Triple chocolate mousse

Triple chocolate mousse

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(9 ratings)

Prep: 1 hr, 15 mins No cook

More effort

Serves 10 - 12

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

Nutrition and extra info

  • at step 4
  • Vegetarian


  • kcal420
  • fat33g
  • saturates19g
  • carbs26g
  • sugars25g
  • fibre0g
  • protein7g
  • salt0.3g
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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 75g caster sugar

To decorate

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


  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.

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Comments, questions and tips

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13th Nov, 2008
Would you be able to freeze this?
9th Nov, 2008
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!!
13th Apr, 2008
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.


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