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Triple Chocolate Mousse Cake

Indulge in a luscious Decadent Triple Chocolate Mousse Cake with creamy layers and a delightful graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs These buttery, crumbly bites form the perfect crunchy foundation for your cake.
  • 1/4 cup melted butter Rich and golden, this binds the crumbs together while adding a luscious flavor.
For the Mousse Layers
  • 2 cups cream cheese, softened Creamy and tangy, it provides the base for the mousse.
  • 1 cup powdered sugar Adds just the right amount of sweetness to offset the creaminess.
  • 1 teaspoon vanilla extract Aromatic and warm, it elevates the overall flavor profile.
  • 1 cup heavy cream Whipped to heavenly peaks, creates a light and airy texture.
  • 1/4 cup cocoa powder Adds depth to the chocolate flavor.
  • 1 cup chocolate shavings Elegant and decorative, they add a finishing touch.
  • 1 piece chocolate truffle (optional) Luxuriously smooth and decadent for garnish.

Method
 

Preparation of the Crust
  1. In a medium bowl, combine the graham cracker crumbs and melted butter.
  2. Press the mixture firmly into the bottom of a springform pan.
  3. Refrigerate the crust while preparing the mousse.
Making the Mousse
  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. Add in the vanilla extract and stir well.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Divide the creamy mixture into three equal parts and mix cocoa powder into each.
  6. Spread the first layer over the chilled crust, then repeat with second and third layers.
Chill the Cake
  1. Refrigerate the cake for at least four hours or overnight.
Garnishing and Serving
  1. Top the cake with chocolate shavings and optional chocolate truffles before serving.

Notes

For the best texture, use room-temperature ingredients. The cake can be made a day in advance and holds well in the refrigerator.