No Bake Triple Chocolate Mousse

Triple Chocolate Mousse | No Bake | No Gelatins | No Eggs 

Isn’t it amazing when we can do without the 3 things (No Bake, No Gelatins, No Eggs) and you can still get a stable 3 layered creamy and soft mousse cake? In order get the layering and stable, agar agar powder will be a magic for this purpose. Some of you might ask, if you can do without agar powder, the answer is yes. You’ll probably need to transfer the mousse onto a glassware instead of an aluminium which I used. You can serve the 3 layers mousse cake directly in a glassware. 

This recipe is very easy and super delicious, and no baking in the oven is needed. You can make this dessert a couple days ahead of time for a gathering or dinner. I hope you’re inspired to give it a try. Enjoy!

Ingredients:

I’m using 7x3.5x3 inch pan

Oreo Crust

• 90g [9 pieces] oreo cookies
• 35g [2½ tbsp] butter, melted  

Total whipping cream for all 3 layers:

• 320g [1¼ + 2 tbsp] whipping cream

White Chocolate Mousse :

• 65g [¼ cup + 3 tbsp] white compound chocolate, chopped
• 80g [¼ cup + 1 tbsp] whole milk
• 20g [1½ tbsp] sugar
• 6g [3 tsp] agar agar powder
• 105g [¼ cup + 3tbsp] whipping cream, thickened

Semi-Sweet Chocolate Mousse :

• 80g [¼ cup + 3 tbsp] semi-sweet compound chocolate, chopped
• 80g [¼ cup + 1 tbsp] whole milk
• 20g [1½ tbsp] sugar
• 6g [3 tsp] agar agar powder
• 105g [¼ cup + 3tbsp] whipping cream, thickened

Dark Chocolate Mousse:

• 80g [¼ cup + 3 tbsp] dark compound chocolate, chopped
• 80g [¼ cup + 1 tbsp] whole milk
• 20g [1½ tbsp] sugar
• 6g [3 tsp] agar agar powder
• 105g [¼ cup + 3tbsp] whipping cream, thickened
• 1 tbsp cocoa powder for during
• 2 tbsp white and dark chocolate, chopped

Instructions:

Chopped all the 3 compound chocolate. Set aside.

Whipping the cream until thickened. Cover and refrigerate while working on the mousses.

Oreo Crust :

Place the oreo cookies in the food processor.

Pulse a few times until they are crushed.

Add the melted butter. Pulse a few times until well combined.

Transfer onto a 7x3.5x3 inch pan. Use a spatula to spread to get an even surface. Set aside.

White Chocolate Mousse: 

In a small pot, add milk, sugar and agar agar powder.

Mix until well combined.

Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.

Add in the chopped white chocolate. Stir until they are completely melted.

Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.

Remove from the heat and strain the mixture to avoid lumps.

Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.

Mix until well combined.

Add the batter into the pan.

Refrigerate for 30 minutes while working on the next layer.

Semi-Sweet Chocolate Mousse: 

In a small pot, add milk, sugar and agar agar powder.

Mix until well combined.

Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.

Add in the chopped semi-sweet chocolate. Stir until they are completely melted.

Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.

Remove from the heat and strain the mixture to avoid lumps.

Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.

Mix until well combined.

Add the batter into the pan.

Refrigerate for 30 minutes while working on the next layer.

Dark Chocolate Mousse:

In a small pot, add milk, sugar and agar agar powder.

Mix until well combined.

Cook the mixture over a low heat. Cook for a minute or until the agar powder is well dissolved.

Add in the chopped dark chocolate. Stir until they are completely melted.

Off the fire before reaching boiling point. Continue mixing until the chocolate is completely melted.

Remove from the heat and strain the mixture to avoid lumps.

Add in the chilled whipped cream which was thickened. You can give the cream a little whisk to further thickened up a little bit before adding into the mixture.

Mix until well combined.

Add the batter into the pan.

Cover with cling film. Refrigerate for 2-3 hours.

Cake is ready to serve after it’s firm and set in the fridge.