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Fabio, Executive Chef “La Veranda del Color”


Executive Chef “La Veranda del Color”

“When I'm in the kitchen, every single dish is important, and the team is key. Together, we give our absolute best to provide the customer with an amazing experience to remember.”

Recipe for triple chocolate mousse cake

Publication datePublication date: Friday 31 March 2023  Reading time Reading time: 3 minutes

Our chef Fabio Cordella guides us into the world of chocolate with a recipe for a triple chocolate mousse cake.

He says: ‘Chocolate goes well with everything and brings everyone together’. How can we argue with that?!

The uniqueness of the triple chocolate mousse cake lies in its three principal flavours: the delicate white chocolate, the sweetness of caramel and the bitterness of the dark chocolate.

They involve three similar preparations, but if you prefer, you can also make it with just two.

Start by preparing the crème anglaise which will be the basis of the three tiers of mousse. For this, you need:

  • 200g milk
  • 200g cream
  • 40g sugar
  • 4 egg yolks


Place the milk, cream, sugar and egg yolks in a small saucepan.
Cook over a low heat (or with a food processor), bringing the mixture to 82°. You will need a cooking thermometer to ensure you have exactly the right temperature. Remove from heat and allow the cream to reach room temperature. This is the base for the three mousses, ready for you to start with the first one.

To make the White Chocolate Mousse, you need:

  • 160g white chocolate (broken into pieces or chopped)
  • 150g full-fat cream (35% fat)
  • 2.5g gelatine sheets
  • 100g crème anglaise (made earlier)


Soften the gelatine by soaking it in a bowl of water at room temperature, then add it to the crème anglaise.

Handy tip: divide the mixture, then add the gelatine to the 100g of crème anglaise. Make sure that it cools down to 45/50° and then add the white chocolate.

The next step is to add the semi-whipped cream to the mixture, mixing it to obtain a homogeneous mixture, and pour it into a 16cm diameter mould with a minimum depth of 6cm.


If you prefer, you can line the base of the mould with clingfilm. Cool the mousse in the fridge (see photo).


Continue with the preparation of the Chocolate Caramel Mousse. For this, you need:

  • 160g chocolate caramel (broken into pieces or chopped)
  • 150g full-fat cream (35% fat)
  • 2.5g gelatine sheets
  • 100g crème anglaise (made earlier)

The method is the same as for the white chocolate mousse, but this time, when you pour the mixture into the mould, make sure that the white chocolate mousse is cold and firm before pouring in the second mixture (see photo).


Finish with the preparation of the 75% Dark Chocolate Mousse.


140g dark chocolate (75%)
150g full-fat cream (35% fat)
100g crème anglaise (yes, same again!)

The preparation is the same, except that you don’t need the gelatine sheets.

The three photos demonstrate the three steps:

  1. Crème anglaise + chocolate
  2. Mixture + semi-whipped cream
  3. Pour into the mould


  • A few more handy hints: when you add the chocolate (white, caramel or dark), make sure that it is either cold or at room temperature to prevent the cream from melting when it’s added.
  • The perfect mould for this cake will have a 15/16cm diameter and a depth of 6/7cm.


Once it’s assembled, it must rest in the freezer for at least one hour. When you remove the Triple Chocolate Mousse from the fridge, turn it upside down so that the colours go from dark to light.

Feel free to decorate the cake as you wish! One simple but effective idea is to cover it in whipped cream. The chef has decided to spread it on the sides and then added a crunchy sprinkle with piping on the top.

And there you go, your Triple Chocolate Mousse is ready to eat!


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