Choco Trifecta Mousse
A decadent triple chocolate mousse featuring layers of dark, milk, and white chocolate, perfect for any chocolate lover.
Servings 4 servings
Calories 400kcal
Ingredients
For the cookie base
- 100 g chocolate cookies Classic Oreos or Digestives; gluten-free cookies work, too.
- 3 tbsp melted butter Salted for flavor boost, unsalted is fine too.
For the dark chocolate mousse
- 100 g dark chocolate (70%) Higher cocoa content for richer flavor.
- 1 large egg yolk Provides a silky finish.
- 1 tbsp sugar Just a touch to enhance the chocolate flavor.
- 100 ml heavy cream To be whipped and folded in.
For the milk chocolate mousse
- 100 g milk chocolate Smooth and sweet.
For the white chocolate mousse
- 100 g white chocolate Adds a creamy sweetness.
- 150 ml heavy cream For whipping to add fluffiness.
Instructions
Preparation
- Crush the cookies in a food processor or place in a bag and crush with a rolling pin.
- Mix crushed cookies with melted butter until crumbly, then press into the bottom of glasses or ramekins.
- Chill the base in the fridge while preparing the mousse layers.
Make the mousse layers
- For each chocolate type, melt the chocolate slowly using a double boiler or microwave in 15-second bursts until smooth.
- Whisk egg yolk and sugar until light and creamy, then stir into warm chocolate.
- Whip the cream until soft peaks form, then gently fold it into the chocolate-yolk mixture.
- Spoon the dark chocolate mousse into serving glasses and chill for 20 minutes.
- Repeat the process for the milk chocolate mousse, spoon it over the dark layer and chill for another 20 minutes.
- Finally, top with white chocolate mousse.
Chill and serve
- Chill the assembled trifecta mousse for at least 1-2 hours before serving.
Notes
For best results, bring eggs and cream to room temperature. If chocolate seizes, add a spoonful of warm cream. Use a piping bag for neat layers if desired.
