Triple Chocolate Mousse

A frequent request.

I’ll be honest, I’m not so good at the white chocolate layer so often omit it.

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Triple Chocolate Mousse with Coffee Crème Anglaise

Yield: 6

Author: Butter Celebrates

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Layers of light, decadent mousse make this a big treat that is saved for special occasions.

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Ingredients

Dark Chocolate Layer

• 1 ½ cups heavy cream (separated in to three once whipped)
• ½ cup dark chocolate chips
• 3 egg yolks
• 1 large egg
• ¼ cup sugar

Milk Chocolate Layer

• 2 tablespoons heavy cream
• 1 teaspoon gelatin
• ½ cup milk chocolate chips
• 3 egg yolks
• 1 large egg
• ¼ cup sugar

White Chocolate Layer

• 2 tablespoons heavy cream
• 1 teaspoon gelatin
• ½ cup white chocolate chips
• 3 egg yolks
• 1 large egg
• ¼ cup sugar

Finishing Touches

• 1 recipe Coffee Crème Anglaise

Instructions

1. In a stand mixer fitted with a whisk attachment, whisk 1 1/2 cups of cream until soft peaks form. Set aside.
2. For the dark chocolate layer, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the dark chocolate chips.
3. In a small bowl, whisk together the egg yolks, egg and sugar. Add to the chocolate and continue whisking until the chocolate starts to thicken. Remove from the heat and allow to cool for approximately 5 minutes. Gently fold in one-third of the whipped cream.
4. Fill your 14" piping bag fitted with a large plain tip with the dark chocolate mousse and carefully divide it between the six glasses to create your bottom layer. Place the glass in the refrigerator while you make the next layer.
5. For the milk chocolate layer, place the 2 tablespoons cream in a small pot set over medium heat until just warm (you can also do this in your microwave for about 15 seconds) Remove the pot form the heat and pour th cream into a small bowl. Sprinkle the gelatin over the top of the cream and allow it to sit for sever minutes to give it time to soften and bloom.
6. repeat steps 2 and 3 using there milk chocolate chips, making sure to whisk the softened gelatin and cream with the eggs and sugar and then carry on throughout step 4 to create the second layer.
7. Repeats steps 5 through 6 with the white chocolate to create the final layer.
8. Place the glasses back in the refrigerator and allow them to chill, uncovered, to set the gelatin for at least 2 hours, or overnight.
9. Prepare the Coffee Crème Anglaise.
10. To serve the mousse, spoon 2 to 3 tablespoons of the crème anglaise atop each one. It will work its way down the layers as your guest start to spoon up the mousse.

Notes

The dark chocolate layer doesn't need gelatin as it contains a high percentage of cocoa solids and no milk solids where's milk chocolate and white chocolate contain little or no cocoa solids and varying degrees of milk solids, thus making it harder tfor them to set up in the same way dark chocolate will.

https://www.anthologyofcrumbs.com/triple-chocolate-mousse

mousse, chocolate, anglaise

Desserts, Confections