Find TV Listings
Listen To Our Radio Show
Follow Us
From America's Test Kitchen Season 10: Triple-Chocolate Mousse Cake
Triple chocolate mousse cake is a truly decadent dessert. Most times, though, the mousse texture is exactly the same from one layer to the next and the flavor is so overpoweringly rich it’s hard to finish more than a few forkfuls. We set out to tweak this showy confection. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, we aimed to create a triple-decker that was incrementally lighter in texture—and richness. For simplicity’s sake, we decided to build the whole dessert, layer by layer, in the same springform pan. For a base layer that had the heft to support the upper two tiers, we chose flourless chocolate cake instead of the typical mousse. Folding egg whites into the batter helped lighten the cake without affecting its structural integrity. For the middle layer, we started with a traditional chocolate mousse, but the texture seemed too heavy when combined with the cake, so we removed the eggs and cut back on the chocolate a bit—this resulted in the lighter, creamier layer we desired. And for the crowning layer to our cake, we made an easy white chocolate mousse by folding whipped cream into melted white chocolate—and to prevent the soft mousse from oozing during slicing, we added a little gelatin to the mix.
Serves 12 to 16
This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.
Start Your 14-Day Free Trial Membership
Get all 13 years of America’s Test Kitchen:
Dear Friend,
It is hard to believe, but 2013 marks the thirteenth anniversary of the America’s Test Kitchen television show. Since our very first season, we have been public television’s most watched cooking show and have shared hundreds of our best recipes, equipment reviews, ingredient taste tests, and cooking techniques with our viewers. And, AmericasTestKitchen.com is the only place you’ll find everything we’ve ever featured on the show — every recipe, equipment rating, and taste test since the very first episode of America’s Test Kitchen.
As you may know, America’s Test Kitchen is the home of “Recipes That Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.” So, try out our website for a 14-Day, No-Hassle Trial Offer. Whether you are new to America’s Test Kitchen or have been an avid viewer for years, I think you’ll find AmericasTestKitchen.com to be an invaluable resource.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
