Description
Mini Triple Chocolate Mousse Cakes are elegant, bite-sized desserts layered with dark, milk, and white chocolate mousse over a soft chocolate cake base. Each layer offers a creamy, velvety texture that makes every bite irresistibly rich and indulgent.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup whole milk
- 1/4 teaspoon vanilla extract
- 4 ounces dark chocolate (70% cacao), chopped
- 1/2 cup heavy cream (for dark chocolate mousse)
- 1 tablespoon sugar (for dark chocolate mousse)
- 1/2 teaspoon vanilla extract (for dark chocolate mousse)
- 1 large egg white, optional (for dark chocolate mousse)
- 4 ounces milk chocolate, chopped
- 1/2 cup heavy cream (for milk chocolate mousse)
- 1 tablespoon sugar (for milk chocolate mousse)
- 1/2 teaspoon vanilla extract (for milk chocolate mousse)
- 1 large egg white, optional (for milk chocolate mousse)
- 4 ounces white chocolate, chopped
- 1/2 cup heavy cream (for white chocolate mousse)
- 1 tablespoon sugar (for white chocolate mousse)
- 1/2 teaspoon vanilla extract (for white chocolate mousse)
- 1 large egg white, optional (for white chocolate mousse)
- Chocolate shavings, fresh berries, or whipped cream for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a muffin tin with paper liners or silicone molds.
- In a medium bowl, sift flour, cocoa powder, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add egg, milk, and vanilla extract. Gradually add dry ingredients and mix until just combined.
- Spoon batter into liners, filling halfway. Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Melt dark chocolate. In another bowl, whip heavy cream, sugar, and vanilla to soft peaks. Fold in melted chocolate. If using, fold in stiffly beaten egg white. Set aside.
- Repeat mousse preparation steps for milk chocolate and white chocolate mousses.
- Place cake base in molds or serving glasses. Add dark chocolate mousse layer and chill for 20 minutes. Repeat with milk chocolate mousse, then white chocolate mousse, chilling between layers.
- Chill completed cakes for at least 2 hours. Garnish with chocolate shavings, berries, or whipped cream before serving.
Notes
- Do not overmix batter to maintain light texture.
- Chill each mousse layer to prevent blending of layers.
- Room temperature ingredients help achieve a smooth batter.
- Whipped cream should have soft peaks, not stiff.
- Add-ins like citrus zest or espresso can enhance flavor.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake + Baked Base
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 20g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini chocolate mousse cake, triple chocolate dessert, layered mousse cake, chocolate lovers dessert, mousse cupcakes