Wondering how to make a triple layer chocolate mousse cake? Here's a detailed, step by step guide

A triple layer chocolate mousse cake is as delicious and creamy and you're going to love every bite. But you know what's even more fun? Making it yourself. That's right. This cake is surprisingly easy to make and we just know you're going to thoroughly enjoy the process. So here’s a step by step guide to do that. Serve the Mousse Cake alongside some ramekins of Chocolate Mousse and you have a creamy and delightful spread on your hands.

Ingredients

For the biscuit base:

• 250 gm Oreos
• 80 gm unsalted butter, melted

For the dark chocolate mousse:

• 180 gm dark chocolate
• 140 ml whole milk
• 280 ml double cream

For the milk chocolate mousse:

• 180 gm milk chocolate
• 140 ml whole milk
• 280 ml double cream

For the white chocolate mousse:

• 180 gm white chocolate
• 140 ml whole milk
• 280 ml double cream

Plus some cocoa powder to dust on top

Directions:

• Grease and line a baking pan with butter and parchment paper. Set aside.
• Place the Oreos in a ziploc bag and crush until they are crumbly, or place in a blender and crush till it's like wet sand.
• Transfer the Oreos to a bowl and add butter. Mix well and then place the mixture on the base of the prepared cake tin, pressing down into a compact layer. Set aside.
• In a bowl, add the dark chocolate and milk, and melt. You can melt in the microwave or on a double boiler.
  Place the chocolate and milk in a microwave-safe bowl and heat for 15 seconds. Then stop and give it a good mix. Then place it back in the microwave and heat for another 15 seconds. Then stop to stir again. Continue in this way, heating in 15-second bursts and then stirring, until it's completely melted and well incorporated.
  OR
  Place the chocolate and milk in a bowl. Place a pan on the stove on medium heat and fill it with water. Place the bowl in the hot water and the chocolate will slowly start to melt. Keep stirring as it does, so that it is properly incorporated.
• Then place it in your fridge to let it cool.
• In a bowl, add the double cream and whip using a handheld mixer or a stand mixer with a paddle attachment until soft peaks form.
• Pour the cooled chocolate mixture into the cream and whisk until well combined. This is going to be bitter. If you don't like it bitter, you can add some icing sugar. Or you can choose to skip this layer altogether.
• Pour this mixture into the tin and spread it out. Place that in the freezer for 10 minutes.
• Now melt the milk chocolate and milk in the same way and let it cool in the fridge.
• In another bowl, add the cream and whip till soft peaks form, then add the chocolate mixture to it.
• Add this layer on top of the dark chocolate layer and freeze for 10 minutes.
• Finally, melt the white chocolate and milk, let it cool, then whip the cream and add this chocolate mixture to it. Then add this on top of the previous layer and let it set in the fridge for two hours, or overnight if you have the time.
• Once set, take it out of the fridge, dust some cocoa powder on top, slice, and serve.

Notes, tips and tricks:

• If you don't have double cream, whipping cream also works.
• The dark chocolate layer is going to be bitter because the recipe does not call for any sugar. It will simply get balanced out with the sweetness from the other layers. But if you don't want the bitterness, you can either add sugar to the layer or skip the layer altogether, instead having two milk chocolate layers with the white chocolate layer in the middle.
• You can use another biscuit if you don't like Oreos. But if you don't mind Oreos, you can also experiment with different flavors of Oreos like strawberry, chocolate, and so on. It will add another dimension to the overall cake.
• It's imperative to freeze the cake after each layer so that it can all set properly. Do not skip out on this.