (or on a lined baking sheet, then cut to size after baking) and smooth the top.
• Bake for 14 to 16 minutes, the dacquoise should be dry at the edges but still soft in the center. Cool completely on a wire rack.
• Line a 22 cm (8.5-inch) cake ring with acetate (Rhodoïd), then place the cooled dacquoise base inside, ready for the mousse layers.

2) How to Make the Dark Chocolate Mousse Layer

• Soak 2 sheets of gelatin in cold water for 5 to 10 minutes until softened.
• Bring 100 ml of whole milk to a boil, then pour it over 200 g of finely chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
• Add the squeezed gelatin to the warm ganache and mix well until fully dissolved. Let the mixture cool to about 35°C (95°F).
• Whip 240 ml of well-chilled heavy cream to soft peaks.
• Gently fold one-third of the whipped cream into the chocolate ganache to lighten the mixture. Then, carefully fold in the remaining whipped cream using upward, gentle motions to keep the mousse airy.
• Pour the dark chocolate mousse over the prepared dacquoise base, smooth the top, and place the cake in the freezer for 30 minutes to set before adding the next layer.

3) How to Make the Milk Chocolate Mousse Layer

• Soak 2 sheets of gelatin in cold water for 5 to 10 minutes until softened.
• Repeat the same method as for the dark chocolate mousse, but use 220 g of milk chocolate instead.
• Pour 100 ml of boiling milk over the chopped milk chocolate, then stir until smooth and glossy.
• Add the squeezed gelatin to the warm ganache and mix thoroughly until fully dissolved. Allow the mixture to cool to about 35°C (95°F).
• Whip 240 ml of well-chilled heavy cream to soft peaks.
• Gently fold one-third of the whipped cream into the milk chocolate ganache to lighten it. Then carefully fold in the remaining whipped cream, using gentle upward motions.
• Pour the milk chocolate mousse over the set dark chocolate mousse layer, smooth the surface, and return the cake to the freezer for another 30 minutes to set.

4) How to Make the White Chocolate Mousse Layer

• Soak 2 sheets of gelatin in cold water for 5 to 10 minutes until softened.
• Repeat the previous method, this time using 260 g of white chocolate.
• Pour 100 ml of boiling milk over the chopped white chocolate and stir until completely smooth.
• Add the squeezed gelatin to the warm ganache and mix well until fully dissolved. Allow the mixture to cool to about 35°C (95°F).
• Whip 240 ml of well-chilled heavy cream to soft peaks.
• Gently fold one-third of the whipped cream into the white chocolate ganache to lighten it. Then carefully fold in the remaining whipped cream, using gentle upward motions for a light mousse.
• Pour the white chocolate mousse over the set milk chocolate layer and smooth the surface.
• Place the assembled cake in the freezer for at least 2 hours, or ideally overnight, to set completely before unmolding and decorating.

5) Unmolding & Final Decoration

• The next day, remove the entremets from the freezer and carefully take off the cake ring and acetate strip to reveal perfectly smooth edges.
• Place the cake under a dome or cover and let it thaw in the refrigerator for at least 6 hours before serving.
• Decorate as desired, use chocolate curls, sugar flowers, Ferrero Rocher candies, or any toppings you like for a beautiful and festive finish.

Pro Tips & Mistakes to Avoid

– Ideal Temperature: When folding the whipped cream into the chocolate ganache, make sure the mixture is around 35°C (95°F). If it’s too hot, the mousse will lose its airy texture and collapse. Too cold, and the mixture can seize up, forming lumps and ruining the smooth texture.

– Softly Whipped Cream: Don’t whip your cream to stiff peaks! It should remain soft and pillowy so it blends gently into the ganache without breaking it. Over-whipped cream results in a dense or even grainy mousse.

– Acetate Strip: Always line your cake ring with an acetate strip (Rhodoïd). This is key for achieving smooth, professional-looking sides when unmolding your cake. If you don’t have acetate, use a thick plastic sheet or a strip cut from a sturdy document folder.

– Proper Chocolate Prep: Chop your chocolate into small, even pieces to help it melt smoothly when you add the hot milk. Avoid overheating in the microwave, this can burn the chocolate or make it thick and grainy. A gentle double boiler is often safer.

– Chilling Between Layers: Allow each mousse layer to set in the freezer for at least 30 minutes before adding the next. This ensures sharp, even layers and keeps them from blending together.

– Sugar Balance: The dacquoise base already brings just the right amount of sweetness and a lovely crunch. There’s no need to add extra sugar to the mousses, which could overpower the delicate flavor balance of the three chocolates.

Follow these tips, and you’ll create a triple chocolate mousse cake that looks, and tastes like it came from a professional bakery!

Finishing Touches & Decoration Ideas: From Simple to Elegant

You can adapt the decoration of your triple chocolate mousse cake to suit any occasion, from understated to festive:

– Sifted Cocoa Powder: A light dusting of unsweetened cocoa across the top or just part of the cake creates an elegant contrast and highlights the creamy white mousse layer.

– Tricolor Chocolate Curls: Use a vegetable peeler to make fine curls of dark, milk, and white chocolate. Arrange them in little mounds or a cascading pattern to echo the cake’s beautiful layers.

– Chocolate Discs or Mini Bars: Place chocolate buttons or tiny bars in a diagonal or circular pattern for a modern, graphic touch.

– Mirror Glaze (optional): For a professional, bakery-style finish, cover the top with a smooth, glossy chocolate mirror glaze. This adds drama and shine, perfect for special occasions.

– Mascarpone Whipped Cream Piping: Use a piping bag with a star tip to pipe mascarpone whipped cream rosettes around the edge, then scatter with crisp pearls, sprinkles, or chopped praline.

– Chocolate Ribbon or Collar: Wrap the outside of the cake with a thin band of tempered chocolate for a chic and refined look. Just spread melted chocolate on an acetate strip, wrap it around the cake, and let it set.

Feel free to personalize according to the season: edible flowers, fresh fruit, sugar decorations, or mini chocolate eggs for Easter. Let your creativity shine!

Storage, Serving & Clean Slicing

– Fridge:
After assembling and decorating, keep your triple chocolate mousse cake in the refrigerator, ideally under a dome or well-wrapped to prevent it from drying out or absorbing fridge odors. It stays perfectly fresh for up to 4 days, maintaining the texture of the mousses.

– Freezer:
You can prepare the cake ahead of time and freeze it without wet decorations (like fresh flowers, fruit, or whipped cream). Wrap it tightly to avoid freezer burn. It keeps for up to 1 month. For best results, defrost slowly in the fridge for 6 to 8 hours (ideally overnight).

– Clean Slicing:
For beautiful, neat slices, use a long, thin-bladed knife. Run it under hot water and wipe dry before each cut, this makes slicing through the layers easy and gives you professional-looking pieces. Clean and reheat the blade between slices for perfect results.

– Serving:
Remove the cake from the fridge 15 to 20 minutes before serving to allow it to come to room temperature. This lets the chocolate flavors develop fully and ensures the mousse is extra creamy. Present on a pretty cake stand or platter for an even more tempting effect!

Other desserts to try

• Black Forest Cake, Authentic German Dessert recipe
• How to make the best banoffee pie recipe
• No-Bake Chocolate Cheesecake : Creamy, Rich, and Effortless Dessert