For all you chocoholics out there, this recipe is a must. No seriously, you just gotta try this heavenly double chocolate mousse cake. Two types of chocolate mousse atop a rich and moist chocolate-flavoured cake, what more could you ask for huh?

Two types of chocolate mousse have been used in this recipe, one is dark chocolate mousse and the other is white chocolate mousse. You can also use milk chocolate mousse if you like. The mousse is sinfully rich and creamy while the base of the cake is a moist cocoa powder cake. Simply irresistible!

First of all, if you want to make this Double Chocolate Mousse Cake, throw out your age old gelatin powder and replace with a brand spanking new one. If your gelatin powder is expired or way too old, it won’t work meaning, your mousse won’t set meaning, you and your family won’t get to eat this triple chocolate mouse cake, so please. By the way, I used Rossomoor’s gelatin powder.

Secondly, use the best, quality chocolate you can afford, because mousse is all about chocolate and cream. Since chocolate is the key ingredient, it makes or breaks the flavor. So, if you’ll use cheap, low quality cooking chocolate, the mousse will turn out to be equally bad. So, try to invest in good dark, milk and white chocolate when you want to make this sinful triple chocolate mousse cake.

Now it’s up to you if you want to serve it in the form of an 8″ round cake or serve it in glasses for individual serving. It’s good to spoil yourself every once a while, isn’t it? Hell yeah, so go ahead and make this double chocolate mousse cake and have a great time.

And no, I didn’t get this image from some weather station, it’s my whipped cream 🙂

The chocolate should be at room temperature so, plan ahead and take it out of the freezer two to three hours before using. However, it’ll be much, much easier for you to weigh and chop the chocolate into fine chunks while it’s still frozen, as hard as rock. So, once you take it out of the freezer, weigh it and then chop it into fine chunks and leave it for a couple of hours to come to room temperature. Otherwise, the milk plus gelatin concoction won’t be able to melt the chocolate completely.

All the ingredients are the same, only cream is lesser.

See how the gelatin has absorbed all the water.

The only important step in this whole recipe is the addition of proofed gelatin to simmering milk. If you add the gelatin to the milk, before closing the flame or not removing the pan from the stove, the gelatin will not set. This is what happened to one of my mousse cake, when I was still in the learning phase 😉 Anyways, first bring the milk to close to boiling stage, when you see bubbles around the edges, turn off the heat and throw in the gelatin blob, ok?

Aww, it’s a heart. Love you back.

Once you add the milk to the chocolate chunks (dark, milk or white) let it sit for 4-5 minutes, unstirred. The heat from the milk will melt the chocolate chunks.

And if God forbid, it doesn’t melt, then pop the bowl over a double boiler and stir till chocolate has been melted. Do not let direct heat touch the mixture once the gelatin has been added to milk, kapish?

See how all the chocolate has melted.

You can use the Black Magic Cake for the base. Just half the recipe and bake as directed. I sliced the cake further because, I didn’t want the cake base to be too thick.

First add 1/3 of the whipped cream, stir gently.

Then add the rest of it and stir again – gently.

Add the dark chocolate mousse to the base.

Followed by white chocolate mousse.

And that’s what’s left behind. Looks pretty though 🙂

To make this cake either use a loose-bottom pan or spring-foam tin. Otherwise it will not come out in one piece. Once you want to lift the cake out of the loose-bottom pan or spring-foam tin, first run a knife around the edges of the cake to loosen the cake. I used a loose-bottom pan, just for you to know.

Preparation time: 30 minutes

Cooking time: 15 minutes

Setting time: 4-5 hours or over-night

Difficulty: 3/5

Serves: 7

The double chocolate mousse cake is best eaten the day it is thawed.

For Dark Chocolate Mousse

Chocolate	6 oz or 175 g finely chopped
Gelatin	1 tsp
Heavy Cream	280 g
Water	2 tbsp
Milk	1/2 cup

For White Chocolate Mousse

Chocolate	6 oz or 175 g finely chopped
Gelatin	1 tsp
Heavy Cream	180 g
Water	2 tbsp
Milk	1/2 cup

Both the dark chocolate and the white chocolate mousse are made the same way. Just because, dark chocolate is harder than white chocolate hence more heavy cream has been added to give the mousse that creamy, silky feel.

How it’s made

1. Take finely chopped chocolate in a heat-proof  large bowl and set aside.
2. Beat heavy cream to soft peaks and set aside.
3. Now sprinkle gelatin over water and set aside. This is called “blooming”, rehydrating the gelatin. Just sprinkle it over water, do not stir, do not even touch. Just let it sit there for 5-7 minutes until the gelatin  kinda drinks all the water and blooms 🙂 Do not rush! (This step is very crucial in setting your mousse).
4. Next you gotta simmer milk. Simmering means to heat up a liquid just below it’s boiling point. So, simmer milk.
5. Once it’s just about to boil and you see bubbles around the corner, turn off heat.
6. Now take your bloomed gelatin and throw it into the milk.
7. Do not stir, just swirl the pan around, be careful not to burn your hands. Swirl, shake your pan till gelatin dissolves. It’ll be like, you didn’t add anything, you won’t see any grains of gelatin in it.
8. Now pour that hot milk plus ghostly gelatin into the bowl of finely chopped chocolate and let it sit there for 2-3 minutes. The heat from the milk will melt the chocolate.
9. Then stir till all the chocolate shards melt and let it come to room temperature.
10. Once the chocolate plus gelatin plus milk concoction comes to room temperature (not cool or chilled otherwise the gelatin will start to set) add 1/3 of the whipped cream into it and fold.
11. Once done, fold the rest of the cream into it. Fold it gently please. No stirring, just FOLD!
12. Now pour your mousse into the prepared pan, bowl, glass, tins, whatever you are using.
13. Make white chocolate mousse the same way, except there’s less heavy cream to whip.