Triple Chocolate and Strawberry Mousse Cake (No-Bake Recipe)


This triple chocolate and strawberry mousse cake is so creamy, silky, and delicious. If you like simple mousse cakes then this strawberry season is the ideal time for you to try this amazing cake. Here is the recipe:

 Triple Chocolate and Strawberry Mousse Cake

Ingredients:

For the Dark Chocolate Mousse:

  • 150 grams (5 oz.) high-quality dark chocolate
  • 120 grams (1/2 cup) heavy cream
  • 160 grams (2/3 cup) heavy cream (35% fat), chilled
  • 1 tablespoon plus 1 teaspoon (20 ml) water, cold
  • 1 teaspoon gelatin powder

For the Strawberry Mousse:

  • 250 grams strawberries (fresh or frozen)
  • 120 grams (1/2 cup) heavy cream
  • 160 grams (2/3 cup) heavy cream (35% fat), chilled
  • 1 tablespoon plus 1 teaspoon (20 ml) water, cold
  • 1 teaspoon gelatin powder

For the White Chocolate Mousse:

  • 150 grams (5 oz.) white chocolate
  • 120 grams (1/2 cup) heavy cream
  • 160 grams (2/3 cup) heavy cream (35% fat), chilled
  • 1 tablespoon plus 1 teaspoon (20 ml) water, cold
  • 1 teaspoon gelatin powder

To garnish:

  • Cocoa powder (if desired)
  • Fresh strawberries (if desired)

 

Instructions:

  • In a small bowl or cup, add the gelatin into the cold water, combine, and let it sit for a few minutes to set.
  • In a heatproof pan, add ½ cup heavy cream and dark chocolate. Melt this mixture over a double-boiler or in a microwave (on 30 sec. intervals).
  • Then, add the gelatin to the melted dark chocolate mixture and stir until incorporated. Set aside to cool at room temperature.
  • Meanwhile, using an electric mixer, whisk the remaining 2/3 cup chilled heavy cream until creamy. Apply the melted dark chocolate and gelatin mix and whisk until well combined.
  • Pour the batter into non-stick deep round cake tin with a loose base or a round serving plate; smooth it with a spatula and refrigerate for 15-20 minutes to firm, until you prepare the next strawberry mousse layer.
  • Repeat the procedure for preparing the strawberry mousse and then the white chocolate mousse layer.
  • Refrigerate for at least 4-5 hours (or preferably overnight) to set.
  • To finish, run a sharp knife around the edges of the cake in order to remove the sides of the pan. (if you used a round serving plate you can go on with decorating, slicing and serving part).
  • Before serving, garnish with fresh strawberries or dust with cocoa powder (optional).

Enjoy!

Add Comment