Decadent Triple Chocolate Mousse Torte
Ingredients
Chocolate Cake Base
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ cup sugar
¼ cup unsalted butter, melted
1 large egg
½ cup buttermilk
½ tsp vanilla extract
Dark Chocolate Mousse
6 oz dark chocolate, chopped
¾ cup heavy cream (divided)
1 egg yolk
Milk Chocolate Mousse
6 oz milk chocolate, chopped
¾ cup heavy cream (divided)
1 egg yolk
White Chocolate Mousse
6 oz white chocolate, chopped
¾ cup heavy cream (divided)
1 egg yolk
Instructions
Preheat oven to 350°F (175°C). Line and grease an 8-inch springform pan.
Mix all cake base ingredients until smooth, pour into pan, and bake 20–22 min. Cool completely.
For Each Mousse Layer:
3. Melt chocolate with ¼ cup cream over low heat. Stir until smooth. Remove from heat, whisk in egg yolk.
4. Let cool slightly. Whip remaining ½ cup cream to stiff peaks, fold gently into cooled chocolate mixture.
5. Spread dark chocolate mousse over cooled cake base, chill 20 min. Repeat layering with milk and white chocolate mousses, chilling between each layer.
Chill assembled torte at least 4 hours or overnight until firm.
Optional: Top with chocolate shavings or cocoa dust before slicing.
