Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake made with dark, milk chocolate, and white chocolate. Needless to say, this cake is gluten-free and refined sugar-free. Consequently, I have found a chocolate that is made with stevia. My husband and I recently celebrated our 28th year Anniversary. I wanted to make a decadent and delicious dessert.

Triple Chocolate Mousse Cake:

Incidentally, this dessert is impressive to serve. However, it really couldn’t be easier. Especially, if you have made mousse before. Initially, it is made with a Flourless Chocolate Cake. The flourless chocolate cake can be made the day before.

Amazon sells plastic cake collars or metal cake collars. In any case, I used both collars. I like the sturdiness of the metal collar around the plastic collar. All in all, the plastic collar comes off easier than the metal one.

Triple Chocolate Mousse Cake

Ingredients:

• 1 gluten-free flourless chocolate cake
• 2 oz dark Lily’s chocolate with stevia
• 2 oz Lily’s milk chocolate with stevia
• 2 oz Lily’s white chocolate with stevia
• 1 1/2 cup coconut milk in ISI Whipper
• 1 tsp gelatin
• 2 egg yolks
• 3/4 cup coconut milk
• 2 egg whites
• 3 tbsp maple sugar
• 1 tsp pure vanilla

Directions:

First, place each chocolate into separate bowls. Second, place 1 1/2 cups of unsweetened coconut milk in an ISI Whipper. Next, place 2 cartridges into the whipper. Finally, place the ISI whipper into the dispenser. Wisk together the egg yolks, maple sugar, and set aside. In a saucepan bring coconut milk to a simmer.  Sprinkle the gelatin into the simmering milk. Bring the gelatin mixture to a boil approximately 90 *. Finally, ladle 1/3 of the coconut milk into the egg mixture while whisking.

Finally, add in the remaining coconut milk. Pour about 1/3 of the egg mixture into each chocolate and stir until melted.  Begin with the dark chocolate. Move on to the Milk Chocolate and stir until melted. Finally, finish with the white chocolate. Add approximately 1/2 cup of coconut whipped cream from the Whipped Cream dispenser to each chocolate. Fold in the coconut whipped cream until fully incorporated. Lastly, whip the egg whites until soft peaks. Finally, fold in a 1/3 of egg whites into each chocolate.

Assemble Triple Mousse Chocolate Cake:

First, prep your cake by place a cardboard cake round. Second, place make the flourless chocolate cake. If a newbie at making cakes I highly suggest adding a metal cake collar as well. Thirdly, add a plastic cake collar around your cake.   This can be made a day in advance.

Top the flourless chocolate cake with the dark chocolate mousse. Spread the chocolate evenly over the cake. Next place the cake into the freezer for 20 minutes.

After 20 minutes remove the cake and add the milk chocolate mousse to the top of the dark chocolate. Finally, spread it evenly over the cake and place it back into the freezer for 20 minutes.

Next, remove the cake from the freezer and add the remaining white chocolate layer to the top of the milk chocolate. Make sure to evenly spread it over the cake. Lastly, place the cake into the refrigerator for 3 hours. This cake can sit in the fridge for up to one day before serving or freeze for a special occasion.

If freezing the cake remove from the freezer. Place the cake into the fridge for a minimum of 12 hours before eating. Or cut up slices and individually wrap with plastic cake collars and freeze that way. Then you can just remove a piece at a time.

Triple Mousse Chocolate Cake Recipe

LaRena Fry

Triple Mousse Chocolate Cake Recipe is gluten-free. Made with coconut milk, and chocolates made with stevia. A show stopping dessert. Easy

5 from 7 votes

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Prep Time 45 mins

Cook Time 1 hr

Freezer Time / wait time 1 hr 20 mins

Total Time 3 hrs 5 mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 157 kcal

Equipment

• Cake Collar Plastic and Metal

Ingredients

  

• 1 whole flourless chocolate cake
• 2 oz Lily's dark chocolate with stevia
• 2 oz Lily's Milk Chocolate with stevia
• 2 oz Lily's White Chocolate with stevia
• 1 1/2 cup canned coconut milk or heavy cream coconut milk in ISI Whipper
• 1 tsp gelatin
• 2 egg yolks
• 3/4 cup canned coconut milk
• 2 egg yolks
• 3 tbsp maple sugar
• 1 tsp pure vanilla

Instructions

 

• First, place each chocolate into separate bowls.
• Second, place 1 1/2 cups of unsweetened coconut milk in an ISI Whipper.
• Next, place 2 cartridges into the whipper.
• Finally, place the ISI whipper into the dispenser.
• Wisk together the egg yolks, maple sugar, and set aside.
• In a saucepan bring coconut milk to a simmer. 
• Sprinkle the gelatin into the simmering milk.
• Bring the gelatin mixture to a boil approximately 90 *.
• Finally, ladle 1/3 of the coconut milk into the egg mixture while whisking.
• Finally, add in the remaining coconut milk. Pour about 1/3 of the egg mixture into each chocolate and stir until melted. 
• Pour about 1/3 of the egg mixture into each chocolate and stir until melted. 
• Begin with the dark chocolate.
• Move on to the Milk Chocolate and stir until melted.
• Finally, finish with the white chocolate.
• Add approximately 1/2 cup of coconut whipped cream from the Whipped Cream dispenser to each chocolate.
• Fold in the coconut whipped cream until fully incorporated.
• Lastly, whip the egg whites until soft peaks.
• Finally, fold in a 1/3 of egg whites into each chocolate.

Assemble the Cake

• First, prep your cake by place a cardboard cake round.
• Second, place make the flourless chocolate cake.
• If a newbie at making cakes I highly suggest adding a metal cake collar as well.
• Thirdly, add a plastic cake collar around your cake.   
• This can be made a day in advance.
• Top the flourless chocolate cake with the dark chocolate mousse.
• Spread the chocolate evenly over the cake.
• Next place the cake into the freezer for 20 minutes.
• After 20 minutes remove the cake and add the milk chocolate mousse to the top of the dark chocolate.
• Finally, spread it evenly over the cake and place it back into the freezer for 20 minutes.
• Next, remove the cake from the freezer and add the remaining white chocolate layer to the top of the milk chocolate.
• Make sure to evenly spread it over the cake.
• Lastly, place the cake into the refrigerator for 3 hours.
• This cake can sit in the fridge for up to one day before serving or freeze for a special occasion.
• If freezing the cake remove from the freezer.
• Place the cake into the fridge for a minimum of 12 hours before eating.
• Or cut up slices and individually wrap with plastic cake collars and freeze that way.
• Then you can just remove a piece at a time.

Notes

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 157
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 9 g	46 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 93 mg	31 %
Sodium 201 mg	8 %
Potassium 46 mg	1 %
Total Carbohydrate 9 g	3 %
Dietary Fiber 2 g	9 %
Sugars 5 g
Protein 4 g	9 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	3 %
Iron	4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Keyword Chocolate, Dark Chocolate, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Milk Chocolate, Mousse, No Wheat, No Wheat No Problem, Refined Sugar Free, Stevia, Triple Chocolate, White Chocolate Chips