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Triple Chocolate Mousse Torte

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. —Samantha Hernandez, Vacaville, California
  • Total Time
    Prep: 35 min. + chilling Cook: 20 min. + cooling
  • Makes
    16 servings


  • 18 Oreo cookies
  • 1/3 cup butter, melted
  • 6 teaspoons unflavored gelatin, divided
  • 3 tablespoons cold water, divided
  • 5 ounces bittersweet chocolate, chopped
  • 4-1/2 cups heavy whipping cream, divided
  • 5 ounces milk chocolate, chopped
  • 5 ounces white baking chocolate, chopped
  • 2 teaspoons vanilla extract


  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling.
  • In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat.
  • Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates.
  • In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed.
  • Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Test Kitchen tips
  • We found it best to cut the torte using a clean, wet knife.
  • Each envelope of unflavored gelatin contains 1 tablespoon, so you'll need two packages for this recipe.
  • For a chocolaty finish, top the dessert with a few shavings of chocolate or a dusting of cocoa powder just before serving.
  • Nutrition Facts
    1 slice: 467 calories, 39g fat (24g saturated fat), 90mg cholesterol, 112mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 5g protein.

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    Click stars to rate
    Average Rating:
      Sep 14, 2020

      Wonderful recipe!! Made it twice, and once you get the hang of the different layers, it is easy. I used the same pan for each of the chocolate layers, scraping well, knowing that any leftover chocolate goes into the next layer. With each layer taking 30 minutes to cool, plenty of time to clean the pans, in between. Such a lovely creamy texture!! Mine looked like the picture.

    • german
      Aug 4, 2020

      I Never Tried This One

    • dschultz01
      Nov 23, 2018

      Made this for Thanksgiving. It was good, but it was a lot of work, dirtied a lot of dishes, and looked nothing like the picture.