No-Bake Triple Chocolate Mousse Cake

      Assalamualaikum semua... Wahh...Dah masuk bulan 12 kita yerr...  Tak lambat nak tahun 2021. Kejap ja masa berlalu... Lagi-lagi time musim penyakit covid19 ni rasa macam masa tu berlalu cepat ja.. Ye la, dah tak leh nak kemana-mana macam sebelum ni... Nak pi mana-mana pun takut jugak kot-kot covid19 tu lekat kat kita kan.. Alhamdulillah, perlis ni kes jarang sangat nak timbul. Syukur sangat... Harap-harap negeri lain pun nanti jumlah kes semakin menurun. Berbalik pada post hari ni, akun nak share resepi kek mousse yang rasa macam ice cream.... Makan masa sejuk-sejuk tu tak tau nak habaq macam mana nikmatnya... Memang sedap... Untuk kek ni macam biasa la, aku buat separuh adunan jaa... Nak save bajet... Hahahaa.... Untuk hiasan kek ni aku letak chocolate ganache sebab ada lebihan masa aku buat kek yang orang order dulu. Kalau tak letak chocolate ganache, boleh letak serbuk koko. Kalau tak letak apa-apa pun tak pa... Rasa dia saja pun dah sedap... So, pakat-pakat cuba la buat yerr... Byeee....

No-Bake Triple Chocolate Mousse Cake 

C&P : Home Cooking Adventure

Ingredients

Oreo Crust

100g oreo cookies

30g butter, melted

Dark Chocolate Mousse

75g semi-sweet chocolate

60g whipping cream

80g whipping cream, chilled

1/2 tsp gelatin powder

10ml cold water

Milk Chocolate Mousse

75g milk chocolate

60g whipping cream

80g whipping cream, chilled

1/2 tsp gelatin powder 

10ml cold water

White Chocolate Mousse

75g white chocolate

60g whipping cream

80g whipping cream, chilled

1/2 tsp gelatin powder

10ml cold water

For decorating (optional)

Cocoa powder ( ganti chocolate ganache )

Fresh berries ( xletak )

Directions

Prepare the crust

1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 6 inch springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

Prepare dark chocolate mousse

1. In a heat proof bowl add the semi-sweet chocolate and 60g whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
2. Whip the remaining 80g  chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
3. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
4. Repeat the same steps for preparing the milk and white chocolate mousse layers.
5. Refrigerate the cake for at least 4 hours or overnight to set.
6. Run a knife around the edges of the cake to remove the sides of the pan.
7. Before serving dust the top of the cake with cocoa powder ( aku ganti chocolate ganache ) and decorate with fresh berries if desired. Enjoy!