This triple Chocolate Mousse is the ultimate chocolate dessert. Creamy, full chocolate flavor, and the three mousse layers are irresistible. This dessert served in a glass is enough for one person (although I always want more than one).
You make this recipe without raw eggs (so it is suitable for everyone). And with cream and lots of chocolate, every bite gives you a deliciously creamy chocolate taste. This is a recipe for true chocolate lovers, a perfect dessert.
Triple Chocolate Mousse in a Glass
I like to make a chocolate mousse for a dinner party, Christmas or Easter for dessert. That's always a good idea! I often choose the original chocolate mousse recipe without heavy cream. Or an easy recipe for chocolate mousse because there are plenty of variations.
And sometimes, I want to make it memorable and make this delicious dessert trio of chocolate mousse. It starts with a layer of dark chocolate sauce. Then a creamy milk chocolate mousse that melts like velvet on your tongue. And a dollop of light white chocolate mousse. And this recipe looks complex with the beautiful chocolate layers, but is very easy to make. This great recipe is highly recommended and perfect for your next dessert!
What do you need for Trio Mousse
To prepare this trio of chocolate mousse, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chocolate - Chocolate is indispensable for this recipe. You need dark chocolate with a cocoa content of 58% or more, milk chocolate, and white chocolate. Use good quality chocolate. Otherwise, the chocolate will contain too much fat, which will not taste good.
- Butter - Makes the mousse creamier. Use unsalted butter.
- Cream - You get a delicious mousse by whipping the cream well and mixing it with melted chocolate.
- Vanilla extract - Gives a delicious hint of vanilla flavor to the milk chocolate mousse.
How to prepare Three Chocolate Layered Mousse Desserts
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Heat the milk with the cream until it is hot (it does not need to boil). Break the dark chocolate in a small bowl and pour the hot cream on top. Stir until a thick sauce forms.
- Divide the dark chocolate sauce over the glasses as the bottom layer.
- Melt the milk chocolate in a bain-marie. That means in a fireproof bowl that hangs over a pan of boiling water (the bowl doesn't touch the water). Allow to cool slightly and mix in the vanilla extract. Meanwhile, whip the cream in a large bowl with the whisk attachment until stiff peaks form. And carefully mix the melted chocolate with a rubber spatula into the heavy cream.
- Divide the milk chocolate mousse among the glasses. This will become the middle layer. You can do this by scooping it in, but you can also use a piping bag, from which you cut a small tip.
- Melt the white chocolate together with the butter in a bain-Marie. Whip the cream to soft peaks in a medium bowl. Allow to cool slightly, and then mix with the stiffly whipped cream.
- Divide the white chocolate mixture among the glasses to make the top layer. If you want to make a nice swirl, use a piping bag with a large adapter and, for example, a serrated mouthpiece. Let it set in the fridge for at least 3 hours. Dust with cocoa and garnish with chocolate or pomegranate seeds (for a fresh touch).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- Au bain Marie pot or double broiler
- Hand Mixer
- Silicon spatula
- piping bag
- Wilton icing tip #1A
Ingredients
Pure chocolate sauce
- 2 oz dark chocolate , or semisweet chocolate, bar, or chocolate chips
- ½ cup cream
- 2 tablespoons butter, unsalted
Milk chocolate mousse
- 4 oz. Milk Chocolate, bar, or chocolate chips
- 1 teaspoon vanilla extract
- ⅞ cup cream
White chocolate mousse
- 2 tablespoons butter, unsalted
- 2 oz. white chocolate, bar, or chocolate chips
- ½ cup cream
optional garnish
- Dutch unprocessed cocoa
- chocolate decoration, or pomegranate seeds
Instructions
Dark chocolate sauce
- Add the dark chocolate to a heatproof bowl2 oz dark chocolate
- Heat the butter with the cream in a small saucepan until steam arises above the saucepan, but it isn't boiling yet.½ cup cream, 2 tablespoons butter
- Pour the hot cream on the dark chocolate and mix with a spatula until all the chocolate melts and mix.
- Divide the dark chocolate over the 4 dessert glasses
Milk chocolate mousse
- Warm the milk chocolate au bain-marie in a small heatproof bowl until the chocolate melts.4 oz. Milk Chocolate
- When the chocolate has melted, get it off the heat and mix the vanilla extract. Let it cool down for 10 minutes at room temperature.1 teaspoon vanilla extract
- Beat the cream until it's stiff in a large mixing bowl. Gently scoop with a spatula the whipped cream through the chocolate mixture. This way, the airiness remains in the mousse.⅞ cup cream
- Put the mousse in the piping bag and pipe the chocolate on the dark chocolate layer. Store the glasses in the refrigerator before adding the next layer.
White chocolate mousse
- Melt the white chocolate with the butter au bain-marie.2 oz. white chocolate, 2 tablespoons butter
- When the chocolate is melted, get the bowl off the heat. Leave it to cool down for about 10 minutes at room temperature.
- Beat the cream until it's stiff. Mix gently with a spatula through the white chocolate while keeping an airy topping.½ cup cream
- Put the topping in a piping bag and pipe the white chocolate on the milk chocolate layers. So you create beautiful white chocolate mousse layers.
- Store for at least 3 hours in the refrigerator.
Garnish
- Before serving, you can add some cocoa, chocolate decoration, and pomegranate seeds as garnish.
Notes
- Refrigerator: You can store this chocolate mousse for up to three days in the fridge. Cover with plastic wrap.
- Freezing: You can also cover and freeze the chocolate mousse. This way, it keeps good for up to a month. The night before you want to eat it, put the mousse in the refrigerator and let it thaw. Eat the mousse within 24 hours. TIP: is the weather hot? Do not thaw the mousse completely, but leave it nice and frozen. You then have delicious chocolate mousse ice cream.
Nutrition
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