Triple Chocolate Mousse Cake Recipe скачать в хорошем качестве

Triple Chocolate Mousse Cake Recipe

Welcome back to my channel! Today, we’re making a Triple Chocolate Mousse Cake - a luxurious layered cake with dark, milk, and white chocolate mousse on a chocolate sponge base. Let’s get started! Chocolate Sponge Base. For the base, you’ll need a chocolate sponge. Check out my recipe in another video; I’ll link it here    • Chocolate Sponge Cake Recipe   Mousse Layers. Ingredients: Dark Chocolate Mousse: 2 egg yolks 40g sugar 100g milk 180g heavy whipping cream (whipped) 100g dark chocolate 6g gelatin (bloomed in water) Milk Chocolate Mousse: 2 egg yolks 40g sugar 100g milk 180g heavy whipping cream (whipped) 100g milk chocolate 7g gelatin (bloomed in water) White Chocolate Mousse: 2 egg yolks 40g sugar 100g milk 180g heavy whipping cream (whipped) 100g white chocolate 9g gelatin (bloomed in water) Instructions: Whip the Heavy Cream: For each mousse layer, whip 180g of heavy whipping cream to soft peaks. Set it aside in the fridge while you prepare the chocolate mixture for each layer. Dark Chocolate Mousse: 1. In a saucepan, combine 2 egg yolks and 40g sugar. Whisk until well blended. 2. Gradually add 100g of milk to the mixture while stirring. 3. Warm the saucepan over low heat, stirring constantly, until the mixture thickens slightly (about 170°F or 75°C). Be careful not to let it boil. 4. Remove from heat and immediately add 100g of dark chocolate, stirring until the chocolate melts and the mixture is smooth. 5. Once the mixture has cooled slightly, add the bloomed 6g of gelatin and stir until completely dissolved. 6. Let it cool to room temperature, then fold in 180g of whipped heavy cream until fully combined. Assembling the Cake: Pour the dark chocolate mousse over the chocolate sponge layer in your cake pan and spread it evenly. Let it set in the refrigerator for about 30 minutes before adding the next layer. Milk Chocolate Mousse: 1. Repeat the same steps as the dark chocolate mousse, using 2 egg yolks, 40g sugar, 100g milk, 180g whipped heavy cream, 100g milk chocolate, and 7g of gelatin. 2. Pour the milk chocolate mousse over the set dark chocolate layer and refrigerate again for 30 minutes. White Chocolate Mousse: 1. Follow the same process with 2 egg yolks, 40g sugar, 100g milk, 180g whipped heavy cream, 100g white chocolate, and 9g of gelatin. 2. Pour the white chocolate mousse over the set milk chocolate layer and refrigerate the entire cake for at least 2 hours or until fully set. Serving: Once fully set, carefully remove the cake from the pan. Decorate with chocolate shavings, cocoa powder, or fresh berries as desired. And that’s it! Your Triple Chocolate Mousse Cake is ready to serve. Thanks for watching, and don’t forget to subscribe for more delicious recipes! ___________________________________________ My Author's Recipes: https://www.olesiacake.com/ recipes Subscribe:    / @olesia_cake_   My Instagram:   / olesia_cake_   Subscribe so you don't miss a new recipe out. Suggest in the comments what recipe to shoot next. #tripleChocolateMousseCakeRecipe #moussecake #chocolatemoussecake #chocolatemousserecipe