Triple Chocolate Mousse (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 cup (130g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
6 ounces (170g) unsweetened chocolate, roughly chopped
04 -
3 tablespoons Dutch-process cocoa powder
05 -
3 large eggs, left out to reach room temperature
06 -
½ cup (113g) unsalted butter, broken into chunks
07 -
½ teaspoon salt
08 -
1 tablespoon pure vanilla extract
→ Mousse Layer
09 -
2 tablespoons granulated sugar
10 -
1½ cups (360ml) heavy cream, cold from the fridge
11 -
6 ounces (168g) semisweet chocolate, roughly chopped
12 -
¾ teaspoon gelatin powder
13 -
1 tablespoon water
→ Ganache Topping
14 -
9 ounces (252g) semisweet chocolate, chopped into pieces
15 -
¾ cup (180ml) heavy cream
16 -
1 tablespoon unsalted butter
# Instructions:
01 -
Turn your oven to 350°F (175°C). Grease an 8-inch springform pan, then line with parchment paper. Melt chocolate and butter on low heat, then stir in the sugar. Let it cool slightly, then beat in one egg at a time along with the vanilla. Mix in sifted flour, cocoa powder, and salt. Spread evenly into the pan and bake for about 20–25 minutes until it’s just set. Let it cool fully.
02 -
Sprinkle gelatin over water, letting it sit for 5 minutes. Heat half a cup of cream with sugar on the stove until it starts to simmer. Pour over the chocolate and stir together with the softened gelatin until smooth. Let it cool down to room temperature. Whip the remaining cream until medium-firm peaks form, and gently fold it into your chocolate mixture. Spread this mousse over your brownie layer, then chill in the fridge.
03 -
Gently heat cream and butter until just about to boil. Pour the hot mixture over your chocolate and stir until smooth and creamy. Let it cool down to room temp, then spread it over the mousse. Chill for at least an hour to let it fully set.
# Notes:
01 -
For the best flavors, pick high-end chocolate like Valrhona, Guittard, or Ghirardelli.
02 -
Make sure your butter and eggs are fully at room temperature. It’s much easier to mix.
03 -
Let each layer chill completely in the fridge before starting the next.