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Creamy triple chocolate mousse Recipe in glass with chocolate shavings
Appetizing Ideas

Triple Chocolate Mousse

Indulge in this triple chocolate mousse recipe with dark, milk, and white chocolate layers. Rich, creamy, and perfect for special occasions.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Sweet
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dark Chocolate Layer
  • 4 oz 115g high-quality dark chocolate (70% cocoa)
  • 1 cup 240ml heavy cream, cold
  • 2 tbsp sugar optional
  • 1 large egg yolk optional
For the Milk Chocolate Layer
  • 4 oz 115g milk chocolate
  • 1 cup 240ml heavy cream, cold
  • ½ tsp gelatin optional
  • 1 tbsp warm water
For the White Chocolate Layer
  • 4 oz 115g white chocolate
  • 1 cup 240ml heavy cream, cold
  • ½ tsp vanilla extract

Equipment

  • 3 Mixing bowls
  • 1 Electric mixer or whisk
  • 1 Double boiler or microwave-safe bowl

Method
 

Dark Chocolate Layer
  1. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts. Let cool slightly.
  2. 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.
  3. Fold the whipped cream into the chocolate mixture in two batches, being careful not to deflate it.
  4. Divide among serving glasses and refrigerate for 30 minutes to set slightly before adding the next layer.
Milk Chocolate Layer
  1. Bloom the gelatin (if using) by sprinkling it over warm water and letting it sit for 5 minutes.
  2. Melt the milk chocolate, then stir in the dissolved gelatin until smooth. Let cool slightly.
  3. Whip the cream to medium peaks, then gently fold into the milk chocolate.
  4. Spoon over the set dark chocolate layer and chill for another 30 minutes.
White Chocolate Layer
  1. Melt the white chocolate gently, then stir in the vanilla extract.
  2. Whip the cream until soft peaks form, then fold into the white chocolate.
  3. Top the milk chocolate layer and smooth the surface.
  4. 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.