Triple Chocolate Mousse

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Triple Chocolate Mousse
Oh yeah you read it right, this recipe is for TRIPLE chocolate mousse! Three kinds of chocolate all put together into one magnificent mousse! No better way to use up those Easter chocolates, right? Now I must warn you because this really is a recipe for the more advanced hobby cooks, as you have to first master the art of making classic chocolate mousse before attempting to put three layers together. Really, trust me on this one cause I once attempted making triple mousse after making just one batch of basic chocolate mousse and I failed epically. You’ll also need quite a good bit of patience as it’s absolutely crucial every layer has had enough time to set properly. But, I can also guarantee that once the hard work is done, the result will be well worth the wait and the effort!

Serves: 8 people

Ingredients

  • 4,75dl heavy whipping cream (30% fat or more)
  • 100g dark chocolate
  • 100g milk chocolate
  • 200g white chocolate
  • 4 egg yolks at room temperature
  • 9 egg whites at room temperature
  • 100g white sugar
  • 1/2 gelatine sheet of 3,5g
  • splash of milk (around 50ml)
  • raspberries
  • powdered sugar

Optional: some mint leaves as a finishing touch, but they are nothing more than some decoration so really not necessary if you’re just making it for yourself

Triple Chocolate Mousse

Preparation

Break all the pieces of chocolate into smaller pieces to help them melt faster.

The first layer we’ll make is the dark chocolate one. Bring water to a boil in a deep pot and add a second pot to melt the chocolate in (aka melting the chocolate in a bain-marie). Turn down the heat so the chocolate can melt slowly. Stir every once in a while to help break apart all the chocolate pieces. Once it’s completely melted, set aside to cool off until it’s at room temperature. Mix 2 egg yolks together along with 50g of sugar and add the melted chocolate to this mixture. Stir it all together nicely and set aside.

Whip 150ml whipping cream but don’t whip it into whipped cream. What you want is to end up with a thick cream, like a thick yoghurt, but not actual whipped cream. Just make sure it’s in between runny and whipped cream and you’ll be safe. Add the cream to the chocolate mixture and stir it all together carefully.

In a very clean and grease-free bowl beat 3 egg whites into a solid foam. It’s crucial that there are no runny egg whites left in the bowl as this will make the chocolate mousse runny and you won’t be able to turn it into a layered mousse. Add the egg whites to all the other ingredients but do it patiently and carefully, not all at once, and stir slowly!

Set up your glasses and pour a layer of the dark chocolate mousse mixture in each one. My glasses were quite big and were more than enough for 2 people to enjoy so try to use smaller glasses than what I’ve used! Put it in the fridge for a couple of hours (at least 2-3 hours). To check if you’ve waited long enough you can try two things: shake your glass to see if the mousse moves, or check the center of the mousse by pricking it with a skewer. If it comes out clean: you’re good, if there’s all sorts of chocolate sticking to it: leave it for another hour and check again.

The second layer is made of milk chocolate and technique is exactly the same as the first layer:

Bring water to a boil in a deep pot and add a second pot to melt the chocolate in. Turn down the heat so the chocolate can melt slowly. Stir every once in a while to help break apart all the chocolate pieces. Once it’s completely melted, set aside to cool off until it’s at room temperature. Mix 2 egg yolks together along with 50g of sugar and add the melted chocolate to this mixture. Stir it all together nicely and set aside.

Whip 150ml whipping cream but don’t whip it into whipped cream. What you want is to end up with a thick cream, like a thick yoghurt, but not actual whipped cream. Just make sure it’s in between runny and whipped cream and you’ll be safe. Add the cream to the chocolate mixture and stir it all together carefully.

In a very clean and grease-free bowl (very important since you’ve used the bowl before to have it completely cleaned and grease free, rubbing some lemons on the inside can help get rid of any grease) beat 3 egg whites into a solid foam. It’s crucial that there are no runny bits left in the bowl as this will make the chocolate mousse runny and you won’t be able to turn it into a layered mousse. Add the egg whites to all the other ingredients but do it patiently and carefully, not all at once, and stir slowly! Take your glasses out of the fridge and pour the second layer on top of the first one. Put it in the fridge for a couple of hours (at least 2-3 hours) and check to see if it has stiffened.

The last layer is a more tricky one as white chocolate has a different texture than dark or milk chocolate. We’ll start off in the same way as the other layers by bringing water to a boil in a deep pot and adding a second one to melt the chocolate in, along with some milk this time. White chocolate will otherwise become very sticky and difficult to handle. Stir in regularly to mix the milk with the melting chocolate. Once it’s completely melted, set aside to cool off until it’s at room temperature. Put the gelatine in a bowl of water to soften it (see instructions on packaging). Squeeze so that most of the water will be gone and add it to the chocolate and stir it together so that it’s completely absorbed by the chocolate.

Whip 175ml whipping cream but don’t whip it into whipped cream. What you want is to end up with a thick cream, like a thick yoghurt, but not actual whipped cream. Just make sure it’s in between runny and whipped cream and you’ll be safe. Add the cream to the chocolate mixture and stir it all together carefully.

In a very clean and grease-free bowl (very important since you’ve used the bowl before to have it completely cleaned and grease free, rubbing some lemons on the inside can help get rid of any grease) beat 3 egg whites into a solid foam. It’s crucial that there are no runny bits left in the bowl as this will make the chocolate mousse runny and you won’t be able to turn it into a layered mousse. Add the egg whites to all the other ingredients but do it patiently and carefully, not all at once, and stir slowly! Take the glasses out of the fridge again and pour the last layer on top. Put it back in the fridge for a couple of hours.

As a finishing touch you can add some raspberries and powdered sugar on top, along with a mint leaf.

 

Triple Chocolate Mousse

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