Recipes and Cooking Triple-Chocolate Shortcut Mousse 4.0 (1) 1 Review What's better than one kind of chocolate? Three--dark and white chocolate, plus crunchy chocolate chip cookie crumbles. By Vallery Lomas Vallery Lomas Website Vallery Lomas is the author of Life is What You Bake It, a cookbook, and the blogger who started FoodieinNewYork.com. She has more than 4 years of experience as a writer and content creator for her blog and contributes regularly to brands such as ABC, FOX, CNN, Hallmark Channel, Buzzfeed's Goodful, and more. Vallery Lomas got her bachelor's degree from the University of Southern California and her law degree from the University of Southern California Gould School of Law. Learn about BHG's Editorial Process Published on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 2 hrs 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 4 ounce dark chocolate, finely chopped 2 ounce dark chocolate, finely chopped 4 ounce quality white chocolate, finely chopped 3 cup whipping cream 1 teaspoon vanilla or vanilla bean paste 2 tablespoon brewed espresso 6 crisp chocolate chip cookies Unsweetened cocoa powder Directions In three separate medium bowls, place 4 oz. dark chocolate, 2 ounces dark chocolate, and white chocolate. In a small saucepan heat 1 cup cream over medium until just simmering. Pour 1/2 cup hot cream over the 4 ounces dark chocolate, 1/3 cup hot cream over the 2 ounces dark chocolate, and the remaining hot cream over white chocolate. Let stand 5 minutes without stirring. Stir each until smooth. If necessary to melt, place each bowl in a slightly larger bowl of hot water and stir until smooth. Stir vanilla into white chocolate ganache. (It may be softer than dark chocolate mixtures.) Stir espresso into the darker chocolate ganache. (The one with 4 oz. dark chocolate.) In a large bowl beat the remaining 2 cups cream with a mixer on medium until soft peaks form. Divide whipped cream evenly among the three bowls; fold into each until no streaks remain. Spoon or pipe half the espresso chocolate mixture into the bottom of ten to twelve 3- to 4-ounce glasses. Tap glasses lightly to even layers. Crush two cookies; break remaining into pieces and set aside. Sprinkle crushed cookies over chocolate in glasses. Top with remaining espresso chocolate mixture, white chocolate mixture, then light chocolate mixture, tapping glasses lightly between layers. Chill at least 2 hours or until set. Sprinkle each mousse with cocoa powder. Top with broken cookie pieces. Makes 10 to 12. Tips The mousse is best served cold, straight from the refrigerator. Choose good-quality white chocolate bars. White chocolate chips don't have enough cocoa butter. Rate it Print Nutrition Facts (per serving) 435 Calories 39g Fat 23g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 435 % Daily Value * Total Fat 39g 50% Saturated Fat 24g 120% Cholesterol 84mg 28% Sodium 70mg 3% Total Carbohydrate 23g 8% Total Sugars 17g Protein 5g Vitamin C 0.6mg 3% Calcium 68mg 5% Iron 1mg 6% Potassium 104mg 2% Fatty acids, total trans 1g Folate, total 2.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.