Triple Chocolate Mousse
Indulge in a rich and creamy triple chocolate mousse featuring layers of dark, milk, and white chocolate. This decadent dessert is perfect for special occasions and can be prepared in advance, making it an ideal choice for dinner parties.
Ingredients
For the Dark Chocolate Layer
- 4 oz 4 oz (115g) high-quality dark chocolate (70% cocoa) Use high-quality chocolate for best results.
- 1 cup 1 cup (240ml) heavy cream, cold Chill the bowl and beaters for best results.
- 2 tbsp 2 tbsp sugar Optional, depending on sweetness preference.
- 1 large 1 large egg yolk Optional, for extra richness.
For the Milk Chocolate Layer
- 4 oz 4 oz (115g) milk chocolate
- 1 cup 1 cup (240ml) heavy cream, cold
- ½ tsp ½ tsp gelatin Optional, for stability.
- 1 tbsp 1 tbsp warm water To dissolve gelatin if using.
For the White Chocolate Layer
- 4 oz 4 oz (115g) white chocolate
- 1 cup 1 cup (240ml) heavy cream, cold
- ½ tsp ½ tsp vanilla extract
Optional Garnishes
- Chocolate shavings
- Fresh raspberries or strawberries
- Cocoa powder or gold leaf for decoration
Instructions
Dark Chocolate Mousse Layer
- Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 20-second bursts. Let cool slightly.
- Whip the cream until soft peaks form. If using sugar and egg yolk, whisk them together until pale, then gently fold into the melted chocolate.
- Fold the whipped cream into the chocolate mixture in two batches, being careful not to deflate it.
- Divide among serving glasses (or use one large dish) and refrigerate for 30 minutes to set slightly before adding the next layer.
Milk Chocolate Mousse Layer
- Bloom the gelatin (if using) by sprinkling it over warm water and letting it sit for 5 minutes.
- Melt the milk chocolate, then stir in the dissolved gelatin until smooth. Let cool slightly.
- Whip the cream to medium peaks, then gently fold into the milk chocolate.
- Spoon over the set dark chocolate layer and chill for another 30 minutes.
White Chocolate Mousse Layer
- Melt the white chocolate gently, then stir in the vanilla extract.
- Whip the cream until soft peaks form, then fold into the white chocolate.
- Top the milk chocolate layer and smooth the surface.
- Chill for at least 4 hours (or overnight) to fully set.
Notes
Use high-quality chocolate for best flavor. Chill the bowl and beaters to help the cream whip faster. Fold gently to avoid deflation, and let each layer set slightly before adding the next.