Triple Chocolate Mousse in a Glass
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. - Chocolate
Indispensable for this recipe. You need dark chocolate with a cocoa content of 58% or more, milk chocolate, and white chocolate. Try to use good quality chocolate; otherwise, the chocolate will contain too much fat, which will not taste good.
2. - Cream
Use the cream as cold as possible. Then it is better to whip it stiff.
3. - Au bain-Marie
Use a au bain-marie pot or double boiler. Or use a pot where you add a 2-inch layer of hot water, and turn on the stove on medium-high heat. Put a heatproof bowl on top of the pan. The bowl should not touch the water. In that bowl, you can melt your chocolate without burning it.
4. - Storage
- 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
Calories: 787kcal | Carbohydrates: 35g | Protein: 6g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 140mg | Fiber: 3g | Sugar: 30g | Vitamin A: 2000IU | Vitamin C: 1mg | Iron: 3mg
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