Easy Triple Chocolate Mousse Recipe
This triple chocolate mousse recipe combines creamy layers of white chocolate, dark chocolate, and milk chocolate mousse in single serving cups. Egg-free and easy to make, it’s the perfect dessert for birthday parties, Valentine’s celebrations, or everyday treats!
If you enjoy this chocolate and white chocolate mousse recipe, you won’t want to miss out on my 2-ingredient chocolate mousse recipe and easy chocolate-tahini mousse recipe, too!
Video Recipe 📹
Watch the full video recipe to learn how to make the best triple chocolate mousse recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Triple Chocolate Mousse Recipe
I’ve been making this layered mousse recipe for years, perfecting the technique so that it’s easy and approachable for you. Here are a few reasons why it will quickly become one of your favorite chocolate desserts:
- 🍫Minimal Ingredients: Three types of chocolate and cream are all you need.
- 🙌Easy Steps: No difficult steps or complicated techniques. Just melt, whip, and layer!
- 😍Decadent Flavor: Rich, sweet, and ultra chocolatey.
- 😋Irresistible Texture: Smooth and creamy, the dark, milk, and white chocolate mousse layers are light and fluffy, practically melting in your mouth with every bite.
- 🥄Single-Serving: Layered in cups for easy portions.
Recipe Ingredients
- Dark Chocolate: Use 70% dark chocolate or darker.
- Milk Chocolate: High-quality milk chocolate (or even semi-sweet chocolate) with minimal ingredients will produce the best texture.
- White Chocolate: Look for high-quality white chocolate with at least 20% cocoa butter.
- Heavy Cream (Heavy Whipping Cream): Forms the base of the mousse.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Triple Chocolate Mousse
Here is an overview of how to make this chocolate and white chocolate mousse pudding recipe:
- Prepare: Chop the different chocolate into small pieces, and place them in separate bowls. Then, add a splash of heavy cream to each bowl.
- Melt the Chocolate: Working with one flavor at a time, melt the chocolate over a double boiler, and set it aside to cool to room temperature.
- Whip: Use a hand mixer or stand mixer to whip the cream to soft-medium peaks. This means the tip will hold its shape but bend at the top.
- Fold: Working in batches again, fold ⅓ of the whipped cream into each chocolate mixture until no streaks remain.
- Pipe: Transfer each mousse flavor to a piping bag. Pipe one flavor into single-serving cups or a serving dish. Then, chill in the refrigerator for 10-15 minutes.
- Repeat: Pipe the second mousse, refrigerate again, and repeat, adding the third mousse.
- Chill: Once all three layers have been combined, transfer the mousse to the fridge to chill and set for at least 3 hours. Then, serve on its own, or top with chocolate chips, chocolate shavings, or powdered sugar, and enjoy!
🥛Leftover Heavy Cream
Have leftover heavy cream? Don’t toss it out! Put it to use in recipes like homemade Oreo ice cream, Boston cream pie, or pistachio tres leches cake.
Tips and Tricks
- Whipping the Cream: You have two options when whipping the heavy cream. You can whip it all at once, and portion it into three parts. Or, you can divide the liquid cream, and whip the three portions separately. Either way works, but diving the cream before whipping results in more precise layers.
- Avoid Overwhipping: Be careful not to overwhip the cream, stopping before stiff peaks form. Otherwise, your mousse will be grainy.
- Melt the Chocolate: If you don’t have a double boiler, you can melt the chocolate in 30-second increments in the microwave. Just be sure to stir in between, and be careful not to let it burn!
- Don’t Rush the Cooling Process: It may seem tedious to cool each layer. However, if you don’t the mousse is likely to melt, and all the flavors will run together.
Make Ahead and Storage
- Make Ahead: Prepare the triple chocolate mousse, layering all the flavors. Then, transfer it to the refrigerator, and let it chill for at least 3 hours.
- Store: Leftover mousse will stay fresh in an airtight container or covered with plastic wrap in the fridge for up to 1 week. However, it’s best eaten within the first 2 days.
- Freeze: Transfer chilled mousse to an airtight container, and freeze it for up to 2 months. Enjoy it frozen for an ice cream-like treat! If you let it thaw, the mousse is likely to become soggy, and the layers will run together.
Frequently Asked Questions
Unlike chocolate mousse, Bavarian cream is made with a custard base and is thickened and stabilized with gelatin. As a result, it’s firmer in texture and slightly more dense.
All mousse recipes contain a base, an aerator, and a stabilizer. In this triple chocolate mousse recipe, the base is the chocolate, the aerator is the whipping process, and the stabilizer is the heavy cream, which helps bind the chocolate.
Chocolate pudding, like this eggless chocolate pudding recipe, contains either cornstarch or flour and is cooked on the stove. As a result, it’s thicker, denser, and creamier than mousse, which is light and airy in texture.
More Mousse Recipes You Might Like
Easy Triple Chocolate Mousse Recipe
Equipment
Ingredients
Dark chocolate mousse:
- 4 oz (115 g) Dark chocolate
- 1 cup (240 ml) Heavy cream divided
Milk chocolate mousse:
- 4 oz (115 g) Milk chocolate
- 1 cup (240 ml) Heavy cream divided
White chocolate mousse:
- 4 oz (115 g) White chocolate
- 1 cup (240 ml) Heavy cream divided
Instructions
- Chop each chocolate into small pieces and place in separate bowls. To each bowl add 1/4 cup (60ml) heavy cream.
- Melt each chocolate (one at the time) over a double boiler. Then set aside and let cool to room temperature.
- When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks.
- Fold 1/3 of the whipped cream into each chocolate mixture. Whip until combined and no streaks remain.
- Transfer each mousse to a piping bag.
- Pipe first mousse into your serving dish, refrigerate for 10-15 minutes. Then pipe the second mousse, refrigerate for 10-15 minutes. Then pipe the third mousse and refrigerate for at least 3 hours.
Video
Notes
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Hi, thank you for sharing your recipe. I am planning to make the Triple Chocolate Mousse for our year end part. My question is that if I made it on Fri Night and my party is on Sat Evening, will it be ok ?
Hi Shirley,
Yes, it’s totally fine.
The amount of cream, and when to add it makes no sense in this recipe!
1 cup, divided, (x3 layers) does not make the 1/4 cup mentioned.
And then this: add the cream in step 1, then melt the chocolate in step 2, then whip it in step 3, and add in a 1/3, in step 4.
Bonkers! I’m totally lost.
Watch the video, it makes it clearer.
3 cups total
1/4 cup in each mixture
remaining 2 1/4 cups left
whip the remaining and divide into 3
1/3 of remaining whipped mixture in each folded in gently
once done put in piping bag and layer in container of your choice.
hello! Thanks for sharing can’t wait to meet. I’m wondering how long the fridge life for this chocolate mousse is?
The mouse was grainy
How many cups does this make?
This will yield 8 cups.
This depends on the cup size if you want mug proportions it will yield less.
How long will it last in the fridge. I have two dinner parties that I need to make dessert for. Monday and Wednesday night and want to make them Sunday night. Thank you
3 to 4 days check expirations dates before you make to make sure it will last 3 to 4 days but no ,more than that…
Hy
Can this mousse be frozen please
Freeze In Portions
Ensure you freeze it in portions to avoid unwanted waste in future. Once thawed, you will not be able to refreeze it.
Expect Textural Changes
Depending on the ingredients you’ve used, there is a chance that the texture of your chocolate mousse will change once it has thawed so expect it to become a little grainy.
Eat It Frozen
No, really! You can eat it straight from the freezer as a semifreddo-style frozen mousse. This way there will be no major changes to the texture and
Does this have to be done with a piping bag. Can’t it be spooned into the pots?