Triple Chocolate Mousse Cake
1. The Crust
24 chocolate sandwich cookies (like Oreos), crushed into fine crumbs
5 tbsp (70g) unsalted butter, melted
Instructions: Mix the crumbs and butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the freezer while you prep the rest.
2. The Mousse Filling
2 cups (340g) semi-sweet chocolate chips (or high-quality chopped chocolate)
3 cups (720ml) heavy whipping cream, cold and divided
1 tsp vanilla extract
Optional: 1 tbsp cocoa powder for deeper color
Instructions:
Melt: Place the chocolate and 1 cup of the cream in a microwave-safe bowl. Heat in 30-second increments until smooth. Let it cool to room temperature (crucial, or it will melt your whipped cream!).
Whip: In a separate bowl, whip the remaining 2 cups of heavy cream and vanilla until stiff peaks form.
Fold: Gently fold the whipped cream into the cooled chocolate mixture until no white streaks remain.
Set: Pour the mousse over the crust. Smooth the top and refrigerate for at least 6 hours (overnight is best).
3. The Ganache Drip & Toppings
1/2 cup (120ml) heavy cream
4 oz (115g) dark chocolate, finely chopped
Decoration: Extra chocolate shavings and chocolate buttercream swirls (piped using a star tip).
Instructions:
Heat the cream until it just begins to simmer. Pour over the chopped chocolate.
Let it sit for 5 minutes, then stir until glossy.
The Drip: Once the ganache is slightly warm (not hot), pour it over the chilled cake, letting it run down the sides.
Finish: Top with chocolate shavings and piped swirls as seen in your photo.
Pro Tips for Success
Clean Slices: Dip your knife in hot water and wipe it dry between every single cut. This keeps the mousse layers looking sharp.
The Pan: Run a thin spatula or knife around the edge of the springform pan before releasing the ring to ensure the sides stay smooth.
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