"Three types of chocolate mousse come together into these chocolate-heavy bites!"
Triple Chocolate Mousse Balls
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A Note from Feedfeed
No matter how you serve chocolate mousse, you can't go wrong. These miniature bites are great for a quick snack or for a small dessert after a good meal.
Next time you're looking for a great tea time snack to serve, check out our favorites here! We've been excited about the endless macaron flavors, like these S'mores Macarons and these Peppermint Chocolate ones!
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- Recipe Card
Prep time 7hrs
Recipe Card
For the Base
ingredients
- Chocolate covered chocolate sandwich cookies
For the White Chocolate Mousse
ingredients
- 3 1/2 ounces white chocolate, chopped
- 1 1/4 cups heavy cream, divided
- 1 teaspoon gelatin powder
- 1 tablespoon plus 1/2 teaspoon cold water
For the Milk Chocolate Mousse
ingredients
- 3 1/2 ounces milk chocolate, chopped
- 1 1/3 cups heavy cream, divided
- 1 teaspoon gelatin powder
- 1 tablespoon plus 1/2 teaspoon cold water
For the Dark Chocolate Mousse
ingredients
- 3 1/2 ounces dark chocolate, chopped
- 1 1/3 cups plus 1 tablespoon heavy cream, divided
- 1 teaspoon gelatin powder
- 1 tablespoon plus 1/2 teaspoon cold water
For the Chocolate Coating
ingredients
- 3 1/2 ounces dark chocolate
Method
Step 1
Make the white chocolate mousse: Melt the white chocolate and 1/4 cup heavy cream together in the microwave, in 30-second intervals. Stir each time until smooth and completely melted. Set aside to cool to room temperature.
Step 2
Mix the gelatin with the water and let soak for 10 minutes.
Step 3
In a large bowl, whisk 1 cup heavy cream. Melt the gelatin for 5-10 seconds in the microwave, then gently mix with the white chocolate and stir into whipped cream.
Step 4
Pour into spherical silicone molds, until 1/3 full. Put in the freezer for about 1 hour to stabilize.
Step 5
Make the milk chocolate mousse: Melt the milk chocolate and 1/3 cup heavy cream together in the microwave, in 30-second intervals. Stir each time until smooth and completely melted. Set aside to cool to room temperature.
Step 6
Mix the gelatin with the water and let soak for 10 minutes.
Step 7
In a large bowl, whisk 1 cup heavy cream. Melt the gelatin for 5-10 seconds in the microwave, then gently mix with the milk chocolate and stir into whipped cream.
Step 8
Pour into the molds on top of the white chocolate, until 2/3 full. Put in the freezer for about 1 hour to stabilize.
Step 9
Make the dark chocolate mousse: Melt the dark chocolate and 1/3 cup plus 1 tablespoon heavy cream together in the microwave, in 30-second intervals. Stir each time until smooth and completely melted. Set aside to cool to room temperature.
Step 10
Mix the gelatin with the water and let soak for 10 minutes.
Step 11
In a large bowl, whisk 1 cup heavy cream. Melt the gelatin for 5-10 seconds in the microwave, then gently mix with the dark chocolate and stir into whipped cream.
Step 12
Pour into the molds on top of the milk chocolate, until reaches the height of the mold. Press a cookie on top gently. Freeze for 4 hours.
Step 13
Remove from the freezer and take balls out of the mold.
Step 14
Make the chocolate coating: Melt the chocolate. Dip each ball into the chocolate diagonally, partially covering the sphere. Place on a sheet tray with the cookie on the bottom, then refrigerate to harden the chocolate coating. Store in the fridge.