Mousse cake “Three chocolates”

Mousse cake “Three Chocolates” is a dessert that will be a real treat for chocolate lovers. The contrast of dark, milk and white chocolate mousse makes it rich and incredibly delicious. The key to this recipe is to use quality chocolate. Then you will definitely be able to make this cake at home!

Mousse cake “Three chocolates” at home - a classic recipe

1. 
   How to prepare “Three Chocolates” mousse cake according to the classic recipe at home? First, prepare the chocolate sponge cake. In a container, whisk flour, cocoa, baking powder and salt until smooth.
2. 
   In a bowl, beat the eggs with a mixer at medium speed until the mass increases and becomes light in color. Gradually add sugar to the mixture until it is well dissolved.
3. 
   Now add the dry ingredients to the egg mass, stirring with a silicone spatula or a mixer at low speed. The dough should retain its volume, so try to mix everything carefully.
4. 
   Next, add melted butter to the dough and mix with a mixer at low speed.
5. 
   Preheat the oven to 180°C. Pour the dough into a mold 14 cm in diameter and place in the oven for 20-30 minutes. Check readiness with a toothpick. If it comes out of the cake dry, then it is ready.
6. 
   When the biscuit is baked, let it cool completely without removing it from the mold. Then take it out and cut it approximately in half. For the cake you will need a crust about 1-1.5 cm thick.
7. 
   The next step is preparing the dark chocolate mousse. First, take a sheet of gelatin and soak it in cold water.
8. 
   Next, pour the milk into the saucepan and bring it to a boil. Add gelatin and chocolate to a tall glass. Pour hot milk on top. Blend everything with a blender at low speed. You should get a homogeneous and shiny mass. Using a thermometer, measure the temperature of the ganache. It should be 30oC.
9. 
   Now beat the cream with a blender or mixer (you can beat it at once for all three mousses) until it resembles slightly melted ice cream. They will increase in volume by about 2 times.
10. 
    Add the required amount of cream to the ganache and mix using a silicone spatula.
11. 
    Pour the finished mousse into a ring, after placing it on a board and stretching the film over it. Place the mousse in the freezer.
12. 
    Let's move on to preparing the milk chocolate mousse. We also soak the gelatin in cold water. Mix the milk with the yolk in a bowl and mix with a whisk.
13. 
    Place the bowl in a water bath and prepare cream from the mixture. It will gradually begin to thicken. The temperature of the finished cream should be 82°C. Another way to check readiness is to dip a spatula into the cream and then run your finger, pushing it apart. If there is a trace left from the finger, then everything is ready.
14. 
    Add gelatin with chocolate to a large glass and fill everything with cream. Puree the mixture with a blender and let cool.
15. 
    Mix everything with whipped cream and pour the mixture on top of the dark chocolate mousse. We send it back to the freezer.
16. 
    Let's move on to preparing the last mousse. Soak gelatin in cold water. Pour milk into a saucepan and add the seeds from half a vanilla pod and the pod itself. Bring the milk to a boil and let it brew for 5-10 minutes. Then we take the vanilla pod out of the milk and bring it to a boil again.
17. 
    Add gelatin with white chocolate to a tall glass and fill with milk. Blend everything thoroughly with a blender. Let the ganache cool and then stir in the whipped cream.
18. 
    Let's begin the long-awaited assembly of the cake. We assembled the cake in the shape of an eclipse, but you can also use a simple mold with a diameter of 14 cm. First, pour ¼ of the mousse into the mold and put it in the freezer for 10-15 minutes so that the layer sets slightly.
19. 
    Pour out the rest of the mousse and drown the chocolate biscuit in it. There should be dark chocolate mousse on top.Place the cake in the freezer for at least 5 hours.
20. 
    When the required time has passed, take the cake out of the freezer and cover it with glaze. In our case, we used mirror glaze, but you can also use simple chocolate glaze. This will not spoil the cake in any way. Bon appetit!

Three Chocolate Cake according to Andy Chef's recipe

By preparing the “Three Chocolates” cake according to this recipe, you will receive an exquisite and delicate high-quality cake. Unlike other recipes, this version uses less white chocolate.

Cooking time: 10 hours.

Cooking time: 2 hours.

Servings – 8.

Ingredients:

For the biscuit:

• Egg white – 50 gr.
• Powdered sugar – 85 gr.
• Eggs – 75 gr.
• Yolk – 30 gr.
• Flour – 20 gr.
• Cocoa powder – 20 gr.

For the creme anglaise:

• Granulated sugar – 70 gr.
• Milk 3.5% – 290 gr.
• Yolk – 90 gr.
• Leaf gelatin – 5 g.

For the mousse:

• Cream 33% – 550 gr.
• Cream cheese – 160 gr.
• White chocolate – 145 gr.
• Milk chocolate 33.6% – 165 gr.
• Dark chocolate 54.6% – 175 gr.

For chocolate glaze:

• Leaf gelatin – 8 g.
• Cream 33% – 105 gr.
• Granulated sugar – 160 gr.
• Water – 125 gr.
• Cocoa powder – 50 gr.

Cooking process:

1. In a convenient container, beat the egg whites with powdered sugar (25 g) until soft peaks form. Then separately beat the yolks, eggs and remaining powdered sugar until thick foam.

2. Add cocoa and flour to the yolk mixture. Gently mix the mixture with a silicone spatula and pour it into a larger container.

3. Add the whipped whites there and mix carefully until a homogeneous mass is formed.

4. Pour the resulting dough into a ring with a diameter of 16 or 18 cm. Cover the bottom of the ring with foil.If you don’t have a ring, you can bake the sponge cake in a regular pan of the same diameter, placing parchment on the bottom. Bake the cake in preheated to 160^OIn the oven for 12-17 minutes. After cooking, immediately remove the biscuit from the mold and cover with film so that the moisture does not evaporate.

5. Let’s move on to preparing the Crème anglaise. Soak gelatin in ice water. In a separate container, mix the sugar and yolk with a whisk until smooth.

6. Heat the milk in a saucepan over medium heat. After the first steam appears, pour some of the milk into the yolks, stirring everything with a whisk. Pour the resulting mixture back into the milk and place on medium heat.

7. Stir the cream constantly with a silicone spatula. To check if the cream is ready, dip a spatula into it and run your finger through it. If the trace remains, then it is ready.

8. Remove the finished cream from the stove and add gelatin. Keep it at room temperature to prevent it from freezing.

9. Let's move on to preparing the mousse. Whip the cream to soft peaks and add curd cheese to it. The mass should be homogeneous and airy.

10. We start with white chocolate mousse. To do this, pour white chocolate with hot crème anglaise (100 g). If it does not completely dissolve, you can put the mixture in the microwave.

11. Add the creamy curd mixture to the chocolate and stir with a silicone spatula until smooth.

12. Prepare a ring with a diameter of 14 cm, the walls of which are lightly lubricated with water. We stretch the cling film over the top and press it against the sides. Place the ring on a flat surface.

13. On the acetate film we place marks one and a half centimeters from the edge. Thanks to the film, the mousse layers will be easily removed from the rings. We install the film inside the ring.

14.Fill the white chocolate layer up to the markings. Place in the refrigerator for 1-1.5 hours until the filling hardens.

15. Now melt the milk chocolate, pouring 112 grams of crème anglaise over it. Mix everything with a spatula.

16. Only after the first layer is ready, add the creamy curd mixture to the milk chocolate and mix until smooth.

17. Take the white chocolate filling out of the ring. We prepare a ring with a diameter of 16 cm and do the same as with the first layer. The notch on the acetate film should be 3 cm.

18. Pour a layer of milk chocolate and put it in the freezer for 1-2 hours. Thanks to the icy white chocolate filling on the bottom, the cooling process will go faster.

19. Next, melt the dark chocolate and pour 210 g into it. English cream. Mix everything and add the creamy curd mixture.

20. After the milk chocolate filling has also frozen, take it out of the ring and move it into a ring 18 cm in diameter. We make a 4.5 cm notch on the acetate film. Fill everything with a layer of dark chocolate.

21. You can now put a biscuit on top. It should be 1-1.5 cm thick. Place everything in the freezer for 3-4 hours.

22. While the cake is freezing in the freezer, you can prepare the chocolate frosting. Soak the gelatin in ice water. In a saucepan, combine cream, water, sugar and cocoa. We put it on the stove.

23. As soon as we bring it to a light boil, reduce the heat. Cook for 10-15 minutes, stirring occasionally. The mass should thicken.

24. Remove the glaze from the stove and add gelatin. Cover tightly with film.

25. Take the cake out of the freezer. Remove the film and remove it from the ring. Place it on a wire rack and drizzle well with glaze.

26.For additional decoration, you can use wafer crumbs or chocolate chips. Bon appetit!

Option for making the “Three Chocolates” cake from Grandma Emma

Emma's grandmother's version of the cake is an airy mousse made from three types of chocolate and a delicate sponge cake. This cake will take you some time to prepare, but it will be worth the wait.

Cooking time: 10 hours.

Cooking time: 2 hours.

Servings – 8.

Ingredients:

For the biscuit:

• Flour – 60 gr.
• Baking powder – 1 tsp.
• Cocoa – 20 gr.
• Granulated sugar – 60 gr.
• Butter – 50 gr.
• Eggs – 1 pc.
• Vanilla sugar – 1 tsp.

For the dark chocolate mousse:

• Dark chocolate – 150 gr.
• Cream 33% – 300 ml.
• Gelatin – 2 gr.
• Egg – 1 pc.
• Yolk – 1 pc.
• Sugar – 30 gr.

For the milk chocolate mousse:

• Milk chocolate – 150 gr.
• Cream 33% – 300 ml.
• Gelatin – 4 gr.
• Egg – 1 pc.
• Yolk – 1 pc.
• Granulated sugar – 30 gr.

For the white chocolate mousse:

• White chocolate – 150 gr.
• Cream 33% – 300 ml.
• Gelatin – 4 gr.
• Egg – 1 pc.
• Yolk – 1 pc.
• Granulated sugar – 30 gr.

Cooking process:

1. Place parchment on a mold with a diameter of 26 cm and grease with oil. In a separate container, beat the egg, sugar and vanilla sugar at high speed. You should get a light fluffy mass. Add butter, whisking continuously.

2. Separately mix together flour, cocoa and baking powder. Sift the mixture through a sieve into the eggs and sugar. Mix everything thoroughly until a homogeneous mass is obtained.

3. Pour the dough into a prepared form and level it out. Bake the biscuit in preheated to 180^OIn the oven for 10-15 minutes.

4. Take the finished cake out of the oven and let it cool. Then place it on a wire rack and set aside.

5. Let's move on to preparing the mousse.Chop the dark chocolate and melt in a water bath, stirring occasionally.

6. Whip the cream to soft peaks and put it in the refrigerator. Soak gelatin in ice water.

7. Add egg, yolk, sugar to a separate container and mix. Place in a water bath, stirring continuously. The mass should heat up to 57^OC. Remove from heat and beat the mixture with a mixer at high speed. Add gelatin and beat until the temperature drops to 24^OWITH.

8. Reduce the speed on the mixer and pour in the chocolate in a thin stream.

9. Take the cream out of the refrigerator and carefully mix it with the dark chocolate. Place the biscuit in a 26 cm diameter mold, put the mousse on top and put it in the freezer.

10. Using the same principle, we prepare milk chocolate mousse. We take the mold out of the freezer and fill it with a new layer on top. We send it back to the freezer.

11. Now prepare the white chocolate mousse. We take the almost finished cake out of the freezer and pour in the mousse. We carefully level everything and put the product in the refrigerator for 10 hours.

12. After 10 hours, the cake can be served. If desired, you can prepare mirror or chocolate glaze and pour it over the cake. Bon appetit!

A simple and quick recipe for “Three Chocolates” cake without baking

This delicate, no-bake cake is easy and quick to prepare. Cookies are used for the base, and the filling is mousse made of dark, milk and white chocolate.

Cooking time: 2 hours 30 minutes.

Cooking time: 2 hours.

Servings – 12.

Ingredients:

• Cookies – 160 gr.
• Butter – 50 gr.

For the white chocolate mousse:

• White chocolate – 120 gr.
• Cream 33% – 230 gr.
• Gelatin – 3 gr.

For the milk chocolate mousse:

• Milk chocolate – 120 gr.
• Cream 33% – 230 gr.
• Gelatin – 3 gr.

For the dark chocolate mousse

• Dark chocolate – 120 gr.
• Cream 33% – 230 gr.
• Gelatin – 3 gr.

Cooking process:

1. First, let's prepare the form in which we will cook. Take a ring with a diameter of 18 cm and place it directly on a serving plate. We put acetate film inside.

2. Place the cookies in a blender and grind until fine crumbs. You can also place the cookies in a bag and crumble them using a rolling pin.

3. Add melted butter to the cookies and mix with a blender.

4. Transfer the cookies into the mold. We compact everything with a spoon. Then we take a glass and press the cookies with it. Place the base in the refrigerator.

5. To prepare the mousse, pour gelatin with water, stir and leave until it swells. Heat the cream in the microwave and pour it over the white chocolate. Leave for 1-2 minutes and stir until the chocolate is completely dissolved.

6. Heat the swollen gelatin in the microwave for 5-7 seconds and pour into chocolate. Mix well and set aside.

7. Whip the chilled cream until the ice cream melts.

8. At low speeds, continue to whip the cream and pour in the cooled chocolate in a thin stream. You should get a homogeneous mass.

9. Take the base out of the refrigerator and pour white chocolate mousse onto it. Place in the refrigerator for 15-20 minutes or in the freezer for 10 minutes.

10. Repeat all previous steps for milk and dark chocolate mousse. We take out the base with frozen layers, pour in the mousse and send it back to the refrigerator. After pouring the last layer, leave the cake in the refrigerator for at least 4 hours to completely harden.

11. Take the cake out of the refrigerator and remove the ring.Peel off the acetate film and sprinkle chocolate chips on top of the cake. Bon appetit!

How to make a delicious Three Chocolates sponge cake?

Probably everyone knows the mousse version of the Three Chocolates cake, but this recipe offers you a sponge version. Sponge cakes with different types of chocolate combined with butter cream will not leave anyone indifferent.

Cooking time: 1 hour.

Cooking time: 50 minutes.

Servings – 8.

Ingredients:

For the cakes:

• Butter – 175 gr.
• Granulated sugar – 175 gr.
• Eggs – 3 pcs.
• Milk – 5 tbsp.
• Flour – 175 gr.
• Baking powder – 2 tsp.
• Vanilla sugar – 1 tsp.
• White chocolate – 50 gr.
• Milk chocolate – 50 gr.
• Dark chocolate – 50 gr.
• Cocoa – 1 tbsp.

For cream:

• Butter – 500 gr.
• Cream cheese – 500 gr.
• Vanilla sugar – 1 tsp.
• Powdered sugar - to taste.
• White chocolate – 100 gr.
• Milk chocolate – 100 gr.
• Dark chocolate – 100 gr.
• Cocoa – 3 tbsp.

Cooking process:

1. Beat soft butter and sugar until fluffy.

2. Add eggs one at a time and beat well.

3. Add milk and mix thoroughly.

4. Sift flour, baking powder and vanilla sugar through a sieve. Beat everything with a mixer until smooth. Divide the resulting dough into three equal parts.

5. Using a spoon, scoop up a small portion of the dough and add to the melted white chocolate. Mix thoroughly and add back to the dough. We do the same with milk and dark chocolate.

6. Sift cocoa into milk through a sieve, mix and add to part of the dough with dark chocolate.

7. Preheat the oven to 170^OC. Divide the biscuit dough into molds 16 cm in diameter. Bake for 20-30 minutes. Check readiness with a toothpick.

8.Let's start preparing the cream. Beat butter together with cream cheese at room temperature until smooth with powdered sugar and vanilla sugar.

9. Divide the cream into three parts and mix each of them with melted white, milk and dark chocolate. Add cocoa to dark chocolate.

10. Let's move on to assembling the cake. First up is the dark chocolate sponge cake. Spread the top of the cake with dark chocolate cream. Place the cake layer with milk chocolate on top and coat it with cream. And lastly we put the lightest cake layer and white chocolate cream. Now we level the cake and put it in the refrigerator.

11. The remaining cream can be used as decoration. We transfer it into a pastry bag and use any nozzle to create patterns.

12. Before serving, let the cake brew well and soak in the refrigerator. Bon appetit!

Delicate mousse cake “Three Chocolates” with mascarpone

According to this recipe, the “Three Chocolates” cake will not be cloying. And thanks to mascarpone cheese, the mousses acquire a silky texture and delicate taste.

Cooking time: 2 hours.

Cooking time: 2 hours.

Servings – 8.

Ingredients:

For the biscuit:

• Eggs – 2 pcs.
• Granulated sugar – 90 gr.
• Flour – 60 gr.
• Cocoa powder – 30 gr.

For the dark chocolate mousse:

• Gelatin – 6 gr.
• Milk – 70 ml.
• Bitter chocolate – 150 gr.
• Mascarpone – 150 gr.
• Powdered sugar – 40 gr.
• Cream 33% – 200 ml.

For the milk chocolate mousse:

• Gelatin – 6 gr.
• Milk – 70 ml.
• Milk chocolate – 150 gr.
• Mascarpone – 150 gr.
• Powdered sugar – 40 gr.
• Cream 33% – 200 ml.

For the white chocolate mousse:

• Gelatin – 6 gr.
• Milk – 70 ml.
• White chocolate – 150 gr.
• Mascarpone – 150 gr.
• Powdered sugar – 40 gr.
• Cream 33% – 200 ml.

For impregnation:

• Baileys – 40 ml.
• Milk – 40 ml.

For decoration:

• Bitter chocolate – 100 gr.
• Butter – 20 gr.

Cooking process:

1. To prepare the sponge cake, separate the whites from the yolks and beat with half the sugar until soft peaks form.

2. Separately, beat the yolks with the remaining sugar until the mass turns light.

3. Combine the whites with the yolks using a silicone spatula. Sift flour and cocoa through a sieve. Mix everything carefully until smooth.

4. Preheat the oven to 180^OC. Place the dough in a 21 cm diameter pan lined with parchment. Bake for 20-25 minutes. Once ready, let the biscuit cool slightly and then remove from the mold to cool completely. Place the biscuit into a ring. Along the edges we make a border of parchment or acetate film. Soak the cake with Baileys and milk.

5. Let's move on to preparing the mousse. Soak the gelatin in milk until it swells. Melt over medium heat, without bringing to a boil. You can also use a microwave. Melt dark chocolate in a water bath.

6. Add gelatin to the chocolate and mix everything with a whisk until smooth.

7. Add powdered sugar to the softened mascarpone and beat with a mixer at low speed.

8. Add the chocolate mass to the mascarpone and mix thoroughly.

9. Whip cold heavy cream to soft peaks.

10. Add whipped cream to the chocolate mixture and stir.

11. Spread the resulting mousse onto the biscuit and smooth it out with a spatula. Place in the refrigerator to firm up a little.

12. Using the same technology, we prepare milk chocolate mousse. Spread the resulting mass on a layer of dark mousse and put it in the refrigerator. We do the same with white chocolate and put the cake in the refrigerator for several hours.

13.For decoration, melt chocolate and butter in a water bath. Making chocolate drips. You can sprinkle chocolate chips on top. Bon appetit!

Incredibly delicious Three Chocolates cake with the addition of agar-agar

In this variation of the Three Chocolates cake recipe, you will see only layers of mousse without a shortbread or sponge base. It does not need baking, and agar-agar will act as a thickener.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings – 14.

Ingredients:

For the white chocolate mousse:

• White chocolate – 200 gr.
• Milk – 450 ml.
• Cream 33% – 400 ml.
• Agar-agar – 15 gr.
• Granulated sugar – 80 gr.
• Salt – 1 pinch.
• Lemon or orange zest - to taste.

For the milk chocolate mousse:

• White chocolate – 200 gr.
• Milk – 450 ml.
• Cream 33% – 400 ml.
• Agar-agar – 13 gr.
• Granulated sugar – 100 gr.
• Salt – 1 pinch.
• Lemon or orange zest - to taste.
• Cinnamon – 1 pinch.

For the dark chocolate mousse:

• Dark chocolate – 200 gr.
• Milk – 450 ml.
• Cream 33% – 400 ml.
• Agar-agar – 12 gr.
• Granulated sugar – 130 gr.
• Salt – 1 pinch.
• Lemon or orange zest - to taste.
• Cinnamon – 1 pinch.

For the glaze:

• Dark chocolate – 100 gr.
• Butter – 100 gr.

Cooking process:

1. Pour milk into a saucepan with a thick bottom. Add agar-agar, sugar and orange or lemon zest to it. Mix everything well and set aside.

2. Pour the cream into a separate container and beat until soft peaks form. You can beat everything at once and later divide it into three parts. Place the whipped cream in the refrigerator.

3. Place the milk and agar-agar on the fire and bring to a boil. Then boil for another 1-2 minutes so that the agar-agar begins to act as a thickener.The mixture must be constantly stirred using a wooden spatula.

4. Add white chocolate with a pinch of salt to the hot mixture and stir vigorously until completely dissolved. Remove the zest from the chocolate.

5. Pour hot milk into the whipped cream, while simultaneously mixing everything with a mixer. Then stir the mixture with a spoon to collect the remaining cream from the sides of the container. Everything must be done very quickly, since at this temperature the mass will begin to harden.

6. Once the cream has combined with the chocolate, pour the mixture into the prepared pan. Using a spoon, level the mixture. The cake will harden in the refrigerator for about 30 minutes.

7. We carry out the same procedure with milk and dark chocolate. Just add a pinch of cinnamon to the milk. Fill the layers one at a time and put everything in the refrigerator.

8. Let's start preparing the glaze. Melt dark chocolate with butter in a water bath or over low heat.

9. After half an hour, take the cake out of the refrigerator and pour glaze over it. You can decorate the top with chocolate pieces. Bon appetit!