Triple Layer Vegan Chocolate Mousse Cake
Unlike other chocolate mousse cakes, this triple-layer vegan chocolate mousse dessert has no added sugar or gluten. The base is a gluten free chocolate graham-style crumbs.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Cake acetate sheet
- piping bag
- silicon spatula
Ingredients
Chocolate Crumb Base
- 120 g crushed chocolate cracker, GF/DF or Gratify Petit Beurre Chocolate Biscuits & homemade graham vegan crackers
- 40 g vegan butter melted
Dark Chocolate Mousse
- 110 g dark chocolate Pascha Dark Choco preferred
- 75 g vegan heavy cream
- 75 g vegan heavy cream whipped
Milk Chocolate Mousse
- 140 g oat milk chocolate LOVO Oat Milk Choco preferred
- 75 g vegan heavy cream
- 75 g vegan heavy cream whipped
White Chocolate Mousse
- 180 g vegan white chocolate Pascha White Chocolate preferred
- 75 g vegan heavy cream
- 75 g vegan heavy cream whipped
Instructions
- Pulse or crush the chocolate crackers into crumbs then, mix the crumbs with the melted vegan butter,
- Firmly press into the bottom of a cake ring lined with acetate sheet to create a compact base.
- Refrigerate the base to set while preparing the mousse layers.
- On a double boiler, melt the vegan dark chocolate with the heavy cream. Fold the whipped cream into the warm melted chocolate until smooth.
- Pour over the set cake crumb base and refrigerate until the mousse is firm.
- Repeat the process used for the dark chocolate mousse, using vegan milk chocolate this time.
- Once the dark chocolate layer sets, carefully pipe the milk chocolate mousse on top. Return to the refrigerator to set.
- Melt the vegan white chocolate with the heavy cream. Fold the whipped cream into the melted white chocolate until well combined.
- Pipe the white chocolate mousse on top of the firm milk chocolate mousse.
- Freeze or refrigerate the cake until completely set, ideally overnight.
- Cover the cake with dustings of cacao powder on top. Remove the acetate cake sheet and cake ring before serving.
Video
Notes
- Keep the melted chocolate warm to make the mousse pourable.
- Freeze the mousse cake for a few hours to easily remove the cake ring and plastic sheet.
- Depending on the size, thaw the frozen mousse cake in the refrigerator for at least 2 hours or overnight.
Tried this recipe?Let us know how it was!