Name: Triple Chocolate Mousse Torte
Prep time: 40 min
Cook time: 25 min
Total time: PT-487149H16M26S
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 tsp salt; 8 oz milk chocolate, chopped; 1 1/2 cups heavy cream (for milk chocolate mousse); 1 tsp unflavored gelatin (for milk chocolate mousse); 2 tbsp water (for milk chocolate mousse); 8 oz white chocolate, chopped; 1 1/2 cups heavy cream (for white chocolate mousse); 1 tsp unflavored gelatin (for white chocolate mousse); 2 tbsp water (for white chocolate mousse)

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This Triple Chocolate Mousse Torte is the ultimate dessert for any chocolate lover. It features three rich and distinct layers: a fudgy brownie base, a silky milk chocolate mousse center, and a velvety white chocolate mousse topping. Each bite melts in the mouth with a perfect balance of sweetness, depth, and creamy texture.

Why You’ll Love This Recipe

I love how this torte looks incredibly elegant yet comes together with simple steps. The trio of chocolates adds layers of flavor, and the contrast between the dense brownie and airy mousses is heavenly. It’s my go-to showstopper dessert for dinner parties and holidays because it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt

For the milk chocolate mousse:

Milk chocolate
Heavy cream
Gelatin
Water

For the white chocolate mousse:

White chocolate
Heavy cream
Gelatin
Water

Directions

I start by preparing the brownie base: Preheat the oven and line a springform pan. Melt the butter and mix with sugar, eggs, and vanilla. Then, I stir in the dry ingredients and bake until just set. Let it cool completely.
For the milk chocolate mousse, I bloom gelatin in water, melt the chocolate, and fold in whipped cream along with the dissolved gelatin. I pour this over the cooled brownie base and refrigerate until firm.
I repeat the same steps for the white chocolate mousse layer. Once that’s done, I gently pour it over the milk chocolate layer and let the entire torte chill overnight.
When ready to serve, I carefully run a warm knife around the edge of the pan, release the springform, and slice.

Servings and timing

This torte serves 12 people generously. It takes about 40 minutes to prepare and 25 minutes to bake the brownie base, plus several hours (ideally overnight) for chilling and setting the mousse layers.

Variations

Sometimes I switch things up by using dark chocolate instead of milk chocolate for a more intense flavor. I’ve also added a layer of raspberry puree between the mousse layers for a fruity contrast. For a nutty twist, I sprinkle finely chopped toasted hazelnuts on top before serving.

Storage/Reheating

I keep the torte in the refrigerator, covered, for up to 4 days. To store longer, I freeze it whole or in slices, wrapped well, for up to a month. I let it thaw in the fridge overnight before serving. This dessert doesn’t need reheating—it’s best served chilled.

FAQs

How do I get clean slices when serving?

I use a sharp knife dipped in hot water and wipe it clean between each cut to get neat, clean slices.

Can I make this ahead of time?

Yes, I always make it a day in advance so the mousse layers have time to set properly and the flavors meld.

What kind of chocolate works best?

I stick with high-quality chocolate bars rather than chips because they melt more smoothly and taste richer.

Do I have to use gelatin?

Gelatin helps the mousse hold its shape. If I need a vegetarian alternative, I use agar-agar, adjusting the quantity since it’s more powerful.

Can I use boxed brownie mix for the base?

Yes, if I’m short on time, I use a boxed mix, but I still prefer my homemade brownie base for the best texture and flavor.

Conclusion

This Triple Chocolate Mousse Torte is a dessert I never get tired of making—or eating. It’s rich, indulgent, and elegant enough for special occasions but simple enough for any weekend when I’m craving something truly chocolatey. Once I made it, it became a staple in my dessert rotation.