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The triple chocolate mousse cakeis an easy entremet to die for, suitable for all occasions. It’s the perfect dessert, simple and elegant! With my step-by-step instructions, you will encounter no difficulties in crafting a splendid entremet that will impress your family, friends, and guests.
It’s made up of 3 airy chocolate mousses: dark chocolate, milk chocolate and white chocolate, with a soft chocolate sponge cake base and a praline crunch that make for a very indulgent cake.
foolproof 3-chocolate mousse cake
triple chocolate mousse cake
Today, I’m sharing with you the simplest 3-chocolate mousses entremet recipe ever. Creating French entremets in your own kitchen might appear daunting, but the final outcome justifies the endeavor. In this recipe, the chocolate mousses are prepared simply without using custard or “pate à bombe” ( an egg foam). This simplifies the process and speeds up preparation. The mousses are also quite delicious as well, light, and airy. It’s the best elegant and easy chocolate mousses cake.
If you’re looking to impress your guests, the triple chocolate mousse cake with its 3 chocolate mousses and crunchy praline base is the perfect dessert for Christmas, birthdays, or to enjoy with family and friends on any occasion.
It’s rich in chocolate flavor, yet it’s neither heavy nor overly sweet! If you’re looking for a chocolate cake to celebrate Easter, this is the one and no other!
This is an excellent easy chocolate cake recipe for beginners and advanced bakers alike. The result is magnificent, both visually and in terms of taste. You’ll achieve light and delightful chocolate mousses that are a pleasure in the mouth.
I’m a big fan of Valrhona recipes. I’ve made some slight adjustments to the recipe of this triple chocolate mousse entremet to achieve mousses with a firm yet airy texture. I had already published a delicious 3-chocolate cake with a custard base that you can see 👉 3 chocolate mousse cake
The best recipe for a birthday party
Tips to make this dessert a success
1. Using a cake ring and acetate sheet (cake collar) : Place your cake ring (expandable or not) on a rigid dish so that it stands upright and can be moved smoothly to the freezer. For a perfect unmolding and clean layers, place a strip of acetate on the inner edge of the cake ring.
2. Whip up the soft cream : For airy mousses and smooth, clean layers, whip up the soft cream. The resulting mousses should be free-flowing.
3. Use melted chocolate at the right temperature : The melted chocolate mixed with the milk should be warm enough, but not too hot, otherwise it will cause the whipped cream to liquefy. I’ve given you the recommended temperatures. Proceed as follows: Add a little amount of whipped cream to the melted chocolate and gently fold it in 2 or 3 times into the remaining whipped cream.
If you notice that the cream becomes too liquid after the first addition, wait a bit before adding the rest. If you’re using cold melted chocolate, your mousses will be firmer, and you’ll need to spread them into the cake ring. This may result in uneven layers.
4. Use the right cocoa content in the chocolate: This is very important if you want to distinguish dark chocolate mousse from milk chocolate mousse. White chocolate and milk chocolate won’t pose problems. If you use 55% dark chocolate, the color difference with milk chocolate mousse won’t be significant, and the layers won’t be very distinct. Use chocolate between 60% and 72%. 70% cocoa is ideal. However, if you don’t mind the contrast of the layers, you can use 55%.
Important information: If you don’t have space in your freezer, you can leave this entremet overnight in the fridge. The layers will be neat, but instead of having a smooth texture, they’ll be fluffy, which is just as well. The result is a look as pretty as this one. In this case, however, opt for decoration with cocoa powder, chocolate shavings or marbles etc… glaze requires frozen entremets. .
Easy-to-make triple chocolate mousse cake
Details on ingredients:
Chocolate : I recommend using good quality chocolate, which has the advantage of being less sweet than supermarket chocolate. Use couverture (high-quality) chocolate, which is more fluid. Couverture chocolate contains a higher percentage of cocoa butter. It is known for its excellent melting and tempering properties, making it ideal for coating, dipping, molding, and creating delicate decorations.
It is often preferred by professional pastry chefs and chocolatiers for its consistent results and luxurious taste. The entremets will be a great success even if you use an ordinary brand, but for the best visual and taste results, I recommend Cacao Barry or Valhrona chocolates. In all cases, whatever the brand, choose white chocolate at 35%, milk chocolate at 40% and dark chocolate between 60% and 72%.
Cream : Use full-fat cream with 30% fat content. Heavy cream or whipping cream are perfect. It whip well and adds creaminess to mousses.
Gelatin : Use sheet or powdered gelatin. The quantity remains the same. Rehydrate the gelatin sheet in very cold water. For powdered gelatin, rehydrate in 6 times its weight in water. The gelatin you usually find in supermarkets works just fine.
Triple chocolate mousse cake
I’ve tried to be as clear as possible on the video and I hope you’ll find it useful. It’s very important to see the texture of the whipped cream and when to incorporate it into the chocolate.
This is the secret of a mousse that spreads evenly in the mold. I invite you to see the written recipe below and the methodic video here 👉 Foolproof triple chocolate mousse cake
You can make the triple chocolate mousse log cake by simply dividing my basic recipe by 2.
So if you start with half the recipe, you can make a Christmas log of 25/9/7 cm (9.8/3.5/2.7 inches). Feel free to make this triple chocolate mousse cake in different Silikomart silicone molds. Half of the recipe is suitable for a capacity of around 1200 ml (40.5 oz).
How to store this triple chocolate mousse cake?
You can easily keep it in the refrigerator for up to 3 to 4 days. However, to protect it from the odors of other foods, place it in a protective cake boxe or under a pastry cloche.
It keeps perfectly well for up to a month in the freezer. You can do the decoration on the day of serving.
Triple Chocolate Mousse Cake – Easy and Foolproof Recipe
( 9 inches diameter and 2.7 inches high Cake)
Difficulty :medium
Ingredients :
Soft chocolate sponge cake (Valrhona)
You can also watch a video of his creation 👉 chocolate sponge cake with praline crunch
- 2 eggs
- 60 g (2.1 oz ) granulated sugar
- 40 g (1.41 oz) butter
- 40 g (1.41 oz) honey
- 10 g (0.35 oz) cocoa powder
- 70 g ( 2.46 oz) flour
- 35 g (1.2 oz) almond powder
- 70 ml (2.3 fl oz) whipping cream
- 30 g (1 ounce) dark chocolate 61 to 72%
- 4 g (1 tsp) baking powder
Praline crunch
- 100 g (3.5 oz) praline paste
- 47 g (1.6 oz) feuilletine flakes or crumbled “crêpes dentelles ”
(French”crêpes gavotte” in supermarkets) - 34 g (1.2 oz) milk chocolate
Dark chocolate mousse 61 to 72%
- 140 g (4.9 oz) dark chocolate 61 to 72%
- 100 ml (3 1/3 oz) whole milk
- 200 ml (6.7 oz) whipping cream (over 30% fat)
- 1 sheet gelatin (2 g to 200 blooms )
You can also use 3g (0.10 oz) sheets to 150 blooms, which give the same result.
Milk chocolate mousse
- 160 g (5.6 oz) milk chocolate
- 100 ml (3 1/3 oz) whole milk
- 200 ml (6.7 oz) whipping cream with over 30% fat content
- 1 1/2 sheets gelatin (0.10 oz to 200 blooms)
White chocolate mousse
- 200 g (7 oz) white chocolate
- 100 ml (3 1/3 oz) whole milk
- 200 ml (6.7 oz) whipping cream (over 30% fat)
- 2 sheets gelatin (0.14 oz to 200 blooms)
chocolate and cocoa mirror glaze without glucose and condensed milk
(Prepare the day before) See recipe chocolate and cocoa mirror glaze
To glaze just the top of the dessert, you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
- 225 g ( 7.9 oz ) granulated sugar
- 125 ml ( 4.4 oz )water
- 150 g ( 5.3 oz ) dark couverture chocolate (66% or 72%)
- 30 g ( 1 oz )cocoa
- 65 ml ( 2.3 oz ) heavy cream 32% / 35% fat
- 5 gelatin sheets ( 10 g if the sheets are 2 g with 200 blooms )You can use 3g gelatin sheets with a bloom strength of 150.
Or 10 g ( 0.35 oz ) gelatin powder (200 blooms) rehydrated in 60 ml (2 .1 oz )water.
To achieve a very dark mirror glaze add a small amount black food coloring.
How to make this triple chocolate mousse cake ?
NB: You can print out the recipe card below.
1/ Soft chocolate sponge cake (Valrhona)
Preheat oven to 180°C (350°F)
1. Butter a baking tray and line with parchment paper.
2. Melt the chocolate and butter separately in a bain-marie (water bath) and set aside.
3. Sift flour, cocoa and baking powder, then add almond powder and mix well.
4. Whisk together the eggs, sugar and honey, without trying to whiten them.
5. Add the dry ingredients and mix well.
6. Pour it the whipping cream, lukewarm melted butter, and mix. Then, finish by adding the lukewarm melted chocolate and thoroughly mix everything together.
7. Pour onto baking sheet and bake for approx. 15 min.
8. Once cooled, cut a 23 cm (9 inches) disc. You can bake it in a cake ring, but it’s easier to control the thickness of the sponge chocolate cake on a baking sheet. The video shows both methods.
2/ Praline crunch :
You can also see it in the chocolate sponge cake video above.
1. Melt the chocolate in a ban-marie (water bath) or in the microwave and add the praline paste.
2. Mix well and add the feuilletine flakes. Mix and spread spread it on a thin layer with the back of a spoon over the chocolate sponge cake.
3/ Preparing the chocolate mousses:
Start by preparing the ring with the acetate sheet and place the chocolate sponge cake with the praline crunch inside. Then move on to making the chocolate mousses.
upright assembly👇
- Place the chocolate sponge cake with the praline crunch in the bottom of the cake ring and pour the dark chocolate mousse over it.
- Once it has set (about 20 min in the freezer), pour the milk chocolate mousse over it. Freeze for at least 20 minutes, but don’t hesitate to leave longer.
- Finish by pouring the white chocolate mousse. Freeze overnight.
- The next day, pour a mirror glaze over the top or just dust with cocoa . Allow to set, then remove the cake ring.
See explanation of upside-down assembly at the end of the recipe.
You can print the recipe at the end of the article.
Dark chocolate mousse 61 or 72% :
1. Rehydrate 1 sheet of gelatin in very cold water for 5/10 min.
2. Melt the chocolate in the microwave or bain-marie (water bath).
3. Bring milk to the boil.
4. Squeeze out the gelatin and add to the hot milk off the heat. Mix well.
5. Stir the milk into the chocolate in batches through a sieve.
6. Stir as you go to make a fine emulsion. The chocolate should be smooth. Set aside in the bain-marie (water bath) off the heat so that its temperature does not fall too far below 44°C.
7. Whip the cold cream into a soft whipped cream.
8. Strain the chocolate through a sieve to avoid any particles, however fine. This step is not essential, but I recommend it. The chocolate should be liquid and warm to the touch. If it’s too cold, the mousse will be thick and difficult to spread in the mold.
9. Add a little whipped cream and mix well. The mixture should be smooth. Add to the remaining whipped cream in 2 or 3 times, working gently up and down with a spatula. Do not whisk.
10. Once the mousse is smooth, pour over the chocolate sponge cake with the praline crunch. Tap on work surface to remove air bubbles.
11. Place in the freezer to prepare the second mousse (minimum 20 min). The dark chocolate mousse sets faster than the other two.
Milk chocolate mousse:
The process is identical to that for dark chocolate mousse, except for the temperature of the chocolate. Its temperature should be 42°C (107°F) or a little less. It should be neither hot nor cold. Follow the same steps as for the dark chocolate mousse above.
Pour it over the set dark chocolate mousse in the cake ring and place it in the freezer until it sets, while preparing the final white chocolate mousse..
White chocolate mousse :
The process is identical to that for the dark and milk chocolate mousse. The temperature of the chocolate should be 42°C (107°F) or a little less. It should be neither hot nor cold.
Follow the same steps as for the dark chocolate mousse above. Pour into the cake ring over the set milk chocolate mousse and freeze for at least 8 h.
Chocolate and Cocoa Mirror Glaze
See recipe chocolate and cocoa mirror glaze
It’s preferable to prepare the mirror glaze one day before and let it in the refrigerator. Resting get stubborn air bubbles out.
But you can use it the same day. Let it cool down to 29/30°C (84/86°F) before glazing the cake.
To glaze just the top of the dessert, you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
Glaze the Cake
The next day, warm the glaze to 29/30°C (84/86°F ) and use it immediately.
Remove the dessert from the freezer and glaze the top immediately. Once the glaze has set, unclip and carefully remove the acetate collar.
Allow to thaw in the refrigerator for 6 to 8 hours before enjoy.
If you want to do an upside-down assembly :
-
-
- Wrap the bottom of the cake ring with cling film to seal it, pulling up the outer edges. Cover the inner sides with acetate sheet and lay flat on a tray.
- Pour in the white chocolate mousse and allow to set.
- Pour in the milk chocolate mousse and allow to set.
- Finish by pouring in the dark chocolate mousse, allow to set slightly and place the chocolate sponge cake with the crunch praline against the mousse.
-
If you don’t want the chocolate sponge cake to show when unmolded, make it smaller than the 2 cm cake ring. Here the cake ring is 23 cm (9 inches), so the sponge cake will be 21 cm (8.2 in).
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Recipe print Pin
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Triple Chocolate Mousse Cake - Easy and Foolproof Recipe
The best triple chocolate mousse cake I've ever had, with three airy mousses – dark chocolate, milk chocolate, and white chocolate – layered on a moist chocolate sponge cake base, topped with a crunchy praline. It's the perfect dessert for any occasion.
total time1 hour hr 30 minutes mins
Courses: Cakes, Dessert, entremets
Cuisine: French
Keword: 3 chocolate entremets, chocolate cake, chocolate mousse, easy chocolate dessert, triple chocolate mousse cake
Serving: 15
Author: Rachida
Matériel :
Spatula
Ingredients :
Soft chocolate sponge cake (Valrhona)
- 2 eggs
- 60 g (2.1 oz ) granulated sugar
- 40 g (1.41 oz )butter
- 40 g (1.41 oz )honey
- 10 g (0.35 oz )cocoa powder
- 70 g (2.46 oz) flour
- 35 g (1.2 oz) almond powder
- 70 ml (2.4 oz ) whipping cream
- 30 g (1 ounce) dark chocolate 61 to 72%
- 4 g (1 tsp )baking powder
Praline crunch
- 100 g (3.5 oz ) praline paste
- 47 g (1.6 oz ) feuilletine flakes or crumbled "crêpes dentelles "
- French"crêpes gavotte" in supermarkets
- 34 g (1.2 oz ) milk chocolate
Dark chocolate mousse 61 to 72%
- 140 g (4.9 oz ) dark chocolate 61 to 72%.
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream (over 30% fat)
- 1 sheet gelatin (2 g to 200 blooms )(0.07 oz) You can also use 3g (0.10 oz)sheets to 150 blooms, which give the same result.
Milk chocolate mousse
- 160 g (5.6 oz ) milk chocolate
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream with over 30% fat content
- 1 1/2 sheets gelatin (0.10 oz to 200 blooms)
White chocolate mousse
- 200 g (7 oz ) white chocolate
- 100 ml (3 1/3 oz ) whole milk
- 200 ml (6.7 oz ) whipping cream (over 30% fat)
- 2 sheets gelatin (0.14 oz to 200 blooms)
Chocolate and Cocoa Mirror Glaze
- Prepare the day before See recipe chocolate and cocoa mirror glaze
- To glaze just the top of the dessert you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
- 225 g ( 7.9 oz ) granulated sugar
- 125 ml ( 4.4 oz )water
- 150 g ( 5.3 oz ) dark couverture chocolate (66% or 72%)
- 30 g ( 1 oz ) cocoa
- 65 ml ( 2.3 oz ) heavy cream 32% / 35% fat
- 5 gelatin sheets (10 g if the sheets are 2 g with 200 blooms)You can use 3g gelatin sheets with a bloom strength of 150.
- Or 10 g (0.35 oz) gelatin powder (200 blooms) rehydrated in 60 ml (2 .1 oz)water.
- To achieve a very dark mirror glaze add a small amount black food coloring.
Instructions :
How to make this triple chocolate mousse cake ?
For 9 inches diameter and 2.7 inches high mousse cake
Soft chocolate sponge cake(Valrhona) :
Preheat oven to 180°C (350°F)
Butter a baking tray and line with parchment paper.
Melt the chocolate and butter separately in a bain-marie (water bath) and set aside.
Sift flour, cocoa and baking powder, then add almond powder and mix well.
Whisk together the eggs, sugar and honey, without trying to whiten them.
Add the dry ingredients and mix well.
Pour it the whipping cream, lukewarm melted butter, and mix. Then, finish by adding the lukewarm melted chocolate and thoroughly mix everything together.
Pour onto baking sheet and bake for approx. 15 min.
Once cooled, cut a 23 cm (9 inches) disc. You can bake it in a cake ring, but it's easier to control the thickness of the sponge chocolate cake on a baking sheet. The video shows both methods.
Praline crunch :
You can also see it in the chocolate sponge cake video above.
Melt the chocolate in a ban-marie (water bath) or in the microwave and add the praline paste.
Mix well and add the feuilletine flakes. Mix and spread spread it on a thin layer with the back of a spoon over the chocolate sponge cake.
Preparing the chocolate mousses :
Start by preparing the ring with the acetate sheet and place the chocolate sponge cake with the praline crunch inside. Then move on to making the chocolate mousses.
upright assembly👇
Place the chocolate sponge cake with the praline crunch in the bottom of the cake ring and pour the dark chocolate mousse over it.
Once it has set (about 20 min in the freezer), pour the milk chocolate mousse over it. Freeze for at least 20 minutes, but don't hesitate to leave longer.
Finish by pouring the white chocolate mousse. Freeze overnight.
The next day, pour a mirror glaze over the top or just dust with cocoa . Allow to set, then remove the cake ring.
See explanation of upside-down assembly in the note at the end of the recipe.
Dark chocolate mousse 61 or 72% :
Rehydrate 1 sheet of gelatin in very cold water for 5/10 min.
Melt the chocolate in the microwave or bain-marie (water bath).
Bring milk to the boil.
Squeeze out the gelatin and add to the hot milk off the heat. Mix well.
Stir the milk into the chocolate in batches through a sieve.
Stir as you go to make a fine emulsion. The chocolate should be smooth. Set aside in the bain-marie (water bath) off the heat so that its temperature does not fall too far below 44°C.
Whip the cold cream into a soft whipped cream.
Strain the chocolate through a sieve to avoid any particles, however fine. This step is not essential, but I recommend it.
The chocolate should be liquid and warm to the touch. If it's too cold, the mousse will be thick and difficult to spread in the mold.
Add a little whipped cream and mix well. The mixture should be smooth. Add to the remaining whipped cream in 2 or 3 times, working gently up and down with a spatula. Do not whisk.
Once the mousse is smooth, pour over the chocolate sponge cake with the praline crunch. Tap on work surface to remove air bubbles.
Place in the freezer to prepare the second mousse (minimum 20 min). The dark chocolate mousse sets faster than the other two.
Milk chocolate mousse :
The process is identical to that for dark chocolate mousse, except for the temperature of the chocolate. Its temperature should be 42°C (107°F) or a little less. It should be neither hot nor cold. Follow the same steps as for the dark chocolate mousse above.
Pour it over the set dark chocolate mousse in the cake ring and place it in the freezer until it sets, while preparing the final white chocolate mousse..
White chocolate mousse :
The process is identical to that for the dark and milk chocolate mousse. The temperature of the chocolate should be 42°C (107°F) or a little less. It should be neither hot nor cold.
Follow the same steps as for the dark chocolate mousse above. Pour into the cake ring over the set milk chocolate mousse and freeze for at least 8 h.
Chocolate and Cocoa Mirror Glaze
See recipe chocolate and cocoa mirror glaze
It's preferable to prepare the mirror glaze one day before and let it in the refrigerator. Resting get stubborn air bubbles out.
But you can use it the same day. Let it cool down to 29/30°C (84/86°F) before glazing the cake.
To glaze just the top of the dessert, you can divide the mirror glaze recipe by 2 or 3, depending on the size of your dessert. If you make all the mirror glaze, you can freeze the rest for up to 1 month.
Glaze the Cake
The next day, warm the glaze to 29/30°C (84/86°F ) and use it immediately.
Remove the dessert from the freezer and glaze the top immediately. Once the glaze has set, unclip and carefully remove the acetate collar.
Allow to thaw in the refrigerator for 6 to 8 hours before enjoy
Notes
If you want to do an upside-down assembly:
Wrap the bottom of the cake ring with cling film to seal it, pulling up the outer edges. Cover the inner sides with acetate sheet and lay flat on a tray.
Pour in the white chocolate mousse and allow to set.
Pour in the milk chocolate mousse and allow to set.
Finish by pouring in the dark chocolate mousse, allow to set slightly and place the chocolate sponge cake with the crunch praline against the mousse.If you don't want the chocolate sponge cake to show when unmolded, make it smaller than the 2 cm cake ring. Here the cake ring is 23 cm (9 inches), so the sponge cake will be 21 cm (8.2 in).
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