Triple Chocolate Mousse Torte (Crumb Base)

When it's too hot to bake something sweet, but you're craving chocolate, this triple chocolate mousse torte is all you need. This triple chocolate mousse cake is rich, chocolatey and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of a crumb crust, is simply hard to resist. For this cake, it is essential to use good quality chocolate (like Lindt or Ghirardelli) as it is the main ingredient of the recipe. If you don’t like a graham cracker crust, you can make a flourless chocolate cake instead. Decorate the cake any way you like best and I guarantee that everybody will be impressed by this amazing dessert.

Crust:
5 oz or 10 pieces chocolate graham crackers (142 g)
1 Tbsp. cocoa powder
4 oz unsalted butter, melted (113 g)

Hot Liquid:
4 cups heavy whipping cream (1 L)
2 cups whole milk (500 mL)

White Chocolate Mousse:
8 oz white chocolate (250 g)
1 pkg (2½ tsp.) unflavoured gelatin (7 g)
2 Tbsp. cold water

Milk Chocolate Mousse:
8 oz milk chocolate (250 g)
1 pkg (2½ tsp.) unflavoured gelatin (7 g)
2 Tbsp. cold water

Dark Chocolate Mousse:
8 oz dark (70% cocoa) chocolate (250 g)
4 Tbsp. sugar (optional)
1 pkg (2½ tsp.) unflavoured gelatin (7 g)
2 Tbsp. cold water

Garnish:
cocoa powder
fresh berries

Generously grease an 8x3" springform pan with cooking spray or butter.

Prepare the Crust:
Place the graham crackers into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of a greased 8x3" (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

Set-Up:
Before you begin, I would suggest organizing the chocolate into 3 separate medium glass bowls that fit over the pot you will use as a double boiler. Also, organize 3 small bowls for the cold water and have your gelatin pouches measured out. Having everything measured beforehand will make this recipe super easy.

Hot Liquid:
Combine the milk and cream in a large saucepan. Then divide it into 3 separate 2 cup measuring cups. When ready to do a chocolate layer, heat 2 cups of milk and cream in a saucepan over medium heat, until it starts to boil. Remove from heat.

Dark Chocolate Mousse:
Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and then whisk to combine. Add gelatin and whisk to combine. Pour mixture into the spring-form pan. Refrigerate for 30 minutes or more, until set.

Milk Chocolate Mousse:
Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and then whisk to combine. Add gelatin and whisk to combine. Pour mixture into the spring-form pan. Refrigerate for 30 minutes or more, until set.

White Chocolate Mousse:
Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and then whisk to combine. Add gelatin and whisk to combine. Pour mixture into the spring-form pan. Refrigerate for 30 minutes or more, until set.

To Serve:
Before serving, dust the top of the cake with cocoa powder and decorate with fresh berries, if desired.

Cook's Notes: Hot liquid (4 cups heavy cream + 2 cups milk, divided into 3 equal parts, 2 cups each for 3 different chocolate layers), needs to be kept hot or reheated and poured over the different kinds of chocolate. You DO need to wait for each layer to set in the fridge for at least 30 minutes, before you carefully add the next layer.