Below are the ingredients that you will need to make this delicious Triple Chocolate Mousse Caket:

Ingredients

Chocolate Genoise
2 ea. whole eggs
1/4 cup (50g) granulated sugar
0.4 cup (50g) cake flour or 50% all-purpose flour and 50% corn starch, sifted
1 Tbsp (12g) Dutch processed cocoa powder (to be sifted with four).

Pate a Bombe (A pâte à bombe is the French term for a mixture used as a base for making mousse; it is basically an Italian meringue using egg yolks instead of whites).
8 ea. (160g) egg yolks (save egg whites for later use, for macarons, financiers..)
1/2 cup + 2 Tbsp (120g) granulated sugar
1/8 cup (30ml) water

Triple Chocolate Mousse

2 cups (500ml) whipped cream, divided into 3×5.5 oz /166g portions. Set aside.

Dark Mousse
3 ounces (90g) bittersweet dark chocolate (64 to 72%), melted 2 grams gelatin sheet*, dissolve in cold water, squeeze and melt (microwave a few seconds right before being incorporated into the melted chocolate and pate a bombe mixture. Be careful, gelatin must not be boiled; it will lose its strengths.
Add 3 oz pate a bombe and 5.5 oz whipped cream.

Milk Mousse
3.5 ounces (100g) milk chocolate, melted 3 grams gelatin sheet, dissolve in cold water, squeeze and melt
Add 3 oz pate a bombe and 5.5 oz whipped cream.

White Mousse
4.2 ounces (120g) white chocolate, melted 3 grams gelatin sheet, dissolve in cold water, squeeze and melt
Add 3 oz pate a bombe and 5.5 oz whipped cream.

*Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin.

Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made and Bon Apettit!