Triple Chocolate Lava Stacks (Print Version)

Rich chocolate pancakes, mousse and molten centers create an indulgent, multi-layered chocolate dessert.

# Ingredients:

→ Dark Chocolate Pancakes

01 - 125 g all-purpose flour
02 - 35 g unsweetened cocoa powder
03 - 50 g granulated sugar
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
07 - 2 large eggs
08 - 240 ml whole milk
09 - 120 ml sour cream
10 - 60 ml unsalted butter, melted
11 - 85 g dark chocolate, melted and slightly cooled
12 - 1 tsp vanilla extract

→ Milk Chocolate Mousse

13 - 85 g milk chocolate, chopped
14 - 240 ml heavy cream, divided
15 - 1 tbsp powdered sugar
16 - 1/2 tsp vanilla extract

→ Molten White Chocolate Centers

17 - 115 g white chocolate, chopped
18 - 60 ml heavy cream

→ To Serve

19 - Shaved chocolate or cocoa powder (optional)
20 - Fresh berries or mint leaves (optional)

# Steps:

01 - Combine chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Pour mixture into 6 small silicone molds or ice cube tray compartments. Freeze for at least 30 minutes until firm.
02 - Melt chopped milk chocolate over a simmering water bath or in the microwave; let cool slightly. In a chilled bowl, whip 180 ml heavy cream with powdered sugar and vanilla extract to soft peaks. Gently fold in the melted milk chocolate until incorporated. Refrigerate mousse until assembling.
03 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, mix eggs, whole milk, sour cream, melted butter, melted dark chocolate, and vanilla extract until smooth. Add wet ingredients to dry and mix until just combined, avoiding overmixing.
04 - Preheat a nonstick skillet over medium heat and lightly grease. Pour approximately 60 ml (1/4 cup) batter per pancake. Cook until bubbles form on surface, about 2 minutes; flip and cook an additional 1–2 minutes until set. Prepare 12 pancakes, keeping them warm until assembly.
05 - Place one pancake on each serving plate. Spread or pipe a layer of milk chocolate mousse. Unmold one frozen white chocolate center and place on top of the mousse. Cover with a second pancake, gently pressing to sandwich the filling. Repeat for all portions.
06 - Briefly warm each assembled stack in the microwave for 10–15 seconds to soften the white chocolate center, creating a molten texture.
07 - Top each stack with shaved chocolate, a dusting of cocoa powder, fresh berries, or mint leaves as desired. Serve immediately while warm.

# Notes:

01 - Double the amount of white chocolate mixture for extra molten centers if desired.
02 - For a gluten-free version, substitute all-purpose flour with an equivalent gluten-free flour blend.
03 - Pairs superbly with strong coffee or dessert wine such as Banyuls.

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