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–+ servings
Triple Chocolate Mousse with dark, milk, and white chocolate layers in glass cups.

Triple Chocolate Mousse

A luxurious yet simple dessert featuring layers of dark, milk, and white chocolate mousse, perfect for any occasion. Elegant, creamy, and irresistibly delicious!
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Prep Time 30 minutes
Chill Time: 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine European, French-inspired
Servings 4 servings
Calories 450 kcal

Equipment

  • Mixing bowls
  • Double boiler or microwave
  • Whisk (or electric mixer)
  • Measuring cup with spout
  • Serving glasses (preferably transparent)

Ingredients
  

Dark Chocolate Mousse (Bottom Layer)

  • 3.5 oz (100 g) dark chocolate (50–70% cocoa)
  • 1 cup (8 fl oz / 250 ml) heavy whipping cream
  • 1 sheet gelatin

Milk Chocolate Mousse (Middle Layer)

  • 3.5 oz (100 g) milk chocolate
  • 1 cup (8 fl oz / 250 ml) heavy whipping cream
  • 1 sheet gelatin

White Chocolate Mousse (Top Layer)

  • 3.5 oz (100 g) white chocolate
  • 1 cup (8 fl oz / 250 ml) heavy whipping cream
  • 1 sheet gelatin

For Garnish:

  • Chocolate shavings
  • Fresh berries (optional)

Instructions
 

Prepare the Dark Chocolate Mousse (Bottom Layer)

  • Combine ¼ cup (50 ml) heavy cream with 3.5 oz (100 g) dark chocolate and melt gently using a double boiler or microwave in short intervals. Stir until smooth and slightly warm.
  • Soak 1 sheet of gelatin in cold water for 5 minutes. Squeeze out excess water and stir it into the warm chocolate mixture until fully dissolved.
  • Whip the remaining ¾ cup (200 ml) of heavy cream to soft peaks.
  • Gently fold the whipped cream into the melted chocolate using a silicone spatula with soft, circular motions.
  • Pour the dark chocolate mousse evenly into serving glasses and refrigerate for 15 minutes to set.

Prepare the Milk Chocolate Mousse (Middle Layer)

  • Repeat the same process using 3.5 oz (100 g) milk chocolate and ¼ cup (50 ml) heavy cream. Melt gently and stir until smooth.
  • Soak 1 sheet of gelatin in cold water, squeeze out excess water, and dissolve it in the melted chocolate.
  • Whip the remaining ¾ cup (200 ml) heavy cream to soft peaks.
  • Gently fold the whipped cream into the milk chocolate mixture.
  • Carefully pour the milk chocolate mousse over the set dark chocolate layer. Chill for another 30 minutes.

Prepare the White Chocolate Mousse (Top Layer)

  • Repeat the same process using 3.5 oz (100 g) white chocolate and ¼ cup (50 ml) heavy cream. Melt gently and stir until smooth.
  • Soak 1 sheet of gelatin in cold water, squeeze out excess water, and dissolve it in the melted chocolate.
  • Whip the remaining ¾ cup (200 ml) heavy cream to soft peaks.
  • Gently fold the whipped cream into the white chocolate mixture.
  • Pour the white chocolate mousse over the milk chocolate layer. Refrigerate for at least 2 hours (preferably overnight) to allow all layers to set properly.

Final Touches and Serving

  • Before serving, decorate each glass with chocolate shavings, a dusting of cocoa powder, or fresh berries for an elegant finish.
  • Serve the mousse cold for the best flavor and texture.

Notes

For the best flavor and texture, use high-quality chocolate.
Make sure the chocolate is slightly warm but not hot when adding gelatin and whipped cream.
Whip cream by hand for better control and a silky texture.
Use a small pitcher or measuring cup with a spout to pour each mousse layer neatly into glasses.

Nutrition

Calories: 450kcal
Keyword chocolate dessert, Easy Mousse Recipe, elegant dessert, Holiday Dessert, Layered Chocolate Mousse, no-bake dessert, Triple Chocolate Mousse
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