Our triple chocolate mousse cake is a treat that impresses without fuss. With a sweet cookie crust and layers of bittersweet, milk and white chocolate mousse, this dessert is easy to make and loved by all.
Instructions
1
Prepare the crust
2
Pulse the cookies in a food processor until they form fine crumbs. Add melted butter and pulse again until everything is combined. Press this mixture onto the bottom of a greased 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
3
Dissolve the gelatin
4
In a small saucepan, sprinkle 2 teaspoons of the gelatin over 1 tablespoon of cold water, and let it stand for one minute. Heat the mixture over low heat, stirring until the gelatin is completely dissolved, then remove from heat.
5
Prepare the chocolate mixtures
6
Place the bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until the mixture is smooth. Stir in the gelatin mixture. Transfer to a medium bowl; cool completely. Repeat those steps twice more for the milk chocolate and white chocolate, mixing up fresh gelatin for each. Editor's Tip: When using a double boiler, the water should be heated to a simmer, creating gentle, indirect heat to melt the chocolate.
7
Make the whipped cream
8
In a large bowl, beat the vanilla and the remaining 3 cups of cream until stiff peaks form. Take 2 cups of this whipped cream (a third of the total) and fold it into the cooled bittersweet chocolate mixture with a rubber spatula. Pour this cream mixture over the prepared crust and use an offset spatula to even out the bottom layer. Refrigerate this layer for 25 to 30 minutes, until it has set. Editor's Tip: Using a whisk attachment on a stand mixer will make quick work of whipping cream.
9
Layer the torte
10
Repeat the process with the milk chocolate and white chocolate, using the remaining whipped cream. Keep the whipped cream chilled between uses. Cover the torte and refrigerate it until fully set, about four hours. Editor's Tip: When chilling the torte between layers, cover it. This helps prevent condensation from forming, which could alter the delicate texture of the mousse.
11
When you're ready to serve, loosen the sides of the torte from the pan by running a clean knife around the inside edge. Carefully remove the rim of the springform pan.
