Triple Chocolate Mousse in cups with whipped cream.

Triple Chocolate Mousse

Light, creamy and perfect for chocolate lovers, this Triple Chocolate Mousse is a decadent treat with three layers of chocolate mousse: milk, white and dark.

Triple Chocolate Mousse in cups with whipped cream.
Triple Chocolate Mousse

Light, creamy and perfect for chocolate lovers, this Triple Chocolate Mousse is a decadent treat with three layers of chocolate mousse: milk, white and dark.

Light, creamy and perfect for chocolate lovers, this Triple Chocolate Mousse is a decadent treat with three layers of chocolate mousse: milk, white and dark.

I was driving through town this morning, the sky blue with the promise of a warm day ahead. After several foggy daybreaks, it was refreshing to my soul. James Taylor was playing on the radio and I couldn’t help but feel a little guilty.

The last couple of days, I have been feeling tired; I’m not sure if I was fighting something, but there was just a general lack of energy. Time seemed in rare supply and the gloom of the chilly mornings got under my skin. Even a good sweat at the gym couldn’t cure my blues.

But as I listened to the song on the radio, I was transported to a place from long ago, back when I was newly graduated and trying to find my place in the corporate world. Back then, I spent my Thursday evenings at Beth Israel hospital – it was a long stopover from my eastward commute, and I would volunteer my time at a child life unit, where James Taylor would often play in the background. I would be humbled each time by the strength of the children and the smiles in their eyes. Despite their suffering, despite the shunts in their brain, despite the agony of chemotherapy, despite their encounters with death, they still managed to smile. And this grounded me.

How quick we are to complain, to whine, to feel sorry for ourselves. I’m just as guilty as the next person. Hearing Fire & Rain reminded me to go get some perspective. I know how fortunate I am. How lucky I am to have my health. A home. Love.

And maybe that’s just it. I will admit it. I missed my husband this week and felt it keenly. I smelled his robe. I looked forward to his calls.

I made this Triple Chocolate Mousse.

I don’t need to wait for Valentine’s Day.

Three layers of fluffy richness – white, milk and dark chocolates – topped with a sweet whipped cream and crunchy chocolate-covered cocoa nibs – isn’t this a perfect way to celebrate the ones you love? To say I missed you? Welcome home.

Can you just taste it? Here, let me help you.

There now. All better.

Triple Chocolate Mousse

4 (generous) servings.

Now you know me, I don’t need a holiday as an excuse to make anything chocolate-y. But of course, this just screams Valentine’s Day! The original recipe, was intended as a torte for a party of 12. All I have done is scaled it down to serve the extra special ones in your life (in my case, four, including myself!), and rather than molding into an elegant torte, I served it in casual, cozy individual glasses. No matter how your present it, the mousse is light, creamy and perfectly chocolate-y.


1 pint heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
2 ounces milk chocolate, chopped
2 ounces white chocolate, chopped
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 large egg yolks
2 tablespoons granulated sugar
1/2 cup milk
Additional confectioners sugar for remaining whipped cream
Chocolate covered cocoa nibs, for garnish


Using a mixing bowl and whisk attachment that has been chilled in the freezer, whip the heavy cream until stiff peaks form. Store in a tightly sealed container in the refrigerator until needed.

Place semisweet, milk and white chocolates in three separate small bowls.

In a small bowl, place cold water and sprinkle the gelatin. Let it stand for about 10 minutes, until the gelatin is soft.

In a medium bowl, beat the egg yolks and sugar with a whisk until the mixture is light yellow and creamy. Place the milk in a small heavy saucepan over medium heat and bring to a gentle simmer. Ladle out about 1/2 of the warm milk and add it in a steady stream to the egg yolks, whisking continuously. Pour the warmed egg yolk mixture into the saucepan with the remaining milk and whisk well. Stir over medium heat for about 2-3 minutes, until the custard thickens and coats the back of a spoon. If you run a finger through the coated spoon, it should leave a line down the middle.

Remove the custard from the heat and stir in the softened gelatin until it dissolves. Divide the custard amongst the three bowls of chocolate, pouring about 1/3 cup in each. Stir each chocolate well. If the chocolate does not melt, place on a double boiler/pan of simmering water and stir until melted. Allow the three chocolates to cool to room temperature.

Divide the whipped cream and fold in about 3/4 cup into each bowl of chocolate. There will be some whipped cream left over, set that aside momentarily.

Pour the first layer of chocolate mousse in the serving cups, spreading the top evenly. Freeze for 15 minutes. Continue this process with the remaining chocolate mousses. The mousse can be prepared up to two days in advance; cover each cup with plastic wrap and store in the refrigerator until ready to serve.

Sweeten the remaining whipped cream with a about a tablespoon of confectioners sugar, whisk well. Before serving, place a dollop of cream and sprinkle with chocolate covered cocoa nibs.

Recipe from Triple-Chocolate Mousse Torte, Bon Appetit via Epicurious. Slightly adapted and scaled down.


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  1. Julia

    Hi! Thanks for the recipe. It’s my hubby’s favorite dessert. Was looking for it all over the internet but found only 2 versions which are mostly the same except for the custard. In another 1 they use 130 gr sugar and 200 ml milk. In yours it’s not clear to me how much milk should I put because you said ‘Ladle out about 1/2 cup of the milk’ and after mix it with remaining milk which means there should be more then 1/2 cup. Am I right? Thank you in advance for your help.

    • Liren Baker

      Hi Julia, I’ve adjusted the recipe so it’s a little more clear. You use a total of 1/2 cup milk, and when you start to temper the custard, you ladle out 1/2 of the warm milk. I hope this makes more sense! Thanks for asking so I can clarify the recipe!

  2. Barbara

    Hi. It’s Barb. Well I sure did read right over the half cup milk that is in the recipe. Once I read it again n again i finally got it. Thanks for listening

  3. Barbara

    Hello. I’m making this dessert n I’m not understanding part of the recipe. You say to use 1 punt heavy cream 2 cups – but then further down in recipe you say pour 1/3 cup into chocolates. That leaves 1 cup left. What do we do with this? B please explain n help me with this. Thank you

  4. Barbara

    This dessert sounds wonderful and I want to take to a gathering and I’m wondering how many desserts does this make

    • Liren Baker

      Hi Barbara! This generously serves 4 — if you wish, you can easily serve 6, with slightly smaller portions. I hope this helps!

  5. enrara

    This looks wonderfull, but one question, in the recipe its says 0.5 cups of milk is an ingredient, then to laddle out 0.5 cup of the milk, and so on, but then later it says to ass the remaining milk, how can there be any remaining milk if you laddle out all of the 0.5 cups?

    -your confused fan enrara

  6. James

    This looks wonderful and would like to make it tonight. Are the chocolates baking chocolate or something else?

    • liren

      Hi James, yes, a good quality baking chocolate, such as Valrhona would be ideal in this mousse. Even Ghirardelli chocolate chips would work (no need to chop the chocolate). Just make sure it is either semisweet or bittersweet. Good luck!

  7. Eileen

    Beautiful post and adore the last photo. Very sweet of you to give us a taste!

  8. Choc Chip Uru

    What a divine little treat, so creamy and refreshing – and why have one tone when you can have 3 :D
    Love your blog!

    Choc Chip Uru
    Latest: Traditional Lemon Meringue Tart


    Reading this post early in the morning before I begin my day. A simple reminder that will keep me on course today – counting my blessing as I go.

    I love, love, love these photos! And, the mouse is a perfect way to celebrate Valentine’s Day – or any occasion. Even the return of a loved one.

  10. Kiran @

    A very thought-provoking post. Many go through lives with much more pain and suffering. I am just as guilty whenever I complain even for a teeny little problem.

    Lovely chocolate mousse — so appropriate for V-day!

  11. Cookin' Canuck

    What a thoughtful post. So often we need reminders that our everyday gripes are so petty compared to what others are going through. And these chocolate mousse? Well, let’s just say it’s one of my favorite desserts and you have made one of the prettiest versions I’ve seen in a long time.

    • Liren

      Hi Dara, yes, it was a good wake up call for me :) And yes, chocolate mousse is one of my favorites too, I was worried I wouldn’t do it justice, it’s so hard to get inside a glass perfectly! But I embraced its imperfections and am so flattered you think it looks so pretty! Happy V-day a few days early, enjoy your weekend!

  12. Brian

    Such a thoughtful piece, Liren! I have such fond memories of James Taylor. I remember singing Fire and Rain at a cabaret event at a summer program I did at Amherst College. It was right after I came out to my family and it was the first time I told complete strangers that I was gay…. something about singing in front of people and that song…. well, I will never forget that.

    Wishing you a very happy Valentine’s Day! This dessert looks magical.

    • Liren

      Isn’t it amazing, the connections and memories we have with songs? Just like food, I think. What a powerful memory to have with Fire and Rain – I can just imagine the strength and courage that took, Brian! Proud of you :) Maybe one day you’ll reprise your performance for us! Would love to hear you sing.

      Happy Valentine’s Day, too! Enjoy the weekend :)

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