Triple Chocolate Mousse Cake

Smooth, velvety and rich - this triple chocolate mousse cake is the perfect way to end an indulgent Valentine's Day meal. Made up for three sumptuous mousse layers, this dessert not only tastes amazing, but also looks stunning. 

Pink Recipe Box hasn't been very active this week because I got taken to Rome for my birthday and Valentine's present! There has been a huge number of hurdles to jump over since we got here: flights delayed, sudden on-set of a throat infection, make up bag lost, heavy snow forcing ALL major tourist attractions to close... I still can't get my head around the fact that they actually close huge things like the Colosseum and the Pantheon because snow was forecast. 

But anyway, back to the dessert... 

Each layer is made in the exact same way, just using a different kind of chocolate. This recipe makes quite a lot of mousse - I'd say around 6 portions - but they freeze really well so you can just keep them frozen until your next chocolate craving hits.

Triple Chocolate Mousse Cake

Ingredients

Dark Chocolate Mousse

1/2tsp gelatine

1tbsp water

60ml milk

70g finely chopped dark chocolate

140ml double cream

Milk Chocolate Mousse

1/2tsp gelatine

1tbsp water

60ml milk

70g finely chopped milk chocolate

140ml double cream

White Chocolate Mousse

1/2tsp gelatine

1tbsp water

60ml milk

70g finely chopped white chocolate

140ml double cream

Recipe

1. Pour 1tbsp of water into a small bowl and sprinkle the gelatine on top. Leave the gelatine for about 5 minutes - until it has soaked up the water.

2. Heat up the milk in a saucepan over a medium-high heat until it begins to simmer. Remove from the heat and add the gelatine mix to the saucepan. Stir really well until the gelatine is completely dissolved then pour over the chopped dark chocolate. Leave to sit for 2 minutes and whisk until the chocolate is melted.

3. Separately, whisk the cream until it forms soft peaks. Mix a small amount of cream into the chocolate mixture to lighten it up, then gently fold the rest of the cream in. Pour into a cylindrical mould and place in the freezer.

4. Repeat the above steps with the white chocolate and pour on top of the dark chocolate in the mould and leave to set in the freezer. Do the same again for the milk chocolate and freeze until set. Remove the mousse from the freezer at least 2 hours before you're ready to enjoy it.