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With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.

Source: Martha Stewart Living, January 2006
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  • dejstrom49278
    9 SEP, 2019
    You have the ingredients for the cake part, but then the instructions just sa y: Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight. So where are the ingredients for the mousse?
    Reply
  • kimconover@gmail.com
    13 JUL, 2019
    Is there a certain kind of tape that works on parchment? I ended up having to cut strips of regular paper- about an inch wide- taping them into a ring that fit over the parchment paper- I tried scotch tape and masking tape on the parchment and neither held.
    Reply
  • chandramkrishna
    8 AUG, 2017
    Gorgeous!
    Reply
  • cspeluangusaha
    3 JUL, 2017
    Its look gargeous. I wanna try this recipe Chocolate Mousse Cakes. Thank you
    Reply
  • CakenGifts12
    24 MAY, 2017
    I tried this recipe.This recipe is so simple,Easy and very delicious.Thanks for sharing good cake recipe. http://www.cakengifts.in/cake-delivery-in-chanakyapuri-delhi http://www.cakengifts.in/cake-delivery-in-chittaranjan-park-delhi http://www.cakengifts.in/cake-delivery-in-connaught-place-delhi
    Reply
  • MS10218237
    12 JAN, 2017
    I made this recipe with my daughter for our Christmas dessert and it was fantastic! We split the recipe in half - only wanted to make 4 instead of 8. It took a lot of steps, in terms of prep work, but so worth it!! Will add it to my favourite desserts! ❤
    Reply
  • mglinesatelier
    5 AUG, 2016
    This recipe is much easier if you bake a double recipe of the cake in a quarter sheet pan. Cut out the cake with a ring mold. (You'll need eight ring molds.) Line the ring molds with acetate collars. Place the cake in the bottom of the ring mold. Pipe or spoon the mousse in. Chill as in the original recipe, still in the ring molds. Remove the ring molds and acetate collars before serving. There is a reason professional chefs use cake rings or ring molds for stuff like this.
    Reply
  • Wenderbread
    30 DEC, 2012
    Okay, my first and biggest complaint is that tape doesn't stick to parchment paper. I ended up having to smear corn syrup on the outside to keep the parchment paper together while the mousses were in the fridge. Also, as someone else said, the milk chocolate really didn't set nicely. I had to serve mine with the parchment paper still wrapped around to keep it from falling apart. Otherwise, these were delicious. I don't think I'll be making them again, though.
    Reply
    • mudhippie2003y
      12 DEC, 2015
      I had the same issue, but found that duct tape DOES stick to parchment. However I didn't have luck with Scotch, masking, or electrical tape.
  • Grace Massa Langlois
    25 APR, 2013
    I thought I would put this review here tos as well as on the mousse recipe. These cakes are a huge hit every time I make them. The milk chocolate mousse does have a thinner consistency but I provide a few tips on my site for making these cakes look as Martha's presented them http://gracessweetlife.com/2011/03/triple-chocolate-mousse-cakes/.
    Reply
  • Bekiferments
    16 MAR, 2013
    Delicious and discouraging to make: -the 2 mousses are yummy. It is a ton of work to have to wash & dry all that equipment in the midst this project. -I overcooked my sugar syrup the first time & it crystallized, causing me to waste most of my b-sweet chocolate in the sieve. Be careful with your cook time. -the cakes were only okay. They provide a good, sturdy base for the mousse but get hard & lose flavor with all the refrigeration. -Consider doubled parchment & wrap-around packing tape.
    Reply

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