French Triple Chocolate Mousse

Triple Chocolate Mousse

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Prep: 15 mins
Cook: 10 mins
Chill: 4 hrs
Total: 4 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
418 Calories
34g Fat
20g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 418
% Daily Value*
Total Fat 34g 44%
Saturated Fat 21g 103%
Cholesterol 183mg 61%
Sodium 71mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 7g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If anything can be said about chocolate mousse, it's that it fits deftly into every menu plan and has very few enemies at the dinner table. Tuck into this triple chocolate mousse recipe, prettily layered with homemade white chocolate, milk chocolate, and dark chocolate mousses, for your next cocoa craving. Just add coffee or cappuccino for a show-stopping dessert course to impress your guests.


  • 2 cups cream (heavy)
  • 4 large egg yolks
  • 3 tablespoons sugar (granulated)
  • 1 teaspoon vanilla extract
  • 2 1/2 ounces white chocolate (chopped)
  • 2 1/2 ounces chocolate (milk, chopped)
  • 2 1/2 ounces chocolate (dark, chopped)
  • Garnish: shaved chocolate ribbons

Steps to Make It

  1. In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam.

  2. In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.

  3. In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.

  4. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.

  5. Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.

  6. In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler.

  7. Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.

  8. Beat the remaining chilled cream on high speed until peaks form.

  9. Stir two tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.

  10. Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. Serve it garnished with chocolate shavings, if desired.


  • The triple chocolate mousse can be held in the refrigerator for up to 24 hours before serving. 

Recipe Variations

  • If three chocolates in a mousse are not enough, you can vary the recipe by adding flavors to the chocolate. A dash of coffee or Espresso can be good. Add a touch of orange to one of the chocolate layers. For an adults-only dessert, certainly not for children, add a drop of your favorite liqueur be it a dash of brandy, whisky or perhaps a flavored liqueur like a Cointreau. Also lovely in chocolate is Baileys Irish Cream, smooth and creamy so blends well with chocolate. 

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