A decadent layered dessert featuring dark, milk, and white chocolate mousses stacked on a rich chocolate cookie crust and finished with silky ganache. This showstopper is every chocolate lover’s dream.

Why You’ll Love This Torte

• Three luxurious chocolate layers in one dessert

• No baking required (except optional crust toasting)

• Perfect for celebrations or impressing guests

• Creamy, rich, and beautifully sliceable

• Garnish-ready for a stunning presentation

Ingredients

Crust

• 1½ cups chocolate cookie crumbs

• ¼ cup unsalted butter, melted

• 2 tablespoons granulated sugar

Dark Chocolate Mousse

• 8 oz dark chocolate, chopped

• 2 cups heavy cream, divided

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

Milk Chocolate Mousse

• 8 oz milk chocolate, chopped

• 2 cups heavy cream, divided

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

White Chocolate Mousse

• 8 oz white chocolate, chopped

• 2 cups heavy cream, divided

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

Ganache

• 4 oz dark chocolate, chopped

• ½ cup heavy cream

Garnish (Optional)

• Chocolate shavings

• Cocoa powder

• Fresh berries

Prep Time: 45 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Yields: 12 servings

Directions

Step 1: Make the Crust

In a bowl, combine chocolate cookie crumbs, melted butter, and sugar until evenly mixed.

Step 2: Press and Chill

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the mousse.

Step 3: Melt the Dark Chocolate

Gently melt the dark chocolate using a double boiler or microwave. Let it cool slightly.

Step 4: Whip the First Cream (Dark Chocolate)

Whip 1 cup of heavy cream with sugar and vanilla until soft peaks form.

Step 5: Whip the Second Cream (Dark Chocolate)

In another bowl, whip the remaining 1 cup of cream until stiff peaks form.

Step 6: Combine and Layer Dark Chocolate Mousse

Fold the melted chocolate into the soft cream, then fold in the stiff cream. Spread evenly over the chilled crust. Chill for 30 minutes.

Step 7: Repeat for Milk Chocolate Mousse

Follow the same steps (3–6) using milk chocolate. Spread gently over the dark chocolate layer. Chill 30 minutes.

Step 8: Repeat for White Chocolate Mousse

Repeat the process again using white chocolate. Spread over the milk chocolate layer. Chill for 1 hour, or until firm.

Step 9: Prepare Ganache

Heat ½ cup heavy cream just until boiling. Pour over chopped dark chocolate and let sit 1–2 minutes. Stir until smooth and glossy.

Step 10: Pour Ganache Over Torte

Allow ganache to cool slightly, then pour over the white chocolate layer. Chill another hour to set.

Step 11: Garnish and Serve

Before serving, decorate with chocolate shavings, cocoa powder, and berries if desired. Carefully remove the springform ring and slice to serve.

Tips & Variations

• Use high-quality chocolate for best flavor

• Add a pinch of instant espresso to the dark chocolate for intensity

• Make the crust with Oreos for extra richness

• Top with whipped cream rosettes for elegance

Frequently Asked Questions

Can I make this torte ahead of time?
Yes! It’s perfect made a day in advance and stored in the fridge.

Can I freeze it?
Absolutely. Freeze without garnish, tightly wrapped, for up to 1 month. Thaw in the fridge overnight before serving.

What if I don’t have a springform pan?
You can use a deep pie dish or parchment-lined cake pan, but a springform makes removal much easier.

How long does it last in the fridge?
It keeps well for up to 4–5 days, covered and refrigerated.

Final Thoughts

Triple Chocolate Mousse Torte is the ultimate indulgence — beautifully layered, rich in flavor, and surprisingly manageable for a dessert that looks so impressive. Whether for a special occasion or a treat-yourself moment, this torte is always the right choice.