Triple Layered Mousse - Dark Chocolate, Mango, White Chocolate - Quick, Easy - Eggless Recipes

Cooking.Shooking's picture

Sep. 09, 2014

Dark Chocolate Mousse, Mango Mousse, White Chocolate Mousse. All made without any eggs, without any gelatin. This light and fluffy chilled dessert is absolutely irresistible. As light as clouds! This triple layer mousse is so quick and easy to make yet looks fantastic and tastes out of the world.


For white chocolate mousse
Whipping cream/Low fat (25%) cream 100 Milliliter
White chocolate 75 Gram
Sugar 3 Tablespoon
For mango mousse
Whipping cream/Low fat (25%) cream 100 Milliliter
Mango pulp 100 Milliliter
Sugar 2 Tablespoon
Water 1/3 Cup (5.33 tbs)
Agar agar/China grass 2 Gram
For chocolate mousse
Whipping cream/Low fat (25%) cream 150 Milliliter
Dark chocolate 75 Gram
Powdered sugar 3 Tablespoon




1.     For White Chocolate Mousse, Boil water in a saucepan lower the flame and place a bowl over it and add in the white chocolate.

2.     Stir and melt it gently. As it melts, keep it aside or transfer into another bowl so that it cools down faster.

3.     In a mixing bowl, add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip to stiff peaks.

4.     As the white chocolate cools to room temp, add a part of whipped cream to it and mix it well. By doing this we're tempering the cream so that the chocolate does not solidifies due to temperature shock and we get a creamy result at the end.

5.     Now add all the cream and blend it. White chocolate mix is ready.

6.     For the Mango Mousse, add the water to the agar agar. Let it soak for 10 mins.

7.     In a bowl add the cream and whip it to semi stiff peaks then put in the sugar then whip it to stiff peaks.

8.     In a pan, add the soaked agar and cook that in med flame stirring until everything well dissolves. In another pan heat the mango pulp until its quite hot.

9.     Add the dissolved agar to the hot mango pulp and mix well. Add this mix to the whipped cream and give it a gentle mix. Mango mousse is ready.

10.  For Dark Chocolate Mousse, repeat the same as white chocolate. Melt the Chocolate over simmering water. Let it cool. Whip the cream, add sugar and whip till stiff peaks. Now temper the cream with chocolate then mix both well. Dark Chocolate Mousse is ready.

11.  Transfer these into individual disposable piping bags.



12.  Pipe the mousse as you prefer in shot glasses/decorative glasses.

13.  Chill for 2-3 hours before serving. Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 445Calories from Fat 251

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 31 mg1.29%

Total Carbohydrates 42 g14%

Dietary Fiber 1 g4%

Sugars 39 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet