Have a chocolate craving, but you don’t want to satisfy it in just one way? Maddy of Somewhere Splendid has created just the dessert for you. Three delicious chocolate mousses layer on top of each other for a sweet treat that is perfectly portioned for just the right amount of indulgence. That is, of course, assuming you only eat one. We think that when chocolate is involved, you simply can’t be blamed for going back for seconds:
Dark Chocolate Mousse:
1/2 bag (approximately 5 ounces) dark chocolate chips
2 tablespoons unsalted butter
2 tablespoons hot water
1 cup heavy whipping cream
3 eggs
1 tablespoon sugar
Nutella Mousse:
1 cup Nutella chocolate hazelnut spread, divided
2 cups heavy whipping cream
Chocolate Dipped Marshmallow Mousse:
1/2 bag (approximately 5 ounces) milk chocolate chips
1/2 bag mini marshmallows
1/3 cup milk
1 cup heavy whipping cream
Start our first layer – the Dark Chocolate Mousse – by melting the dark chocolate chips with the unsalted butter over a double boiler. When the mixture is halfway melted, add the two tablespoons of hot water to the mixture. Stir occasionally while it melts until the mixture is smooth. Remove the chocolate mixture from heat and cool slightly. Whip the cream until soft peaks form. Separate your eggs, then, whip the egg whites until they begin to form soft peaks, as well, then add in sugar. When the chocolate mixture has cooled slightly, stir in the yolks until combined. Fold in the whipped cream and the whipped egg whites, adding thirds of each mixture in an alternating fashion, and mix until well combined. Spoon in the mousse so that each portion is filled 1/3 of the way up the shooter. Refrigerate the mousse for 30 minutes or so to allow each layer to set before adding the next on top of it.
For our next layer – Nutella Mousse – simply whip your cream until you ALMOST have stiff peaks. Add the Nutella into the cream in 2 or 3 smaller portions, continuing to whip gently to combine. Spoon the Nutella Mousse on top of the Dark Chocolate Mousse layer when you see it has set. The mousse should now take up roughly 2/3 of the shooter.
While the Nutella Mousse layer is setting, prepare the final layer. Create the Chocolate Dipped Marshmallow Mousse by melting milk chocolate chips in a double boiler with the mini marshmallows and milk. Stir to combine as the ingredients melt together. When the mixture is smooth, remove from heat and let cool slightly. While the chocolate marshmallow mixture is cooling, whip the cream until it forms stiff peaks. Gently fold the cream into the chocolate marshmallow fixture until well combined but still fluffy. Spoon into the last third of the shooter glass. Let the mousse set for as long as possible (overnight is ideal), then serve chilled.
NOTE: if any of the mousses become slightly runny, never fear! When you refrigerate between layers to set the mousse, it will thicken slightly. The right consistency is ideal to make sure the mousse is light and airy, but you won’t ruin the whole dessert if one of them is a little thinner than you expect.
Yield: approximately 12-18 servings. This will vary based on the size of your shooter glasses.
Enjoy! EDITORS TIP: If you want a fun DIY to make this dessert complete, head to Confetti Pop to see how you can make the Star Picks!