Triple Chocolate Mousse

Sara Wasserman Sara Wasserman
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This mouthwatering dessert is well worth the effort. With three types of mousse, separated by chocolate triangles and enhanced by berry fruit sauce, it’s a winner.

2h 8
Medium Vegetarian Pescatarian Gluten Free Dairy Freezer-Friendly

Contains: Dairy

Directions

Prepare The Mousse

  1. For the bittersweet chocolate mousse, first pour water into a bowl and sprinkle gelatin on top. Let stand.

  2. In double boiler, melt chocolate together with 3.5 oz (100 g) heavy cream. Mix until smooth.

  3. Heat gelatin in microwave, stir, and combine with chocolate mixture. Cool slightly.

  4. Beat remaining cream in mixer. Gently fold chocolate into cream.

  5. Line 4 2½-inch (6-cm) square pans with plastic wrap so that mousse won’t leak through the sides. Pour mousse into pans and freeze.

  6. When fully frozen, release mousse from pans. Cut each square on the diagonal to form 2 equal triangles. Return to freezer until ready to assemble.

  7. Repeat process for milk chocolate mousse and white chocolate mousse.

Prepare the Chocolate Triangles

  1. To create perfect chocolate triangles the same size as the mousse triangles, create a stencil from a clear plastic sheet.

  2. Melt both chocolates in microwave. Mix well and pour onto a patterned silicon sheet.

  3. Let stand for 2–3 minutes. Place stencil on hardened chocolate and cut carefully around it with a sharp knife. Repeat until you have 32 chocolate triangles.

Assemble the Mousse Triangles

  1. To assemble, place a chocolate triangle on a flat surface.

  2. Gently lay a triangle of bittersweet chocolate mousse on top, followed by another chocolate triangle, a triangle of milk chocolate mousse, another chocolate triangle, and a triangle of white chocolate mousse.

  3. Top with one last triangle.

Prepare the Berry Fruit Sauce

  1. To prepare berry fruit sauce, melt jam in a small saucepan.

  2. Add frozen berries and stir until heated through.

  3. Drizzle a small amount of sauce over plate before serving. Garnish with mint leaves.

Notes:
Freeze fully assembled. Thaw slightly before serving for best texture, or serve semi-frozen for a firmer consistency.

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2 Comments

Leal •

Yield How many does this recipe yield.

Chaia Frishman •
Reply to Leal

The recipe instructs to make 32 triangles, my guess is 16 servings.

Rivka •

Triple Chocolate Mousse Looks delicious but I’m confused as to whether this is a mousse or ice cream? Thank you

Chaia Frishman •
Reply to Rivka

It's not the creamy mousse you might be used to, but it's not ice cream. It is, in fact, delicious.

Rivka •
Reply to Chaia Frishman

It looks delicious I’m just not sure whether to serve it from the fridge or the freezer?

Chaia Frishman •
Reply to Rivka

To be safe, store in the freezer and take out and refrigerate before you serve.