Triple Mousse Cake
Author: adapted from Marcel Desaulniers and Alice Medrich
Prep time: 55 mins
Total time: 55 mins
  • Chocolate layer:
  • ¼ cup chocolate chips, melted
  • Chocolate mousse:
  • 12 ounces semisweet chocolate chips
  • 3 cups heavy whipping cream
  • 6 egg whites
  • ¼ cup sugar
  • Mocha mousse:
  • 9 ounces semisweet chocolate chips
  • 4 teaspoons powdered instant coffee
  • ¼ cup water
  • 1½ cups heavy whipping cream
  • White chocolate mousse:
  • 9 ounces white chocolate chips or pieces
  • 1½ cups heavy whipping cream
  1. For the chocolate layer:
  2. Remove the side of a 10” springform pan and close it. Use a pencil, pen or marker to trace the inside edge of the pan on a piece of parchment paper. Turn parchment paper over (so marked side is down) and tape to a baking sheet.
  3. Pour melted chocolate onto the center of the paper. Use the back of a spoon to evenly spread the chocolate over the traced circle, keeping the chocolate in the line.
  4. Place in freezer until hardened, about 10 minutes. Flip the chocolate circle into the closed springform pan. It will drop down. If it cracks, don’t worry about it.
  5. Place in refrigerator until needed.
  6. For the chocolate mousse:
  7. Melt chocolate and set aside until cool.
  8. In a large mixing bowl, fitted with a wire whisk, beat the whipping cream until soft peaks form. Set aside.
  9. In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add in sugar and beat until stiff peaks form.
  10. Quickly whisk ¼ of the whipped cream into the cooled chocolate. Gently fold in egg whites in 2 batches. Gently fold in remaining whipped cream in 2 batches.
  11. Transfer chocolate mousse to the chocolate lined springform pan. Even off the top and wipe the side clean above the chocolate mousse layer. Refrigerate.
  12. For the mocha mousse:
  13. Place chocolate, coffee and water together in a large microwaveable bowl. Microwave until melted. This will not take long, less than a minute. Stir to combine and set aside to cool.
  14. Once chocolate is cool, beat whipped cream until soft peaks form. Fold into chocolate in 2-3 batches. Pour over chocolate mousse. Smooth the top and wipe the side clean above the chocolate mousse layer. Refrigerate.
  15. For the white chocolate mousse:
  16. Place white chocolate in large microwaveable bowl. Microwave, in 15 second increments, until chocolate is melted. Set aside to cool.
  17. Once chocolate is cool, beat whipped cream until soft peaks form. Gently fold into white chocolate.
  18. Cut corner off of a gallon freezer bag. Insert large round tip into hole. Pipe white chocolate mousse over mocha mousse layer, starting on the outside and working in circles towards the center. There will be a couple of layers of white chocolate mousse.
  19. Refrigerate until set before covering with plastic wrap. Refrigerate at least 6 hours before unmolding.
  20. To serve:
  21. Unlatch springform pan and open as far as possible before moving the side either over the top or pull down.
  22. Betsy's tidbits:
  23. When folding egg whites and/or whipped cream into chocolate, it is not necessary to fold each batch completely in before adding the next. It is important to fold everything together before transferring the mousse to the springform pan.
  24. Melting white chocolate is one of the most frustrating things I do. I found that Whole Foods sells their own 365 brand white chocolate chunks that melt beautifully.
  25. When slicing Triple Mousse Cake, wipe the knife clean after each cut so that the slices look like the one pictured.
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