Triple Chocolate Mousse Cake

Crazy about chocolate? Then indulge yourself with the decadent Triple Chocolate Mousse Cake! Dark, Milk & White chocolates perfectly layered to a creamy dessert... and topped with chocolate ganache... what could be more interesting for a chocoholic!

This recipe is undoubtedly a showstopper. Perfect for your special someone. But STRICTLY for chocolate lovers!

Inspired by Cookies Cupcakes and Cardio

Ingredients:

For the bottom layer:

Semi Sweet Chocolate Chips - 3/4 Cup

Butter - 6 Tbsp

Instant Coffee Powder - 3/4 tsp

Eggs (Separated) - 4

Sugar - 1/3 Cup

A pinch of Salt

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For the middle layer:

Semi Sweet Chocolate Chips - 3/4 Cup

Cocoa Powder - 2 Tbsp

Hot Water - 5 Tbsp

Cold Heavy Cream / Whipping Cream - 1 1/2 Cups

Sugar - 1 Tbsp

A pinch of Salt

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For the top layer:

White Chocolate Chips - 3/4 Cup

Gelatin - 3/4 Tsp

Water - 1 Tbsp

Cold Heavy Cream / Whipping Cream - 1 1/2 Cups

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For garnishing:

Semi Sweet Chocolate Chips - 1/2 Cup

Heavy Cream/Whipping Cream - 1/4 Cup

Method:

1. Let's make the first layer. Melt the chocolate, coffee powder and butter using double boiler method or in a microwave. Allow to cool. Add sugar (and salt) little by little and whip the egg whites till they form stiff peaks. Set aside. In a separate bowl beat the egg yolks until they become lemony yellow and combine with the cooled chocolate mixture. Next add the whipped egg whites in three batches and fold gently till no white streaks are seen. Pour the batter into a greased baking pan (9"x 3" springform pan is recommended) and tap gently few times. Bake at 180C for about 30-40 minutes. Once done, set aside and allow to cool completely. (It's normal that the baked first layer will look a bit hollow in the middle which is because no flour was added).

2. Middle layer.... Mix cocoa powder and hot water. Then melt the chocolate chips and incorporate salt and cocoa powder mix. Beat the heavy cream adding sugar little by little. When you see the cream starts to form stiff peaks, then remove the beater. (Take care not to over beat otherwise it may turn into butter). Gently fold the whipped cream into chocolate mix in three batches. Keep folding patiently until you see no white streaks. Pour it over the baked first layer and tap gently to remove any air pockets. Cover with plastic wrap and refrigerate for about 2-3 hours.

3. Now top layer. Dissolve gelatin in water and set aside. Melt the white chocolate chips. Immediately add the gelatin (which has turned to a lump -like consistency) into melted chocolate and mix until no lumps are found. Whip the cream to stiff peaks as before. Fold the cream without deflating. Pour it over the second layer, tap gently, cover and refrigerate for few more hours.

4. Garnishing: Heat the cream to a rolling boil and pour it over the chocolate chips. Mix well. Allow to cool a bit. Now pour it into a pastry bag, cut a tiny tip at the end & pipe the way you prefer. (If you like you can switch to a different option like strawberries or you may serve as it is without any decoration)

5. Refrigerate for 30 minutes and serve chilled!