Description

A rich and indulgent no-bake triple chocolate mousse cake with three layers of dark, milk, and white chocolate mousse on a crunchy graham cracker crust. Easy to make with simple ingredients and perfect for any occasion.

Ingredients

Scale

6 oz (170g) dark chocolate (at least 60% cocoa), chopped
6 oz (170g) milk chocolate, chopped
6 oz (170g) white chocolate, chopped
4 cups (960ml) heavy cream, divided
½ cup (100g) granulated sugar
4 large eggs, separated
½ cup (115g) unsalted butter
1 ½ cups (150g) graham crackers or digestive biscuits, finely crushed
1 teaspoon (5ml) vanilla extract
Pinch of salt
Optional: cocoa powder for dusting
Optional: fresh berries or mint leaves for garnish

Instructions

Preheat oven to 350°F (175°C).
In a bowl, combine finely crushed graham crackers, melted butter, sugar, and a pinch of salt. Mix until it resembles wet sand.
Press mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake crust for 8-10 minutes until set and golden. Let cool completely.
Chop each type of chocolate into chunks.
In a small saucepan over low heat, melt dark chocolate with 2 tablespoons butter until smooth. Repeat separately for milk and white chocolate with their own 2 tablespoons butter each. Set aside to cool slightly but keep warm.
Divide heavy cream into three equal portions (about 1 ⅓ cups each). Whip each portion separately to soft peaks.
Separate egg yolks and whites into clean bowls.
Whisk yolks with sugar and vanilla until pale and thick.
Gently fold melted chocolate into the yolk mixture for each flavor separately (dark, milk, white).
Whisk egg whites to stiff peaks and fold gently into each chocolate-yolk mixture.
Carefully fold whipped cream into each chocolate mixture until fully combined.
Pour dark chocolate mousse over cooled crust and smooth the top.
Refrigerate for about 15 minutes to set slightly.
Add milk chocolate mousse layer, smooth carefully, and chill for 15 minutes.
Add white chocolate mousse layer, smooth the top, and refrigerate the whole cake for at least 4 hours or preferably overnight.
Before serving, run a knife around the edge of the pan to loosen the cake, remove the springform ring, dust with cocoa powder, and garnish with fresh berries or mint if desired.

Notes

Use room-temperature eggs for best whipping results. Fold ingredients gently to keep mousse airy. Make the cake a day ahead for best flavor and texture. Use a sharp knife warmed under hot water for clean slices. Store covered in refrigerator up to 4 days. For gluten-free, substitute graham crackers with gluten-free cookies or nuts.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 380
Sugar: 22
Sodium: 100
Fat: 26
Saturated Fat: 15
Carbohydrates: 30
Fiber: 2
Protein: 6

Keywords: triple chocolate mousse cake, no bake chocolate cake, chocolate mousse dessert, easy chocolate cake, layered mousse cake, homemade dessert