Triple Layer Mousse

By • January 19, 2016 0 Comments

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Author Notes: Silky-smooth layers of vanilla, chocolate, and strawberry mousse make one stunner of a dessert. You can also make each recipe individually: Each will make four individual servings instead of 8 layered ones.

The recipe may seem repetitive because you use (basically) the same process to make three different-flavored mousses. For more information about mousse, reference my article all about it.

Find the crème anglaise recipe here.
Erin McDowell

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Makes 8 servings

  • For the vanilla mousse
  • 4 ounces (1/2 cup) cool water
  • 0.50 ounces (2 packets) granulated gelatin
  • 8 ounces (1 cup) heavy cream
  • 4 ounces (1/2 cup) granulated sugar, divided
  • 12 ounces (1 2/3 cups) crème anglaise (https://food52.com/recipes/40318-creme-anglaise)
  • 3 ounces egg whites (from about 3 eggs)
  • For the chocolate mousse
  • 3 ounces egg yolks (from about 4 eggs)
  • 4 ounces (1/2 cup) granulated sugar, divided
  • 4 ounces (1/2 cup) heavy cream
  • 5 ounces good-quality dark chocolate, melted and cooled slightly
  • 6 ounces egg whites (from about 6 eggs)
  • For the strawberry mousse
  • 4 ounces (1/2 cup) cool water
  • 0.50 ounces (2 packets) granulated gelatin
  • 8 ounces (1 cup) heavy cream
  • 4 ounces (1/2 cup) granulated sugar, divided
  • 12 ounces (1 2/3 cup) strawberry purée
  • 3 ounces egg whites (from about 3 eggs)
  1. Gather 8 glasses or serving dishes (that can each hold about 8 ounces) and place on a tray.
  2. Make the vanilla mousse: Place the water in a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes. While the gelatin blooms, prepare your other ingredients.
  3. Whip the cream and half of the sugar (1/4 cup) to medium peaks (I usually use a hand mixer or an immersion blender so I can save my stand mixer for the egg whites). Set aside. (Tip: I usually whip my cream to soft peaks, throw a whisk into the bowl, and chill the whole thing until I’m ready to use it. A few quick whisks when I’m ready to begin folding takes the cream to medium peaks—the ideal texture for mousse.)
  4. Ready the crème anglaise in a large bowl and set aside. Melt the gelatin in the microwave for 15 to 20 seconds.
  5. In the bowl of the stand mixer, whisk together the egg whites and remaining 1/4 cup sugar. Place the bowl over a medium pot of barely simmering water and continue to whisk by hand until the mixture reaches 140° F on a thermometer. At this point, return the bowl to the stand mixer and whip on medium speed until you reach medium peaks.
  6. Stir the melted gelatin into the crème anglaise. Gently fold the whipped cream into the crème anglaise. Finally, gently fold the meringue (egg white and sugar mixture) into the crème anglaise. With each aerator, it’s best to "temper" the mixture by adding a small amount—about 25%—of the given aerator to the base and mix to combine. During this time, it’s okay to mix slightly more vigorously. Add the remaining aerator in 2 or 3 additions and gently fold, just until the aerator is incorporated.
  7. Divide the mousse evenly between the 8 glasses (you can use a pastry bag or pour it from a measuring cup with a spout). Chill the mousse until set, about 15 minutes.
  8. While the vanilla mousse sets, make the chocolate layer.
  9. In a medium, heat-safe bowl, whisk the egg yolks and half the sugar (1/4 cup) to combine. Place over a pot of simmering water and whisk until the mixture reaches 140° F on a thermometer. Return the bowl to the stand mixer (or use an electric hand mixer) and whip on medium speed until you reach full volume/ribbon stage (the mixture will be pale yellow and fall back into the bowl in ribbons, which disappear slowly disappear). Set aside the egg yolk mixture and clean the bowl of the stand mixer.
  10. In a separate bowl, whip the cream to medium peaks and set aside.
  11. Now ready the melted, cooled chocolate in a large bowl.
  12. In the bowl of the stand mixer, whisk together the egg whites and remaining 1/4 cup sugar. Place the bowl over a medium pot of barely simmering water and continue to whisk by hand until the mixture reaches 140° F on a thermometer. At this point, return the bowl to the stand mixer and whip on medium speed until you reach medium peaks.
  13. Gently fold the egg yolks into the chocolate. Next, gently fold in the whipped cream followed, finally, by the meringue. Using a pastry bag or a spouted measuring cup, divide the mousse evenly between the 8 glasses. Chill until set, another 15 minutes.
  14. Lastly, make the strawberry mousse. Place the water in a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes. While the gelatin blooms, prepare your other ingredients.
  15. Whip the cream and half of the sugar (1/4 cup) to medium peaks as you have twice before.
  16. Ready the strawberry purée in a large bowl and melt the gelatin in the microwave for 15 to 20 seconds.
  17. In the bowl of the stand mixer, whisk together the egg whites and remaining 1/4 cup sugar. Place the bowl over a medium pot of barely simmering water and continue to whisk by hand until the mixture reaches 140° F on a thermometer. At this point, return the bowl to the stand mixer and whip on medium speed until you reach medium peaks. (You've done this before—you're a pro now!)
  18. Stir the melted gelatin into the crème anglaise, then fold in the whipped cream and, finally, the meringue. Divide the mousse evenly between the 8 glasses (you can use a pastry bag or pour it from measuring cup with a spout). Chill the mousse until the final strawberry layer is set, a final 15 minutes.
  19. The mousse can be served now. If you're feeling really naughty, add a scoop of whipped cream on top. The mousse will keep for several days in the fridge.

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Topics: Dessert, Chocolate