Triple Chocolate Mousse cake (unbake) 
Triple Chocolate Mousse Cake (No-Bake)
Good morning, Cookpad friends! I'm sharing a super soft, melt-in-your-mouth dessert that's absolutely delicious. I've made this recipe a while ago but only just posted it on Cookpad. Some people have already tried it from my Instagram. I adapted this recipe from Home Cooking Adventure.
Triple Chocolate Mousse Cake (No-Bake)
Good morning, Cookpad friends! I'm sharing a super soft, melt-in-your-mouth dessert that's absolutely delicious. I've made this recipe a while ago but only just posted it on Cookpad. Some people have already tried it from my Instagram. I adapted this recipe from Home Cooking Adventure.
Cooking Instructions
- 1
Prepare a 20cm springform pan. Crush the Oreo cookies with their cream and mix with melted butter. Press into the pan and refrigerate.
- 2
Make the dark chocolate mousse: Add gelatin to a bowl with 20 ml cold water and let sit for 10 minutes. Melt dark chocolate with 120 ml heavy cream using a double boiler.
- 3
Once melted, add the gelatin and stir until smooth. Cool.
- 4
In another bowl, beat 160 g heavy cream with 2 tbsp powdered sugar until stiff peaks form. Fold into the chocolate mixture.
- 5
Pour into the pan over the Oreo crust. Freeze until set.
- 6
Continue with the milk chocolate mousse: Add gelatin to a bowl with 20 ml cold water and let sit for 10 minutes. Melt milk chocolate with 120 ml heavy cream using a double boiler.
- 7
In another bowl, beat 160 g heavy cream with 2 tbsp powdered sugar until stiff peaks form. Fold into the chocolate mixture.
- 8
Pour over the dark chocolate layer. Freeze until set.
- 9
Continue with the white chocolate mousse: Add gelatin to a bowl with 20 ml cold water and let sit for 10 minutes. Melt white chocolate with heavy cream using a double boiler.
- 10
In another bowl, beat 160 g heavy cream with 2 tbsp powdered sugar until stiff peaks form. Fold into the chocolate mixture.
- 11
Pour over the milk chocolate layer. Freeze until set.
- 12
Once all layers are complete, freeze for 4 hours or overnight. Remove from the pan by running a knife around the edges and dust the top with cocoa powder.
- 13
Garnish with strawberries and mint leaves, slice, and serve. Delicious!
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