Triple Chocolate Mousse

Ingredients for a 12’’-14’’ round cake:

White chocolate layer:

500 ml (2 cups) whipping cream, divided
200 g (1 1/5 cups or 7.5 oz) white chocolate chips or grated chocolate
10 g (1.5 pouches) unflavoured gelatin, softened in 120 ml water

Milk chocolate layer:

500 ml (2 cups) whipping cream, divided
200 g (1 1/5 cups or 7.5 oz) milk chocolate chips or grated chocolate
10 g (1.5 pouches) unflavoured gelatin, softened in 120 ml water

Dark chocolate layer:

500 ml (2 cups) whipping cream, divided
200 g (1 1/5 cups or 7.5 oz) dark chocolate or semi-sweet chocolate chips or grated chocolate
10 g (1.5 pouches) unflavoured gelatin, softened in 120 ml water

Directions:

Heat 100ml (~ ½ cup) whipping cream over medium heat, remove from heat, add the white chocolate and stir until completely mixed and glossy.

If the chocolate is not melted, place the bowl back on the stovetop on medium-low heat. Stir continuously for 4-5 minutes or until the chocolate is melted. Remove from the heat.

While the chocolate is melting, soften the gelatine in 120 ml cold water and then dissolve over hot water. I placed the bowl with gelatine in another bowl with hot water and stirred until the gelatine dissolved. You should have the gelatine dissolved by the time the chocolate is melted. You can also melt in the microwave a few seconds at a time until all granules are dissolved. Pour the gelatine over the melted and hot chocolate and stir to combine and set aside.

Whip the remaining whipping cream (400ml) with a hand mixer until soft peaks form. Once your chocolate is lukewarm and starts to thicken a bit it’s time to mix it with the whipped cream. Add a few tablespoons of chocolate at a time to the whipped cream while mixing with your hand mixer. Make sure you’re not overmixing your whipped cream as it will become grainy. If your cream starts to form stiff peaks, fold the rest of the chocolate in using a silicone spatula or a wooden spoon. Also, if your chocolate is too hot when you pour it over your whipped cream, the mixture will begin to separate and curdle.

Place your cake layer in a springform pan and pour the chocolate mousse over. Place in the refrigerator, wait 15-20 minutes and start making your milk chocolate mousse using the same steps above.

By the time you are done making this, the white chocolate mousse should be set up enough so that you can pour the second mousse layer over without it getting mixed with the white chocolate mousse. Refrigerate the cake again, wait for a bit and start making your dark chocolate mousse. Pour the filling over, refrigerate for an hour and place the last layer of cake on top.