Chocolate Trifecta Mousse Serenade
Creamy, elegant, and unapologetically chocolatey, this dessert features three distinct mousse layers — dark, milk, and white chocolate — on a crisp cookie crust.
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Servings: 8 servings
Equipment
- Springform Pan
- Mixing Bowls
- Whisk
- Saucepan
Ingredients
Crust
- 2 cups chocolate cookie crumbs from chocolate sandwich cookies, finely crushed
- 1/4 cup unsalted butter melted
Mousse Layers
- 1 cup dark chocolate melted, use good-quality chocolate
- 1 cup milk chocolate melted, chopped and melted
- 1 cup white chocolate melted, chopped and melted
- 3 cups heavy cream divided, room temperature for easier whipping
- 1/4 cup powdered sugar for dark chocolate mousse
- 1/4 cup powdered sugar for milk chocolate mousse
- 1/4 cup powdered sugar for white chocolate mousse
- 1/2 cup heavy cream for ganache
- 1/2 cup dark chocolate chopped, for ganache
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Mix chocolate cookie crumbs with melted butter until evenly moistened. Press into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, then cool completely.
- For each mousse layer, whip 1 cup heavy cream until soft peaks form in three separate bowls.
- Combine melted dark chocolate with 1/4 cup powdered sugar, milk chocolate with 1/4 cup powdered sugar, and white chocolate with 1/4 cup powdered sugar in separate bowls.
- Gently fold whipped cream into each chocolate mixture until smooth and fully combined.
- Spread dark chocolate mousse over the cooled crust and chill briefly. Repeat with milk and white chocolate mousse layers, chilling briefly between layers.
- For ganache, heat heavy cream until simmering, pour over chopped dark chocolate, let sit, then stir until glossy.
- Drizzle ganache over the chilled cake before serving. Release from the springform pan, slice, and serve chilled.
Notes
Use high-quality chocolate for best flavor. Chill layers briefly to keep them distinct.