When I have spread the first mousse layer on the cake, and its supposed to go into the fridge. I was looking for something I could make ahead and this looks like a keeper so i wanted to check on freezing it / thawing slightly. 5. Which pan do you suggest I use for this recipe? Have you had the Godiva cheesecake from the Cheesecake Factory yet? It was by far the BEST cake I’ve ever made. Cool to room temperature, stirring occasionally. I have to thank you for posting this recipe! Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. This post may contain affiliate links. I finally made this for my birthday. Lightly grease and flour an 8-inch … It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake.. Other than that, your recipe and website are perfect! I will be doing a brownie layer on the bottom instead of cake! I am so glad i found your blog, i have made so many of your recipes and each one has been amazing!! . The desert was a hit. I’m only considering it based on the happy comments given. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water). Bravo Vera. Your email address will not be published. Hey! So thank you for the incredible recipe! The mixture will thicken slightly. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. […] cake is a Triple Chocolate Mousse Cake, I halved the recipe for my small heart […]. Thanks Angelina! Thank you. Baileys Chocolate Mousse Brownie Cake This was delicious! Quite incredible! Vigorously whisk the egg mixture into the melted chocolate until smooth. I think the chocolate mousse would do fine, just not sure about the white chocolate. The excitement. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse. The cake will be thinner. This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. It’s me again! 11. I made this today for a friends birthday luncheon, it was amazing! Stir until chocolate is melted and smooth. Finally easy perfect recipe to follow my family loved and especially my grandchildren one fan from Australia many thanks, We just keep the ones we really enjoy and plus holiday seasons are coming, so it’s time to get ready. It always impresses and is not hard to make. I placed it on a serving plate and then placed in fridge. It looked like a professionally made dessert and was so rich and smooth. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Hi Michele, the ring should be placed around the cake and then spread the mousse, when it set, release the ring. I used a plastic cake collar to build it, but you could also build it in your cake pan (see this photo of a lined cake pan). Triple Chocolate Mousse Cake :: OMG Chocolate Desserts […], […] spent a lot of time trying recipes over the years. Add melted butter; pulse until combined. He is just about bouncing off the walls. I morsels none semi sweet just regular chocolate just use same exact ingredients and measurements? Hi, can’t wait to try this. I tried your Neapolitan ice cream cake and really loved it! In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. *. Thankyou! When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). To build it in your pan, you’ll basically build your own cake collar with parchment paper. Made this for my bosses birthday and people actually thought it cam from a professional bakery! Stir in gelatin mixture. I typically put a cake circle in the bottom of the pan and clear wrap underneath it to lift the cake out when it’s ready, but if you have an 8 inch springform pan, that wouldn’t be necessary since you can just remove the sides. The egg mixture will be ready when is has thickened, lightened in color and has more volume. I got the first layer finished. Thank you very much and I hope to hear back from you soon. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and similar. Planning to make this over the weekend for mom's birthday, so I just want to know what to expect. I topped the cake with some chocolate curls and a little sprinkle of cocoa powder, but you could also try piping some whipped cream around the outer edge or even just sprinkle with cocoa or some chocolate sprinkles.