Triple chocolate mousse

Triple chocolate mousse

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 1 hr, 15 mins No cook

Skill level

Moderately easy

Servings

Serves 10 - 12

A trio of milk, dark and white chocolate combined in a delectable mousse

Nutrition and extra info

Additional info

  • At step 4
  • Vegetarian
Nutrition info

Nutrition

kcalories
420
protein
7g
carbs
26g
fat
33g
saturates
19g
fibre
0g
sugar
25g
salt
0.3g

Ingredients

  • butter, for greasing
  • 425ml double cream
  • 75g each good-quality milk, white, plain chocolate, broken into pieces
  • 6 eggs, separated into 2-egg batches
  • 75g caster sugar

To decorate

  • 50g plain chocolate, melted
  • icing sugar, single cream, chocolate curls

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
  2. Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate – this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
  3. Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don’t knock out too much air.
  4. Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
  5. Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
chlowaroo's picture

Can anyone tell my how to make such impressive looking chocolate curls?

osa459's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also had similar problems with the mixture turning to one big lump as I mixed the melted chocolate and egg yolks. With the next two layers I left the chocolate to cool considerably before combining them and got a much better result. I also found the name somewhat misleading! Although this makes a really nice desert - which I chose to serve in individual ramekins rather than in slices - in reality it is more like layered ice cream than mousse in the traditional sense.

osa459's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also had similar problems with the mixture turning to one big lump as I mixed the melted chocolate and egg yolks. With the next two layers I left the chocolate to cool considerably before combining them and got a much better result. I also found the name somewhat misleading! Although this makes a really nice desert - which I chose to serve in individual ramekins rather than in slices - in reality it is more like layered ice cream than mousse in the traditional sense.

ddoyle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Although I managed to successfully make this recipe with all the helpful comments, I found the end product to be nice but boring. Good texture but somewaht bland, definitely not worth the effort.

curiouscook66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Hello Everyone

LOVELY and IMPRESSIVE DESSERT - TRY IT!

First let me say that this is not a mousse in the classical sense, more an ice cream - as you can see from the picture; a mousse would not stay together like that, unless frozen first.

I have to say that the comments about the egg mixture getting bitty and unmixable when mixed with the melted chocolate is absolutely true.

But this did not stop me from making this lovely dessert 3 times with success.

Do not be put off when the mixture is not smooth. Just allow it to cool for a bit before adding the cream and the egg whites. Most importantly of all, IGNORE the bit that tells you to FOLD in the cream, not necessary! Whisk it in! But please do fold in the egg whites. I guarantee that if you follow this advice you too will get a lovely dessert.

Good luck everyone.

guiness's picture
  • 1
  • 2
  • 3
  • 4
  • 5

If you want to keep your sanity DO NOT make this desert!!! I tried 3 times and each time it went in the bin!!! In the end i gave up. Thank god my dinner party is tomorrow at least i've got time to make something else. I followed the recipe and it still didn't work. Don't waste your time or your money if you are thinking about making this. Not even worth 1 star.

pintsize's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a disaster the mixture keeps going lumpy!! What a waste of good chocolate.

miss_tallulah's picture

ermm... hate to be the one to point this out but you're SUPPOSED to freeze it!

b-impression's picture

Would you be able to freeze this?

kalkie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice pudding.

I had the same problem as Fifi and ended up with a big lump when I added the chocolate to the egg yolk mixture. I then added the cream and it lost all its fluff as the mixture was too hot. For the next two layers I mixed the chocolate and the egg yolk with an electric whisk then let cool for 10 minutes before starting on the egg whites. By the time the egg whites were done the chocolate mixture was cool enough to mix in the cream and egg whites.

It all tasted absolutely delicious though!!

fifirenton's picture

I made this dessert - triple chocolate mousse for a dinner party, and had terrible trouble when I mixed the melted chocolate into the egg mixture, it kept going into a horrible thick lump which I couldn't do anything with except throw away and start again. Eventually, it worked, but would appreciate any help, comments as to why.

Questions

Tips