Ingredients:

  • 115g Unsalted Butter (for optional base)
  • 100g Dark Chocolate (70% minimum), chopped (for optional base)
  • 100g Granulated Sugar (for optional base)
  • 2 Large Eggs, room temperature (for optional base)
  • 60g All-Purpose Flour (for optional base)
  • 1 tablespoon Unsweetened Cocoa Powder (for optional base)
  • 150g High-Quality Dark Chocolate (70%+), chopped (for dark mousse)
  • 150ml Heavy Whipping Cream (chilled, for dark chocolate ganache)
  • 300ml Heavy Whipping Cream (chilled, for whipping, dark mousse)
  • 3 Large Egg Yolks (for dark mousse)
  • 2 tbsp Granulated Sugar (for dark mousse)
  • 2 tbsp Water (for dark mousse)
  • 150g High-Quality Milk Chocolate, chopped (for milk mousse)
  • 150ml Heavy Whipping Cream (chilled, for milk chocolate ganache)
  • 300ml Heavy Whipping Cream (chilled, for whipping, milk mousse)
  • 3 Large Egg Yolks (for milk mousse)
  • 3 tbsp Granulated Sugar (for milk mousse)
  • 2 tbsp Water (for milk mousse)
  • 150g High-Quality White Chocolate, chopped (for white mousse)
  • 150ml Heavy Whipping Cream (chilled, for white chocolate ganache)
  • 300ml Heavy Whipping Cream (chilled, for whipping, white mousse)
  • 3 Large Egg Yolks (for white mousse)
  • 4 tbsp Granulated Sugar (for white mousse)
  • 2 tbsp Water (for white mousse)
  • 50g Dark Chocolate (for shaving/garnish)
  • 1 sheet Gelatin (optional, per mousse layer)

Instructions:

  1. Prepare an 8-inch springform pan by lining the base with parchment paper. If using the brownie base, melt the butter and dark chocolate gently. Whisk in sugar, then eggs. Fold in flour and cocoa powder until just combined. Bake for 10-12 minutes until set but fudgy. Cool completely.
  2. For each of the three mousses (dark, milk, white), gently melt the respective chocolate (150g portion) and allow it to cool slightly (lukewarm).
  3. Prepare the Pâte à Bombe base: Boil sugar and water until it reaches 240°F (Soft Ball Stage). Slowly pour the hot syrup into the egg yolks while whisking constantly until the mixture is pale, thick, and cool.
  4. Create the Primary Ganache: Gently whisk the lukewarm melted chocolate into the cooked egg yolk mixture until smooth. If using gelatin, dissolve the bloomed gelatin into the warm chocolate mixture now.
  5. Whip the first portion of heavy cream (300ml) until soft peaks form. Gently fold one-third of the whipped cream into the chocolate base to lighten it, then gently fold in the remaining whipped cream until just combined, preserving the air.
  6. Assembly Layer 1: Pour the dark chocolate mousse over the cooled base layer. Smooth the top lightly and chill for 45-60 minutes until firm enough to support the next layer.
  7. Repeat steps 2 through 5 for the milk chocolate mousse, pour it over the set dark layer, and chill for another 45-60 minutes.
  8. Repeat steps 2 through 5 for the white chocolate mousse, pour it over the set milk layer. Cover loosely and chill the entire cake for a minimum of 4 hours, ideally overnight, until thoroughly set.
  9. To finish, carefully run a thin, hot knife around the edge of the cake before releasing the springform ring. Garnish the top with shaved dark chocolate or cocoa powder before slicing with a hot, clean knife.