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Three Layer Mousse


I’m not into gadgets, but my mini-cheesecake pan comes in handy for lots of desserts, including this one (it comes in two sizes). I first tasted this when a friend made a pareve version. The top and bottom were amazing, but I knew the middle layer could be totally transformed if it were milchig. And it was. So now I never bother making it pareve. With a heavenly crust, these dairy mousses are perfect together.


Prepare Crust

1. Preheat oven to 350 degrees Fahrenheit.

Combine butter with remaining crust ingredients and press into the bottom of a baking pan or mini-cheesecake pan (I used the Chicago Metallic three-inch mini cheesecake pan with removable bottom. You can also use a 9- x 13-inch pan).

3. Bake for 20 minutes.
4. Let cool.

Melt butter together with coconut flakes.

Prepare Vanilla Mousse

1. In the bowl of an electric mixer, beat whipped topping on high speed until stiff.
2. Remove from bowl and set aside.
3. Add remaining ingredients and mix until smooth.
4. Fold in reserved whipped topping until combined.
5. Gently pour over crust.
6. Freeze until firm.

Prepare Chocolate Mousse

1. Over a double boiler, melt butter with chocolate until smooth.
2. In the bowl of an electric mixer, beat egg whites until stiff.
3. Slowly add in confectioner’s sugar and mix until combined.
4. Add yolks and mix an additional minute.
5. Slowly fold in chocolate mixture.

Pour over frozen vanilla cheese mousse.

7. Freeze.


1. To serve, remove from pan.
2. If making in a baking pan, slice, or you can use a Cuisipro stack ’n’ scoop to serve round portions


Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected].