Triple Chocolate Mousse

Tri-Chocolate Mousse

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2 cups heavy cream
4 large egg yolks
3 tbsps granulated sugar
1 tsp vanilla
2-1/2 oz. white chocolate – chopped
2-1/2 oz. milk chocolate – chopped
2-1/2 oz. dark chocolate – chopped

In a medium pan over medium heat, heat 3/4 cup of the heavy cream just until it starts to steam. In a separate bowl, mix the yolks, sugar and vanilla until smooth.

In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly. Pour the mixture back into the pan and cook it over low to medium heat, whisking constantly about 4 minutes or until a thermometer read 160 degrees. Remove from heat and pour thru a sieve and set aside.

In 3 separate bowls, melt the chocolates over the simmering water. Whisk 1/3 of the custard into each chocolate and cool completely.

Beat the remaining whipped cream on high until peaks form. Gently fold 1/3 of the cream into each chocolate mixture carefully trying not to deflate them.

Layer the different mousses into pretty chips and chill several hours before serving. Garnish as you wish.

NOTE:  this recipe made 4 (one cup or 8 oz each) servings



6 thoughts on “Triple Chocolate Mousse

  1. Greetings! I’m from Sweden and I tried this recipe, I bought US cups so that the measurements would be exact the same. But somehow my milkchocolate ran through the white chocolate when I tried to pour it in cups. Why? What went wrong? the dark and the white chocolate was perfect, only the milkchocolate went wrong. Thank you for the recipe!

  2. Hmmmm…not sure – was the chocolate very warm when you poured it? I have made this recipe a number of times and never had this problem. Sorry you did but I hope it tasted good!

  3. Hello, I tried your recipe but unfortunately my mousse did not turn out as expected, I better say, it failed completely. The chocolate mix was too runny so when I poured the second layer on top of the first one, it ran through it. Eventually I gave up and mixed all layers together but even after overnight chilling in the fridge it did not set suggesting something was wrong with the recipe. With all due respect, you don’t quite explain all the tricks and tips, I have already made dark chocolate mousse in the past using another recipe and it was perfect. For instance you don’t even explain what you do with egg whites, plus every other recipe I found on the web, suggests refrigerating the mousse layer by layer before pouring the next one on top. I am curious to know how did you manage to get such perfect consistency without even using gelatin? I followed your recipe step by step, the only problem was I did not have a thermometer to measure the temperature of the custard. Could that be the issue? Thanks, Solmaz from Canada.

  4. Hmmmm…I wish I knew what went wrong but not being there makes it difficult. I can only guess at the temperature being the problem. I did not explain what to do with the eggs whites because they were not part of the recipe. You could freeze them if you wish.
    I did not use gelatin but you are right, I was wrong in not saying I refrigeated each layer. I actually did and when I just reread the recipe, you are correct. I will need to correct that.

    Yes, a thermometer is necessary to get the custard to the right temp – it needs to be to set up correctly.

    I am sorry you had such trouble with this recipe. I have made this a number of times and it always turned out fine.

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