The eggless three chocolates mousse is one of those recipes we talked about making at home but kept postponing.
My son then prepared it at school and also started saying he wanted to make it, so one day we sat down and first wrote a recipe without using egg yolks, which are often used for mousses, and then we got to work.
So, even though it was the first time, I have to say it was approved… even by my husband who eats everything but doesn’t like too creamy things like pudding.
We made everything and put it in the fridge, then the next day I photographed and we started trying it.
Every time, it’s hard to keep everyone away from what I prepare, and they get annoyed when I have to take photos… many times what I cook I hide, otherwise I can’t do everything.
Anyway, I recommend making it, it’s really very good and pleasant, even in winter.
Follow the recipe and if you replicate it, or other recipes on my blog, send me the photos, I’ll post them on my fb page in your name.
Approx. 515 Kcal per cup
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 6 cups
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients for making the Eggless Three Chocolates Mousse
- 4.4 oz milk chocolate
- 4.4 oz white chocolate
- 4.4 oz dark chocolate
- 1.4 cups Hoplà cream
- 3 sheets gelatin
- 3/4 cups whole milk
Preparation of the Eggless Three Chocolates Mousse
First, place the gelatin sheets in a bowl with water for at least 5 minutes, then squeeze the sheets and place each one in a different cup or glass and set aside.
Take 3 small pots and put 1/4 cup of milk in each one and add a type of chocolate in each pot, heat and turn off while constantly stirring to obtain a chocolate cream for each pot.
At this point, heat the squeezed gelatin sheets in the cups in the microwave at maximum power for 10 seconds.
Put the gelatin content from each cup into each pot of chocolate and mix well.
Whip the cream until firm and add 1/3 cup to each type of chocolate
mixing well to get well-blended creams.
Take some cups where we will compose the mousse, put the chocolates each in a different piping bag and create the three-layer mousse starting with dark chocolate, then milk chocolate and finally white chocolate.
Refrigerate for at least 3 hours, after that time, decorate as desired with dark chocolate streaks, or with hazelnut grains.
Once made, the mousses can be kept in the fridge for about 3 days.
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