Hey everyone, ready to say goodbye to 2023 and hello to 2024? While there are certainly challenges ahead, I choose to hold onto hope, for a brighter year. Not asking for much, just healthy loved ones, a big ol’ dose of global happiness and togetherness and a touch of financial magic. Not for fancy cars or anything, just wanna take my nieces for ice cream at Disneyland and enjoy freshly baked pastries at Paris. Too specific? Yes. Heartfelt? Absolutely.
Let’s end 2023 with something sweet and obviously decadent. Something that whispers luxury from every spoonful. Say hello to the divine trio: a three-layered chocolate mousse!
This Triple Chocolate Mousse is an amazing combination of three types of chocolate. Dark chocolate layer, followed by semi sweet chocolate mousse in the middle and then white chocolate mousse on top. It is the pure ultimate cure for a serious chocolate craving. Just basic ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter. I know there are many recipes out there that uses no eggs. Yes, you can make these eggless and it would still be delicious but it does not have the same texture as those with eggs. The eggs when whipped, contribute to a particularly light and fluffy texture in classic mousses.
Don’t be fooled by the simplicity of this chocolate mousse recipe. With just a few tweaks, you can transform it into a different dessert every time. Whip up a chocolate cake as it’s base for added indulgence. You can also sprinkle on crushed Oreos for a playful crunch.
Can you imagine these triple chocolate mousse in petite glasses? It’s a triple-threat mousse, ready to steal the show at any party, birthday bash, or romantic rendezvous. Holidays? Covered. Even a Tuesday night dessert. This dessert chameleons its way through every celebration or just about any day you choose to indulge.
- 1 cup crushed Oreos for the base, mix with 3 tbsp of melted butter (optional)
- 200g white chocolate, broken into small pieces
- 200g whipping CREAM
- 1 egg white (pasteurized, if you are concern with the usage of raw eggs)
- ½ tsp vanilla extract
- 3 eggs (pasteurized, if you are concern with the usage of raw eggs)
- 125g semi sweet chocolate , bittersweet (60-70% cocoa)
- 125ml whipping cream
- 20g salted butter
- 1 tbsp caster sugar (superfine white sugar)
- 3 eggs (pasteurized, if you are concern with the usage of raw eggs)
- 125g dark chocolate , bittersweet (60-70% cocoa)
- 125ml whipping cream
- 20g salted butter
- 2 tbsp caster sugar (superfine white sugar)
- 1 tsp vanilla extract
- Whipped cream
- Berries or chocolate shavings
- Put the pieces of white chocolate in a bowl and microwave till the chocolate is melted. Keep aside.
- Place the egg white in another bowl and whisk the egg white till it reached soft peaks. In a third bowl, whisk cream till soft peak and add vanilla extract.
- Fold in the whipping cream to the chocolate followed by the egg white.
- Once well incorporated, set aside.
- Separate whites and yolk. Place whites in a large bowl and yolks in a small bowl.
- Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool.
- In another bowl, beat cream until stiff peaks form, being careful not to over-whip.
- Whip whites for 1 minute. Add sugar and continue to beat whites until firm peaks form.
- Beat yolks and vanilla till light and pale.
- Fold egg yolks into cream using a rubber spatula. Some streaks is fine.
- Pour chocolate into cream yolk mixture. Fold through.
- Add ¼ of beaten egg whites into chocolate mixture. Fold through until incorporated.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain.
- Repeat the same step for the dark chocolate mousse.
- Transfer each mousse to a piping bag.
- Place 1 tbsp of the Oreo in your serving dish and give it a good press. Refrigerate for 10 minutes.
- Pipe the dark chocolate into your serving dish, refrigerate for 10-15 minutes.
- Then pipe the semi sweet chocolate mousse, refrigerate for 10-15 minutes.
- Finally, pipe the white chocolate mousse. If you are not very particular about getting the perfect lines for your mousse, you do not need to refrigerate in between the layering. I didn't!
- Do refrigerate the mousse for at east 6 hours, preferably overnight.
- To serve, garnish with whipped cream and berries.
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