Three Chocolate Mousse Cake Recipe

Posted by
Rate It!
Three Chocolate Mousse Cake
Add your photo!
Ingredients
21
Count
Nutrition
309
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Grease an 8-inch loaf pan with non-stick cooking spray; line it with plastic wrap. Fill small roasting pan (or cookie pan) with dried beans. Wedge loaf pan into beans, tilting it lenghtwise so that the first layer of dark chocolate mousse will be on one side of the pan. Note* instead of dried beans, I just use 2 small plates for support - one in the front and one in the back of the loaf pan. You just need something to keep it tilted until the mousse is hardened.
  2. Dark-chocolate layer: in saucepan over very low heat melt dark chocolate with butter, stirring constantly until smooth. Stir in liqueur or almond flavoring. Cool slightly. With a spatula, gently fold in the whipped cream. Pour mousse into loaf pan, smooth top. Refrigerate, tilted, until mousse is firm, about 1 hour.
  3. White-chocolate layer: In saucepan, combine 3/4 cup heavy cream and gelatin; let stand 5 minutes. Add white chocolate, heat over very low heat until melted, stirring constantly. Place pan in a bowl of ice water. Stir with a whisk until slightly thickened, for about 2 minutes. Remove from ice water, stir in almonds. With a spatula, gently fold in the whipped cream.
  4. Reposition the loaf pan to tilt in opposite direction. Add white chocolate mousse to the other side of the loaf pan. Chill until firm, for about 1 hour.
  5. Milk-chocolate layer: in saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth. Cool slightly, then fold in whipped cream with a spatula. Level the loaf pan. Add mousse over top, covering the dark and milk layers. At this point you don't need to support the loaf pan anymore. Cover the cake with the clear plastic wrap and smooth out the top. Refrigerate until firm, about 2 hours.
  6. Meanwhile, make the raspberry sauce: In food processor, puree thawed raspberries; strain into small saucepan so that there are no seeds. Stir cornstarch and sugar into puree. Bring to a low boil, stirring. Simmer 1 minute. Cool, refrigerate until serving.
  7. When the cake is firm, unmold it on a large plate, carefully remove the plastic wrap.
  8. When ready to serve, arrange a fork and a spoon on a plate. Dust with cocoa, remove utensils. This will make an inprint of the fork and spoon on the plate. This step is totally optional. Slice the mousse cake on the plate and drizzle some raspberry sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.33 Kcal (1295 kJ)
Calories from fat 204.59 Kcal
% Daily Value*
Total Fat 22.73g 35%
Cholesterol 51.16mg 17%
Sodium 52.38mg 2%
Potassium 135.98mg 3%
Total Carbs 24.78g 8%
Sugars 10.39g 42%
Dietary Fiber 2.28g 9%
Protein 2.95g 6%
Vitamin C 7.3mg 12%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 43.5mg 4%
Amount Per 100 g
Calories 314.81 Kcal (1318 kJ)
Calories from fat 208.21 Kcal
% Daily Value*
Total Fat 23.13g 35%
Cholesterol 52.07mg 17%
Sodium 53.31mg 2%
Potassium 138.39mg 3%
Total Carbs 25.22g 8%
Sugars 10.57g 42%
Dietary Fiber 2.32g 9%
Protein 3g 6%
Vitamin C 7.4mg 12%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 44.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top