Description
Indulge in mini decadence! These triple chocolate mousse cakes feature a crisp wafer crust beneath rich dark, milk, and white chocolate layers. Full instructions and nutrition info included.
Ingredients
Scale
- 1 ½ cups chocolate wafer cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 4 oz dark chocolate (70-85% cocoa), chopped
- 4 oz milk chocolate, chopped
- 4 oz white chocolate, chopped
- 3 cups heavy whipping cream, divided
- ¼ cup granulated sugar, divided
- 3 teaspoons unflavored agar-agar powder, divided
Instructions
- Step 1: **Prepare the Crust and Molds.** Combine the crushed chocolate wafer cookies with the melted butter. Press this mixture firmly into the bottom of 12 mini springform pans (2-inch diameter) or silicone muffin molds, forming an even base. Place in the freezer to chill while preparing the mousses.
- Step 2: **Make the Dark Chocolate Mousse.** In a small bowl, sprinkle 1 teaspoon of carrageenan powder over 2 tablespoons of cold water and let it bloom for 5 minutes. Gently melt the dark chocolate in a microwave or double boiler. Whip 1 cup of heavy cream with 1 tablespoon of granulated sugar until soft peaks form. Heat the bloomed carrageenan until fully dissolved (about 15-20 seconds in the microwave). Stir the melted dark chocolate into the dissolved carrageenan, then gently fold this mixture into the whipped cream. Spoon this dark chocolate mousse over the chilled crusts, distributing evenly, and return to the freezer for 10-15 minutes to set slightly.
- Step 3: **Prepare the Milk Chocolate Mousse.** Repeat the process from Step 2: Bloom 1 teaspoon of carrageenan in 2 tablespoons of cold water. Melt the milk chocolate. Whip 1 cup of heavy cream with 1 tablespoon of granulated sugar until soft peaks form. Heat and dissolve the bloomed carrageenan. Stir the melted milk chocolate into the dissolved carrageenan, then gently fold into the whipped cream. Carefully spoon this milk chocolate mousse layer over the set dark chocolate layer and return to the freezer for another 10-15 minutes.
- Step 4: **Create the White Chocolate Mousse.** Follow the same procedure again: Bloom the final 1 teaspoon of carrageenan in 2 tablespoons of cold water. Melt the white chocolate. Whip the remaining 1 cup of heavy cream with 2 tablespoons of granulated sugar until soft peaks form. Heat and dissolve the bloomed carrageenan. Stir the melted white chocolate into the dissolved carrageenan, then gently fold into the whipped cream. Carefully spoon this final white chocolate mousse layer on top of the milk chocolate layer.
- Step 5: **Chill and Serve.** Cover the mini mousse cakes loosely with plastic wrap and chill them in the refrigerator for at least 4 hours, or preferably overnight, until they are completely set. Carefully unmold the cakes from their pans or molds. Garnish with chocolate shavings, cocoa powder, or fresh berries before serving for an extra touch of decadence.
Notes
- Store your Mini Mousse Cakes covered in the refrigerator for up to 5 days, or individually freeze them in an airtight container for up to a month, thawing in the fridge before serving.
- For the ultimate experience, serve these decadent mini cakes chilled directly from the refrigerator; reheating would compromise their delicate mousse texture.
- Elevate the richness by dusting with a touch of cocoa powder, a sprinkle of flaky sea salt, or a few fresh berries for a vibrant pop of color and flavor.
- For a perfectly set yet smooth mousse, ensure the agar-agar powder is fully dissolved by heating it thoroughly as instructed, otherwise, undissolved bits can lead to a grainy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (approx. 85g)
- Calories: 360
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 30g