TRIPLE CHOCOLATE MOUSSE CAKE
| NO BAKE | NO GELATINS | NO EGGS
Triple Chocolate Mousse | No Bake | No Gelatins | No Eggs – Isn’t it amazing when we can do without the 3 things (No Bake, No Gelatins, No Eggs) and you can still get a stable 3 layered creamy and soft mousse cake? In order get the layering and stable, agar agar powder will be a magic for this purpose. Some of you might ask, if you can do without agar powder, the answer is yes. You’ll probably need to transfer the mousse onto a glassware instead of an aluminium which I used. You can serve the 3 layers mousse cake directly in a glassware. This recipe is very easy and super delicious, and no baking in the oven is needed. You can make this dessert a couple days ahead of time for a gathering or dinner. I hope you’re inspired to give it a try. Enjoy!
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Ingredients:
I’m using 7x3.5x3 inch pan
Oreo Crust
90g [9 pieces] oreo cookies
35g [2½ tbsp] butter, melted
Total whipping cream for all 3 layers:
320g [1¼ + 2 tbsp] whipping cream
White Chocolate Mousse
65g [¼ cup + 3 tbsp] white compound chocolate, chopped
80g [¼ cup + 1 tbsp] whole milk
20g [1½ tbsp] sugar
6g [3 tsp] agar agar powder
105g [¼ cup + 3tbsp] whipping cream, thickened
Semi-Sweet Chocolate Mousse
80g [¼ cup + 3 tbsp] semi-sweet compound chocolate, chopped
80g [¼ cup + 1 tbsp] whole milk
20g [1½ tbsp] sugar
6g [3 tsp] agar agar powder
105g [¼ cup + 3tbsp] whipping cream, thickened
Dark Chocolate Mousse
80g [¼ cup + 3 tbsp] dark compound chocolate, chopped
80g [¼ cup + 1 tbsp] whole milk
20g [1½ tbsp] sugar
6g [3 tsp] agar agar powder
105g [¼ cup + 3tbsp] whipping cream, thickened
1 tbsp cocoa powder for during
2 tbsp white and dark chocolate, chopped
Instructions:
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Chopped all the 3 compound chocolate. Set aside.
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Whipping the cream until thickened. Cover and refrigerate while working on the mousses.
Oreo Crust
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Place the oreo cookies in the food processor.
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Pulse a few times until they are crushed.
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Add the melted butter. Pulse a few times until well combined.
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Transfer onto a 7x3.5x3 inch pan. Use a spatula to spread to get an even surface. Set aside.
White Chocolate Mousse
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In a small pot, add milk, sugar and agar agar powder.
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Mix until well combined.
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Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.
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Add in the chopped white chocolate. Stir until they are completely melted.
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Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.
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Remove from the heat and strain the mixture to avoid lumps.
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Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.
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Mix until well combined.
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Add the batter into the pan.
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Refrigerate for 30 minutes while working on the next layer.
Semi-Sweet Chocolate Mousse
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In a small pot, add milk, sugar and agar agar powder.
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Mix until well combined.
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Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.
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Add in the chopped semi-sweet chocolate. Stir until they are completely melted.
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Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.
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Remove from the heat and strain the mixture to avoid lumps.
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Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.
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Mix until well combined.
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Add the batter into the pan.
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Refrigerate for 30 minutes while working on the next layer.
Dark Chocolate Mousse
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In a small pot, add milk, sugar and agar agar powder.
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Mix until well combined.
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Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.
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Add in the chopped dark chocolate. Stir until they are completely melted.
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Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.
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Remove from the heat and strain the mixture to avoid lumps.
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Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.
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Mix until well combined.
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Add the batter into the pan.
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Cover with cling film. Refrigerate for 2-3 hours.
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Cake is ready to serve after it’s firm and set in the fridge.
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