Triple chocolate mousse

This is lovely and refreshing, rich without being too heavy.  You can either do it with “bookended” milk chocolate mousse, or with dark, white and milk.  I did the latter, but as the berry sauce covers most of the bottom you really can’t see it.  I am not a great photographer, but it was REALLY yummy.

Triple Chocolate Mousse

Triple Chocolate Mousse


200g dark chocolate, cut into pieces or use melts

250g white chocolate, cut into pieces or use melts

250g milk chocolate, cut into pieces or use melts

3/4 cup milk

2 tsp powdered gelatine

900ml thickened cream

125g mixed berries

1 tsp sugar

1 tbsp water


You will need a large mould – about 7 cups.  I used a silicone bundt mould – I like silicon because you can unmould easier.  If you don’t have silicone, line your mould with plastic wrap. (And don’t let your other half near the mould at unmoulding time, as a bit of rough handling does not go well!)

Melt the dark chocolate in a microwave safe bowl in the microwave – use 30 second bursts twice, shaking each time the microwave finishes.  The last time, try about 20 seconds and stir vigorously.  If the chocolate doesn’t beat smoothly, try just a few more seconds, not too long or it will sieze.  Once it is smooth, leave it to cool a little.  Put 1/4 cup of the milk in a microwave safe jug and heat for 15 seconds.  Sprinkle 1/2 tsp of gelatine over the milk, and mix vigorously until dissolved.  Leave aside for a few minutes.

Beat all the cream in a mixer until soft peaks form.  Mix the milk & gelatine mixture into the chocolate.  Once the cream is ready and the chocolate has cooled a little, spoon 1/3 of the beaten cream into the chocolate and fold gently.  Once combined, pour into the mould and put in the fridge for an hour.  Put the unused cream in the fridge also.


Repeat the process with the white chocolate, however use 1 tsp of gelatine in this layer, as it is in the middle you want it to set well to separate the two chocolate mousses.  Put everything back in the fridge for an hour.

Repeat the process with the milk chocolate and remaining milk, gelatine and cream.  Put in the fridge for at least four hours, preferably overnight.


When ready to serve, combine the berries, sugar and water in a small pot and boil until the berries are breaking up and a little of the water has evaporated.  Let cool for a couple of minutes, then spoon the berries over the top and pour the liquid all around.