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Indulgent Triple Chocolate Mousse Torte

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  • Author: Linda
  • Prep Time: 45 minutes
  • Cook Time: 4–6 hours (or overnight)
  • Total Time: 5–7 hours (including chilling)
  • Yield: 10–12
  • Category: Dessert
  • Method: No-bake + Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Indulgent Triple Chocolate Mousse Torte recipe features three luxurious layers—fudgy brownie base, creamy milk chocolate mousse, and airy white chocolate mousse. A make-ahead chocolate dessert that looks stunning and tastes like it came from a high-end bakery, this decadent torte is perfect for holidays, dinner parties, or anytime you want to wow your guests with an irresistible triple chocolate treat.


Ingredients

For the brownie base:

Unsalted butter

Semi-sweet chocolate (chopped or chips)

Granulated sugar

Eggs

Vanilla extract

All-purpose flour

Salt

For the milk chocolate mousse:

Milk chocolate

Unflavored gelatin

Heavy cream

For the white chocolate mousse:

White chocolate

Unflavored gelatin

Heavy cream

Optional toppings:

Chocolate shavings

Cocoa powder

Whipped cream


Instructions

  • Make the brownie base: Preheat oven to 350°F. Melt butter and chocolate together, stir in sugar, eggs, vanilla, flour, and salt. Pour into a greased springform pan and bake for about 25 minutes. Cool completely.
  • Prepare milk chocolate mousse: Bloom gelatin in cold water. Melt chocolate. Whip cream, then fold in melted chocolate and dissolved gelatin. Spread over cooled brownie base. Chill until set.
  • Prepare white chocolate mousse: Repeat mousse process with white chocolate. Gently spread over milk chocolate layer and refrigerate for 4–6 hours or overnight.
  • Finish and garnish: Remove the springform ring by running a warm knife around the edge. Top with chocolate shavings, cocoa powder, or whipped cream if desired. Slice and serve chilled.

Notes

  • Substitute milk chocolate with dark chocolate for a more intense flavor.
  • Add a splash of espresso or coffee liqueur to deepen the chocolate layers.
  • For a fruity twist, layer raspberry puree between mousse layers.
  • Garnish with toasted hazelnuts for crunch and contrast.
  • Boxed brownie mix works for a quicker base—just cool fully before adding mousse.
  • Agar-agar may be used as a gelatin alternative but yields a firmer texture.
  • To slice cleanly, use a warm knife for neat layers.