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
Prep time
Cook time
Total time
The recipe for a smooth and delicious Triple Chocolate Mousse, the perfect dessert for any chocolate lover!
Author: Manuela Zangara
Recipe type: Dessert
Serves: 6
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 – ⅔ 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 – ⅔ 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.
- 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.
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