Soft, fluffy, super rich and decadent 3 Layers Chocolate Mousse is a chocolate lovers dream come true in every bite especially when it comes in 3 delicious layers like this one. A simple brownie fudgy base, a decadent dark chocolate mousse middle layer, and a white chocolate mousse top layer. Garnished and decorated with dusting of cocoa powder on top, swirls of homemade whipped cream and some Raspberry for a little pop of color and a little hint of tartness to balance the creaminess of the mousse.

Chocolate Mousse is one of my many guilty pleasures in life, I call it my whole week cheat day whenever I make this cake. I always say, If I am going to be bad, at least make those extra calories worth it. I promise you, it is really worth it. Chocolate Mousse regardless if double or triple layer is not really a cake that you would eat of you are trying to watch your diet and calorie intake. This cake has more than the calories you need in a slice, so pace yourself and do not try to eat more than you can take, save some for tomorrow or better yet share the delicious calories with your family and friends.

I had researched and watched a lot of recipes on how to make Chocolate Mousse Cake. There are recipes that uses eggs (like this one), and there are the simple shortcut one that makes the mousse layer like a chocolate whipped cream. There is definitely pros and cons in both methods and what you feel more comfortable working with. This method that uses egg definitely requires more time to make, but I find that it produces a lighter fluffier mousse. The downside of this is that you have to make sure to have the egg in the right temperature so you do not end up eating raw egg. A kitchen or candy thermometer is recommended when making this recipe.

Why add egg in a chocolate mousse?

Egg adds volume to the chocolate mousse, making the mousse lighter and fluffier. This uses a similar method when making Swiss Meringue. The egg whites and sugar in gently beaten in a pan that sits above boiling water. The heat from the boiling water aims to have the egg at a temperature that is it safe to consume. We are looking at temperature between 120 to 130 degrees Fahrenheit, and the sugar and the sugar should be completely dissolved. The mixture is pulled off from the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. This adds volume to the mousse on top of the whipped cream that is folded with the chocolate.

This cake can be made in 3 layers, like what I did here, or you can also make it into 2 layers only. I tried both and either way, they both taste great. I used 70% dark chocolate for the middle layer, this way it is less sweet and has a more strong chocolate flavor. This balanced well with the white chocolate layer of the cake, which is normally sweeter. Since the main ingredients of this cake rely heavily on chocolate, it is advisable to use a good quality chocolate. Use baking bar chocolate and not the chocolate chips. You can get this at the baking section and they come in a box.

3 Layers

The Base: Brownie Layer – I used my small batch fudgy brownie recipe for the base. If you have your own favorite brownie recipe, you can use that one too. Alternatively, you an also use a small batch chocolate cake for the base layer if you want a more cake like texture.

The Middle Layer: Dark Chocolate Mousse – I personally prefer dark chocolate for a more strong chocolate flavor. You can also use semi-sweet chocolate for a sweeter mousse cake. make sure to use the baking bar chocolate and not the chocolate chips. Chocolate chips when melted tends to be thicker than baking bar chocolate. The middle layer is a mixture of whipped egg and sugar, melted chocolate and whipped cream

The Top Layer: White Chocolate Mousse – Just like the middle layer, use baking bar chocolate. Only use good quality chocolate when making chocolate mousse. This is the time where you have to spend a little bit more to get better result. Good quality chocolate guys, got it? Good quality.

Garnishing

There are several ways that you can decorate this cake. Be creative, have fun and make it your own style. I used a little amount of cocoa powder to dust the top, some homemade whipped cream, some chocolate shaving and few pieces of Raspberry. You can even pour a very thin chocolate ganache on top, or use more shaved chocolate. This cake is for you to decorate as you wish. Go ahead and do as you please.

Ingredients:

For the Base:

• Small Batch Brownie

For the Dark Chocolate Mousse:

• 4 ounces (120 grams) Bittersweet or Semisweet Chocolate, cut into small pieces. I used Bakers 70% Dark Chocolate. You can use any dark chocolate bars that you love to eat. Do Not use chocolate chips.
• 1 large Egg (room temperature)
• 1 tablespoon Brewed or Instant Coffee (optional) – can be substituted with butter
• 1 tablespoon granulated Sugar
• 1/2 teaspoon pure Vanilla Extract
• 1 1/2 cup Homemade Whipped Cream (or store-bought Cool Whipped Cream)

For the White Chocolate Mousse:

• 4 ounces (120 grams) White Chocolate, cut into small pieces. I used Bakers White Chocolate. You can use any plain white chocolate bars that you love to eat. Do Not use chocolate chips.
• 1 large Egg (room temperature)
• 1 tablespoon granulated Sugar
• 1/2 teaspoon pure Vanilla Extract
• 1 1/2 Homemade Whipped Cream (or store-bought Cool Whipped Cream)

Note: You need to double the Homemade Whipped Cream recipe in my website if you are going to use it for this one.

Instructions:

1. Make the Brownie. Click the hyperlink for the recipe. I used a 6-inch round pan with removable bottom for this recipe.
2. White Chocolate Layer: In a medium-sized heat proof bowl set over a saucepan of simmering water, melt chopped white chocolate. Remove from heat and set aside to cool completely.
3. In a separate bowl, beat the egg and the sugar. Put the bowl on top of a simmering water while continuously stirring. Continue to do this until it reach 130F degree. DO NOT leave unattended, you might end up with a scrambled egg.
4. Whisk the Egg and Sugar: Using a hand mixer with whisk attachment, mix the egg mixture until pale and fluffy (around 2-3 minutes).
5. Gradually add the melted cooled white chocolate and manually mix until fully incorporated.
6. Fold Whipped Cream until fully incorporated. Check my post on How to whipped cream successfully.
7. Pour into the baked Brownie. Put in the fridge while you make dark chocolate mousse.
8. Dark Chocolate Layer: For the dark chocolate mousse, In a medium-sized heat proof bowl set over a saucepan of simmering water, melt the dark chocolate and coffee.  Remove from heat and set aside to cool completely.
9. Repeat steps 3-7 above. For step 5,add the melted cooled dark chocolate
10. Spread the dark chocolate mousse on top of white mousse layer.
11. Chill in the fridge/freezer at least 4 hours or until totally set.
12. Serve: Release from the pan and transfer in a serving dish. Decorate as desired

Serves 6

You can interchange the middle and top layer if you want, the order of these 2 layers doesn’t matter as long as you have the brownie as the base layer.

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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