Mousse cake "Three chocolates": recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everything is perfect in this dessert: an unusual cut with four layers, and a delicate texture, and an amazing creamy chocolate taste, reminiscent of melted ice cream. No one can refuse such a delicacy - this is not just a cake, but a real pleasure. There is no doubt that guests will be delighted with it. A photo and recipe for the Three Chocolates mousse cake are presented in our article. At first glance, it may seem that it is too complicated to perform. But step-by-step instructions will help to master the cooking process even for a beginner.

Dessert Origin History

The Three Chocolates mousse cake (pictured) owes its appearance in the world of confectionery art to a French artist named Henri Toulouse-Lautrec. It was he who first suggested combining chocolate, beaten egg whites and yolks together. The dessert prepared in this way began to be symbolically called chocolate mayonnaise. But this delicacy entered the history of confectionery art as mousse. From French this word is translated as"foam". Thus, the first mousse was made in 1897.

As for the “Three Chocolates” cake in the form in which everyone is used to seeing it, it was first made at the end of the 20th century. It was then that confectioners learned how to combine several types of mousses into one product. Today, mousse cake, in the preparation of which several types of chocolate are used, is especially popular with lovers of sweets. Such a dessert can be prepared at any time of the year, for example, in summer it can be a great alternative to ice cream.

How to make Three Chocolate Mousse Cake

This extraordinary dessert is richly chocolatey. And if you disassemble the cooking process step by step, it will become clear why. So, a step-by-step recipe for the Three Chocolates mousse cake:

1. The cake is based on an amazing chocolate biscuit with a pleasant coffee aroma. When kneading the dough, it is recommended to use alkalized cocoa for it, then the color of the cake will turn out to be saturated, almost black.
2. While the biscuit for the cake is cooling down, it's time to start preparing the English cream with the symbolic name "Angles". It will require good quality gelatin, egg yolks, milk and sugar.
3. In addition to the Angleise cream, you will need whipped cream to make the mousse. It is thanks to them that the dessert will have an airy texture resembling foam.
4. Further, all three mousses for the white, milk and dark chocolate cake are prepared in succession. So that the layers do not mix with each other, they should be laid out inform in turn. Only after the first layer freezes in the freezer, you can put the second one on top of it, and then the third one.
5. The final stage of cooking is decorating the cake. In the presented recipe, a mirror glaze is used for this. In addition, other options for decorating the cake will be discussed below.

Ingredients and supplies

A certain set of products is used at each stage of cooking. To bake a biscuit, you will need the following ingredients:

• flour - 190 g;
• cocoa powder - 45g;
• egg - 1 pc.;
• sugar - 200 g;
• milk - 75 ml;
• vegetable oil - 75 ml;
• baking powder - 5 g;
• soda - ¼ tsp;
• vanilla sugar - 10 g;
• boiling water - 200 ml;
• instant coffee - 20g

To prepare the Angleise cream, you need to prepare the following products:

• yolk - 3 pcs;
• sugar - 150 g;
• milk - 240 ml;
• gelatin powder - 24g;
• water (for soaking gelatin) - 150 ml.

The mousse layer is prepared from the following ingredients:

• cream 33% - 600 ml;
• white chocolate - 100 g;
• milk chocolate - 100 g;
• dark chocolate - 100g

For mirror glaze you will need:

• cream 33% - 105 ml;
• sugar - 160 g;
• water - 125 ml;
• cocoa powder - 50g;
• gelatin sheet - 8g

The cooking process will use the followinginventory:

• split molds with a diameter of 18 cm and 22-24 cm;
• acetate film;
• food wrap;
• mixer.

In addition, you need to prepare bowls of different sizes for kneading dough, making mousses and soaking gelatin.

Chocolate sponge cake

The Three Chocolates mousse cake recipe lists the ingredients for making a fluffy biscuit. To get a small cake base, it is recommended to halve the number of products. But you can also bake a large biscuit, and make cakes from scraps or just eat them with tea. And although the assembly of the cake will be made in a ring with a diameter of 18 cm, the biscuit should be baked in a larger form. Then the cake can be cut off, and its edges will turn out to be even.

Step by step, the process of making a biscuit looks like this:

1. Preheat oven to 180°. Cover the bottom of the baking dish with parchment paper.
2. Combine all dry ingredients together: flour, soda, baking powder and cocoa.
3. Pour the vegetable oil into the mixer bowl and pour the sugar. Mix the ingredients until smooth.
4. Insert 1 large egg.
5. Add a third of the dry ingredients to the butter mixture. Shuffle.
6. Pour in milk.
7. Add another third of the dry mix and mix again.
8. Dissolve coffee in 200 ml of boiling water. Pour it into the batter.
9. Introduce remaining flour mixture. Mix the dough for the last time and pour it intoform.
10. Bake the biscuit for 45 minutes. Readiness to check with a toothpick.

Cool the finished biscuit in the form a little, then put it on the wire rack. Once it has completely cooled, wrap it in cling film and refrigerate for 6 hours. Then, using a mold with a diameter of 18 cm, cut out a cake 2 cm high. Put it on the bottom of the same mold, and line the side walls with acetate film.

English cream cake

Crème "Angleise" is an obligatory component of chocolate mousse. It should be prepared like this:

1. Soak gelatine in cold water for at least 30 minutes.
2. Pour milk into a saucepan and bring it almost to a boil (until the first bubbles appear on the surface).
3. In a separate bowl, grind egg yolks well with sugar.
4. Stirring constantly with a whisk, pour hot milk into the yolk mass.
5. Pour the resulting mixture back into the saucepan and put it on the stove.
6. Cook the cream with constant stirring until the temperature inside 85 ° (or until the same first bubbles appear). When it is ready, pour it into a clean and dry bowl (it must first be weighed empty on a scale).
7. Heat the gelatin in a water bath or in the microwave until it becomes liquid. Pour it into the hot cream and stir.
8. Now you need to weigh the container with the cream and subtract the weight of the bowl from the resulting value. Divide the difference by three (number of layers).
9. Introduce dark chocolate into the third part of the still hot cream (100G). Stir it with a silicone spatula so that the chocolate melts and the mass becomes homogeneous.

Leave the remaining English cream at room temperature for the entire time the cake is cooked so that the gelatin does not freeze.

Cream whipped cream

For its preparation you will need cold and heavy cream, a powerful mixer and a container of a suitable size. Whisks and utensils for whipping should also be cooled. Whip the cream first at low speed, gradually increasing the speed. As soon as soft peaks appear on the surface, the mixer can be turned off. For mousse, this will be enough.

According to the Three Chocolates mousse cake recipe, the whipped cream should be divided into three parts, like the English cream. While the first cake is cooling, they should be put in the refrigerator, and 20 minutes before the next use, take it out of the refrigerator again.

Assembly of cake layers

Chocolate cake, English cream with dark chocolate dissolved in it and whipped cream should be ready by this stage.

The Three Chocolates mousse cake is assembled as follows:

1. Cream "Angleise" with dark chocolate mix with a third part of the whipped cream and gently mix with a spatula.
2. In a detachable form, directly on the chocolate sponge cake, put the resulting mass and smooth on top.
3. Send the mold to the freezer for 1 hour.
4. At this timeprepare mousse for the second layer. To do this, melt the milk chocolate in a water bath and combine it with half of the remaining English cream, and then with whipped cream. Put the resulting mass on a frozen layer and send the mold back to the freezer for 60 minutes.
5. Prepare and freeze white chocolate mousse in the same way.

How to decorate the Three Chocolates mousse cake?

There are several options for decorating the finished product:

1. Cut the dark chocolate bar into shavings and sprinkle it over the white chocolate mousse layer.
2. Without removing the product from the mold, generously sprinkle it on top with cocoa powder. After that, disassemble the detachable form. As a result, the sides of the cake will remain "striped", and the top will turn out to be a beautiful chocolate color.
3. Pour the Three Chocolates mousse cake with mirror glaze. It will lay down perfectly on the frozen mousse, as a result of which the surface will turn out even and smooth.

Step by step preparation of mirror glaze

This is the finishing touch to the Three Chocolates mousse cake recipe. The ideal icing for this dessert is prepared in the following way:

1. Soak sheet gelatin in very cold water.
2. Pour water and cream into a saucepan, add sugar and cocoa. Put it on medium heat.
3. Bring the mass in a saucepan to a boil, then reduce the heat to a minimum. Cook the icing for 10 minutes, until it becomesthicker.
4. Squeeze the gelatin in your hand and add to the icing. Stir and wait until it dissolves.
5. Strain the icing through a fine sieve.
6. Chill to 35-37°, covered with cling film close to the surface.
7. Remove the frozen cake from the mold and put it on the wire rack. Drizzle it with frosting.

Cooking secrets and recommendations

There are some nuances in the Three Chocolates mousse cake recipe:

1. In order for the mousse layers to easily move away from the walls of the mold, they must be covered with an acetate film. But since you can not buy it in every city, instead of a film, some housewives got used to using a dense clerical file, stapled at the top.
2. When adding cream to an English cream, it is important that the ingredients are at the same temperature. If the cream is hot and the cream is too cold, it may curdle.
3. If sheet gelatin is used in the preparation of the Angles cream, then it does not need to be preheated in the microwave. It diverges perfectly in a hot environment without additional manipulations.