Ingredients:
Chocolate Base:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 2 eggs
- 1/2 tsp vanilla extract
Dark Chocolate Mousse:
- 1 cup heavy cream
- 1/2 cup dark chocolate, melted
- 1/4 cup powdered sugar
Milk Chocolate Mousse:
- 1 cup heavy cream
- 1/2 cup milk chocolate, melted
- 1/4 cup powdered sugar
White Chocolate Mousse:
- 1 cup heavy cream
- 1/2 cup white chocolate, melted
- 1/4 cup powdered sugar
Topping:
- Cocoa powder for dusting
- Fresh raspberries
- Decorative edible flowers
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine the flour, cocoa powder, and sugar in a bowl. Mix in the melted butter, eggs, and vanilla. Pour into the pan and bake for 20-25 minutes. Let cool completely.
- For the dark chocolate mousse, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the melted dark chocolate. Spread evenly over the cooled base and chill.
- Repeat the process for the milk and white chocolate mousse layers, chilling between each layer.
- Once set, dust with cocoa powder and garnish with fresh raspberries and edible flowers.
Prep Time: 45 mins | Chill Time: 3 hrs | Total Time: 3 hrs 45 mins
Calories: Approximately 350 per serving | Servings: 12