3 Layer Chocolate Mousse
Carla Almeida
This dessert is silky and very rich, and probably one of the easiest mousse techniques. All you need is a little time to let each layer set. Build it in a loaf pan for attractive slices, or dessert cups for individual treats.
ingredients
- Bittersweet Chocolate Mousse **
- 6 oz Bittersweet Chocolate, chopped
- 1/2 tsp Gelatin Powder
- 1/2 cup Milk
- 1 1/4 cup Whipping Cream
- White Chocolate Mousse **
- 12 oz White Chocolate, chopped
- 1/2 tsp Gelatin Powder
- 1/2 cup Milk
- 1 cup Whipping Cream
- Milk Chocolate Mousse **
- 10 oz Milk Chocolate, chopped
- 1/2 tsp Gelatin Powder
- 1/2 cup Milk
- 1 cup Whipping Cream
See full recipe
notes
Use Good Chocolate - if you wouldn't eat it on it's own, don't make it into mousse.
Source: Ana Olsen
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