Name: Triple Chocolate Mousse
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 125 gms – 4 ½ oz. white chocolate; 60 gms – ¼ cup butter (unsalted); 1 egg (lightly whisked); 1 ½ tsp gelatine powder; 150 ml – 2/3 cup thickened cream or heavy cream; 125 gms – 4 ½ oz. dark chocolate; 60 gms – ¼ cup butter (unsalted); 1 egg (lightly whisked); 1 ½ tsp gelatine powder; 150 ml – 2/3 cup thickened cream or heavy cream; You favourite Chocolate Cake (I used this recipe); Grand Marnier (optional); Chocolate decorations (optional); Cocoa Powder

I made this Triple Chocolate Mousse for Christmas and it’s been sitting in my archives ever since! I can’t believe how quickly time flies! I love all mousse and small portion desserts, so this recipe is an absolute keeper. Besides, who can say no to chocolate? This dessert is made up of 2 different mousses (a white chocolate mousse and a dark chocolate mousse) and a chocolate cake base. You can use any chocolate cake you like (including store bought sponge cake), but I used my eggless yogurt cake. I also added a little Grand Marnier to it for some orangy flavour. The final result was amazing and it’s sure to conquer any chocoholic’s heart! Enjoy and let me know what you think with a comment!

Triple Chocolate Mousse

The recipe for a smooth and delicious Triple Chocolate Mousse, the perfect dessert for any chocolate lover!

Course Dessert

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 6

Author Manuela Zangara

Ingredients

White Chocolate Mousse

125 gms – 4 ½ oz. white chocolate
60 gms – ¼ cup butter unsalted
1 egg lightly whisked
1 ½ tsp gelatine powder
150 ml – 2/3 cup thickened cream or heavy cream

Dark Chocolate Mousse

125 gms – 4 ½ oz. dark chocolate
60 gms – ¼ cup butter unsalted
1 egg lightly whisked
1 ½ tsp gelatine powder
150 ml – 2/3 cup thickened cream or heavy cream

To Assemble

You favourite Chocolate Cake I used this recipe
Grand Marnier optional
Chocolate decorations optional
Cocoa Powder

Instructions

Melt the white chocolate and butter together in a small saucepan over low heat. Cool for 5 minutes, then whisk in the egg.
Sprinkle the gelatine over 1 tablespoon of water in a small bowl. Stand in a bowl of boiled water and stir until dissolved. Cool and stir into the chocolate mixture.
Beat the cream until fluffy and fold into the chocolate.
Repeat the method in the same way for the dark chocolate mousse. Melt the chocolate,
And finish off the mousse.
Cut the chocolate cake to fit into the base of the serving cups and place into each cup.
Drizzle with some Grand Marnier (optional). Then spoon over the white chocolate mousse, then the dark chocolate mousse.
Dust with cocoa powder and decorate with chocolate stars or any other decoration you like. Refrigerate for a couple of hours and bring back to room temperature before serving.