Description

If you’re looking for the ultimate indulgence, this Triple Chocolate Mousse Torte is it. With layers of rich dark, milk, and white chocolate mousse, all resting on a buttery chocolate cookie crust, this dessert is the epitome of luxury. The combination of the smooth, airy mousse layers and the crispy crust creates a delightful texture that will satisfy any chocolate lover. This stunning torte is perfect for special occasions or anytime you want to impress your guests with a show-stopping dessert.

Ingredients

Scale

For the Crust:

1 cup chocolate cookie crumbs
¼ cup melted butter

For the Dark Chocolate Mousse:

6 oz dark chocolate, chopped
2 tbsp butter
2 tbsp water
1 cup heavy cream
2 egg yolks
2 tbsp sugar

For the Milk Chocolate Mousse:

6 oz milk chocolate, chopped
2 tbsp butter
2 tbsp water
1 cup heavy cream
2 egg yolks
2 tbsp sugar

For the White Chocolate Mousse:

6 oz white chocolate, chopped
2 tbsp butter
2 tbsp water
1 cup heavy cream
2 egg yolks
2 tbsp sugar

Instructions

Step 1: Make the Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix the chocolate cookie crumbs and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan, making an even layer.
Bake for 10 minutes and allow the crust to cool completely.

Step 2: Prepare the Dark Chocolate Mousse

In a double boiler, melt the dark chocolate, butter, and water together, stirring until smooth. Remove from heat and allow the mixture to cool slightly.
In a separate bowl, whip the heavy cream to stiff peaks and set aside.
In another bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick.
Gently fold the cooled chocolate mixture into the egg yolk mixture. Then, fold in the whipped cream until fully incorporated and smooth.
Spread the dark chocolate mousse evenly over the cooled crust. Place the pan in the refrigerator for at least 30 minutes to set.

Step 3: Prepare the Milk Chocolate Mousse

Repeat the same process as the dark chocolate mousse:
- Melt the milk chocolate, butter, and water in a double boiler.
- Whip the heavy cream to stiff peaks.
- Beat the egg yolks and sugar until pale and thick.
- Fold the melted chocolate mixture into the egg yolk mixture, then gently fold in the whipped cream.
Spread the milk chocolate mousse over the set dark chocolate layer. Chill in the refrigerator for at least 30 minutes.

Step 4: Prepare the White Chocolate Mousse

Again, repeat the same process as with the dark and milk chocolate mousse:
- Melt the white chocolate, butter, and water in a double boiler.
- Whip the heavy cream to stiff peaks.
- Beat the egg yolks and sugar until pale and thick.
- Fold the melted white chocolate mixture into the egg yolk mixture, then fold in the whipped cream.
Spread the white chocolate mousse over the set milk chocolate layer. Refrigerate for at least 30 minutes, or until the entire torte is fully set.

Step 5: Finish and Serve

Once all the mousse layers are fully set, run a knife around the edge of the springform pan to loosen the mousse. Carefully remove the springform ring.
Serve the torte chilled, garnished with chocolate shavings, cocoa powder, or fresh berries for an elegant touch.

Notes

Cooking Notes:

Double Boiler Tip: If you don’t have a double boiler, you can place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Whipped Cream: Make sure to whip the cream to stiff peaks but don’t over-whip, as it can turn grainy. You want the mousse to be light and airy.
Setting Time: For best results, allow each mousse layer to set in the fridge for at least 30 minutes before adding the next layer. This will ensure each layer is distinct and firm.
Make-Ahead: This torte can be made a day in advance. Simply keep it chilled in the fridge until ready to serve.

Serving Suggestions:

Garnishes: Decorate the top of the torte with chocolate curls, shaved chocolate, or a dusting of cocoa powder for a beautiful presentation.
Fresh Berries: Serve slices of the torte with fresh berries like raspberries or strawberries for a bright contrast to the rich chocolate.
Coffee Pairing: This decadent dessert pairs wonderfully with a cup of strong coffee or espresso to balance the sweetness.

Tips:

Variety of Chocolates: Using high-quality chocolate for each mousse layer will elevate the flavors of the torte. Opt for premium dark, milk, and white chocolates for the best results.
Perfect Layers: To ensure perfect layers, make sure each mousse is fully set before adding the next one. You can even lightly score the top of each set mousse layer to help the next one adhere better.
Leftovers: Store any leftovers in the refrigerator for up to 3 days. The torte can also be frozen for up to 1 month—just thaw in the fridge before serving.

Prep Time: 45 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 10-12 slices
Calories: 450
Sugar: 28g
Fat: 35g
Carbohydrates: 35g
Protein: 6g