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Triple Chocolate Mousse Cake
Duncan Heinz fudge brownie mix prepared according to directions.
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces milk chocolate, chopped fine
1 ½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 ½ cups cold heavy cream
Crumbled oreos for the topping (optional)
This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. I recommend a Lindt Milk Chocolate Bar for the middle layer; Use a Ghiridelli White Chocolate bar for top layer. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving.
FOR THE BOTTOM LAYER: Make the brownies following the direction on the box.
Preheat the oven to the temperature directed on the box.
Use cooking spray to cover the spring form pan.
Pour half the mixture in and bake.
It should only take about ten minutes.
Once baked, place in the fridge to thoroughly cool.
FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled brownie and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
TO SERVE: If using, garnish top of cake with chocolate curls or crumbled oreos. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.
Notes: This recipe modifies a Cooks Illustrated recipe. The original had a specific cake recipe for the bottom layer and used bittersweet chocolate.
The brownie is better and tastier and I like the milk chocolate better.
If you want a darker chocolate, use a bittersweet chocolate of your choice.