Triple chocolate Mousse donuts

With a rich triple chocolate cake donut base and a perfect mousse glaze to top it up, one can never go wrong! Try this simple yet unique melt in the mouth donut recipe!

Make this with and without a donut mold! Read ahead to find out!

Ingredients: (For 12 donuts)

Dry ingredients:

1/2 cup all purpose flour

1/3 cup unsweetened cocoa powder

1 tbsp dutch processed cocoa powder (optional)

1/2 tsp baking soda

1/4th tsp baking powder (Add only if you are using dutch processed cocoa powder)

Chopped white, semi sweet dark and milk chocolate

Wet ingredients:

2/3 cup bittersweet dark chocolate or 1/2 cup semi sweet dark chocolate

2 tbsp butter

1/4 cup vegetable oil

3/4 cup brown sugar (with bittersweet dark chocolate) or 1/2 cup (with semi sweet dark chocolate)

1/3 cup plain yogurt

2 eggs

1 tsp vanilla extract

For the mousse:

1/2 cup whipping cream

2 tbsp sugar

15 gm dark chocolate

20 gm milk chocolate

1/3 cup whipping or heavy cream

Method: (for the donuts)

Sift all the dry ingredients in a large bowl.

In another bowl, melt the chocolate and butter together using the double boiler method. Once melted, add in the brown sugar, oil and yogurt and mix well. Then add in the eggs one at a time. And finally add in the vanilla extract. Give everything a good mix.

Fold the dry and wet ingredients together, Just fold until combined, do not over mix. Finally add in the chopped white, semi sweet dark and milk chocolate.

Grease your donut mold with butter and spoon your batter in. If you don't have a donut mold, take a cupcake or muffin mold, scrunch up some baking paper and place it in between the individual muffin molds and pipe/spoon the batter around it. Bake at 200 degree Celsius for 10-12 mins or until a toothpick or skewer comes out clean.

Once baked, cool down the donuts.

For the mousse:

Whip together 1/2 cup of whipping cream and 2 tbsp sugar together until medium peaks form.

Heat 1/3 cup of cream and pour over chopped chocolate. Let the ganache sit for a couple of mins.

Once cooled slightly, pour into the whipped cream. If the mixture is not a thick runny mousse and has a very thin consistency, then put it inside the freezer for 10 mins and whip it for 2-5 mins until you get a thick runny mousse.

Final assemble:

Dip the donuts into the mousse and let the access drip off. If you like you can refrigerate for 10-15 mins, but if you cant wait, serve immediately!