Triple Chocolate Mousse Cake

This lite and fluffy dessert will sure to be a crowd pleaser! I hope you like it as much as I do!

The base of your mousse is really just a meringue. To start you will need 4 Egg whites at room temperature, 3-4 dashes of cream of tartar, 1/3 Cup of Sugar, 1 Cup of Sugar, 1/3 Cup water. These ingredients will be your base for a basic meringue.

Start with a grease free mixing bowl and a whisk attachment. Put your egg white in the bowl and dashes of cream of tartar and start low and increase speed until you have soft peaks. Once you have reach this step, in a sauce pan heat up 1 Cup of Sugar with 1/3 Cup of water until a soft boil (if you have a candy thermometer this will help a lot because you want to reach 240*F before drizzling into your mixer while mixing on medium high speed. While your sugar mixture is heating, slowly drizzle in your 1/3 cup of sugar in your egg whites until all combined. By the time you are done your sugar mixture should be close if not already at 240*F and ready to incorporate. If you don't have a candy thermometer, it usually takes about 5 minutes to reach that 240*F but you will be able to tell because it will be clear and starting to simmer bubble. When you're slowly done drizzling your sugar mixture in the mixer keep it running for at least 15 minutes. This will cook the egg whites and create your marshmallow fluff texture and is quite good by itself. Now you have your base to work with your flavors. This step is where you get to have fun with your flavors. I have done chocolate & peanut butter and they've both tasted amazing. If you want to get really creative you can also create a cookie crust or brownie base to your dessert. For flavoring you can add as much or as little as you'd like for flavor. There's no specific measurement that works for everyone. But start with dividing your meringue batter between how many different flavors you want to create with the batch for your dessert. I find 2 flavors with your cookie or brownie base is perfect. For a dark or milk chocolate effect you would add 2 TBS at a time of cocoa powder and taste until you get the desired flavor. I also like to add about 1/2 tsp of vanilla to each bunch before adding chocolate but you can omit that if you want. If you want white chocolate you would melt some white chocolate and incorporate it in the meringue until you get the desired flavor. Once done, put in the freezer in your cake mold spring cake pan so it's easier to remove. Just remember that when it's frozen it taste more like ice cream, once thawed it will be the mousse texture you're looking for.