French Triple Chocolate Mousse
An indulgent triple chocolate mousse features distinct layers of dark, milk, and white chocolates.
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Instructions
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Start by heating 3/4 cup heavy cream in a medium pan over low-medium heat until steaming.
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In a separate bowl, combine egg yolks, sugar, and vanilla until smooth. Slowly temper the hot cream into the egg mixture, then return the mixture to the pan. Cook over low-medium heat, whisking constantly for 4 minutes, until it reaches 160°F. Remove from heat and strain the custard through a fine-mesh sieve; set aside to cool.
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Melt dark, milk, and white chocolates separately over a double boiler.
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Whisk one-third of the cooled custard into each melted chocolate.
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Beat the remaining chilled cream until soft peaks form.
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Stir 2 tablespoons of whipped cream into each chocolate custard, then gently fold the remaining whipped cream evenly into each custard to create a mousse.
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Layer the white, milk, and dark chocolate mousses into serving cups and chill for several hours before serving.