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All he asked for was chocolate mousse.  No further descriptors than that.  And thus, with that single clue, I set out to make two delicious desserts for John’s birthday party last weekend.

This first one is a more classic interpretation of chocolate mousse – the chocolate mousse cake.  The bottom layer is almost like a brownie.  It’s very rich and solid, making it an excellent base for the light mousse.  This dessert was a hit with all the chocolate lovers at our party.  They devoured it completely and left nothing behind.  Ignore the high quantities of cream and butter and make this dessert anyway :)

Triple Chocolate Mousse Cake


For the Cake:

  • 2 sticks butter
  • 3/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 cups sugar
  • 1 cup flour
  • 1/4 teaspoon salt


For the Mousse:

  • 8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
  • 8 ounces milk chocolate, coarsely chopped
  • 2 teaspoons vanilla extract, separated
  • Salt
  • 1 1/3 cups heavy cream
  • 2 2/3 cups heavy cream, separated


  1. Preheat the oven to 350F.  Spray a 10″ springform pan with baking spray.
  2. Melt the butter, stir in cocoa powder.  Cover and let cool.
  3. Beat the eggs for 3 full minutes.  Gradually add sugar, and beat 2-3 more minutes.  Stir in butter/chocolate mixture.  Gently fold in the flour and salt until just combined.
  4. Pour the batter into the pan.  Bake for 15-20 minutes until a toothpick just comes out clean.  Cool completely.
  5. Place the chocolate in separate medium-size bowls.  Drop a pinch of salt in each bowl.  Pour 1 teaspoon vanilla extract into each bowl.
  6. Bring 1 1/3 cups heavy cream to a boil.  Pour half the cream (2/3 cup) into the bowl of dark chocolate and the remaining 2/3 cup cream into the bowl of milk chocolate.  Let sit for one minute.  Then stir until smooth.
  7. Pour 1 1/3 cups heavy cream into each of two large bowls.  Beat both bowls of heavy cream to firm peaks.  Gently fold the semi-sweet chocolate mixture into one of the bowls of whipped cream.  Gently fold the milk-chocolate mixture into the other bowl of whipped cream.
  8. Pour the dark chocolate mousse into the springform pan, on top of the cooled chocolate cake.  Chill for an hour.  Chill the bowl of milk chocolate mousse as well.
  9. Stir the milk chocolate mousse until smooth again.  Pour on top of the dark chocolate mousse.  It’s ok to fill it almost to the top of the pan.  Smooth the top.  Chill for 6 hours, or overnight.  Carefully remove the springform pan.

Source: Zucchero Dolce

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