Triple Layer Chocolate And Vanilla Mousse: the Easy Recipe for a Dessert in a Glass!

If you’re looking for an easy dessert that makes a statement, this Triple Layered Mousse is just for you. Made with dark chocolate, gelatin, heavy cream, sugar, milk, vanilla extract, and cocoa powder. The mousse is made with gelatin in three different flavors, and then layered into a glass. Each layer needs a refrigeration step, so it’s great for making ahead of time if you need to prepare for guests.  The dessert is smooth and creamy, and can easily be served with biscuits or cookies. Enjoy as a light dessert after a heavy meal or as a treat during the week.

What is the History of Chocolate Mousse?

Chocolate mousse has French roots. Chocolate was introduced to the French around 1615, and since then they’ve been experimenting with this delicious ingredient. About a century later, they created a chocolate foam which was known as mayonnaise de chocolat. These days, gelatin is often added to stabilize the mousse. The first official recipe for mousse appeared in the cookbook La science du maître d’hôtel confiseur, in 1750. In the US, the first written record of chocolate mousse appeared at a Food Expo, in New York.

What Are the Three Basic Elements of a Mousse?

A mousse is a light and airy dish that can be either sweet or savory, characterized by its creamy texture and delightful fluffiness. The three basic elements crucial to crafting a perfect mousse are the base, the aerator, and the stabilizer. The base provides the primary flavor and can range from chocolate and fruit purees to seafood or cheese in savory versions. The aerator, often whipped cream or beaten egg whites, is essential for incorporating air into the mousse, giving it its signature light texture. Lastly, the stabilizer, such as gelatin or agar-agar, helps maintain the mousse's form and texture, ensuring that it remains firm and airy once set. Together, these elements combine to create a smooth, ethereal dish that's as pleasing to the palate as it is to the eye.

What Are the Differences Between a Mousse, Whipped Cream and Ganache?

Mousse is a rich, airy dessert that combines a flavor base with aeration agents like whipped cream or beaten egg whites to achieve a light and fluffy texture. The base of a mousse can be anything from chocolate and fruit purees to more savory options like cheese or seafood. Mousse often includes a stabilizer such as gelatin to help it maintain its structure after setting. This dessert is typically served chilled and can range in texture from light and delicate to creamy and dense, depending on the preparation.

Whipped cream, on the other hand, is simpler and consists of heavy cream that has been whipped until it becomes light and voluminous. Sugar and flavorings like vanilla can be added during whipping. The key characteristic of whipped cream is its smooth and airy texture, but it lacks the stability of mousse and will gradually lose its airiness and become liquid again if not stabilized with ingredients like gelatin or served shortly after preparation.

Ganache is a luxurious mixture of chocolate and cream, melted together and stirred until smooth. The proportions of chocolate to cream can vary depending on whether a thicker or more fluid consistency is desired. Ganache can be used in a variety of ways, including as a filling, a glaze, or even whipped like cream to create a light and fluffy frosting. Unlike mousse or whipped cream, ganache is dense and rich, with a velvety texture that holds its shape well after setting.

Tips

• Make sure each layer is set properly before adding the next layer. Otherwise, the layers won’t be as distinct.
• To make this dish vegan, you can prepare the mousse with coconut cream (whipped), cacao powder (or any vegan chocolate), and vegan gelatin.
• To make a keto version, you can simply substitute the sugar with any other sugar alternative.
• Use full-fat cream for best results.

How to Store Triple Layered Mousse in a Glass

Cover the glass with plastic wrap, and store in the fridge for up to 3 days.

Can I Freeze Triple Layered Mousse in a Glass?

This dish freezes well. After setting it in the fridge, you can freeze it for up to 3 months. Thaw overnight in the fridge before serving.

Can I Use Milk Chocolate to Make This Triple Layered Mousse Dessert?

Yes, you can. You can use any kind of chocolate that you like. Milk chocolate and white chocolate will be sweeter, and the colors of the layers won’t be as distinct.

Will My Dessert Melt?

This layered dessert contains gelatin, it won’t melt as easily. However, try to keep it cool, especially if you live in a warm climate.

Can I Turn This Into One Large Dessert?

Yes, you can! Create the layers in a large glass bowl instead of individual glasses.

What Happens If I Overmix My Mousse?

If you overmix your mousse, you might notice it losing its light, fluffy texture, becoming denser and heavier instead. To fix this, try gently folding in some additional whipped cream or freshly beaten egg whites. Be careful to mix just until incorporated to avoid further deflation.

More Mousse Recipes You Will Love

Triple Chocolate Mousse Cake 

2-Ingredient Chocolate Mousse

Mousse Cake

Coffee Mousse

How To Make 3 Flavors Dessert in a Glass

In a bowl mix together gelatine with water, and set aside.

In a pot add heavy cream, milk, sugar, and vanilla extract, and cook on medium heat.

Add in gelatine mix well and take out about 400 ml (1 ¾ cups) and set aside.

Add cocoa powder and continue cooking on low heat.

Take out about 400 ml (1 ¾ cups) again.

Add the chocolate to the mixture in the pot.

Pour the first layer into the glasses and refrigerate for 40 minutes.

Pour the chocolate layer and refrigerate for 30 minutes.

Finish with the white layer and refrigerate for 40 minutes.

Sprinkle with cocoa powder and serve.