The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 – 7 cm height). The flavour is rich, decadent, melt in your mouth and not too sweet. cocoa powder helps to balance the sweet and add extra delicate fragrance, so soft and smooth, it will melt in your mouth.

📢 Ingredients

Chocolate brownies (18cm mold)

20g dark chocolate

20g butter

30ml milk (2 tbsp)

1egg

30g sugar

a pinch of salt

30g all purpose flour

8g cocoa powder

1/2 tsp baking powder

30g hazelnuts (optional but better)

Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle

Whipped cream: (keep it cold all the time)

300g cold heavy cream

8g powdered sugar

Chocolate mousse

55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)

35g heavy cream

1 gelatine sheet (1.5g)

1 tbsp milk (15ml)

87g cold whipped cream

55g milk chocolate (Callebaut 33.6%)

35g heavy cream

1 gelatine sheet (1.5g)

1tbsp milk

87g cold whipped cream

55g white chocolate (Callebaut 28%)

35g heavy cream

1 gelatine sheet (1.5g)

1tbsp milk

87g cold whipped cream

Cocoa powder

📢 Recipe

1. To make chocolate brownies, we need to melt 20g dark chocolate, 20g butter and 30ml milk, melt it over the Bain Marie or you can also microwave it.

2. Crack 1 egg into a bowl, add a pinch of salt, add 30g sugar and 1 tsp vanilla extract, mix it well, add melted chocolate mixture and mix, sift in 30g all purpose flour, 8g cocoa powder and 1/2 tsp baking powder, add 30g roasted hazelnuts and mix well.

3. Pour the batter into a 18cm diameter mold lined with baking sheet, flatten it out, bake the cake at 180C for 20 – 22 minutes, after the cake is cooled down, cut it into a 16cm diameter circle, line acetate sheet into a 16cm cake ring, put the brownies into the cake ring, to make the chocolate mousse, we start with blooming 3 gelatine sheets (5g) into cold water for 10 minutes.

4. To make the whipped cream, we add 8g powdered sugar into 300g heavy cream and whip it up, the whipped cream thickness should be like this, keep the whipped cream in the fridge until using, melt 55g dark chocolate with 35g heavy cream, microwave the mixture until the cream is slightly boiled (30-40 seconds), mix until the chocolate is completely melted, add 1 bloomed gelatine sheet (1.5g) into a small bowl, add 1 tbsp milk (15ml) and then microwave it for 10 seconds to melt the gelatine.

5. Pour the gelatine mix into the melted chocolate and mix to combine, let it cool down to about 30C (warm to touch), add 87g cold, whipped cream into the cooled chocolate mixture, remember to keep the raimaining whipped cream in the fridge, fold the mixture until just combined, pour the chocolate mousse into the cake ring, chill it 20 minutes before pouring the next layer.

6. We do the same with the milk chocolate layer, first melt 55g milk chocolate with 35g heavy cream, add melted gelatin mixture (1 bloomed gelatine sheet + 1 tbsp milk), add 87g cold whipped cream into the cooled chocolate mixture (slightly warm – 30C) and fold to combine, chill the mousse for 20minutes before adding the next layer.

7. Do the same with the last layer, we microwave to melt 55g white chocolate with 35g heavy cream, add melted gelatine mixture (1 gelatine sheet + 1 tbsp milk), mix well and cool down to 30C, add 87g cold whipped cream and fold to combine, chill the cake for 5 hours before serving, smooth the sides with a hot palette knife, sprinkle cocoa powder before serving.