Elegant layered chocolate mousse dessert served in glass verrines, featuring dark, white, and milk chocolate, topped with chocolate whipped cream, candied orange peel, and chocolate pearls for a refined, indulgent finish.

Why You’ll Love This Recipe

• Decadent Flavor Profile: Combining dark, milk, and white chocolates offers a harmonious blend of rich and sweet notes.

• Visually Appealing: The distinct layers create an impressive presentation, perfect for special occasions.

• Make-Ahead Convenience: Ideal for entertaining, as it can be prepared in advance and chilled until serving.

• Customizable Garnishes: Personalize with toppings like candied orange peel, chocolate pearls, or fresh berries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dark Chocolate Mousse Layer:

• 1/2 cup heavy cream

• 100g dark chocolate (70%), chopped

• 1 egg yolk

• 1 tablespoon sugar

White Chocolate Mousse Layer:

• 1/2 cup heavy cream

• 100g white chocolate, chopped

• 1/2 teaspoon vanilla extract

Chocolate Whipped Cream Topping:

• 1/2 cup cold heavy cream

• 1 tablespoon cocoa powder

• 1 tablespoon powdered sugar

Garnish:

• Candied orange peel, chopped

• Chocolate pearls or mini chips

• Chocolate sticks or curls

Directions

1. Prepare the Dark Chocolate Mousse:

   • Heat 1/2 cup of heavy cream in a saucepan until just simmering.

   • Pour over 100g of chopped dark chocolate and whisk until smooth.

   • In a separate bowl, whisk 1 egg yolk and 1 tablespoon of sugar until pale.

   • Slowly add the egg mixture to the chocolate, stirring constantly.

   • Let cool slightly, then divide evenly into the bottom of 4 small glass verrines.

   • Chill for 20 minutes.

2. Make the White Chocolate Mousse:

   • Heat 1/2 cup of heavy cream in a saucepan and pour over 100g of chopped white chocolate.

   • Stir until melted and smooth.

   • Stir in 1/2 teaspoon of vanilla extract.

   • Let cool slightly before layering on top of the dark chocolate mousse.

   • Chill for 30 minutes.

3. Whip the Chocolate Cream:

   • In a cold mixing bowl, beat 1/2 cup of cold heavy cream, 1 tablespoon of cocoa powder, and 1 tablespoon of powdered sugar until stiff peaks form.

   • Transfer to a piping bag and pipe a swirl on top of each chilled verrine.

4. Garnish and Serve:

   • Top each with candied orange peel, chocolate pearls, and a decorative chocolate stick.

   • Chill until ready to serve.

Servings and Timing

• Yield: 4 servings

• Preparation Time: 35 minutes

• Cooking Time: 20 minutes

• Chilling Time: At least 1 hour

• Total Time: Approximately 1 hour 55 minutes

Variations

• Nutty Delight: Incorporate crushed hazelnuts or almonds between layers for added texture.

• Berry Infusion: Add a layer of raspberry or strawberry puree between the mousse layers for a fruity twist.

• Coffee Kick: Infuse the dark chocolate mousse with a teaspoon of espresso powder for a mocha flavor.

• Spiced Touch: Add a pinch of cinnamon or chili powder to the dark chocolate layer for a spicy note.

Storage/Reheating

• Storage: Cover the verrines with plastic wrap and refrigerate for up to 3 days.

• Freezing: Not recommended, as freezing may alter the texture of the mousse.

• Reheating: Not applicable; serve chilled.

FAQs

Can I make these verrines ahead of time?

Yes, you can prepare them up to 2 days in advance and store them covered in the refrigerator.

Can I use milk chocolate instead of dark chocolate?

Certainly, but it will result in a sweeter mousse. Adjust sugar levels accordingly.

How can I make this recipe vegetarian?

Ensure that the chocolate used does not contain gelatin or other animal-derived ingredients.

Can I add liqueur to the mousse?

Yes, adding a tablespoon of liqueur like Grand Marnier or Kahlúa can enhance the flavor.

What type of cream should I use?

Use heavy cream with at least 36% fat content for optimal texture.

How do I achieve clean layers?

Ensure each layer is set before adding the next, and use a piping bag for precision.

Can I double the recipe?

Yes, simply double the ingredient quantities to make 8 servings.

Are there any egg-free alternatives?

You can use whipped cream stabilized with gelatin as an egg-free mousse base.

What can I use if I don’t have verrine glasses?

Small jars, ramekins, or clear cups can be used as alternatives.

Can I add a crunchy layer?

Yes, a layer of crushed cookies or nuts can add a pleasant crunch.

Conclusion

Triple Chocolate Mousse Verrines are a sophisticated dessert that combines rich flavors and elegant presentation. Perfect for dinner parties or special occasions, these layered treats are sure to impress your guests. With the ability to prepare them in advance, they offer both convenience and indulgence.

Triple Chocolate Mousse Verrines

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes (including chilling time)
• Yield: 4 verrines 1x
• Category: Dessert
• Method: Chilling
• Cuisine: French
• Diet: Vegetarian

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Description

Elegant layered chocolate mousse dessert served in glass verrines, featuring dark, white, and milk chocolate, topped with chocolate whipped cream, candied orange peel, and chocolate pearls for a refined, indulgent finish.

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Ingredients

Units USM Scale 1x2x3x

• Dark Chocolate Mousse Layer:
• 1/2 cup heavy cream
• 100g dark chocolate (70%), chopped
• 1 egg yolk
• 1 tablespoon sugar
• White Chocolate Mousse Layer:
• 1/2 cup heavy cream
• 100g white chocolate, chopped
• 1/2 teaspoon vanilla extract
• Chocolate Whipped Cream Topping:
• 1/2 cup cold heavy cream
• 1 tablespoon cocoa powder
• 1 tablespoon powdered sugar
• Garnish:
• Candied orange peel, chopped
• Chocolate pearls or mini chips
• Chocolate sticks or curls

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Instructions

1. Prepare the Dark Chocolate Mousse: Heat cream in a saucepan until just simmering. Pour over chopped dark chocolate and whisk until smooth. In a small bowl, whisk egg yolk and sugar until pale, then slowly add to the chocolate mixture while stirring constantly. Let cool slightly, then divide evenly into the bottom of 4 small glass verrines. Chill for 20 minutes.
2. Make the White Chocolate Mousse: Heat cream in a saucepan and pour over chopped white chocolate. Stir until melted and smooth. Stir in vanilla extract. Let cool slightly before layering on top of the dark chocolate mousse. Chill for 30 minutes.
3. Whip the Chocolate Cream: In a cold mixing bowl, beat heavy cream, cocoa powder, and powdered sugar until stiff peaks form. Transfer to a piping bag and pipe a swirl on top of each chilled verrine.
4. Garnish and Serve: Top each with candied orange peel, chocolate pearls, and a decorative chocolate stick. Chill until ready to serve.

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Notes

• Ensure each mousse layer is properly chilled before adding the next to maintain clean layers.
• Use high-quality chocolate for best flavor and texture.
• Prepare garnishes in advance for easy assembly.

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Nutrition

• Serving Size: 1 verrine
• Calories: 420
• Sugar: 28g
• Sodium: 35mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg