Mousse cake "Three chocolates" at home

This cake will be a real treat for chocolate lovers. The contrast of dark, milky and white chocolate mousse makes it rich and delicious. The key to this recipe is to use quality chocolate. Then you will definitely be able to make this cake!

Homemade Three Chocolates Mousse Cake - Classic Recipe

Cooking time: 10 hours.

Cooking time: 2 hours.

Servings - 8.

• 
  First, prepare a chocolate biscuit. In a container, whisk together flour, cocoa, baking powder and salt until smooth.
• 
  In a bowl, beat the eggs with a mixer at medium speed until the mass increases and becomes light in color. Gradually add sugar to the mixture so that it dissolves well.
• 
  Now add dry ingredients to the egg mass, stirring with a silicone spatula or mixer at low speed. The dough should keep its volume, so try to stir everything gently.
• 
  Next, add melted butter to the dough and mix with a mixer at low speed.
• 
  Preheat the oven to 180 ° C. Pour the dough into a 14 cm diameter mold and put it in the oven for 20-30 minutes. We check the readiness with a toothpick. If it comes out of the cake dry, then it is ready.
• 
  When the biscuit is baked, let it cool completely without removing it from the mold. Then we take out and cut it approximately in half. For the cake, you need a crust about 1-1.5 cm thick.
• 
  The next step is making mousse with dark chocolate. First, take a sheet of gelatin and soak it in cold water.
• 
  Next, pour milk into a saucepan and bring it to a boil. Add gelatin and chocolate to a tall glass. Pour hot milk on top. With a blender we punch everything at low speed. You should get a homogeneous and shiny mass. Using a thermometer, we measure the temperature of the ganache. It should be 30 ° C.
• 
  Now whip the cream with a blender or mixer (you can whip them at once for all three mousses) until they resemble slightly melted ice cream. They will increase in volume by about 2 times.
• 
  Add the required amount of cream to the ganache and mix with a silicone spatula.
• 
  Pour the finished mousse into a ring, after placing it on a plate and pulling a film over it. We send the mousse to the freezer.
• 
  Let's move on to making milk chocolate mousse. We also soak gelatin in cold water. Mix the milk with the yolk in a bowl and stir with a whisk.
• 
  We put the bowl in a water bath and prepare a cream from the mass. It will gradually begin to thicken. The temperature of the finished cream should be 82 ° C. In another way, readiness can be checked by lowering the spatula into the cream, and then swiping with your finger, pushing it apart. If there is a trace of a finger, then you're done.
• 
  Add gelatin with chocolate to a large glass and fill everything with cream. Punch the mixture with a blender and let cool.
• 
  Mix everything with whipped cream and pour the mixture on top of the dark chocolate mousse. We send it back to the freezer.
• 
  Let's move on to making the last mousse. Soak gelatin in cold water. Pour milk into a saucepan and add seeds from half a vanilla pod and the pod itself. Bring the milk to a boil and let it brew for 5-10 minutes. Then we take out the vanilla pod from the milk and bring to a boil again.
• 
  Add gelatin with white chocolate to a tall glass and fill it with milk. We punch everything thoroughly with a blender. Let the ganache cool and then stir with whipped cream.
• 
  Let's get down to the long-awaited cake assembly. We collected the cake in the shape of an eclipse, but you can also use a simple form with a diameter of 14 cm.First, pour ¼ mousse into the form and put it in the freezer for 10-15 minutes so that the layer sets slightly.
• 
  Pour out the rest of the mousse and melt the chocolate sponge cake in it. On top should be dark chocolate mousse. We put the cake in the freezer for at least 5 hours.
• 
  When the necessary time has passed, we take the cake out of the freezer and cover it with icing. In our case, we used a mirror glaze, but you can use plain chocolate glaze as well. This will not spoil the cake. Bon Appetit!

Andy Chef's Three Chocolates Cake

Having prepared the Three Chocolates cake according to this recipe, you will get an exquisite and delicate high quality cake. Unlike other recipes, this cooking option uses less white chocolate.

Cooking time: 10 hours.

Cooking time: 2 hours.

Servings - 8.

Ingredients:

For biscuit:

• Egg white - 50 gr.
• Powdered sugar - 85 gr.
• Eggs - 75 gr.
• Yolk - 30 gr.
• Flour - 20 gr.
• Cocoa powder - 20 gr.

For English cream:

• Granulated sugar - 70 gr.
• Milk 3.5% - 290 gr.
• Yolk - 90 gr.
• Sheet gelatin - 5 gr.

For mousse:

• Cream 33% - 550 gr.
• Cream cheese - 160 gr.
• White chocolate - 145 gr.
• Milk chocolate 33.6% - 165 gr.
• Dark chocolate 54.6% - 175 gr.

For chocolate glaze:

• Sheet gelatin - 8 gr.
• Cream 33% - 105 gr.
• Granulated sugar - 160 gr.
• Water - 125 gr.
• Cocoa powder - 50 gr.

Cooking process:

1. In a convenient container, beat the protein with powdered sugar (25 g) until soft peaks. Then separately beat the yolks, eggs and the remaining powdered sugar until thick foam.
2. Add cocoa and flour to the yolk mixture. Gently mix the mass with a silicone spatula and pour into a larger container.
3. Add whipped whites there and mix gently until a homogeneous mass is formed.
4. Pour the resulting dough into a ring with a diameter of 16 or 18 cm. Cover the bottom of the ring with foil. If you do not have a ring, you can bake a biscuit in a regular shape of the same diameter by placing parchment on the bottom. Bake the cake in preheated to 160^OFrom the oven for 12-17 minutes. After cooking, immediately take the biscuit out of the mold and cover with a foil so that the moisture does not evaporate.
5. We turn to the preparation of the English cream. Soak gelatin in ice water. In a separate container, mix the sugar with the yolk using a whisk until smooth.
6. Heat milk in a saucepan over medium heat. After the first steam appears, pour some of the milk into the yolks, stirring everything with a whisk. Pour the resulting mixture back to the milk and put on medium heat.
7. Stir the cream constantly with a silicone spatula. To check if the cream is ready, dip a spatula into it and slide your finger. If a trace remains, then it is ready.
8. Remove the finished cream from the stove and add the gelatin. We keep it at room temperature to prevent it from hardening.
9. Let's move on to making mousse. Whisk the cream until soft peaks and add the curd cheese to them. The mass should be homogeneous and airy.
10. We start with a white chocolate mousse. To do this, pour white chocolate with hot English cream (100 g). If it does not completely dissolve, then you can put the mass in the microwave.
11. Add the creamy curd mixture to the chocolate and mix with a silicone spatula until smooth.
12. We prepare a ring with a diameter of 14 cm, the walls of which are lightly greased with water.Pull the cling film on top and press it against the sides. We put the ring on a flat surface.
13. On the acetate film we put marks one and a half centimeters from the edge. Thanks to the foil, the layers of mousse will be easily removed from the rings. Install the film inside the ring.
14. Fill the white chocolate layer up to the marks. Put in the refrigerator for 1-1.5 hours, until the filling hardens.
15. Now melt the milk chocolate, pouring 112 grams of English cream over it. Mix everything with a spatula.
16. Only after the first layer is ready, add the creamy curd mixture to the milk chocolate and mix until smooth.
17. We take out the white chocolate filling from the ring. We prepare a ring 16 cm in diameter and do the same as with the first layer. The notch on the acetate film should be 3 cm.
18. Pour a layer of milk chocolate and put it in the freezer for 1-2 hours. Thanks to the icy white chocolate filling on the bottom, the cooling process will be faster.
19. Next, melt the dark chocolate and pour 210 gr into it. English cream. Mix everything and add the creamy curd mixture.
20. After the milk chocolate filling also freezes, we take it out of the ring and move it into a ring 18 cm in diameter. We make a 4.5 cm notch on the acetate film. Fill everything with a layer of dark chocolate.
21. You can already put a biscuit on top. It should be 1-1.5 cm thick. Put everything in the freezer for 3-4 hours.
22. While the cake is freezing in the freezer, you can prepare the chocolate icing. Soak gelatin in ice water. Combine cream, water, sugar and cocoa in a saucepan. We put it on the stove.
23. As soon as we bring it to a light boil, we reduce the heat. Cook for 10-15 minutes, stirring occasionally. The mass should thicken.
24. Remove the frosting from the stove and add the gelatin. Cover tightly with foil.
25. We take out the cake from the freezer. Remove the film and take it out of the ring. We put it on the wire rack and water it well with glaze.
26. For additional garnish, you can use waffle chips or chocolate chips. Bon Appetit!

A variant of making a cake "Three Chocolates" from Emma's grandmother

A version of the cake from Emma's grandmother is an airy mousse of three types of chocolate and a tender biscuit. This cake will take you a while to make, but the wait will be worth it.

Cooking time: 10 hours.

Cooking time: 2 hours.

Servings - 8.

Ingredients:

For biscuit:

• Flour - 60 gr.
• Baking powder - 1 tsp
• Cocoa - 20 gr.
• Granulated sugar - 60 gr.
• Butter - 50 gr.
• Eggs - 1 pc.
• Vanilla sugar - 1 tsp

For dark chocolate mousse:

• Dark chocolate - 150 gr.
• Cream 33% - 300 ml.
• Gelatin - 2 gr.
• Egg - 1 pc.
• Yolk - 1 pc.
• Sugar - 30 gr.

For milk chocolate mousse:

• Milk chocolate - 150 gr.
• Cream 33% - 300 ml.
• Gelatin - 4 gr.
• Egg - 1 pc.
• Yolk - 1 pc.
• Granulated sugar - 30 gr.

For the white chocolate mousse:

• White chocolate - 150 gr.
• Cream 33% - 300 ml.
• Gelatin - 4 gr.
• Egg - 1 pc.
• Yolk - 1 pc.
• Granulated sugar - 30 gr.

Cooking process:

1. Put parchment on a mold with a diameter of 26 cm and grease with oil. In a separate container, beat the egg, sugar and vanilla sugar at high speed. You should get a light, fluffy mass. Add butter, whisking without stopping.
2. Mix the flour, cocoa and baking powder separately. Sift the mixture through a sieve to the eggs with sugar. Mix everything thoroughly until a homogeneous mass is obtained.
3. Pour the dough into a prepared mold and level. We bake a biscuit preheated to 180^OFrom the oven for 10-15 minutes.
4. We take the finished cake out of the oven and let it cool. Then we put it on the wire rack and set it aside.
5. Let's move on to making mousse. Grind dark chocolate and melt in a water bath, stirring occasionally.
6. Whisk the cream until soft peaks and refrigerate. Soak gelatin in ice water.
7. Add the egg, yolk, sugar to a separate container and mix. We put on a water bath, stirring constantly. The mass should heat up to 57^OC. Remove from heat and beat with a mixer at high speed. Add the gelatin and beat until the temperature drops to 24^OWITH.
8. We reduce the revolutions on the mixer and pour in the chocolate in a thin stream.
9. We take out the cream from the refrigerator and gently mix it with dark chocolate. Put a biscuit in a 26 cm diameter mold, put the mousse on top and put in the freezer.
10. We prepare milk chocolate mousse using the same principle. We take out the form from the freezer and fill it with a new layer on top. We send it back to the freezer.
11. Now we are preparing the white chocolate mousse. We take out the almost finished cake from the freezer and pour in the mousse. We carefully level everything and put the product in the refrigerator for 10 hours.
12. After 10 hours, the cake can be served. If you wish, you can make a mirror or chocolate icing and pour over the cake. Bon Appetit!

A simple and quick recipe for "Three Chocolates" cake without baking

Delicate cake without baking can be prepared quickly and easily. For the base, cookies are used, and mousse of dark, milk and white chocolate will act as the filling.

Cooking time: 2 h. 30 min.

Cooking time: 2 hours.

Servings - 12.

Ingredients:

• Cookies - 160 gr.
• Butter - 50 gr.

For the white chocolate mousse:

• White chocolate - 120 gr.
• Cream 33% - 230 gr.
• Gelatin - 3 gr.

For milk chocolate mousse:

• Milk chocolate - 120 gr.
• Cream 33% - 230 gr.
• Gelatin - 3 gr.

For dark chocolate mousse

• Dark chocolate - 120 gr.
• Cream 33% - 230 gr.
• Gelatin - 3 gr.

Cooking process:

1. First, let's prepare the form in which we will cook. Take a ring with a diameter of 18 cm and place it directly on a serving platter. Put the acetate film inside.
2. We put the cookies in a blender and grind them to small crumbs. You can also put cookies in a bag and crumble them with a rolling pin.
3. Add melted butter to the liver and mix with a blender.
4. We transfer the cookies to the mold. We tamp everything with a spoon. Then we take a glass and press the cookies with it. We put the base in the refrigerator.
5. To prepare the mousse, fill the gelatin with water, stir and leave until it swells. Heat the cream in the microwave and pour it over the white chocolate. Leave for 1-2 minutes and stir until the chocolate is completely dissolved.
6. Heat the swollen gelatin in the microwave for 5-7 seconds and pour it into the chocolate. Mix well and set aside.
7. Whip the cooled cream until ice cream melts.
8. At low speed, continue to whip the cream and pour in the chilled chocolate in a thin stream. You should get a homogeneous mass.
9. We take out the base from the refrigerator and pour the white chocolate mousse onto it. Put it in the refrigerator for 15-20 minutes or in the freezer for 10 minutes.
10. Repeat all the previous steps for the milk and dark chocolate mousse. We take out the base with the frozen layers, fill in the mousse and send it back to the refrigerator. After pouring the last layer, leave the cake in the refrigerator for at least 4 hours to harden completely.
11. We take out the cake from the refrigerator and remove the ring. Peel off the acetate film and sprinkle chocolate chips on top of the cake. Bon Appetit!

How to make a delicious Three Chocolates biscuit cake?

Probably everyone knows the mousse version of the Three Chocolates cake, but in this recipe you are offered a biscuit version of it. Sponge cakes with different types of chocolate in combination with butter cream will leave no one indifferent.

Cooking time: 1 hour.

Cooking time: 50 minutes.

Servings - 8.

Ingredients:

For cakes:

• Butter - 175 gr.
• Granulated sugar - 175 gr.
• Eggs - 3 pcs.
• Milk - 5 tablespoons
• Flour - 175 gr.
• Baking powder - 2 tsp
• Vanilla sugar - 1 tsp
• White chocolate - 50 gr.
• Milk chocolate - 50 gr.
• Dark chocolate - 50 gr.
• Cocoa - 1 tablespoon

For the cream:

• Butter - 500 gr.
• Cream cheese - 500 gr.
• Vanilla sugar - 1 tsp
• Powdered sugar to taste.
• White chocolate - 100 gr.
• Milk chocolate - 100 gr.
• Dark chocolate - 100 gr.
• Cocoa - 3 tablespoons

Cooking process:

1. Beat soft butter with sugar until fluffy.
2. Add eggs one at a time and beat well.
3. Add milk and mix thoroughly.
4. Sift flour, baking powder and vanilla sugar through a sieve. Beat everything with a mixer until smooth. Divide the resulting dough into three equal parts.
5. Take a small part of the dough with a spoon and add to the white melted chocolate. Mix thoroughly and add back to the dough. We do the same with milk and dark chocolate.
6. Sift the cocoa into the milk through a sieve, mix and add to the part of the dough with dark chocolate.
7. Preheat the oven to 170^OC. Spread the biscuit dough into molds 16 cm in diameter. We bake for 20-30 minutes. We check the readiness with a toothpick.
8. Let's start preparing the cream. Beat butter together with cream cheese at room temperature until smooth with powdered sugar and vanilla sugar.
9. Divide the cream into three parts and mix each of them with melted white, milk and dark chocolate. Add cocoa to dark chocolate.
10. Let's move on to assembling the cake. First comes the dark chocolate sponge cake. Lubricate the cake with dark chocolate cream on top. Put a crust with milk chocolate on top and coat it with cream. And the last one is to put the lightest cake and cream with white chocolate. Now align the cake and put it in the refrigerator.
11. The leftover cream can be used as decoration. We put it in a pastry bag and use any attachment to create patterns.
12. Before serving, let the cake brew well and soak in the refrigerator. Bon Appetit!

Delicate mousse cake "Three Chocolates" with mascarpone

According to this recipe, the Three Chocolates cake will not be sugary. And thanks to mascarpone cheese, mousses acquire a silky texture and delicate taste.

Cooking time: 2 hours.

Cooking time: 2 hours.

Servings - 8.

Ingredients:

For biscuit:

• Eggs - 2 pcs.
• Granulated sugar - 90 gr.
• Flour - 60 gr.
• Cocoa powder - 30 gr.

For the dark chocolate mousse:

• Gelatin - 6 gr.
• Milk - 70 ml.
• Bitter chocolate - 150 gr.
• Mascarpone - 150 gr.
• Powdered sugar - 40 gr.
• Cream 33% - 200 ml.

For milk chocolate mousse:

• Gelatin - 6 gr.
• Milk - 70 ml.
• Milk chocolate - 150 gr.
• Mascarpone - 150 gr.
• Powdered sugar - 40 gr.
• Cream 33% - 200 ml.

For the white chocolate mousse:

• Gelatin - 6 gr.
• Milk - 70 ml.
• White chocolate - 150 gr.
• Mascarpone - 150 gr.
• Powdered sugar - 40 gr.
• Cream 33% - 200 ml.

For impregnation:

• Baileys - 40 ml.
• Milk - 40 ml.

For decor:

• Bitter chocolate - 100 gr.
• Butter - 20 gr.

Cooking process:

1. To prepare the biscuit, separate the whites from the yolks and beat with half the sugar until soft peaks are obtained.
2. Beat the yolks separately with the remaining sugar until the mixture brightens.
3. Combine whites with yolks using a silicone spatula. Sift flour and cocoa through a sieve. Mix everything gently until smooth.
4. Preheat the oven to 180^OC. Put the dough in a parchment-covered form with a diameter of 21 cm. Bake for 20-25 minutes. After cooking, let the biscuit cool down a little, and then take it out of the mold for complete cooling. We shift the biscuit into the ring. At the edges we make a board of parchment or acetate film. Soak the cake with baileys and milk.
5. Let's move on to making mousse. Soak gelatin in milk until it swells. Melt over medium heat, not boiling. You can also use the microwave. Melt dark chocolate in a water bath.
6. Add gelatin to the chocolate and mix everything with a whisk until smooth.
7. Add powdered sugar to the softened mascarpone and beat with a mixer at low speed.
8. Add the chocolate mass to the mascarpone and mix thoroughly.
9. Whisk cold heavy cream until soft peaks.
10. Add the whipped cream to the chocolate mixture and stir.
11. Put the resulting mousse on a biscuit and level with a spatula. We put it in the refrigerator so that it grabs a little.
12. Using the same technology, we prepare milk chocolate mousse. We spread the resulting mass on a layer of dark mousse and put in the refrigerator. We do the same with white chocolate and send the cake to the refrigerator for several hours.
13. For decoration, melt chocolate and butter in a water bath. Making chocolate drips.Sprinkle with chocolate shavings on top. Bon Appetit!

Incredibly delicious cake "Three Chocolates" with the addition of agar-agar

In this variation on the Three Chocolates Cake Recipe, you will only see mousse layers without a sandy or biscuit base. He does not need baked goods, but agar-agar will act as a thickener.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - 14.

Ingredients:

For the white chocolate mousse:

• White chocolate - 200 gr.
• Milk - 450 ml.
• Cream 33% - 400 ml.
• Agar-agar - 15 gr.
• Sugar sand - 80 gr.
• Salt - 1 pinch
• Lemon or orange zest to taste.

For milk chocolate mousse:

• White chocolate - 200 gr.
• Milk - 450 ml.
• Cream 33% - 400 ml.
• Agar-agar - 13 gr.
• Sugar sand - 100 gr.
• Salt - 1 pinch
• Lemon or orange zest to taste.
• Cinnamon - 1 pinch

For dark chocolate mousse:

• Dark chocolate - 200 gr.
• Milk - 450 ml.
• Cream 33% - 400 ml.
• Agar-agar - 12 gr.
• Sugar sand - 130 gr.
• Salt - 1 pinch
• Lemon or orange zest to taste.
• Cinnamon - 1 pinch

For glaze:

• Dark chocolate - 100 gr.
• Butter - 100 gr.

Cooking process:

1. Pour milk into a saucepan with a thick bottom. Add agar-agar, sugar and orange or lemon zest to it. Mix everything well and set aside.
2. Pour the cream into a separate container and beat until soft peaks. You can beat everything at once and later divide into three parts. We send the whipped cream to the refrigerator.
3. Put milk with agar-agar on the fire and bring to a boil. Then we boil for another 1-2 minutes so that the agar-agar begins to act as a thickener. The mixture must be constantly stirred with a wooden spatula.
4. Add white chocolate with a pinch of salt to the hot mixture and stir vigorously until completely dissolved. Take out the zest from the chocolate.
5. Pour hot milk over the whipped cream, while stirring everything with a mixer. Then stir the mixture with a spoon to collect the remaining cream from the sides of the container. Everything must be done very quickly, since at this temperature the mass will begin to solidify.
6. Once the cream is combined with the chocolate, pour the mixture into the prepared mold. Spread the mixture with a spoon. In the refrigerator, the cake will harden for about 30 minutes.
7. We carry out the same procedure with milk and dark chocolate. Only add a pinch of cinnamon to the milk. Fill the layers one at a time and send everything to the refrigerator.
8. Let's start preparing the glaze. Melt dark chocolate with butter in a water bath or over low heat.
9. After half an hour, we take the cake out of the refrigerator and pour it with icing. Top can be decorated with chocolate pieces. Bon Appetit!