Description
A creamy, layered dessert featuring three types of chocolate mousse—dark, milk, and white—offering a rich and elegant treat that’s easy to make and perfect for special occasions.
Ingredients
Scale
- 4 oz (115 g) dark chocolate (70% cacao), chopped
- 4 oz (115 g) milk chocolate, chopped
- 4 oz (115 g) white chocolate, chopped
- 2 1/4 cups (540 ml) heavy cream, cold (divided into 3 portions of 3/4 cup each)
- 6 large eggs, separated (yolks and whites used separately)
- 6 tablespoons (75 g) granulated sugar (divided into 3 portions: 2 tbsp + 1 tbsp + 1 tbsp + 2 tbsp total)
- 1 1/2 teaspoons vanilla extract (divided into 3 portions of 1/2 tsp each)
- Pinch of salt
Instructions
- Melt the dark chocolate using a double boiler until smooth. Remove from heat and let cool slightly.
- Whisk 2 large egg yolks with 2 tablespoons sugar until pale and creamy. Gradually add melted dark chocolate while whisking. Add 1/2 teaspoon vanilla extract and a pinch of salt. Set aside.
- Beat 2 large egg whites until soft peaks form. Slowly add 1 tablespoon sugar and continue whipping until stiff peaks form. Gently fold egg whites into the dark chocolate mixture in three additions.
- Whip 3/4 cup (180 ml) heavy cream until soft peaks form. Fold whipped cream into the dark chocolate mixture carefully.
- Spoon dark chocolate mousse evenly into serving cups, filling about one-third. Smooth tops and refrigerate for 20 minutes.
- Melt the milk chocolate using a double boiler until smooth. Let cool slightly.
- Whisk 2 large egg yolks with 2 tablespoons sugar until creamy. Add melted milk chocolate, 1/2 teaspoon vanilla extract, and a pinch of salt.
- Beat 2 large egg whites until soft peaks form. Slowly add 1 tablespoon sugar and whip until stiff peaks form. Fold egg whites into milk chocolate mixture.
- Whip 3/4 cup (180 ml) heavy cream until soft peaks form. Fold whipped cream into milk chocolate mixture.
- Spoon milk chocolate mousse over chilled dark chocolate layer, filling another third of the cup. Smooth surface and refrigerate for 20 minutes.
- Melt white chocolate using a double boiler until smooth. Let cool.
- Whisk 2 large egg yolks with 2 tablespoons sugar until creamy. Add melted white chocolate, 1/2 teaspoon vanilla extract, and a pinch of salt.
- Beat 2 large egg whites until soft peaks form. Slowly add 1 tablespoon sugar and whip until stiff peaks form. Fold egg whites into white chocolate mixture.
- Whip 3/4 cup (180 ml) heavy cream until soft peaks form. Fold whipped cream into white chocolate mixture.
- Spoon white chocolate mousse over milk chocolate layer. Smooth top and chill for at least 2 hours or overnight.
- Before serving, garnish with chocolate shavings, cocoa powder, or fresh berries.
Notes
Use pasteurized eggs or eggless mousse alternatives if concerned about raw eggs. Melt chocolate slowly and avoid water contact to prevent seizing. Fold ingredients gently to keep mousse light and airy. Chill each layer before adding the next to maintain distinct layers. Prepare mousse layers a day ahead and assemble before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French-inspired
Nutrition
- Serving Size: Approximately 1 mous
- Calories: 375
- Sugar: 22
- Sodium: 50
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Keywords: triple chocolate mousse, chocolate dessert, layered mousse, easy chocolate mousse, creamy dessert, dark chocolate mousse, milk chocolate mousse, white chocolate mousse