How to make Triple Chocolate Cranberry Mousse Cake

As Thanksgiving and Christmas are around the corner I am so excited to share with you this beautiful Triple Chocolate Cranberry Mousse Cake. The cake consists of a moist cocoa and cranberry brownie at the bottom, followed by a smooth and silky milk chocolate mousse layer, a flavorful cranberry orange jelly, a white chocolate mousse layer and all topped with a semisweet chocolate ganache. Beautifully decorated in white, red and orange colors, this Triple Chocolate Cranberry Mousse Cake looks really festive and will surely make an impressive dessert for any celebration.

0:00 – Introduction
1:17 – Cranberry Orange Jelly
2:38 – Cocoa Cranberry Brownie
4:05 – Milk Chocolate Mousse
6:31 – White Chocolate Mousse
8:15 – Chocolate Ganache
9:24 – Cake decoration
10:19 – Enjoy the cake

Element

Makes about 12-14 servings

Cranberry Orange Jelly
9 oz (250g) cranberries, fresh or frozen
3/4 cup (150g) sugar
2 tablespoons (30ml) orange juice
orange peel from 1 orange
1 1/3 teaspoon (4g) gelatin powder
1 1/2 tablespoons (25ml) orange juice

Cocoa Cranberry Brownie
1 large egg
1/3 cup (70g) sugar
3 tablespoons (45g) cranberry sauce reserved
1 teaspoon (5g) vanilla extract
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/3 cup (40g) all-purpose flour
1/4 teaspoon (1g) salt

Milk chocolate mousse
6 oz (180g) milk chocolate
5 oz (145g) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
7 oz (200g) whipping cream (35% fat), chilled

White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
7 oz (200g) whipping cream (35% fat), chilled

Chocolate Ganache
3.5 oz (100g) half a week chocolate
3.5 oz (100g) whipped cream
1 tablespoon (14g) butter, room temperature

To decorate
toothpaste
sugar coated cranberries
Sliced ​​kumquats