What Makes America’s Test Kitchen Version Special?

If you’ve seen the Triple Chocolate Mousse Cake from America’s Test Kitchen , you know it’s famous for its structure and balance. They typically use a flourless chocolate cake base, then build upward with egg-based mousse layers, giving it a firm yet silky bite. The precision is inspiring — but their technique can feel complex.

What Does a Triple Chocolate Mousse Cake Cost?

If you were to buy one of these cakes from a gourmet bakery, prices range from $45 to $80 depending on size and design. A mirror glaze or custom décor bumps the price up quickly. Making it at home? Expect to spend around $18–$25 for ingredients, depending on your chocolate choices. Using high-quality chocolate increases cost but elevates flavor — worth it if you’re baking for a special occasion.

What’s different about the Triple Chocolate Mousse Cake from America’s Test Kitchen?

They use egg-based mousses and a flourless cake for extra firmness. My version is simpler, whipped-cream based, and easier to execute at home.

How much does a Triple Chocolate Mousse Cake cost?

In bakeries, $45–$80. Homemade: around $20. Minis are more cost-efficient and easy to freeze.

Is there a shortcut Triple Chocolate Mousse Cake recipe?

Yes — use store-bought brownie base and instant mousse packets. But homemade mousse has unmatched flavor and texture.

Triple Chocolate Mousse Cake That Melts in Your Mouth

Name: Triple Chocolate Mousse Cake
Prep time: 30 min
Cook time: 15 min
Total time: 8 h
Yield: 1 9-inch cake or 12 mini cakes
Cuisine: French-inspired
Ingredients: 1 cup semi-sweet chocolate; ½ cup butter; 2 eggs; ½ cup sugar; ¼ cup flour; 4 oz dark chocolate; 1 cup whipped cream; 1 tsp gelatin; 4 oz milk chocolate; 1 cup whipped cream; 1 tsp gelatin; 4 oz white chocolate; 1 cup whipped cream; 1 tsp gelatin; ¾ cup cream; ¾ cup dark chocolate; 1 tbsp corn syrup

Description

Rich, layered mousse cake with three chocolates and optional mirror glaze. A stunning, no-bake centerpiece for any celebration.

Ingredients

Scale

BASE:

1 cup semi-sweet chocolate

½ cup butter

2 eggs

½ cup sugar

¼ cup flour

DARK MOUSSE:

4 oz dark chocolate

1 cup whipped cream

1 tsp gelatin

MILK MOUSSE:

4 oz milk chocolate

1 cup whipped cream

1 tsp gelatin

WHITE MOUSSE:

4 oz white chocolate

1 cup whipped cream

1 tsp gelatin

MIRROR GLAZE (optional):

¾ cup cream

¾ cup dark chocolate

1 tbsp corn syrup

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Instructions

1. Bake brownie base and let cool.

2. Bloom gelatin, melt with each chocolate type separately.

3. Fold each into whipped cream to create mousse layers.

4. Pour and chill dark mousse layer for 30 mins.

5. Repeat with milk, then white mousse layers.

6. Chill cake overnight.

7. Make mirror glaze, pour at 90–95°F over set cake.

8. Decorate and serve.

Notes

Use acetate strips for clean layers.

You can freeze minis for up to 2 weeks.

Add a layer of ganache under mousse for extra richness.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No Bake
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 60mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg