• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Carve Your Craving

Vegetarian and Vegan easy recipes on a budget. Learn how to cook healthy meals at home that saves money.
  • home
  • Recipes
    • Instant Pot / Pressure Cooker
    • Bakers Lounge
      • cakes/ cupcakes/ cookies
      • Frosting / Icing
      • breads
      • other bakes
    • Indian Platter
      • Starters
      • Curries & Vegetables
      • breads / rice
      • Chat
      • South Indian
    • International Cuisine
      • Appetizers
      • Pasta / Noodles /Rice
      • Other Entrees
    • Accompaniments
      • soups
      • salads
      • Dips & Dressings
    • Breakfast & Mid-Day Snacks
    • Desserts / Ice creams / Sweets
    • Fusion
    • Beverages / drinks
    • microwave
  • How To
  • Tips and tricks
  • about
  • Contact Page
  • Mentions
  • Reader’s success stories
  • Privacy Policy
Home » All Recipes » Triple Chocolate Mousse Cake (Gelatin-Free)

Triple Chocolate Mousse Cake (Gelatin-Free)

By Khushboo 7 Comments February 9, 2021 February 9, 2021

  • Share
  • Tweet
  • Reddit
  • WhatsApp
  • Email
Jump to the recipe Jump to Video

Are you ready to sink your teeth into this Triple Chocolate Mousse Cake? It features my famous dark chocolate cake layered with semi-sweet and white chocolate mousse and topped with rich chocolate ganache. A decadent treat for all chocolate lovers! This mousse cake is made without eggs or gelatin, ideal for vegetarians. Easy to follow video instructions included.

Three layer mouse cake slice on a white plate with a strawberry on the top

My love for mousse desserts isn’t hidden from you. Be it my mango mousse or Indian inspired thandai mousse, these creamy airy desserts are always a hit on any occasion.

Just look at the layers peeps!!! The chocolate cake base is soft and moist. Both the chocolate mousse layers are so airy and fluffy that they just melt in the mouth. The ganache layer on the top is like the cherry on the cake. It just pulls together the entire chocolate experience. I should call it quadruple chocolate cake instead!

My family isn’t over this cake at all. They actually finished this entire cake in 2 days. My friends call it the vegetarian and better version of Costco Tuxedo Cake! So I thought we have a winner here to celebrate this Valentine’s. You can actually make this cake on any occasion. It is surely a showstopper!

Elements to make Triple Chocolate Mousse Cake

The ingredient list and process might look overwhelming but it is truly very simple. This cake is made with 4 elements. 

  1. The chocolate cake base
  2. Semi-sweet chocolate mousse
  3. White chocolate mousse
  4. Chocolate Ganache

Heavy Whipping cream, good quality chocolate, and agar-agar powder are very important to make an amazing mousse cake. The flavoring used is pure Vanilla extract throughout the recipe. I like to add some salt to every layer to balance out the sweetness. If you do not want to make an actual cake base then go for a cracker or oreo base to turn this into a No-Bake Mousse Cake.

Mousse cake with strawberries on the top

Important Tips to make Triple Chocolate Mousse Cake

  1. As this recipe has a lot of steps please go through the video and post a couple of times before starting.
  2. Read the note section in the recipe card carefully.
  3. It may seem overwhelming but it is very easy. Just follow the sequence.
  4. There is no substitute for aga-agar while making white chocolate mousse.
  5. Let the cake sit in the fridge for 8 hours at least for best results.

Triple Chocolate mousse cake on a cake stand

Storage and Shelf life of this mousse cake

  • Triple chocolate mousse cake needs to be refrigerated at all times and served chilled.
  • At a party, you can keep this cake out at the venue for 3-4 hours but in a cool place away from sunlight.
  • This cake keeps well in the fridge for 4-5 days.

Make ahead of time tips

  1. Make the chocolate cake base up to 2 days in advance to store in the fridge or 3 months in advance and store it in the freezer. When you are ready to make the cake thaw it for 2-3 hours at room temperature.
  2. Make ganache up to 1 week in advance. When you are ready to use it, just warm it up to get to a pourable consistency.
  3. Make chocolate mousse up to 2 days in advance and store them in separate airtight containers.

Triple Chocolate mousse cake with a fork on the side

KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference.

Eggless Cake Recipes to try –

No-Bake Ferrero Rocher Mousse Cake

Eggless Black Forest Cake

Strawberries & Cream Cake

Indian Eggless Butterscotch Cake

Let’s Make Eggless Triple Chocolate Mousse Cake Recipe

Liked this recipe?Do give it a star rating in the comments !
Print recipe
4.78 from 9 votes

Triple Chocolate Mousse Cake ( Without Gelatin)

This vegetarian Triple Chocolate Mousse Cake Recipe is made without eggs or gelatin. Easy to follow video instructions included.
Course baking
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Resting time 8 hours
Total Time 10 hours 10 minutes
Adjustable Servings -16 slices
Author Khushboo

Ingredients

1 Chocolate cake base recipe

  • Refer to my eggless chocolate cake recipe Link for the cake here.

Semi-sweet chocolate mousse

    For melting chocolate

    • ½ cup Heavy whipping cream to warm up
    • 6 oz Semi-sweet chocolate 170 grams/ 1 cup

    To whip in another bowl

    • 1 ¼ cup Heavy whipping cream to whip,300 ml
    • ½ teaspoon vanilla
    • Pinch of salt

    White chocolate mousse

      To whip in a bowl

      • 1 ¼ cup heavy cream to whip, 300 ml
      • ½ teaspoon vanilla
      • Pinch of salt

      For melting white chocolate

      • 6 oz White chocolate chips 1 cup, 6 oz
      • 2 tablespoon heavy cream

      To activate agar agar

      • ¾ teaspoon agar agar
      • 3/4 cup heavy cream 180 ml, to warm up

      Chocolate ganache Top Layer (Optional)

      • 1 cup semi-sweet chocolate
      • ¾ cup Heavy Cream

      Garnish

      • Strawberry slices
      • Grated Chocolate or shards

      Instructions

      • It is important to use a SPRINGFORM pan throughout this recipe. Another option is to bake a cake and use adjustable cake rings to build up the mousse.
      • I have used a 9” round springform pan here.
      • Prepare the cake as per the recipe and instructions here.
      • Let it cool down completely before adding the mousse.
      • I like to prepare it a day ahead of time and store it wrapped in plastic wrap and foil. Leave it in the fridge or at room temperature until layered with mousse.

      Preparing the cake pan for layering

      • Slice the top of the cake horizontally to level it flat and then add the mousse layer.
      • You can choose to keep a thin layer of cake by slicing it accordingly.
      • Enjoy the scrapes with tea or coffee or maybe make some cake pops.
      • Try using an acetate or parchment paper collar on the circumference of the inner side of the pan for smooth removal of cake later.

      Prepare Semi-sweet chocolate mousse

        Process of melting chocolate

        • Warm-up cream in a microwave-safe bowl or in a pot over a stovetop just until a simmer and not boiling hot.
        • Add in the semi-sweet chocolate chips and cover the bowl with a lid/ dish. Keep it undisturbed for 30 seconds. The trapped heat of the cream will slowly start to melt the chocolate.
        • Now open the lid and start stirring gently. It will look goopy at first but after a minute of stirring it will start to form a smooth chocolate sauce known as ganache.
        • If you suspect that all the chocolate didn’t melt then just pop it in the microwave for 10 seconds at a time. Smoothen out the tiny bits of chocolate and keep the ganache aside to cool at room temperature.

        Whipping chilled heavy whipping cream

        • Meanwhile in a big bowl add cream, a pinch of salt, and vanilla. Whip it with an electric or handheld whisk for 4-5 minutes. Or until you see that the cream has started to just thicken. Now switch off the electric whisk and just manually whisk it to a super soft consistency. Whisking with a hand, later on, gives you more control over the consistency and avoids over-whipping the cream.
        • We are looking for a very soft peak consistency. Refer to the video for better understanding. Please do not whisk until stiff peaks. The cream should be just thick and not hold the peaks at all.

        Mixing process to make the mousse

        • The chocolate should have come to room temperature by now. It should not be warm.
        • Now scoop 3-4 tablespoons already whipped cream into chocolate first. Fold it gently so that the cream is completely incorporated with chocolate. This is done to stabilize chocolate. It is a crucial step taken to avoid chocolate seizing when it comes in contact with chilled cream.
        • The next step is adding the chocolate mixture to the big bowl of already whipped cream. Fold it gently in one clockwise direction. We want the mouse light and fluffy. This way we are incorporating air in the mousse.
        • Once it is mixed well, add it to the prepared cake pan. Level the top with a spatula as much as you can. It does not have to be perfect. Loosely cover it with foil and chill in the refrigerator (not the freezer).

        Prepare White Chocolate Mousse

        • Important - Follow the sequence – 1st whip the cream and set it aside. 2nd – activate the agar-agar. 3 rd – Melt the white chocolate. You can do the 2nd and 3rd steps simultaneously using two stove-top.

        Whip heavy whipping cream

        • Same as you would do for semi-sweet chocolate mousse. Just repeat the process.
        • In a big bowl add cream, a pinch of salt, and vanilla. Whip it with an electric or handheld whisk for 4-5 minutes. Or until you see that the cream has started to thicken. Now switch off the electric whisk and just manually whisk it to a super soft consistency. Whisking with a hand, later on, gives you more control over the consistency and avoids over-whipping the cream.
        • We are looking for a very soft peak consistency. Refer to the video for better understanding. Please do not whisk until stiff peaks. The cream should be just thick and not hold the peaks at all.

        Activate agar agar

        • Add agar-agar to a bowl of cream. Mix well to combine. Heat this mixture on medium heat stirring frequently. Once the mixture comes to a boil let it cook for a minute. Switch off the flame and let it cool to warm.

        Make the white chocolate ganache

        • I recommend using the double boiler method to melt white chocolate and not the microwave. White chocolate is very delicate and tends to burn in the microwave.
        • Melt the cream and white chocolate using the double boiler method over the stovetop.
        • Once it is silky smooth take the bowl off the stove and let the chocolate cool completely. The white chocolate will thicken as it cools but it should still be flowy consistency.

        Make the mousse - Work quickly

        • Now place the chilled whipped cream, agar-agar mixture, and white chocolate on your work table.
        • Then scoop 3-4 tablespoons already whipped cream into the white chocolate first. Fold it gently so that the cream is completely incorporated with chocolate. This is done to stabilize chocolate. It is a crucial step taken to avoid chocolate seizing when it comes in contact with chilled cream.
        • If you think chocolate is turning gritty then just add some more cream, it will turn smooth again.
        • The next step is adding the white chocolate mixture to the big bowl of already whipped cream. Fold it gently in one clockwise direction until mixed, say for 20 seconds.
        • Now add in the agar agar mixture. Make sure it is warm and flowy. It should not set before mixing. If you suspect that the mix is thickened, set, or cooled before adding it to the cream then warm it again on low heat until flowy consistency.
        • The next step is to work quickly. Immediately add the agar cream mixture into the white chocolate whipped cream mixture and whip for 10-15 seconds, making sure it is blended well. Do not overwhip.
        • Pour it over the semi-sweet mousse layer. Level as much as you can. Place it in the fridge to set for at least an hour before you layer it with ganache.

        Making top ganache layer (Optional)

        • Place semi-sweet chocolate in a medium-sized bowl. Warm-up cream in a microwave-safe bowl or in a pot over a stovetop just until a simmer and not boiling hot.
        • Pour it over the chocolate chips and cover the bowl with a lid/ dish. Keep it undisturbed for 30 seconds. The trapped heat of the cream will slowly start to melt the chocolate.
        • Now open the lid and start stirring gently. It will look goopy at first but after a minute of stirring it will start to form a smooth chocolate sauce known as ganache.
        • If you suspect that all the chocolate didn’t melt then just pop it in the microwave for 10 seconds at a time. Smoothen out the tiny bits of chocolate and keep the ganache aside to cool at room temperature.

        Assembling the cake and garnish

        • Once the ganache has cooled down pour it over the white chocolate layer and swirl it to cover the top of the cake. Place it in the fridge to set overnight or at least 8 hours before garnishing.
        • You may add some chocolate shards, shavings, curls, and berries to decorate the cake.

        Step by Step video of the recipe -

        Notes

        This recipe makes around 2.5-kilo cake.
        As this recipe has a lot of steps please go through the video and post a couple of times before starting. It may seem overwhelming but it is very easy. Just follow the sequence.

        Possible substitutes

        • Use parchment instead of an acetate sheet to cover the collar round of the cake. It will aid easy removal later on. If you do not have either of them then, simply run a knife around the circumference to loosen the edges.
        • I have used heavy whipping cream throughout the recipe. Look for a carton that says heavy whipping cream and not just heavy cream.
        • There is no substitute for agar-agar. It is crucial to set the white chocolate mousse part.
        • I have used agar-agar powder.
        • This cake recipe is not overly sweet.
        • You can use bittersweet or dark chocolate instead of semi-sweet if desired.
        • Skip the top ganache layer but I highly recommend it.
        • I have kept the decoration very simple, use your imagination and decorate as desired.
        • You may skip the white chocolate layer and simply double the recipe for semi-sweet chocolate mousse.

        Important tips to make the best mousse cake

        • Do not whip the cream until still peaks. Keep it to very soft loose peaks.
        For the white chocolate mousse part -
        Follow the sequence as mentioned. Remember to 1st whip the cream and set it aside in the fridge. 2nd – activate the agar-agar. 3rd – Melt the white chocolate.
        About agar-agar – things to keep in mind
        1. Add agar-agar to cold or room temperature cream. Do not add it to warmed cream as it will clump up. Warm up the cream after adding agar-agar, not before that.
        2. Do not let the agar cream mixture cool down before adding to the whipped cream. It should be warm and flowy consistency or it will set in clumps before whipping.
        3. After whipping everything you may sometimes find very tiny bits of agar, it is completely fine and won’t affect the final taste or texture.
        Chill the entire cake in the fridge for at least 6-8 hours to set.

        Storage and Shelf life of this mousse cake

        • Triple chocolate mousse cake needs to be refrigerated at all times and served chilled.
        • At a party, you can keep this cake out at the venue for 3-4 hours but in a cool place away from sunlight.
        • This cake keeps well in the fridge for 4-5 days.

        Make ahead of time tips

        • Make the chocolate cake base up to 2 days in advance to store in the fridge or 3 months in advance and store it in the freezer. When you are ready to make the cake thaw it for 2-3 hours at room temperature.
        • Make ganache up to 1 week in advance. When you are ready to use it, just warm it up to get to a pourable consistency.
        • Make chocolate mousse up to 2 days in advance and store them in separate airtight containers.
        Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

         

        Some more recipes like this below -

        « Eggless Tiramisu Cake
        Eggless Thandai Mousse Cake »
        • Share
        • Tweet
        • Reddit
        • WhatsApp
        • Email

        Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies Tagged With: agar agar, eggless, mousseFebruary 9, 2021

        Reader Interactions

        Comments

        1. Vaishali

          August 18, 2021 at 1:46 pm

          5 stars
          Omg – such a great recipe! Loved loved it!! Tried this for my husbands birthday and it turned out so yummy.. people couldn’t stop raving about it – totally looked like for it from a bakery.. thank you for sharing your recipes!!

          Reply
          • Khushboo

            August 19, 2021 at 3:25 pm

            I am happy that you enjoyed this recipe Vaishali. Thank you for sharing lovely photos with me. It indeed looks yum.

            Reply
        2. Gurleen

          February 25, 2021 at 1:59 pm

          Hi Khushboo,
          I love your recipe on this blog!
          I was wondering if it’s possible for me to add another layer of chocolate cake on top of the mousse cake. Will the mousse be able to hold the weight of the additional layer of cake?
          Thanks.

          Reply
          • Khushboo

            March 01, 2021 at 10:39 am

            That is a good question Gurleen. The mousse is delicate yet sturdy enough to stand by itself. I have no idea how it will behave with an extra layer of cake on the top. I will be soon posting chocolate mousse-filled cake. It is in process of testing. However, if you make only one of the layers and then set a cake on top it will hold up well.

            Reply
            • M.Menon

              July 02, 2021 at 11:54 am

              Hi Khushboo,
              Instead of agar agar can gelatin be used in the same proportion or will the proportion vary?

              Thanks,
              M.Menon

            • Khushboo

              July 19, 2021 at 5:03 pm

              I haven’t used gelatin but I know that Agar-agar is stronger than gelatin. Use a little less and see how it works.

        3. Reema

          February 09, 2021 at 5:55 pm

          Yummiest mousse cake ever!! Had the pleasure to taste it!

          Reply

        comments and suggestions are welcome Cancel reply

        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        Primary Sidebar

        Meet Khushboo!!

        Hi , welcome to carveyourcraving. My blog is all about easy to make delicious meals with a twist. Read More…

        Let’s connect here!

        • Facebook
        • Instagram
        • Pinterest
        • Twitter

        Never miss a new recipe! Subscribe here.

        Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
        To find out more, including how to control cookies, see here: Cookie Policy

        Footer

        Copyright © 2023 -2021 carveyourcraving.com

         

        Loading Comments...