• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Houston gardening
  • Español

3 Layer Chocolate Mousse Cake

February 6, 2015 by Pilar Hernandez

Versión en español

3 Layer Chocolate Mousse CakeAt my house, the love for chocolate is deep, so I decided to suggest this cake for a celebration, and it was approved immediately. This 3 Layer Chocolate Mousse Cake, unlike many others on this blog, can (and I recommend doing it) be baked the same day you will eat it.

In this recipe, you will use a steam bath several times, do not put it away until done with the whole recipe. To get the right texture for all the layers, it is important to incorporate the mixtures with a spatula or large spoon and work in a bowl big enough, so that you have plenty of room to mix with gentle movements and patience.

The flavor will depend on the quality of chocolate you use, use your favorite or the best you can find. I like Belgium Callebaut.

Visit our collection of Chilean recipes here.

3 Layer Chocolate Mousse Cake

12 generous servings
for the first layer,

  • 6 tablespoons (85 grams) butter unsalted
  • 200 grams of chopped semisweet chocolate
  • 3/4 teaspoon of instant coffee
  • 1 1/2 teaspoon vanilla extract
  • 4 eggs separated
  • pinch of salt
  • 1/3 cup brown sugar

Prepare a cheesecake pan (9″), place a circle of parchment paper at the bottom. Preheat oven to 325F or 160C.

Assemble a steam bath, place 1″ of water in a pot where you can set a glass or metal bowl above, the water must not touch the bottom of the bowl. Heat the water over medium heat until boiling, reduce down to a minimum. In the bowl: combine butter, chocolate, and coffee. Stir occasionally until all the chocolate is melted and looks glossy. Remove from heat and let cool 5 minutes. Add vanilla and egg yolks, stir until incorporated.

With a mixer: beat the egg whites and salt on medium speed until foamy, 2 minutes. Add the brown sugar while making sure there are no large pieces, continue beating on low speed for 1 minute until all the sugar is incorporated. Then beat at high speed until the meringue forms stiff peaks, about 4 minutes.

With a spatula incorporate 1/3 of the meringue to the chocolate mixture, stir in a circular motion. Add the remaining meringue with light movements, have patience.

Place the batter into the pan and smooth out the surface with a knife. Bake until it has risen and is firm around the edges, 15-18 minutes. Remove to a wire rack and let cool. Run a knife along the side of the pan to prevent cracks. Do not remove from the pan.
Tarta Mousse de 3 chocolates For the middle layer,

  • 2 tablespoons cocoa powder (unsweetened)
  • 5 tablespoons hot water
  • 200 grams of chopped semisweet chocolate
  • 1 1/2 cup fresh whipping cream
  • 1 tablespoon sugar
  • pinch of salt

Together in a cup mix the chocolate powder and water, stir. Heat the water/steam bath again and melt the chocolate, stirring occasionally. Remove from heat and let cool 5 minutes.

With a mixer on a cold bowl: beat cream, sugar and salt until stiff peaks forms, about 4 minutes. Add the dissolved cocoa mixture and continue beating on medium speed until incorporated. With a spatula combine 1/3 of the whipped cream into the melted chocolate. Then add the rest and mix using soft movements. Place the mousse over the cake and smooth the top. Clean the rim of pan. Refrigerate for at least 15 minutes.
Tarta o Torta Mousse tres chocolates
For the layer of white chocolate,

  • 3/4 teaspoon powdered gelatin
  • 1 tablespoon water
  • 170 grams of chopped white chocolate
  • 1 1/2 cup fresh whipping cream

Sprinkle gelatin over water in a small bowl and let stand for 5 minutes to hydrate. Place the chopped white chocolate in a bowl. In a small saucepan heat 1/2 cup cream until it boils. Remove from heat, add the gelatin, stir and pour the mixture over the white chocolate, let stand 1 minute. Then stir until everything is incorporated and the chocolate is fully melted, if chocolate pieces remain, melt over the water bath. Cool 10 minutes.

With a mixer, beat the remaining cup of cream until it holds firm peaks. About 4 minutes. Incorporate 1/3 of the cream into melted white chocolate. Then add the rest with soft movements. Place on top of the previous layer of mousse. Smooth with a spatula or knife. Refrigerate for at least 3 hours before serving.

Garnish with chopped chocolate or cocoa powder.

Recipe adapted from  Annie’s Eats.
3 Layer Chocolate Mousse CakeTarta o Torta Mousse tres chocolates 3 Layer Chocolate Mousse Cake


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Cakes & Bakes, Chocolate, Desserts, Sweet treats

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Loreto Jiménez

    November 27, 2016 at 6:01 pm

    Hola! Probé esta receta el fin de semana pasado para el cumpleaños de mi marido y quedó deliciosa!
    Los invitados pensaron que era una torta comprada de pastelería.

    Me encanta tu blog. Muchos saludos desde Australia.

    Reply
    • Pilar Hernandez

      November 29, 2016 at 9:27 am

      Que bueno, es de mis favoritas. Te felicito. Gracias por volver a contarme.

      Reply

About Pilar

Instagram

Privacy

Facebook

Licensing

In your inbox

Copyright © 2022 · Pilar's Chilean Food & Garden · All Rights Reserved