三色巧克力慕斯蛋糕Triple Layer Chocolate Mousse
三色巧克力慕斯蛋糕Triple Layer Chocolate Mousse的做法说明
不用烘烤，只需要冰箱冷藏。需要准备的工具包括blender和electric whisk。
No need to bake, only refrigerator required.
Makes about 12 servings
Credit:
https://www.homecookingadventure.com/recipes/no-bake-triple-chocolate-mousse-cake
三色巧克力慕斯蛋糕Triple Layer Chocolate Mousse的食材和调料
| Oreo cookies | 7 oz (200g) |
| butter, melted | 4 tbsp (60g) |
| semi-sweet chocolate | 5 oz (150g) |
| whipping cream | 1/2 cup (120g) |
| whipping cream (35% fat), chilled | 2/3 cup (160g) |
| gelatin powder | 1 1/2tsp (6g) |
| cold water | 1 tbsp +1 tsp (20ml) |
| milk chocolate | 5 oz (150g) |
| whipping cream | 1/2 cup (120g) |
| whipping cream (35% fat), chilled | 2/3 cup (160g) |
| gelatin powder | 1 1/2tsp (6g) |
| cold water | 1 tbsp +1 tsp (20ml) |
| white chocolate | 5 oz (150g) |
| whipping cream | 1/2 cup (120g) |
| whipping cream (35% fat), chilled | 2/3 cup (160g) |
| gelatin powder | 1 1/2tsp (6g) |
| cold water | 1 tbsp +1 tsp (20ml) |
| Cocoa powder | 3g |
| Fresh berries | Optional, 4-5 pcs |
三色巧克力慕斯蛋糕Triple Layer Chocolate Mousse的做法与步骤
- 第1步.
Prepare all the ingredients.
- 第2步.
Prepare the crust. Place the oreo cookies 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 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
- 第3步.
Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
- 第4步.
Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form.
- 第5步.
Add melted chocolate mixture and mix until well combined.
- 第6步.
Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
- 第7步.
Repeat the same steps for preparing the milk and white chocolate mousse layers.
- 第8步.
Refrigerate the cake for at least 4 hours or overnight to set.
- 第9步.
Run a knife around the edges of the cake to remove the sides of the pan.
- 第10步.
Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired.
