Description
A stunning three-layer chocolate masterpiece featuring a fudgy base, a rich dark chocolate mousse, and a light milk chocolate topping. Perfectly balanced and velvety smooth.
Ingredients
Scale
- 200g Dark Chocolate
- 200g Milk Chocolate
- 200g Semi-sweet Chocolate
- 3 cups Heavy Whipping Cream
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 2 tsp Gelatin powder
- 1 tsp Vanilla Extract
- 1/4 cup Cocoa Powder
Instructions
- Melt butter and dark chocolate together over a double boiler until smooth. Pour into a lined springform pan and chill for 30 minutes.
- Bloom gelatin in 2 tablespoons of water, then melt it gently.
- Whip 1 cup of heavy cream with half the sugar until soft peaks form.
- Fold melted dark chocolate and the gelatin into the cream. Pour over the base and smooth the top.
- Repeat the whipping and folding process with milk chocolate and another cup of cream. Pour over the first mousse layer.
- Repeat one final time with semi-sweet chocolate and the remaining cream. Smooth the top carefully.
- Refrigerate the cake for at least 6 hours or overnight before unmolding and serving.