Posted by Grace Massa Langlois on Saturday, 19th March 2011

Chocolate, chocolate and more chocolate – try to resist these Triple Chocolate Mousse Cakes – “betcha can’t eat just one”!

A photo of 3 Triple Chocolate Mousse Cakes displayed in a row on a white rectangular dish with a black background.

I’ve faced countless temptations since beginning my “Sweet” journey into desserts but none have been as irresistible as this one. The allure? – Three layers of sumptuous chocolate – Dark Chocolate Cake, lush Bittersweet Chocolate Mousse and pillowy Milk Chocolate Mousse.

A photo of 4 Chocolate Mousse Cakes on small, white dessert dishes.

And the look?  Spectacular! I first spotted these cakes many years ago when I received the Martha Stewart Living Magazine regularly. You won’t believe this but at the time I can remember thinking, “Why am I wasting my money on this magazine”? You see, five years ago, I would never have attempted any of the stunning cakes or dazzling desserts that graced the pages of that magazine.

A photo of 4 Mousse Cakes garnished with Dark Chocolate Curls displayed on a white cake stand.

But I believe there is a reason for everything, even a subscription to a magazine. I think at the time (even though I didn’t realize it) something inside me began to stir. A new and surprising passion was emerging. Who knew desserts were going to take my life in a new direction? A direction that’s given me “a sense of purpose” that I so desperately needed. And an opportunity to connect with so many wonderful people, like you!

Fast-forward all these years later and I am having the time of my life learning all about the wonderful world of desserts. I’m even learning a new vocabulary. Baking lingo such as fold, blind bake, temper, bain marie, and bloom (the list is endless) that was once foreign to me has become part of my day-to-day speech.

A photo of 4 Triple Chocolate Mousse Cakes, one placed in front on a white dessert plate and 3 in the background on a white cake stand.

Any time I begin a new project (whatever it may be) I have a need to understand everything about it. I spend a multitude of hours researching and learning all that I can. At times it can be daunting. More than one person has told me that I am “obsessed” with desserts. I prefer the term “passionate”, don’t you?

A photo of gourmet cake, Chocolate Mousse Cake with chocolate curls on a black dessert dish.

So thank you for joining me on “La Mia Vita Dolce”, My Sweet Life. It’s been a remarkable experience and I’m glad you’re along for the ride!

A photo of 4 Chocolate Mousse Cakes layered with Dark Chocolate Cake, Bittersweet Chocolate Mousse and Milk Chocolate Mousse displayed on small white dessert dishes with dessert forks with a black background.

A photo of 2 mini cakes layered with Dark Chocolate Cake, Bittersweet Chocolate Mousse and Milk Chocolate Mousse on a black dessert dish with a black background.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Fillings, Frostings & Dessert Sauces, Frozen Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (102)

102 Responses to “Triple Chocolate Mousse Cakes”

  1. Elyse @The Cultural Dish Says:

    These are gorgeous! Where do you find those paper collars? I can never find them :(

  2. Grace Says:

    Elyse I made them myself. I purchased acetate paper a while back and cut out the collars. But you can use non-stick baking (parchment) paper as well. I put the measurements for the collars in the recipe.

  3. Kathy - Panini Happy Says:

    Your passion for desserts most definitely shines through your blog! These mousse cakes are absolute perfection.

  4. lauren Says:

    OH WOW!!!! Not only do these look incredible, but they sounds just as fabulous.

  5. Lizzy Says:

    Fabulous! I’ve made three layered mousse before…but with dark, milk and white chocolate. I love the look of yours and will definitely try it…it would make a lovely Easter dessert!

  6. Kathryn Says:

    Oh wow, these look fabulous. If it wasn’t nearly 7pm in England, I’d be making these right now. There’s always tomorrow! Thank you for sharing this recipe, they look stunning.

  7. Maggie @ Vittles and Bits Says:

    These are so pretty! I love chocolate mousse mmmm

  8. Cookin' Canuck Says:

    Absolutely stunning! There is no way I’d be able to resist these.

  9. Nicole @ Says:

    These look amazing. I’m wondering if there is a way to do these bite sized for an event I have coming up. They would be so cute and tasty!!

  10. Grace Says:

    Nicole I think what I would do is bake the cake in a regular size baking tin rather than the individual ramekins. Then I would use a round cookie cutter to cut the cakes in the size you prefer. You can make the collar to fit the size of the cake and then fill the collars with the mousse. Most definitely doable. I am thinking of making them for my NIece’s upcoming bridal shower in mini, mini form.

  11. Cooking Rookie Says:


  12. Cherine Says:

    Wonderful!!! Those cakes are gorgeous!

  13. Lauren at Keep It Sweet Says:

    You are always making the most professional looking desserts but at the same time they look insanely delicious!

  14. marla Says:

    A girl can never have enough chocolate. These mousse cakes are perfect!

  15. Blog is the New Black Says:

    Gorgeous and delicious! :)

  16. egb Says:

    Beautiful pics! Looks amazing!

  17. Laura @ GotChocolate Says:

    Oh holy BEAUTIFUL! WOOOOOOOOOOW!!!!!!!!!!!!!!!!!

  18. Jenn (Cookies Cupcakes Cardio) Says:

    WOW! Those look amazing. Definitely something a chocolate lover would indulge in.

  19. Tasha @ Voracious Says:

    These are PERFECTION! I’m having breakfast at the moment, but I’d swap it in a second for a taste of one of these. They look so light and creamy and just heavenly.

  20. Kim @ Feed Me, Seymour Says:

    When my husband and I were in Disney World recently, we had a dessert similar to this. Three different kinds of chocolate with raspberry goo on top. I must say, these look even more delish!!! Yum!!!

  21. The Harried Cook Says:

    The only thing better than chocolate is TRIPLE chocolate! That looks sooo good! And I bet it tasted every bit as yummy as it looks!

    Congrats on making Top 9!

  22. sonia Says:

    Wonderful chocolate mousse, loved the subtle three colors, its looking gorgeous !

  23. Sherry @JustAPinch Says:

    Heaven on a plate… you made my day!
    Sherry Parfait

  24. A little bit of everything Says:

    Stunning cakes. I’ve tried before 2 chocolate mousse cake but using white chocolate instead of milk chocolate. Next time I’ll try your recipe. Thanks for sharing and congrats on Top 9

  25. Fresh and Foodie Says:

    These are GORGEOUS! I just adore them. Very impressive — great job! Love your blog.

  26. Terra Says:

    I love learning about food photography from other food bloggers. This picture is soooo beautiful! AND of course looks delicious:-)
    Take care,

  27. Fran {The Flavorful Fork} Says:

    These are just beautiful! I absolutely love to cook but baking, especially something like this, is a bit unnerving to me.

  28. Grace Says:

    It was to me too but actually it wasn’t too bad, a few steps but really pretty easy.

  29. Threemealsaday Says:

    These look great. Your first photo is the one I lean towards. What camera/lens are you using.
    Congrats on Top 9

  30. Grace Says:

    Thank you – the 18-55mm lens.

  31. Kim- Liv Life Says:

    Wow!! Your photos are simply stunning! And the mousse cakes… well, no, there is no way I could stop at one. I have a recipe for something like this tucked away somewhere for a special occasion, but I think I’ll just print your version instead. Love it… Congrats on the Top 9!!

  32. Priya Mahadevan Says:

    Oh my god – this is sheer torture to see that stack of decadence! Eye Candy for sure – Love it!

  33. cindy Says:

    I saw this picture on foodbuzz top 9. I love chocolate mousse. I will definitely have to try to make it one day.

  34. Emilia Says:

    Your chocolate mousse cakes look so beautiful. I am a sucker for mousses in general, but the chocolate ones are definitely on top of my list. Can’t wait to try your recipe as well.

  35. Grace Says:

    Emilia make sure not to miss the step “putting the mousses through the sieve” – they came on so smooth.

  36. Chef Dennis Says:

    you really outdid yourself with this dessert, it is positively gorgeous, and I am sure delicious! I have to teach my girls how to make these they would love them!
    Congratulations on your #1 spot on the top 9, you are becoming quite the regular!

  37. Grace Says:

    Luck is in my corner this week – thank you Dennis – the girls will have fun making these.

  38. ChocolateCentral Says:

    So elegant and delicious looking. I’ve been inspired to make a chocolate mousse I learned to make when I used to live in France. I have to admit, it is really easy and nothing as spectacular as this. I love your presentation. Congratulations on making Foodbuzz’s Top 9. Kudos to you Gracie.

  39. Sandra Says:

    Gracie you are on FIRE! You don’t know how thrilled I am that you’re obsessed/passionate about desserts. Your recipes and pictures are such a treat. It’s a visual and culinary lesson all rolled into one. I can’t wait to try this recipe. Absolutely gorgeous!!!

  40. Grace Says:

    Sandra you are so sweet – thank you!

  41. Liana Says:

    These make the two layer I served in a rectangle on the weekend look positively dull! Although the leftovers are even better 2 days later. How far in advance could I make these? Can you use any type of tape for the collars? Thks

  42. Grace Says:

    Liana you could make these a few days in advance. If you are concerned about presentation – I found the milk chocolate mousse didn’t set as nice in the fridge as the bittersweet (it is much softer) so I put them in the freezer for a bit then unmolded them and placed them back in the fridge to chill until ready to serve. If you place them in the fridge after freezing without unmolding it will be harder to unmold because the mousse will soften again. Don’t laugh but these little babies are so irresistible I froze half the batch because I knew I would continue to eat them. In fact I just pulled one out to enjoy, placed in fridge for about 25 minutes and it tastes like I just made them fresh. I also realized it would make a great frozen dessert if I swapped out the bottom layer and added a white chocolate mousse layer to it instead. I also realized if I wanted I could make the dessert a week in advance and then freeze them and I could then remove them from the freezer the afternoon of my dinner party, unmold and then chill until ready to serve. The mousse remained pillow soft. Make sure it is an airtight container.

  43. muppy Says:

    This is so beautiful :)

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