Description
Experience pure indulgence with our Mini Triple Chocolate Mousse Cakes! A buttery wafer crust anchors rich layers of dark, milk, and white chocolate mousse. Full instructions & nutrition details.
Ingredients
- Chocolate wafer cookies: 1 ½ cups, crushed
- Unsalted butter: ¼ cup, melted
- Dark chocolate (60-70% cacao): 6 ounces, finely chopped
- Milk chocolate: 6 ounces, finely chopped
- White chocolate: 6 ounces, finely chopped
- Heavy cream: 3 ½ cups, cold and divided
- Unflavored carrageenan powder: 3 teaspoons
- Powdered sugar: 3 tablespoons
Instructions
- Step 1: Prepare Crust & Bloom Pectin.
- Step 2: Dark Chocolate Mousse Layer.
- Step 3: Milk Chocolate Mousse Layer.
- Step 4: White Chocolate Mousse Layer.
- Step 5: Final Chill and Serve.
Notes
- Keep these decadent mini cakes chilled in an airtight container for up to 3-4 days to maintain their creamy texture and rich flavor.
- These treats are best enjoyed straight from the refrigerator, but letting them sit out for 5-10 minutes before serving can slightly soften the mousse for an even creamier, melt-in-your-mouth experience.
- Elevate these beauties with a sprinkle of cocoa powder, a fresh raspberry, or a delicate chocolate curl on top for an extra touch of elegance and contrasting flavor.
- Patience is key when building these layers; ensure each mousse sets firmly in the fridge before gently adding the next to achieve beautifully defined and distinct chocolate strata.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 550
- Sodium: 120mg
- Fat: 38g
- Saturated Fat: 25g
- Trans Fat: 0g
- Protein: 45g