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Three layers of silky chocolate mousse come together in this Triple Chocolate Mousse dessert with dark, milk, and white chocolate for a rich, make-ahead treat.

Triple Chocolate Mousse Recipe

Layers of white chocolate mousse, dark chocolate mousse, and chocolate cake come together in this Triple Chocolate Mousse dessert for a rich make-ahead treat.

Course: Dessert
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Author: Manuela Zangara

Ingredients

White Chocolate Mousse

  • 125 g – 4 ½ oz white chocolate
  • 60 g – 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 g – 4 ½ oz dark chocolate
  • 60 g – ¼ cup butter – unsalted
  • 1 egg – lightly whisked
  • 1 ½ tsp gelatine powder
  • 150 ml – ⅔ cup thickened cream or heavy cream

To Assemble

  • eggless yoghurt cake or your favourite chocolate cake recipe
  • Grand Marnier – optional
  • chocolate decorations – optional
  • cocoa powder

Instructions

White Chocolate Mousse

  1. Melt the white chocolate and butter together in a small saucepan over low heat. Cool for 5 minutes, then whisk in the egg.
  2. Sprinkle the gelatine over 1 tablespoon of water in a small bowl. Place the bowl over boiled water and stir until the gelatine dissolves. Cool slightly, then stir into the chocolate mixture.
  3. Beat the cream until fluffy, then fold it gently into the white chocolate mixture.

Dark Chocolate Mousse

  1. Melt the dark chocolate and butter together in a small saucepan over low heat. Cool for 5 minutes, then whisk in the egg.
  2. Sprinkle the gelatine over 1 tablespoon of water in a small bowl. Place the bowl over boiled water and stir until the gelatine dissolves. Cool slightly, then stir into the melted chocolate mixture.
  3. Beat the cream until fluffy, then fold it into the chocolate mixture.

Assemble the Dessert

  1. Cut the chocolate cake to fit the base of the serving cups, then place a piece into each cup.
  2. Drizzle with Grand Marnier. Spoon over the white chocolate mousse, then top with the dark chocolate mousse.
  3. Dust with cocoa powder and decorate with chocolate stars or any other decoration you like. Refrigerate for a couple of hours, then bring back to room temperature before serving.