This Triple Chocolate Mousse Cake features 3 layers of chocolate, and it’s topped with chopped Baci Perugina chocolate. This cake is perfect for any and all chocolate lovers in your life!
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In fact, I loved that class so much that I later became a Latin teacher myself. And, yes, I did wear a bow tie on occasions. (I told you all Latin teachers are eccentric!) But this post isn’t about teaching Latin. Instead, it’s about chocolate. And not just any chocolate. It’s about Baci Perugina.
In high school, I entered an essay contest through my local newspaper…and I won. I still remember getting the phone call. The prize: A trip to Italy with other winners from all 50 states. It was seriously an amazing experience! I’d been taking Latin for years, so I was well versed in Roman history. The chance to see sites like the Roman Forum and the Colosseum in person was literally life-changing. I’m sure this trip contributed to my decision to major in Classic Studies in undergrad. I’m also sure this trip contributed to my decision to own a full-out gladiator costume. We keep that costume packed in a bin in our basement, and Laura just rolls her eyes whenever it comes out.
Aside from seeing ancient history firsthand, that trip also introduced me to Italian chocolate. I remember we were on a bus trip from Florence to Siena, and we had pulled over at a rest stop. I went in looking for a snack, and I came out with Baci Perugina. Have you ever tried Baci? (Hint: Do it. It’s amazing!) Baci are a combination of a creamy chocolate hazelnut filling topped with a whole hazelnut and then coated in fine, Italian chocolate. I still remember coming out of that rest stop with Baci in hand. I loved them so much that I stocked up on them before the return trip so that I could share Baci with family and friends back home.
And I guess I haven’t changed much as the very first present I ever gave Laura when we started dating was a box of Baci. Seriously! We started dating in January, and Valentine’s Day snuck up really quickly on me. I was in a real pickle. I wanted to give her something for Valentine’s Day, but we had only been on a couple of dates at that point. I settled on chocolate. And not just any chocolate. I wrapped up a box of Baci Perugina chocolates. I think it worked as we ended up getting married. (Turns out Laura is half-Italian, so she was a fan of the Italian chocolate!)
Bacio (singular form of Baci) is Italian for kiss, and since the 1930’s, every single Bacio is wrapped with a love note. The love note is written in 4 languages, and Laura and I always read the notes aloud whenever we unwrap a Bacio. One of my favorites: Love is composed of a single soul inhabiting two bodies (Aristotle). How fun is that? Of course, reading the love note is immediately followed by a period of silence while we savor our Baci. If you’re looking for a fun and unique gift for Valentine’s Day, grab a box of Baci Perugina chocolates! I gave Laura a box that first Valentine’s Day, and I still give her a box every year on February 14. Sure, it might be a little predictable at this point, but both of us love this chocolate…so don’t mess with what works!
This year, I took our love of Baci Perugina a step further. I used chopped Baci as a garnish on top of this Triple Chocolate Mousse Cake. Have you ever had a slice of Triple Chocolate Mousse Cake topped with chopped Baci? If not, you need to! This is seriously one amazing dessert! The deep chocolate flavor is balanced by the creamy mousse layers, and the texture of the chopped Baci on top is perfect. Laura and I enjoyed a slice of this Triple Chocolate Mousse Cake a couple of nights ago, and not a word was spoken. Well, I lie. All we could do was keep saying, “This is so good. This is so good. This is so good.”
I know this Triple Chocolate Mousse Cake might look difficult, but it’s not! It does require some time, but it’s not difficult. I promise! Just treat this as 3 separate recipes, and you’ll see that each one is really quite manageable. And I love that this Triple Chocolate Mousse Cake is served cold, too. In fact, this one would be great for warmer months for that very reason! (Hey, I’m always looking for an excuse to make a chocolate dessert…especially one that includes Baci!)
And to say that this cake is stunning when you cut into it is an understatement. This Triple Chocolate Mousse Cake is a showstopper! The layers of flourless chocolate cake, dark chocolate mousse and white chocolate mousse look really cool, don’t ya think? And then the chopped Baci on top just finishes this one off in the best way possible!
So grab a box of Baci Perugina and make this Triple Chocolate Mousse Cake for Valentine’s Day. Actually, check that. Grab two boxes. One for making this cake and another to wrap up as a gift. Giving Baci Perugina chocolate is the Italian way of saying “I love you.” Happy Valentine’s Day, my friends!
Triple Chocolate Mousse Cake
For the Cake (Bottom Layer)
For the Chocolate Mousse (Middle Layer)
For the Cake (Bottom Layer)
- Preheat oven to 375°F.
- Line bottom of an 8”x3” springform pan with parchment paper; grease sides and bottom of pan. Set pan aside.
- Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate and butter. Heat, stirring occasionally, until fully melted.
- Remove bowl from heat and add sugar; whisk until just combined.
- Add eggs and vanilla extract; whisk until just combined.
- Add cocoa powder and whisk until just combined.
- Pour batter into prepared pan and bake for 25 minutes. Set cake aside to cool completely (~1 hour), but do not release springform pan.
For the Chocolate Mousse (Middle Layer)
- Using a small bowl, whisk together cocoa powder and hot water; set bowl aside.
- Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate. Heat, stirring occasionally, until fully melted. Remove chocolate from heat and stir in the cocoa powder mixture. Set aside and let cool for 5 minutes.
- Meanwhile, using an electric mixer, whip the heavy cream and powdered sugar together until stiff peaks form.
- Gently stir ⅓ of the whipped cream into the chocolate mixture. Using a spatula, fold in the remaining whipped cream.
- Using an offset spatula, spread mixture evenly into the pan (on top of cake layer). Tap pan firmly on counter several times to remove any air bubbles. Place pan in refrigerator for 30 minutes.
For the White Chocolate Mousse (Top Layer)
- Using a small bowl, sprinkle gelatin over cold water; let sit for 5 minutes.
- Place the white chocolate chips in a medium heatproof bowl; set bowl aside.
- Using a microwave-safe measuring cup, heat ½ cup of whipping cream until boiling. Stir the gelatin mixture into the hot cream until fully dissolved. Pour hot cream over the white chocolate chips and let stand for 5 minutes.
- Stir the white chocolate mixture until smooth; set aside to cool.
- Meanwhile, whip remaining 1¼ cups of whipping cream together with powdered sugar until stiff peaks form.
- Gently fold ⅓ of the cooled chocolate mixture into the whipped cream. Repeat process two more times with the remaining chocolate.
- Using an offset spatula, spread mixture evenly into the pan (on top of chocolate layer). Tap pan firmly on counter several times to remove any air bubbles. Refrigerate for at least 4 hours, or overnight.
- Remove cake from refrigerator and let sit at room temperature for 30 minutes.
- Before removing springform pan, slide a thin knife or spatula between the cake and the pan. Remove pan and smooth sides of cake with offset spatula if needed.
- Before slicing, garnish top of cake with chopped Baci Perugina.
- Store any leftover cake in the refrigerator.
Disclosure: This Triple Chocolate Mousse Cake post was sponsored by Baci Perugina, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!