Eggless no bake triple chocolate mousse cake video by Tarla Dalal

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Eggless no bake triple chocolate mousse cake video. The triple chocolate mousse cake is a rich and indulgent dessert that layers three different types of chocolate mousse—dark, milk, and white—on a moist biscuit base. This no-bake dessert is made without eggs or gelatin. It features my famous dark chocolate cake layered with semi-sweet and white chocolate mousse and topped with cocoa powder. A decadent treat for all chocolate lovers! The Indian style triple chocolate mousse cake layers are so airy and fluffy that they just melt in the mouth.

Recipe Description for Eggless No Bake Triple Chocolate Mousse Cake

Setting Time: 3 to 4 hours
Preparation Time: 15 mins
Makes 12 slices
Show me for slices

Ingredients

For The Base
25 oreo biscuits
3 tbsp melted butter

Other Ingredients
3 tsp agar-agar powder
1 1/2 cups unbeaten whipped cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 cups fresh cream
1 cup chopped dark chocolate
1 cup chopped milk chocolate
1 cup chopped white chocolate
cocoa powder for dusting

Method

For the base

To make {span class="bold1"}eggless no bake triple chocolate mousse cake recipe{/span}, blend the crushed oreo biscuits to a fine powder in a mixer jar.
Transfer the biscuit powder in a deep bowl and add the melted butter. Mix well.
Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
Refrigerate for 10 minutes. Keep aside.

For the whipped cream mixture

Combine agar agar powder along with 3 tbsp of water, in a small bowl. Mix well and keep aside.
In an another deep bowl, combine whipped cream, powdered sugar and vanilla extract.
Blend it well on a medium speed using an electric blender until soft peaks. Keep aside.

How to proceed

Place three bowls and chopped dark chocolate, milk chocolate and white chocolate.
Heat the fresh cream in a broad non stick pan. Add ½ cup hot fresh cream into each bowl.
Add 1 tbsp of agar agar mixture into each chocolate bowl.
Whisk well until smooth and lump free. Add 1 cup softly beaten whipped cream into each bowl. Whisk well.
Add the dark chocolate mousse mixture into the tin, spread it evenly and flatten the surface.
Top it up with milk chocolate mousse mixture, spread it evenly and flatten the surface.
Top it up with white chocolate mousse mixture, spread it evenly and flatten the surface.
Refrigerate the cake for 3 to 4 hours. Once perfectly set, loosen the sides using a flat sharp knife.
Demould the {span class="bold1"}eggless no bake triple chocolate mousse cake {/span}, dust it with coffee powder and serve immediately.