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
directions
- 1
** Bittersweet Chocolate Mousse**
- 2
1. Melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly.
- 3
2. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature.
- 4
3. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
- 5
** White Chocolate Mousse**
- 6
Follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
- 7
** Milk Chocolate Mousse **
- 8
Repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
- 9
To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter.
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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