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Triple Chocolate Mousse Cak1
Triple Chocolate Mousse Cak1
Ingredients
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a
spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g)
whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the
chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate
mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate
mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until
you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired.
Enjoy!