Mousse cake "Three chocolates" - a delicious step by step recipe with photos

Kitchen appliances and utensils:

• kitchen stove;
• deep bowl;
• stewpan;
• sieve;
• silicone spatula;
• baking dish;
• parchment paper;
• cling film;
• split ring;
• acetate film;
• a bowl;
• spoon;
• whisk;
• cutting board;
• blender
• freezer;
• microwave.

Ingredients

Step cooking

Making biscuit

1. Break one egg into a deep bowl, add 30 g of sugar, put in a water bath. The water in the saucepan should not boil much.
   
2. Beat the egg mixture until sugar is completely dissolved.
   
3. When the egg mixture became hot, remove the bowl from the water bath, continuing to beat until a lush, light, well-kept mass is formed.
   
4. Then sift 20 g of flour and 10 g of cocoa.
   
5. Gently mix with a spatula until smooth. The mass should remain lush and thick, only in this case you get an airy biscuit.
   
6. The resulting dough is transferred to a baking sheet or baking dish with a diameter of 20 cm, covered with parchment paper, distributed in a thin layer.
   
7. Bake a biscuit at a temperature of 180 degrees 10 - 15 minutes. The main thing is not to bake so that the biscuit does not become dry.
   
8. Cool the finished biscuit and cut out a circle from it to the desired diameter. In our case, with a diameter of 16 cm.
   

Mousse Cooking

1. First, soak 8 g of loose gelatin in 48 g of cold water. We will do this in advance for all three mousses.
   
2. Pour 80 ml of milk into the stewpan, bring to a boil, but do not boil.
   
3. In a deep bowl, combine one egg with 50 g of sugar, whisk lightly with a whisk.
   
4. Without stopping whipping, pour hot milk into a thin stream, knead until sugar dissolves.
   
5. After that, pour the resulting mass into a stewpan and put on low heat. Boil the mixture until slightly thickened.
   
6. Remove the stewpan from the heat and immediately add the swollen gelatin, mix well until it is completely dissolved.
   
7. Next, melt 80 g of white chocolate. This can be done in the microwave - by pulse pressing for 15 seconds or in a water bath. Melted chocolate is added to the custard base, mixed until smooth, then cooled to room temperature.
   
8. Take 200 ml of fat and cold cream 33 - 35%, whisk with a mixer first at the lowest speed, gradually increasing it to maximum.
   
9. Into whipped cream we introduce completely cooled custard mixture with chocolate and mix thoroughly until smooth.
   
10. Using the same principle and using the same ingredients, we prepare milk chocolate mousse, and then dark chocolate mousse.
    

Cooking Mirror Glaze

1. Pour 12 g of loose gelatin to 72 ml of cold water.
   
2. Cook the syrup. To do this, add 200 g of sugar to the stewpan and pour 65 ml of water.
   
3. Bring the syrup to a boil over medium heat with continuous stirring, the sugar should dissolve.
   
4. Sift 65 g of cocoa into boiling syrup.
   
5. Stir until smooth and boil for 2 to 3 minutes.
   
6. Pour 130 ml of fat cream of 33 - 35% into the pan and bring to a boil over low heat.Add the swollen gelatin to the hot cream and mix until it is completely dissolved.
   
7. Now we connect everything - pour cream with gelatin into syrup with cocoa, mix.
   
8. The resulting glaze must be pierced with a blender. We lower the blender's immersion nozzle to the very bottom of the container at an angle of 45 degrees and break through at low speed.
   
9. The finished glaze is tightly covered with cling film and sent to the refrigerator for 6 - 8 hours.
   
10. Glaze thickens well. In order to use it to decorate the cake, you need to heat it in a microwave oven with pulses for 15 seconds, each time getting out and mixing.
    
11. Heated glaze is filtered through a sieve to rid it of air bubbles.
    

Assembly and decoration of the cake

1. Cake should be formed in a split ring with a diameter of 20 cm and a height of 7 cm.
   
2. First, tighten the bottom of the ring with cling film and put on a kitchen board, so that it is convenient to put in the refrigerator. The sides are laid with an acetate film.
   
3. Pour the white chocolate mousse with the first layer, distribute it evenly. We put the mold with the mousse in the freezer so that it grasps.
   
4. On the frozen white chocolate mousse, pour the milk mousse, again send it to the freezer.
   
5. The last to pour dark chocolate mousse.
   
6. Gently place a biscuit on top, drown a little in the mousse. We remove the cake in the freezer for 6 - 8 hours.
   
7. Now we proceed to decorate the cake - we cover it with mirror glaze. We take out the cake, carefully remove the ring and the acetate film.
   
8. We cover the cake with icing, distributing it in a circular motion from the center of the cake to its edges.
   
9. When the glaze sets, carefully remove the excess with a spatula.
   
10. The edges of the cake can be decorated with confectionery powder.
    
11. We remove the finished cake in the refrigerator for 3 - 5 hours. Enjoy your meal!
    

Video recipe

You can watch a video recipe where you can see what ingredients were used, how to cook a biscuit in stages, make a delicate mousse and decorate with a mirror fill. Enjoy watching!

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