Women's Tips

Mousse cake - three chocolates


Three chocolates - delicious dessert! Any sweet tooth will appreciate its delicious taste. The cake is very fragrant, sweet, different from many other desserts and can be prepared by yourself.

Here are step-by-step recipes of the Three Chocolate cake with the most detailed and clear description.

Cake "Three Chocolate" - the general principles of cooking

Cake "Three Chocolate" is made on the basis of biscuit or without it, it all depends on the recipe and the availability of free time. You can use the finished cake, just cut it to the size of the form. Next are stacked sweet mousse layers.

What is used for mousses:

• Chocolate, cocoa. Irreplaceable ingredients that are used in the cake itself and for decoration. Taste and aroma will depend on quality.

• Gelatin. It serves as a thickener, gives the cake the necessary elasticity, allows you to cut into pieces. Without gelatin you get a mild dessert, which you can eat only with a spoon from a bowl.

• Cream. They must be necessarily fat, as they will be whipped. It is advisable to take the product 30-35%. But also suitable special pastry cream for whipping and desserts.

The most convenient way is to assemble the Three Chocolate cake in a split form, all step-by-step recipes are designed for this. Before adding each layer you need to cool the previous mousse. Cake is decorated only after complete freezing.

Classic cake "Three Chocolate": a step by step recipe

This dessert is made on the basis of chocolate crust. In this step-by-step recipe of the Three Chocolate cake, it somehow resembles a brownie, it turns out to be just as tender and juicy, no additional soaking is required.


• 50 g of sour cream and milk,

• 20 grams of cocoa,

• 30 grams rast. oils

• 5 grams of ripper.

White mousse:

• 120 grams of white tile,

• 4 grams of gelatin,

• 30 grams of butter,

Milk tile mousse:

• 40 grams of oil,

• 120 grams of milk chocolate bar.

Dark mousse:

• 120 grams of dark chocolate

• 40 grams of oil,


1. We start with the preparation of the basics. We send flour to the sieve, pour the cocoa powder and immediately pour the baking powder to them. All this needs to be sifted into a bowl. Add vanilla, salt, stir.

2. Take another bowl, break an egg, pour in milk, immediately put sour cream, cool coffee and add granulated sugar. Shake until homogeneous with a whisk or a regular mixer.

3. Add flour to the mixture, mixed with all other ingredients. We introduce vegetable oil in the last turn.

4. Cover the parchment sheet with a split form, take a diameter of 22-23 centimeters. We shift the dough, level with a spatula and send to the oven to bake.

5. Prepare the base for about twenty minutes at 180 degrees. Then take out, give a little cool.

6. Put the base out of the mold, let it cool down finally, lay clean parchment on the bottom and insert the sheets along the edges so that the mousse does not stick. Return the cooled cake. If suddenly he has bumps, then you need to cut.

7. Making the first mousse. According to the rules it is made of dark chocolate. Mix gelatin with 1.5 tablespoons of water, leave to swell.

8. Break chocolate into pieces, mix with butter, put in a water bath. Melt, but do not need to overheat, so that nothing is rolled up flakes.

9. Beat the heavy cream with the addition of powder in a good foam. Introduce the first melted chocolate, gradually, not in a hurry, beat. Then heat the gelatin and add it too.

10. Beat the first mousse one more time and shift it into the form with the cake. Smooth the surface, put in the fridge.

11. Now prepare the milk chocolate mousse. Also mix gelatin with water, leave to swell. Chocolate and butter are sent to melt, while we ourselves are engaged in cream.

12. Whip cream with powder, add milk chocolate, drive melted gelatin. Spread the fluffy mass on dark chocolate mousse and also gently, without pressure, stretch and level the layer. Return to the fridge.

13. The last layer of white mousse remains. This chocolate is capricious because it is not always melted well. It is important not to allow the ingress of water, mix the cubes with oil, put in a bath.

14. Whip cream, powder, you can not add, as the white tiles are sweeter. Gelatin comes here more, because in white tiles there is less cocoa butter, we combine with water.

15. Mix cream and white chocolate. We shift melted gelatin, whip it all up, but not much, send in the form. Since this is the last layer, align it carefully.

16. Put the cake to freeze in the fridge, soak for several hours.

17. Remove, remove the sides of the form, carefully remove the paper.

18. Decorate the top with cocoa powder, you can squeeze out flowers from white whipped cream, or just scatter cubes of three different types of chocolate.

Cake "Three Chocolate" with mascarpone: a step by step recipe

Very gentle dessert option. Step-by-step recipe for the famous cake "Three Chocolate" with mascarpone cream cheese. You can replace it with other similar species, for example, Almette.


• milk chocolate 200 g,

• 200 g dark chocolate

• 200 g white chocolate,

• 500 grams of heavy cream,

• 250 grams of mascarpone,

• 100 g sugar per cake,

• 60 grams of oil,

• 40 grams of flour in sponge cake

• a pair of eggs in a biscuit,

• 100 g sugar in sponge cake,

• 2 spoons of brandy

• 12 grams of gelatin,

• 30 grams of cocoa for sponge cake

For glaze use 150 grams of milk chocolate and 50 grams of butter. But you can just sprinkle the Three Chocolate cake with cocoa powder, as in the step-by-step recipe above.


1. Biscuit base prepare the most simple. Beat a couple of eggs until fluffy, add sugar. Continuing to wield a mixer. Vest cocoa with flour, stir and pour into a preformed detachable form.

2. Bake a cake at 200 degrees. Since the dough is small, it will take about ten minutes.

3. Put the biscuit on the grid, let it cool.

4. Cover the form with a clean piece of parchment. If the sides are dirty, then wash, wipe dry. After that, they, too, it is desirable to lay a sheet of parchment.

5. Return the sponge cake to the form, sprinkle with brandy.

6. Divide the gelatin into three parts, add 3 spoons of water to each, let it swell.

7. Beat cream until dense peaks, add cream cheese, stir. Mascarpone should be warm. It can be partially mixed with whipped curd cheese or mass, it will cheapen the cream.

8. We divide whipped cream into three parts, two of them we put in the fridge.

9. Melt the dark chocolate and butter, immediately dissolve the gelatin, shift into whipped cream, gently stir until smooth.

10. Put the chocolate mousse in the form with the cake, level, transfer to the refrigerator.

11. Now you need to melt the milk chocolate and also the second part of the gelatin. Mix with one part of the creamy mass. We shift in the form over the dark mousse, again we send to freeze in the refrigerator.

12. Now melt the white chocolate with the remaining oil, dissolve the gelatin, combine all this with whipped cream and complete the assembly of the cake. We give it a good strength in the fridge, preferably withstand at least three hours.

13. Melt milk chocolate and butter, cool to a warm state.

14. Remove the cake from the mold, cover with icing. Or just fall asleep cocoa powder.

Three Chocolate Curd Cake: A Step-by-Step Recipe for a Simplified Dessert

Very simple and cheap step-by-step recipe of the Three Chocolate cake. It is important to use a good fat cottage cheese, then it will be very tasty and tender.


• on 1 tile of white, dairy, dark chocolate,


1. Divide the gelatin by 5 grams, mix each portion with 100 ml of milk, leave until a good swelling.

2. Combine the curd with sour cream and granulated sugar, smash the blender into a homogeneous and tender mass. Divide into three parts. Two of them are still in the fridge.

3. Melt dark chocolate with 20 grams of butter, heat one part of gelatin in milk, combine with cottage cheese, also with one part, stir and put into a separable form. We take a diameter of about 20 cm. Put in half an hour in the refrigerator.

4. Do the same with milk chocolate: melt with butter, mix with cottage cheese and add melted gelatin. Put on top of a dark mousse layer that started to harden.

5. Now we also drown the white chocolate bar, combine it with cottage cheese, milk and gelatin, spread it over a layer of milk chocolate mousse.

6. Put the dessert in the fridge, let it stand until it is completely set, then gently remove it from the mold.

7. For decoration, you can use cocoa powder or just grated chocolate.

Cake "Three Chocolate" - tips and tricks

• To melt gelatin or chocolate, you can use a microwave, but you need to keep an eye on and not overheat the mass. Gelatin in no case be boiled.

• If there is no detachable form, you can collect the mousse layers in a deep bowl, covered with cling film. But in this case they are going in the reverse order, the cake is finished with a cake. After hardening, the bowl must be turned over on a dish, removed from the film, decorated.

• Between the layers of mousse, you can lay pieces of berries or fruit, marshmallow or marmalade, but they should not be too much.


  • Chocolate sponge cake:
  • 1) Dark chocolate - 50 g,
  • 2) Butter - 50 gr,
  • 3) Wheat flour - 50 g,
  • 4) Egg - 2 pcs.
  • 5) Sugar - 40 g
  • 6) Vanilla sugar with natural vanilla - 9 gr,
  • 7) Baking powder - 5 gr,
  • 8) Hazelnuts - 50 gr.
  • 9) Salt - 0.5 tsp.
  • White chocolate mousse:
  • 1) White chocolate - 100 g,
  • 2) Cream 33% - 100 gr,
  • 3) Butter - 30 g,
  • 4) Milk - 30 gr,
  • 5) Sheet gelatin - 5 gr.
  • Milk chocolate mousse:
  • 1) Milk chocolate - 100 gr,
  • 2) Cream 33% - 100 gr,
  • 3) Butter - 30 g,
  • 4) Milk - 30 gr,
  • 5) Sheet gelatin - 5 gr.
  • Dark chocolate mousse:
  • 1) Dark chocolate - 100 g,
  • 2) Cream 33% - 100 gr,
  • 3) Butter - 30 g,
  • 4) Milk - 50 gr.
  • 5) Sheet gelatin - 5 gr.
  • Chocolate velor:
  • 1) Cocoa butter - 40 g,
  • 2) White chocolate - 40 g
  • 3) Dye (fat soluble).
  • The volume of ingredients is calculated on 10 hearts.

Step-by-step recipe

On the eve of spring and the day of all lovers, I decided to share with you the proven recipe for the Three Chocolates cakes.

1) Pour the pre-fried hazelnuts into a blender and grind into a medium-sized crumb.

2) Add the baking powder and vanilla sugar with natural vanilla to the flour. Mix well with a fork.

3) In a saucepan, put dark chocolate and butter, stirring constantly, melting over low heat.

4) We divide eggs into yolks and squirrels. Pour the yolks into a bowl, add sugar and beat with a mixer until it is pomp, about 5 minutes.

5) To the yolks add melted chocolate in a thin stream. Mix whisk in a homogeneous mass.

6) In the egg-chocolate mass add chopped hazelnuts, mix.

9) Then gradually add the flour and mix until smooth.

10) Pour egg whites at room temperature into a separate container.

11) Add salt to the squirrels, whisk with a whisk in a light, fluffy and stable foam.

12) In the chocolate dough, lay out the whipped proteins in parts and gently mix with a spatula.

13) Put a foil on the work surface, a sheet of parchment a little smaller in size, put the culinary form, fix the foil on the form.

14) On a solid refractory surface we put a silicone mat, on top of the form.

15) Spread chocolate dough.

16) Distribute evenly with a spatula.

17) Bake the biscuit in the oven heated to 160 degrees for 25-30 minutes.

18) Remove the finished cake from the oven and give time to cool slightly, about 5-10 minutes.

19) Then gently hold the knife along the walls of the mold and remove the biscuit. Leave to cool without removing the baking paper.

While the cake is cooling, it's time to make a white chocolate mousse.

White chocolate mousse:

1) Soak sheet gelatin in cold water before swelling.

2) In a water bath, melt white chocolate, butter and milk.

3) Gelatin squeeze and add to the hot melted white chocolate.

4) Whisk stir until complete dissolution of gelatin. Leave to cool for about 10 minutes.

5) In the meantime, chilled cream bring down to stable peaks.

6) In the cooled chocolate mixture, add the whipped cream in parts and gently mix until smooth.

7) Then put the silicone form on a flat and hard surface.

8) Fill in the form of white chocolate mousse, about 1/3.

9) We remove in the freezer for about 10-15 minutes so that the first layer grabs.

In the meantime, let's do the preparation of milk chocolate mousse.

Milk chocolate mousse:

1) Traditionally, sheet gelatin is soaked in cold water before swelling, for about 10 minutes.

3) In a water bath, melt milk chocolate, butter and milk.

4) Gelatin squeeze and add to the hot melted milk chocolate. Stir until complete dissolution of gelatin.

5) In a separate container, beat the chilled cream until resistant peaks.

6) In the cooled chocolate mixture, add the whipped cream in parts and gently mix until smooth.

7) We get the form from the freezer.

8) On the frozen layer of white chocolate mousse pour a layer of milk chocolate mousse.

9) The main thing is not to rush, but wait for the alternate solidification of the layers. Then the layers will be smooth and beautiful.

10) And again, so that the second layer clutches, we remove the mold into the freezer for about 10-15 minutes.

In the meantime, let's prepare the dark chocolate mousse.

Dark chocolate mousse:

1) Soak gelatin in cold water.

2) In a water bath, melt dark chocolate, butter and milk.

3) Gelatin squeeze and add to the melted dark chocolate.

4) Stir until complete dissolution of gelatin.

5) Beat chilled cream until stable peaks.

6) In the cooled chocolate mixture, add the whipped cream in parts and gently mix until smooth.

7) We take the cooled biscuit and cut out the circles with special carving, select it so that the size of the chocolate biscuit mug is slightly smaller than the shape.

8) Remove the form from the freezer.

9) Top pour dark chocolate mousse leaving a little space from the edge of the cells.

10) Place the biscuit in the center, slightly pressing it into the mousse.

11) We remove in the freezer for at least 3-4 hours.

After this time, proceed to decorating cakes. The decor can be velor or mirror glaze. This time I will be covering the cakes with velor.

1) Separately, melt white chocolate and cocoa butter in a water bath.

2) Add fat soluble dye to cocoa butter, mix everything thoroughly.

3) Then mix with melted white chocolate.

4) The working temperature of velor is 35 degrees.

5) It is very important to prepare the workplace. It should be borne in mind that when spraying velor, a dense mist is formed from the oil, which flies far. Therefore, for protection, you can use a cardboard box.

6) Remove the cakes from the freezer just before coating. They must be completely frozen.

7) Remove from the mold and put on a stable high stand with a diameter less than a cake.

8) Apply velor from a distance of at least 15-20 cm.

9) Ready-made cakes in the refrigerator for a couple of hours, so they are gently thawed.

For more information on making the Three Chocolate Mousse Cake, see the video recipe below!

Choosing the right ingredients

  • In order to take advantage of the recipe for the “Three Chocolates” cake at home, you need to prepare in advance some of the ingredients and materials at hand.
  • For its formation we will use a confectionary ring with a diameter of 20 cm and a height of 7 cm. The detachable form will replace the ring. We also need food film to tighten the bottom of the ring, and an acetate film for the sides. Instead, you can use dense files or smooth stationery folders.
  • Biscuit recipe can use any. You can also increase its quantity.
  • Soak gelatin in advance so that you have it ready for the start of the process.
  • Cream, take a fat content of 33%, such whipped better. Leave them in the fridge overnight and let them lie in the freezer for 20 minutes before use.

Cooking cakes

  1. Cooking biscuits will be in a water bath. Put a container of water on the fire, put a bowl on top. Add in it 1 egg, 30 g sugar and beat. The mixture will be warm and the sugar will dissolve completely. Remove from the bath bowl and continue to beat until fluffy white mass, which will keep the shape.
  2. Sift to the dough 20 g of flour and 10 g of cocoa. Stir to one side.
  3. Send in shape and bake at 180 degrees for about 10-15 minutes. Readiness to check with a toothpick. Perederzhivat cake in the oven is not necessary, so that it does not become dry. From the finished cooled cake cut the desired shape for the formation of the cake. I decided to make it 16 cm in diameter.

Cooking mousse and collect cake

  1. It's time to make white chocolate mousse. Soak 8 g of gelatin in 48 g of water. Send to the stove 80 g of milk. It must be brought to a boil, but not allowed to boil.
  2. Beat the egg with 50 g of sugar. Do not stop beating, pour hot milk to the mass.
  3. Send the liquid to a small fire and cook until thick, stirring constantly. Снять с огня и добавить разбухший желатин. Смешать до однородной массы. Растопить 80 г белого шоколада и добавить к яичной массе. Allow to cool.
  4. Взбить 200 г холодных жирных сливок до густой пышной пены.

    Во время взбивания постепенно увеличивать скорость миксера с минимальной до максимальной. Добавить сюда яично-шоколадную массу и смешать до однородности
  5. На разделочную доску поставить подготовленную форму для торта, дно которой покрыть пищевой пленкой, а бока внутри – ацетатной пленкой.
  6. Влить в нее готовый белый мусс и утрясти массу. Send in the freezer to freeze.
  7. Prepare milk chocolate mousse in the same way. Pour it over the cluttered white chocolate mousse and send it to the freezer. In the meantime, make black chocolate mousse and cover with milk. Put a sponge cake on it and drown a little. Send the cake in the freezer for 6-8 hours (overnight) if you cover it with a mirror glaze. If not, you need to refrigerate for about the same time.
  8. When the icing and place for frosting is ready, take the cake out of the freezer and pour chocolate in a circular motion.

For the biscuit base, take:

  • w / c flour - one third of glass,
  • baking powder - half package,
  • cocoa powder - spoon,
  • granulated sugar - a third of a glass,
  • oil - 50 grams,
  • egg,
  • vanillin - third tsp.

3 types of mousse will be prepared from the same three types of chocolate, taken in equal amounts (100 grams).

Step by step description of the creation of the cake:

  1. First of all, prepare the biscuit. Beat at high speed an egg with vanilla and sugar - the mass will increase in size, will become airy and light. Then we melt the butter, cool it a little and put it into the egg-sugar mass, but stirring it with a spatula or spoon. Enter the sifted flour, baking powder, cocoa and knead the dough.
  2. It remains only to lubricate the form (approximately 20 cm in diameter) with oil and pour the dough into it. Bake at 180ºС for a quarter of an hour.

Now it's time to make mousses. To do this, you will need to take 3 separate deep vessels, divide the gelatin between them and pour a couple of spoons of water over it. Then leave to swell. Other products, except chocolates, also divided into 3 parts.

For each mousse, the initial process will be repeated:

  1. Beat with a mixer at speed from medium to high cream to a stable thickness. Separately, you should beat the sweet egg mass with additional yolk and sugar.
  2. We heat the first chocolate bar in a water or steam bath. Gelatin in the first bowl, stir until dissolved, pour the melted chocolate and egg mass. All well whipped. It remains to lay out the cream and gently mix until a uniform structure.
  3. Insert the acetate film into the mold with the finished cake on the side (it can be replaced with oiled parchment), pour the first mousse (it should be dark) and put the mold in the freezer for about 15 minutes.
  4. Similarly, prepare the milk mousse and pour on the dark, which should already be frozen.
  5. The white layer is distributed last.

Decorate the cake at will

With mirror glaze

Cake with a mirror icing looks very festive.

Cooking glaze:

  1. Gelatin pour a spoon - two water for a time sufficient to he was fed.
  2. Drown chocolate with sugar and honey, stirring with a spatula.
  3. Gelatin is diluted and poured into the chocolate-honey mass.

It is recommended to pour the surface of the cake, prepared as in the classic version.

But in this moment there is an important nuance - the cake should completely harden, and the icing should be almost hot, otherwise it may unevenly harden on contact with a cold surface.

Cream preparation:

  1. Soak gelatin in cold water.
  2. Whisk whisk the yolk-sugar mass until smooth.
  3. Heat the milk, but not until hot.
  4. Half pour into the yolk mass, introducing the liquid in a thin stream and stirring with a whisk. The mass should warm up evenly with milk.
  5. All together we merge to the milk residues and again put on warming up, but the smallest. Stir the mass until there are signs of thickening.
  6. Gelatin is pressed, put in a cream and dilute it.

Leave the cream under the lid and preferably covered with a towel.

  • cream 33% - 700 g,
  • curd cheese - up to 300 g

Color layers:

  • white: a chocolate bar, a third of English cream, a third of mousse,
  • milky: a couple of tiles of milk chocolate, cream and mousse - similar to the previous layer,
  • chocolate: a bar of dark chocolate and the remaining cream with mousse.

For the mousse, whip the cream to make the spikes, add soft cheese and mix the mass at a low mixer speed.

Mousse cake

Three Chocolate mousse cake is a dessert with a touch of liqueur and almond crumb.

Biscuit base:

  • a pair of eggs
  • ⅓ Art. Sahara,
  • ⅓ Art. flour,
  • 4 tbsp. l cocoa powder,
  • 1 tsp baking powder,
  • 50 ml cream liqueur,
  • a handful of almonds.
  • 1 tile of 3 types of chocolate
  • half a liter of cream from 33%,
  • 50 ml cream for gelatin,
  • gelatin or other thickener,
  • 150 ml of plums. liquor,
  • up to 100 grams of oil.
  • 100 g white chocolate
  • 50 ml of cream
  • up to 50 grams of oil.

Basically we do this:

  1. Beat eggs and sugar.
  2. Combine dry ingredients, chop almonds in a blender, enter the flour mixture into a liquid. We get a viscous dough.
  3. Cooking the cake in the oven at 180 ° C for a third of an hour, checking the readiness with a toothpick - if it goes dry, then the base is ready.
  4. Brush thoroughly soak the cake with liqueur and leave in the fridge for 30 minutes.

Mousses are made in the same way, the only difference is in what kind of chocolate to put. You need to start from the dark layer, then follow the classic algorithm.

The rest is divided into 3 parts:

  1. A smaller amount of cream is used for soaking gelatin.
  2. In the meantime, drown chocolate, cool slightly and combine with liquor.
  3. Gelatin is slightly heated to melt, but not boil, otherwise it will not “grasp”. Pour it into chocolate and stir.
  4. We work with a cream mixer. If you prefer very sweet desserts - add powder.
  5. We enter cream into chocolate.

Next, we act on the already familiar pattern. Pour the first layer on the base and put in the freezer for 30 minutes. Repeat the procedure for each layer.

For decoration, we make glaze: drown a piece of butter with cream, and then, slowly warming the composition, add chocolate pieces. Do not boil! Fill the resulting cake with the finished cake and let it stand in the fridge.

Crust bases:

  • 2/3 packs of oil
  • 2/3 cup of sugar
  • 3 eggs,
  • 3 tbsp. l milk
  • incomplete glass of flour,
  • 2 tsp. baking powder,
  • vanilla,
  • 50 g of each type of chocolate
  • 1 tbsp. l cocoa + 2 tbsp. l milk
  • a couple of packs of oil
  • a pound of soft cream cheese,
  • vanilla,
  • sweet powder to taste
  • on a bar of all three kinds of chocolate,
  • 1 tsp cocoa + 2 tbsp. l cocoa.

Getting to the preparation of cake layers:

  1. Soft butter to work with sugar, add eggs, milk, flour, vanilla and baking powder. Beat 1 - 2 minutes after adding each product.
  2. Divide the workpiece into approximately equal 3 parts.
  3. Drown separately chocolates, pour in the dough (there should be 3 types).
  4. Most of the cocoa is diluted in milk and add to the darkest dough. Stir.
  5. Bake cakes of the same size at 170ºС 25 - 30 minutes.
  1. Whisk together all the products except chocolate. The result is a preparation for the cream, fluffy and smooth mass.
  2. Separately, drown chocolate. We divide cream into 3 plates, pour in “our own” chocolate into each one - there will be three different creams. In the dark still add cocoa.

Dessert with agar-agar

Agar-agar - an analogue of gelatin, made on the basis of algae. Professional chefs in the preparation of desserts often give preference to him.

Cake using agar-agar is almost the same as mousse cake.

To align:

  • 100 g of condensed milk,
  • pack of oil,
  • 100 g shortbread dough cookies.

For decoration will require packaging color mastic.

Cake pre-assemble the traditional way. In order to decorate the dessert with mastic, it needs to be leveled. To do this, prepare a mass of thick consistency of condensed milk, butter and biscuits. Using a straight pastry blade, level the sides and top of the cake, smearing it with a sweet mass.

Mastic can only roll out and cut out of it a circle for the top, and then for the sides. Wrapped around the assembled cake.

You can decorate the “Three Chocolates” dessert, like any other one that does not have any claims to the corporate style, as you like:

  • icing,
  • sprinkle cocoa,
  • make colored creams and paint the dessert with the help of a pastry sleeve,
  • use mastic
  • "Stick" chocolate figures.

But in fact, whichever decor is chosen, the main thing is that the dessert is tasty. And with our recipes you can be sure of that!

Harmony of taste and color

History has it that the recipe of this wonderful cake came from France. His idea came to the artist Toulouse-Lautrec, who left his brushes and an easel and went to work in the kitchen. As a result, he presented to the world an unusually gentle and melting in his mouth mousse consisting of three layers.

Yes, it is far from easy to prepare, but definitely worth it to sweat over it. The pledge of the perfect result - in high-quality and fresh products. Cream that will be needed by prescription should be fatty (at least 30%), and chocolate - natural and non-porous. You should not save, because it is directly displayed on the taste of the finished product.

The traditional recipe also provides for the use of liquor (usually Beyliz), but if the delicacy is intended for the whole family, where there are children or a children's holiday, then it is quite possible to replace it with syrup.

Now let's find out how to make “three chocolates”. So, you will need:

  • egg - 2 pieces,
  • sugar - ½ st.,
  • milk - 50 ml,
  • vegetable oil - 40 ml,
  • Cocoa - 1st.l.,
  • flour - ½ st,
  • baking powder - ½ tsp

  • three types of chocolate (black, milk, white) - 100 g,
  • cream - 600 ml (200 ml per layer),
  • powdered sugar - 3 tbsp.
  • butter - 120 g,
  • gelatin - 21 g

First you need to make a biscuit. Eggs for this you need to carefully beat with sugar until it is completely dissolved, pour in vegetable oil and milk, add cocoa and mix. Pour into a mold, and bake for 30-40 minutes. The cooled ready base must be put in the fridge so that the mousse gets better at it.

Now you can proceed to making chocolate fillings. All the ingredients for them need to be divided into three equal parts.

For the bottom layer, mix the third part of the soaked gelatin with melted chocolate and butter, heat over low heat and pour in a small amount of syrup if desired.

Mix 200 ml of cream with a mixer and mix well with chocolate mass. Put on the cake and put in the fridge.

In the same way, and from the same products, the next two layers are prepared, in which only the type of chocolate will change.

Each time after pouring the next layer, the dessert should be put in the freezer for a while so that the mass has time to “grab” and the next layer does not mix with the previous one.

In addition to the cake, you can also prepare portion delicacies in ice-cream bowls. You can make them without using a biscuit base, and pour chocolate layers at once. But if you want to follow the traditional recipe, then the cake must be cut into small pieces and placed on the bottom of each cup.

You can decorate such a homemade treat with anything. It can be chocolate chips, which will perfectly fit into the main idea of ​​the dessert, as well as all kinds of fruits, berries, nuts and toppings.

It is also worth listening to one important secret of confectioners. If you want the mousse texture to turn out to be gentle and homogeneous, you need to beat the ingredients with a mixer at a low speed so that there are no bubbles in the mass.

Preparing a chocolate cake at home, you will see that this is a wonderful, aromatic delicacy that will decorate any festive table and an excellent occasion to get together with family and friends for a cup of tea. Enjoy your meal!

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Recipe "Trifl" 3 chocolate "":

Gelatin decomposed into 3 containers (4 grams) and pour cold milk (or water) in a ratio of 1: 6, i.e. each pour 24 grams of milk (water).

We start with the dark layer:
Chocolate smash.
Grind the yolk with both types of sugar.

Milk to heat (BUT DO NOT Boil)
Add a thin stream of hot milk, stirring constantly.
We put on medium heat, constantly stir until light thickening (a few minutes).

Remove from heat, add swollen gelatin.

Once the gelatin is dissolved, pour on the chocolate
Stir and cool

Cream whip until soft peaks.
Add to chocolate mass.
Pour equal portions into cups.
Put in the fridge.

In the meantime, while the first layer is setting, we perform the same manipulations with the milk layer.
Take cups and pour equal portions on top of the dark layer.
put the cups in the fridge.

In the meantime, while the second layer is setting, we perform the same manipulations with the white layer.
Take out cups and pour equal portions on top of the milk layer.
Cover with plastic wrap and put the cups in the refrigerator until it solidifies.

Have a nice New Year's tea party

I'm really looking forward to the New Year
And I sit under the Christmas tree.
There I protect gifts
I protect them from all!

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