Everything about this dessert is perfect: the unusual cut with four layers, the delicate texture, and the amazing creamy chocolate taste, reminiscent of melted ice cream. No one can refuse such a delicacy - it’s not just a cake, but a true pleasure. There is no doubt that guests will be delighted with it. Photos and recipe for “Three Chocolates” mousse cake are presented in our article. At first glance it may seem too complicated to implement. But step-by-step instructions will help even a beginner master the cooking process.
The history of the origin of the dessert
The “Three Chocolates” mousse cake (pictured) owes its appearance in the world of confectionery art to a French artist named Henri Toulouse-Lautrec. It was he who first proposed combining chocolate, beaten egg whites and yolks together. The dessert prepared in this way began to be symbolically called chocolate mayonnaise. But this delicacy entered the history of confectionery art as a mousse. From French this word is translated as “foam”. Thus, the mousse was first prepared in 1897.
As for the “Three Chocolates” cake in the form in which everyone is accustomed to seeing it, it was first prepared at the end of the 20th century. It was then that confectioners learned to combine several types of mousses into one product. Today, mousse cake, in the preparation process of which several types of chocolate are used, is especially popular among lovers of sweets. This dessert can be prepared at any time of the year; for example, in the summer it can be an excellent alternative to ice cream.
How to make Three Chocolates mousse cake
This extraordinary dessert is richly chocolatey and delicious. And if you look at the cooking process step by step, it will become clear why. So, a step-by-step recipe for “Three Chocolates” mousse cake:
- The cake is based on an amazing chocolate sponge cake with a pleasant coffee aroma. When kneading the dough, it is recommended to use alkalized cocoa, then the color of the cake will be rich, almost black.
- While the cake sponge is cooling, it’s time to start preparing the cream anglaise with the symbolic name “Anglaise”. It will require good quality gelatin, egg yolks, milk and sugar.
- In addition to Anglaise cream, you will need whipped cream to prepare the mousse. It is thanks to them that the dessert will have an airy texture reminiscent of foam.
- Next, all three mousses for the cake are prepared sequentially from white, milk and dark chocolate. To prevent the layers from mixing with each other, they should be laid out in the mold one by one. Only after the first layer has frozen in the freezer can the second and then the third be placed on top of it.
- The final stage of preparation is decorating the cake. In the presented recipe, mirror glaze is used for this. In addition, other cake design options will be discussed below.
Souffle cake “Three chocolates” with mastic
“ Three Chocolates ” mousse cake with mastic will definitely come in handy if you are preparing for a festive event. It looks luxurious and elegant. Is it worth talking about the unforgettable taste and aroma that you will present to your guests?
For the biscuit we take:
- a glass of sugar and flour;
- a couple of eggs;
- half a pack of butter;
- vanilla;
- cocoa;
- soda
Beat the eggs with sugar, add flour, melted butter, cocoa, vanilla and soda. Place the dough in the oven and cook for about 40 minutes at 170 degrees Celsius. While the sponge cake is baking, prepare three types of mousse.
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Anastasia Titova
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Note: it is not necessary to cover the cake with white fondant. Pay attention to the fruity and chocolate version of the viscous coating.
For the mousse we need to prepare:
- three types of chocolate (black, milk, white);
- vanilla;
- 900 ml cream;
- 150 grams of milk;
- gelatin.
Pour 3 teaspoons of gelatin with warm milk. In three bowls, break the tiles into small pieces. Melt it in the microwave. Whip the cream and divide into three equal parts. When the chocolate has cooled, pour the same amount of gelatin soaked in milk into each bowl. Stir the mixture and carefully add the cream. The mousse is ready.
Remove the crust from the oven and let it cool. Spread the dark chocolate mousse onto the sponge cake and place it in the refrigerator. We proceed according to the usual scheme, and when the black mousse hardens, we apply the white and milky mass. Let's start preparing the mastic.
To prepare light mastic, you should take 150 grams of invert syrup, a couple of glasses of sugar, a glass of water, a couple of teaspoons of gelatin, a pinch of salt, and vanilla.
Pour the syrup into a saucepan and place on low heat. Add water, sugar, vanilla and a pinch of salt. Boil the mass. In the meantime, let’s soak the gelatin. After 10 minutes, add melted gelatin to the mixture and continue cooking. Remove from heat and begin whisking vigorously. On average, the procedure may take you about 20 minutes. When the mass becomes viscous and it is impossible to beat it, put it in the refrigerator. The mastic is ready.
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Anastasia Titova
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Cut off the required amount of mastic. We roll it out with a gurney. And we “tighten” the “Three Chocolates” cake. You can decorate the cake with three types of chocolate, or any decorative elements. The confectionery product is ready!
Ingredients and equipment
At each stage of preparation, a certain set of products is used. To bake a biscuit, you will need the following ingredients:
- flour - 190 g;
- cocoa powder - 45 g;
- egg - 1 pc.;
- sugar - 200 g;
- milk - 75 ml;
- vegetable oil - 75 ml;
- baking powder - 5 g;
- soda - ¼ tsp;
- vanilla sugar - 10 g;
- boiling water - 200 ml;
- instant coffee - 20 g.
- yolk - 3 pcs.;
- sugar - 150 g;
- milk - 240 ml;
- powdered gelatin - 24 g;
- water (for soaking gelatin) - 150 ml.
- cream 33% - 600 ml;
- white chocolate - 100 g;
- milk chocolate - 100 g;
- dark chocolate - 100 g.
- cream 33% - 105 ml;
- sugar - 160 g;
- water - 125 ml;
- cocoa powder - 50 g;
- leaf gelatin - 8 g.
- springforms with a diameter of 18 cm and 22-24 cm;
- acetate film;
- cling film;
- mixer.
To prepare Anglaise cream, you need to prepare the following products:
The mousse layer is prepared from the following ingredients:
For mirror glaze you will need:
The following equipment will be used during the preparation process:
In addition, you need to prepare bowls of different sizes for kneading dough, preparing mousses and soaking gelatin.
Ingredients
The basis:
- 90 g butter
- 200 g dark chocolate, finely chopped
- 3/4 teaspoon instant coffee
- 1.5 teaspoons vanilla extract
- 4 eggs (do not mix)
- a pinch of salt
- a third cup of brown cane sugar
Middle:
- 2 tablespoons cocoa powder
- 5 tablespoons hot water
- 200 g dark chocolate, finely chopped
- 1.5 cold cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
Top ball:
- 3/4 teaspoon gelatin
- 1 tablespoon water
- 170 g (1 cup) white chocolate chips
- 1 cup cold cream
Chocolate sponge cake
The recipe for “Three Chocolates” mousse cake contains the ingredients for making a fluffy sponge cake. To get a small base crust, it is recommended to halve the amount of products. But you can also bake a large sponge cake, and use the scraps to make cakes or simply eat them with tea. And although the cake will be assembled in a ring with a diameter of 18 cm, the sponge cake should be baked in a larger mold. Then the cake can be trimmed, and its edges will be smooth.
The step-by-step process of preparing a biscuit looks like this:
- Preheat the oven to 180°. Line the bottom of the baking pan with parchment paper.
- Combine all dry ingredients: flour, baking soda, baking powder and cocoa.
- Pour vegetable oil into a mixer bowl and add sugar. Mix the ingredients until smooth.
- Add 1 large egg.
- Add a third of the dry ingredients to the butter mixture. Mix.
- Pour in milk.
- Add another third of the dry mixture and mix the dough again.
- Dissolve coffee in 200 ml of boiling water. Pour it into the dough.
- Add the remaining flour mixture. Stir the dough one last time and pour it into the mold.
- Bake the biscuit for 45 minutes. Check readiness with a toothpick.
Cool the finished biscuit slightly in the pan, then place it on a wire rack. Once it has cooled completely, wrap it in cling film and place it in the refrigerator for 6 hours. Then, using a mold with a diameter of 18 cm, cut out a cake 2 cm high. Place it on the bottom of the same mold, and line the side walls with acetate film.
Cream anglaise for cake
Cream Anglaise is an essential component of chocolate mousse. It should be prepared like this:
- Soak the gelatin in cold water for at least 30 minutes.
- Pour milk into a saucepan and bring it almost to a boil (until the first bubbles appear on the surface).
- In a separate bowl, grind the egg yolks well with sugar.
- Stirring constantly with a whisk, pour hot milk into the yolk mixture.
- Pour the resulting mixture back into the saucepan and place it on the stove.
- Cook the cream with constant stirring until the internal temperature is 85° (or until the same first bubbles appear). When it is ready, pour it into a clean and dry bowl (it must first be weighed empty on a scale).
- Heat the gelatin in a water bath or in the microwave until it becomes liquid. Add it to the hot cream and stir.
- Now you need to weigh the container with the cream and subtract the weight of the bowl from the resulting value. Divide the difference by three (number of layers).
- Add dark chocolate (100 g) to the third part of the still hot cream. Stir it with a silicone spatula until the chocolate melts and the mass becomes homogeneous.
Leave the remaining crème anglaise at room temperature while the cake is being prepared to prevent the gelatin from setting.
Cake “3 chocolates”, recipe with photo
Preparing the base
• Beat eggs, sugar, vanilla sugar in a mixer until fluffy.
• Add vegetable oil and milk to the whipped mixture. Mix carefully until an airy, homogeneous liquid mixture is obtained.
• Mix flour, baking powder and cocoa powder and sift into the prepared liquid mixture. Mix everything carefully. Do not stir too vigorously, so as not to remove the air that was formed when beating the eggs. The dough should retain its airiness.
• Grease the bottom and walls of a springform pan with a diameter of 22–24 centimeters with margarine and line with baking paper.
• Pour the dough received for baking the cake into the mold and smooth it with a spoon.
• Bake the cake in an oven preheated to 180° C for 30 - 45 minutes.
• First, let the cake cool in the open, switched off oven, then place the cake in the refrigerator to cool.
While the cake is baking and cooling, prepare the crème anglaise and prepare the cream that will be used to make the chocolate layers, and in fact, the three chocolate masses themselves, brown, beige and white.
Preparation of three types of chocolate creams
Three main ingredients are used to prepare chocolate layers
• English custard;
• whipped cream;
• gelatin.
Making English custard
• But to begin preparing the cream, soak the gelatin “leaves” in cold water.
• Mix 250 ml of milk and cream in a ladle. Place the milk mixture on a burner over medium heat and bring it to a boil.
• Separate the yolks of eight eggs from the whites.
• Mix the yolks with sugar (100 g).
• Pour hot milk and cream in a thin stream into the mixture of yolks and sugar. Pour in carefully, making sure that the yolks do not overcook.
• Place the cream on very low heat. Heat the cream, stirring, for 3-4 minutes until it thickens. Make sure that the cream does not turn into an omelette.
Whipped cream
To prepare it you will need cold and heavy cream, a powerful mixer and a container of a suitable size. It is advisable to cool the whisks and bowls for whipping too. You should start whipping the cream at low speed first, gradually increasing the speed. As soon as soft peaks appear on the surface, the mixer can be turned off. This will be enough for the mousse.
According to the Three Chocolates Mousse Cake recipe, the whipped cream should be divided into three parts, just like crème anglaise. While the first cake is cooling, they should be placed in the refrigerator, and 20 minutes before use the next time, remove them from the refrigerator again.
Assembling the Cake Layers
By this stage, the chocolate cake, crème anglaise with dark chocolate dissolved in it, and whipped cream should already be prepared.
The “Three Chocolates” mousse cake is assembled as follows:
- Combine the Anglaise cream with dark chocolate with a third of the whipped cream and mix gently with a spatula.
- Place the mixture in a springform pan, directly onto the chocolate sponge cake, and smooth it out on top.
- Place the form in the freezer for 1 hour.
- At this time, prepare the mousse for the second layer. To do this, melt the milk chocolate in a water bath and combine it with half the remaining creme anglaise, and then with whipped cream. Place the resulting mixture on the frozen layer and return the form to the freezer for 60 minutes.
- Prepare and freeze white chocolate mousse using the same method.
Mousse cake
Mousse cake “Three Chocolates” is a dessert with a light hint of liqueur and almond crumbs.
Biscuit base:
- a pair of eggs;
- ⅓ tbsp. Sahara;
- ⅓ tbsp. flour;
- 4 tbsp. l. cocoa powder;
- 1 tsp. baking powder;
- 50 ml cream liqueur;
- a handful of almonds.
Mousses:
- 1 bar of 3 types of chocolate;
- half a liter of cream from 33%;
- 50 ml cream for gelatin;
- gelatin or other thickener;
- 150 ml plums liquor;
- up to 100 grams of oil.
Glaze:
- 100 g white chocolate;
- 50 ml cream;
- up to 50 grams of oil.
We do the basics like this:
- Beat eggs and sugar.
- Combine the dry ingredients, grind the almonds in a blender, add the flour mixture to the liquid mixture. We get a viscous dough.
- Cook the crust in the oven at 180ºC for a third of an hour, checking the readiness with a toothpick - if it comes out dry, then the base is ready.
- Using a brush, thoroughly soak the cake with liqueur and leave in the refrigerator for 30 minutes.
Mousses are made the same way, the only difference is what kind of chocolate you put in. You need to start with a dark layer, then follow the classic algorithm.
We divide the rest into 3 parts:
- We use less cream to soak the gelatin.
- Meanwhile, melt the chocolate, cool slightly and combine with liqueur.
- We heat the gelatin a little so that it melts, but do not boil, otherwise it will not “set.” Pour it into the chocolate and stir.
- Process the cream with a mixer. If you prefer very sweet desserts, add powder.
- Add cream to chocolate.
Next, we proceed according to the already familiar scheme. Pour the first layer onto the base and place in the freezer for 30 minutes. We repeat the procedure for each layer.
To decorate, make glaze: melt a piece of butter along with cream, and then, slowly warming the mixture, add pieces of chocolate. We don't boil! Pour the resulting sweet mixture over the finished cake and let it harden in the refrigerator.
How to decorate the Three Chocolates mousse cake?
There are several options for decorating the finished product:
- Make shavings from a dark chocolate bar and sprinkle them over the top white chocolate mousse layer.
- Without removing the product from the mold, generously sprinkle cocoa powder on top. After this, disassemble the springform pan. As a result, the sides of the cake will remain “striped”, and the top will be a beautiful chocolate color.
- Drizzle mirror glaze over Three Chocolates mousse cake. It will fit perfectly onto the frozen mousse, resulting in a flat and smooth surface.
“Three Chocolates” - very tasty and unusual
“Three Chocolates” cake is one of the most popular confectionery products. Baking preparation comes down to soaking a light vanilla sponge cake with jam, as well as creating three chocolate mousse layers. Mousse layers of black, white and milk chocolate serve to create a refined taste and original appearance.
To prepare the crust, you should prepare:
- flour – 200 grams;
- sugar – 150 grams;
- half a package of fatty butter;
- 6 chicken eggs;
- soda.
Cooking method:
About a couple of hours before preparing the biscuit, you should put the eggs in the refrigerator. Separate the yolks from the whites. First, beat the yolks with granulated sugar or powder until a stable foam forms.
Then beat the egg whites in a dry bowl with a pinch of salt. The mass should increase several times. We carefully begin to add our protein mass to the yolks. Sift the wheat flour through a fine sieve, add it to the egg mixture, add soda slaked with vinegar.
Melt half a package of butter in a water bath. Add melted, warm butter to the dough. Mix the mass. Prepare the baking dish. It should first be greased with vegetable oil and sprinkled with flour. Pour the biscuit dough into the mold and bake at 170 degrees for about 40 minutes.
Now you should prepare the mousse for the Three Chocolates cake . To prepare the mousse layers, you should take a bar of black, milk and white chocolate, as well as gelatin, butter and cream.
For each chocolate, you should prepare 70 grams of warm milk and 300 grams of heavy cream. Gelatin should be soaked in warm milk. We take three plates and break three types of chocolate into small pieces. Melt each chocolate in a separate bowl in a water bath, add 50 grams of butter to each bowl, bring to a homogeneous consistency, remove from the water bath. Add 300 grams of whipped cream to each bowl. After you have added cream to the creamy chocolate mass, pour in the gelatin soaked in milk.
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Anastasia Titova
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Tip: Do you want to get the most tender, fluffy and delicious chocolate mousse? Then you should remember that the quality of the chocolate determines what the taste and consistency of the mousse will be. Give preference to quality chocolate.
Place the sponge cake in a 20 cm baking dish. Spread a generous layer of dark chocolate mousse on it. Place the cake in the freezer for 20 minutes. We take out the confectionery product and proceed to laying out the milk mousse. Carefully align the edges and place the treat in the refrigerator. After 20 minutes, take the confectionery product out of the refrigerator and apply the last, white ball of chocolate mousse. Place in the refrigerator until completely frozen.
The confectionery product should not be glazed; this will only make it lose its aesthetics. On top, the delicacy can be decorated with fresh berries, mint or decorating chocolate elements. “Three chocolates” - ready. Bon appetit!
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Step-by-step preparation of mirror glaze
This is the finishing touch to the Three Chocolates mousse cake recipe. The ideal glaze for this dessert is prepared in the following way:
- Soak leaf gelatin in very cold water.
- Pour water and cream into a saucepan, add sugar and cocoa. Place it on medium heat.
- Bring the mixture in the saucepan to a boil, then reduce the heat to low. Cook the glaze for 10 minutes until it is much thicker.
- Squeeze the gelatin in your hand and add to the glaze. Stir and wait until it dissolves.
- Strain the glaze through a fine sieve.
- Cool to a temperature of 35-37°, covering with cling film close to the surface.
- Remove the frozen cake from the mold and place on top of a wire rack. Drizzle it with glaze.
Preparing colored icing for the “Three Chocolates” cake
We figured out the composition of the Three Chocolates cake. The main thing in the process is to prepare a delicious and fluffy mousse, and for this you need to spare no money on quality chocolate, and spare no effort on intensively whipping the cream.
“ Three Chocolates ” cake looks appetizing even without glaze, making you want to taste a piece of the aromatic delicacy. Colored icing will help complete the image of the confectionery product and give it a special sophistication.
Colored icing is an invention that literally turned the confectionery world upside down, adding a lot of bright and rich colors to it.
To prepare a colored coating for dessert you should prepare the following ingredients:
- half a teaspoon of almond extract;
- a glass of powdered sugar;
- dye of your choice;
- gelatin;
- cream – 50 grams;
- a glass of milk.
Soak gelatin in cream. Pour the milk into a saucepan and put it on the fire. Add powdered sugar here. Boil for 5 minutes. Pour in almond extract.
Mix, add dye and soaked gelatin. Generously pour glaze over the Three Chocolates cake, put it in the refrigerator for a couple of hours, and then enjoy the excellent taste!
Cooking secrets and recommendations
The recipe for “Three Chocolates” mousse cake has some nuances:
- In order for the mousse layers to easily move away from the walls of the mold, they need to be covered with acetate film. But since it is not possible to buy it in every city, instead of film, some housewives have adapted to using a thick stationery file, fastened at the top with a stapler.
- When adding cream to the crème anglaise, it is important that the ingredients are at the same temperature. If the cream is hot and the cream is too cold, it may curdle.
- If sheet gelatin is used to prepare the Anglaise cream, then it does not need to be preheated in the microwave. It disperses well in a hot environment without additional manipulation.
