Triple Chocolate Mousse

The thinking behind doing a triple chocolate mousse came from one of my mum’s magazine clippings. While I didn’t follow the recipe in the folder, I was inspired by it, and so, therefore, Mr. Gary Rhodes has to get some credit.

I decided to use the recipe below because I had left over egg yolks from the pavlova, and didn’t want to waste more eggs for egg whites. The lack of egg whites does mean that the mousse is slightly more dense than your usual mousse. That doesn’t mean it lacks in flavour though. Not at all.

Every now and then I’ll wander around the two more expensive supermarkets that we have here in Hong Kong. These two chains import a lot of products from around the world, and are likely to have some obscure ingredient that you might need.

On one evening, before having dinner with a friend, I was perusing CitySuper in IFC and came across (read: made a beeline for) their baking section. The selection of ingredients in their baking section is astounding. They’ve got Japanese-specific baking ingredients, brands of things I’ve never heard of, and a multitude of different chocolate. I got a bit excited when I came across their white and mint chocolate chips. The white chocolate chips mostly went into my Cranberry and White Chocolate Blondies, but I reserved some of them for this recipe.

I used plastic dessert cups, that I’d saved from somewhere, for this mousse, so that you could see the layers in the pictures, but you don’t have to at all. If you’re serving it to guests, you could keep it as a surprise element. Because this mousse is quite thick, and it uses gelatin, the layering should be extremely easy and quick.

On a separate note, I will likely need to take a break from the blog, or at least write posts much less frequently. Uni work has started back up again, and the next 3 months are going to be killer.

I will do my best to post as much as I can, but the reality is that I may have to pre-plan some blog posts and write them up in batches just to post up to you in small doses. I do have a back-log of recipes that I want to upload, I just need to find the time to get them all out onto the internet for you to read.

In the meantime though, enjoy this triple chocolate mousse.


238 ml double cream
30 grams white chocolate chips
30 grams mint chocolate chips
30 grams dark chocolate chips
unflavoured gelatin
1 large egg yolk
1 tablespoon caster sugar
60 ml milk

  1. In a mixing bowl, whip the cream until it forms stiff peaks. Cover and refrigerate until needed.
  2. Place chocolate chips in three separate, heat-proof bowls.
  3. In another small bowl, prepare the gelatin per packet instructions (leaf gelatin is different to powdered).
  4. In a heat-proof bowl, whisk the egg yolk and sugar until creamy.
  5. Place milk in a saucepan over medium heat and bring to a simmer. Spoon half of the milk over the egg mixture, whisking continuously. Pour the egg mixture into the pan with the remaining milk and continue to whisk.
  6. Stir over medium heat until the custard thickens, and can be separated with a finger, and coat the back of a spoon.
  7. Remove the custard from the heat and gently stir through the gelatin until it’s completely dissolved.
  8. Divide the custard among the bowl of chocolates equally, and stir well, allowing the chocolate to melt and mix with the custard. If the chocolate doesn’t melt enough, place the bowl over a pan of gently simmering water until the chocolate has melted entirely. Allow the chocolate to cool to room temperature.
  9. Divide the whipped cream into each chocolate mixture, and stir until well combined.
  10. Pour the dark chocolate into two dessert cups, to create the bottom layer. Smooth it out to create a flat surface. Place in the freezer for 15 minutes.
  11. Remove from the freezer, and pour the mint chocolate mixture over the dark chocolate. Smooth it out, and place in the freezer for 15 minutes. Repeat with white chocolate.
  12. If not eating straight away, place both dessert cups into the fridge and leave for at least one hour. If wanting to eat immediately, place in the freezer for 15 minutes after adding the white chocolate later, then remove and enjoy.

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