Triple Chocolate Mousse Parfait Recipes

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TRIPLE CHOCOLATE MOUSSE PARFAITS



Triple Chocolate Mousse Parfaits image

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Provided by The Kitchen Whisperer

Number Of Ingredients 8

1 - 3.4 ounce instant white chocolate pudding mix
3/4 cup instant hot chocolate mix
3 tablespoon melted and cooled dark chocolate (you want it soft)
1 cup whole milk
1 cup less 2 tablespoon heavy cream
1/3-1/2 cup Mini Marshmallow Bits
1/3 cup Milk Chocolate Ganache, just barely warm - thick and still pourable
4-6 tablespoon chocolate curls

Steps:

  • Place a medium-large bowl (I use metal) with beaters in the fridge for 30 minutes to chill it.
  • When ready to make the mouse, remove the bowl and beaters from the fridge.
  • In the bowl add in the white chocolate pudding mix, hot chocolate, milk and cream.
  • Starting your beaters off on low, slowly blend the mixture together. ~1-2 minutes.
  • Slowly increase the beaters to medium high and start to whip.
  • As the mixture starts to thicken up add in 1 tablespoon at a time of the soft dark chocolate incorporating before adding in the next.
  • The mixture will be thick and fluffy in about 5-6 minutes.
  • Grab 4-6 pretty Parfait Glass and place enough mousse to fill up 1/3 of the way.
  • Place a tablespoon of the mini marshmallow bits on top.
  • Pour the ganache over top of the bits dividing evenly.
  • Add the rest of the mousse on top of each parfait.
  • Garnish with the remaining bits and chocolate curls.
  • Place the mixture into your serving cups.
  • Cover with plastic wrap and chill for at least 1 hour.

TRIPLE CHOCOLATE MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-CARAMEL MOUSSE PARFAITS



Chocolate-Caramel Mousse Parfaits image

Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 3

4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Steps:

  • For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

TRIPLE CHOCOLATE PARFAITS



Triple Chocolate Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

1 cup hot fudge sauce, any brand
4 shots chocolate liqueur
1 pint chocolate ice cream
Canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Maraschino cherries

Steps:

  • Heat hot fudge sauce in microwave -- remove metal lid.
  • In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.

TRIPLE CHOCOLATE MOUSSE



Triple Chocolate Mousse image

This dessert is silky and rich, and probably one of the easiest mousse techniques. All you need is a little time to let each layer set. As this recipe serves a large group (and uses a lot of chocolate), you can cut the entire recipe in half for a smaller group and build it in a loaf pan for attractive slices.

Provided by Anna Olson

Categories     chocolate,dessert,dinner,eggs and dairy,Main Ingredient,valentine's day

Yield 9 servings

Number Of Ingredients 18

6 oz bittersweet chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 ¼ cup whipping cream
12 oz white chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 cup whipping cream
10 oz milk chocolate, chopped
½ tsp gelatin powder
½ cup milk
1 cup whipping cream
2 egg whites
¼ tsp cream of tartar
¼ cup sugar
¼ tsp vanilla extract
2 Tbsp ground hazelnuts
¼ tsp cornstarch

Steps:

  • TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
  • For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
  • For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
  • To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
  • DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

FRENCH TRIPLE CHOCOLATE MOUSSE



French Triple Chocolate Mousse image

Chocolate mousse got a whole lot better with this triple chocolate mousse. Three layers with dark, milk and white chocolate is decadence in a glass.

Provided by Rebecca Franklin

Categories     Dessert

Time 4h25m

Yield 8

Number Of Ingredients 8

2 cups heavy cream
4 large egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla extract
2 1/2 ounces white chocolate, chopped
2 1/2 ounces milk chocolate, chopped
2 1/2 ounces dark chocolate, chopped
Shaved chocolate ribbons, for garnish

Steps:

  • In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam.
  • In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.
  • In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.
  • Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.
  • Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.
  • In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler.
  • Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.
  • Beat the remaining chilled cream on high speed until peaks form.
  • Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.
  • Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. Serve it garnished with chocolate shavings, if desired.

Nutrition Facts : Calories 409 kcal, Carbohydrate 23 g, Cholesterol 188 mg, Fiber 1 g, Protein 7 g, SaturatedFat 20 g, Sodium 70 mg, Sugar 21 g, Fat 33 g, ServingSize 8 portions (8 servings), UnsaturatedFat 0 g

TRIPLE CHOCOLATE MOUSSE PARFAIT



Triple Chocolate Mousse Parfait image

This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.

Provided by Abby Girl

Categories     Dessert

Time 5h

Yield 4-5 serving(s)

Number Of Ingredients 15

3 1/2 ounces white chocolate, finely chopped
1/4 cup whipping cream
3 tablespoons butter, room temperature
1/2 teaspoon sugar
2 eggs, separated
3 1/2 ounces milk chocolate, finely chopped
1/4 cup whipping cream
2 tablespoons butter, room temperature
2 eggs, seperated
1 teaspoon sugar
3 1/2 ounces bittersweet chocolate, chopped
1/4 cup whipping cream
1 tablespoon butter, room temperature
2 eggs, seperated
1 teaspoon sugar

Steps:

  • Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
  • White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
  • In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
  • Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
  • Dark Chocolate: Same as above.
  • Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.

Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9

TRIPLE CHOCOLATE MOUSSE



Triple chocolate mousse image

A trio of milk, dark and white chocolate combined in a delectable mousse

Provided by Gary Rhodes

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

butter , for greasing
425ml double cream
75g each good-quality milk, white, plain chocolate , broken into pieces
6 eggs , separated into 2-egg batches
75g caster sugar
50g plain chocolate , melted
icing sugar , single cream, chocolate curls

Steps:

  • For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
  • Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
  • Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
  • Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
  • Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE-MOUSSE PARFAITS



Chocolate-Mousse Parfaits image

In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

2 large eggs
1/4 cup sugar
3 ounces semisweet chocolate, finely chopped (2/3 cup)
1 tablespoon Dutch-process cocoa powder
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup heavy cream, plus more, lightly whipped, for serving
4 Belgian spice cookies, such as Lotus Biscoff, lightly crushed, plus more for serving

Steps:

  • Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
  • Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

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