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Home » Recipe Index » Delectable Desserts

Triple Chocolate Mousse Cake

Published: Dec 15, 2018 · Modified: Oct 1, 2022 by Kris Longwell · This post may contain affiliate links

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Triple Chocolate Mousse Cake is a chocolate-lovers dream dessert.

It is stunning in presentation and just so incredibly delicious.

We love the lightness of the chocolate mousse matched with the crunch of the shortbread crust and the richness of the chocolate ganache topping.

Triple Chocolate Mousse Cake on a platter

The chocolate shortbread crust is so simple to prepare.

Don’t worry if it seems to ‘sandy’ before you place it in the oven, as it bakes, the butter melts, and makes the perfect crust.

A springform pan lined with parchment paper makes the recipe so easy to prepare.

chocolate shortbread crust in a springform pan

TRIPLE CHOCOLATE MOUSSE CAKE IS LIGHT AND NOT DENSE

The mousse is so flavorful and yet so light and airy.

It was hard for the Loon to not eat the entire bowl of mousse before we added it to the cake, but he was able to resist.

It is the perfect filling for this incredible Triple Chocolate Mousse Cake.

chocolate mousse in a glass bowl

This triple chocolate mousse cake is not a huge cake, it almost resembles a tart.

But, boy oh boy, is it packed with flavor.

This cake immediately went to the top tier of favorite desserts for us.  It’s that yummy.  Speaking of yummy and chocolate, you should try our Chocolate Yummy dessert!

Chocolate mousse on a wooden spoon in a glass bowl

Use a knife, or a pastry knife, to carefully spread the mouse over the shortbread.

Make sure to let the shortbread cool completely before adding the mousse.

Isn’t chocolate mousse so wonderful to eat?  We think so.

Spreading chocolate mousse onto shortbread crust in pan.

CHOCOLATE GANACHE IS THE PERFECT TOPPING

Now, let’s be real here, the mousse is absolutely wonderful…but the ganache?

With one bite, you’ll be saying: Oh my ganache, is that good.

It really is.  And super easy to make!

Chocolate ganache being poured on chocolate mousse cake.

This Triple Chocolate Mousse Cake is perfect for entertaining.

We made this for a holiday dinner party, and our guests could not stop raving about it.

Again, it’s not a dense cake, which after a hefty meal, is often the perfect sweet ending.

Slice of triple chocolate mousse cake on a white plate

We just can’t say enough about this Triple Chocolate Mousse Cake, it’s so good.

If you are looking for a more traditional chocolate cake, which is nice and dense, and exploding with chocolate flavor, you should try our Extreme Chocolate Layer Cake…it should fit the bill.

But in the meantime, give this mousse cake a go, we’re pretty sure you’ll be glad you did.

Top view of Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake.

Triple the chocolate. Triple the taste. Triple the fun.

Triple is better.

Close up view of Triple Chocolate Mousse Cake

Close up view of Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is so chocolatey, but not heavy at all.  The mousse is creamy and light and so delicious.  And the shortbread crust and chocolate ganache are the perfect matches for the mousse.  This is beautiful in presentation, too.  Perfect for dinner parties, or just any reason for a yummy dessert. 
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Course: Dessert
Cuisine: Amercian
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Chilling time: 3 hours hours
Total Time: 50 minutes minutes
Servings: 8 people
Calories: 398kcal
Author: Kris Longwell

Ingredients

FOR THE CHOCOLATE SHORTBREAD CRUST

  • 1 ½ cup all-purpose flour
  • 3 tablespoon unsweetened cocoa powder
  • ¼ cup granulated sugar
  • ¼ teaspoon Kosher salt
  • 1 ½ stick unsalted butter, chilled 12 tbsp
  • 1 egg
  • ¾ teaspoon vanilla extract

FOR THE CHOCOLATE MOUSSE

  • 1 teaspoon unflavored gelatin
  • ½ cup chocolate hazelnut spread We love Nutella
  • ½ cup mascarpone cheese
  • 1 ½ cups heavy cream
  • 2 tablespoon unsweetened cocoa powder
  • 3 tablespoon granulated sugar

FOR THE GANACHE

  • ⅕ cup heavy cream, plus 1 tbsp
  • 7 oz quality bittersweet chocolate (not unsweetened) chopped

Instructions

MAKE THE CHOCOLATE SHORTBREAD CRUST

  • Pre-heat oven to 350 F. 
  • In a food processor (or using a pastry cutter, or two forks), process the flour, cocoa powder, sugar, and salt until combined.
  • Add butter and pulse (or cut) until crumbly, and the butter resembles small peas. 
  • Add egg and vanilla extract and pulse (or mix) until just incorporated.  It will still be a little crumbly, don't process until a ball forms. 
  • Line the bottom of an 8-inch springform pan with parchment paper and lock the side into place.
  • Transfer the dough into the pan and press it evenly across the base of the pan, on top of the parchment paper.  Prick the dough all over with a fork.
  • Bake the crust for 20 minutes and then transfer to a rack until completely cooled, about 30 minutes. 
  • Removed side of pan and remove the parchment paper from under the crust, and then reattach the side of pan.

MAKE THE CHOCOLATE MOUSSE

  • Sprinkle gelatin over 3 tbps of cold water in 1 qt. saucepan and let stand for 5 minutes.
  • Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
  • Whisk in chocolate hazelnut spread until combined and then remove from heat.
  • Whisk mascarpone and chocolate hazelnut mixture in a large bowl. 
  • In a different large bowl, beat cream, cocoa powder, and sugar at low speed until just combined, and then increase speed to high and beat until cream just holds soft peaks.
  • Whisk ⅓ of whipped cream into the mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
  • Spoon filling onto shortbread crust in pan, smoothing top with a knife, or pastry knife. 
  • Chill, covered, for at least 3 hours.

MAKE THE GANACHE AND FINISH OFF THE CAKE

  • Bring cream to a simmer in a small saucepan and then remove from heat.
  • Add chocolate and let stand 1 minute, then gently whisk until smooth.
  • Transfer to a bowl and cool, stirring occasionally, until thickened, but pourable, about 20 minutes. 
  • Run a warm thin knife around inside of springform pan, then remove side.
  • Slide cake off the bottom of pan and transfer to a serving plate.
  • Pour ganache on top and spread, allowing excess to drip down the sides. 

Nutrition

Calories: 398kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 

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Comments

  1. jk says

    December 22, 2023 at 1:35 pm

    Hello, can I substitute cream cheese for the mascarpone? Love your blog! Merry Christmas.

    Reply
    • Kris Longwell says

      December 23, 2023 at 11:56 am

      Hi there! Yes! You should have no issue subbing cream cheese for the mascarpone. Let us know how it all turns out! Merry Christmas to you and your loved ones!! Kris & Wesley

      Reply
      • jk says

        December 23, 2023 at 6:55 pm

        Thank you Kris

  2. Nancy Durkin says

    April 19, 2023 at 8:30 pm

    Sneak Chocolate Mousse:

    Sour cream (Regular)
    Granulated sugar
    Hershey’s Special Dark Syrup
    Vanilla Extract
    (Optional) Orange Extract
    (Optional) Ovaltine Chocolate Malt Powder

    Mix well and pipe into cold serving dishes.

    All ingredients are to taste. This recipe is not approved by anyone. 🙂

    Reply
  3. Pat says

    April 10, 2019 at 10:43 am

    Can you use something other than Nutella. Not a hazelnut fan?

    Reply
    • krislongwell says

      April 11, 2019 at 11:03 am

      Hi Pat, honestly, I’d just leave it out and increase the mascarpone to 1 cup. Will still be delicious and still very chocolaty! Let us know how it turns out and what you think. Best, Kris & Wesley

      Reply
  4. Amy says

    December 31, 2018 at 12:40 pm

    Hello! What temperature should the butter be for the crust?
    Thanks!

    Reply
  5. Irene says

    December 16, 2018 at 12:14 pm

    what size springform pan…8″ ?????

    Reply
    • krislongwell says

      December 16, 2018 at 2:58 pm

      Hi Irene, yes, as mentioned in Step 5, use an 8-inch springform pan. Let us know if you make the cake. It’s really good!

      Reply

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