Triple Chocolate Mousse
A frequent request.
I’ll be honest, I’m not so good at the white chocolate layer so often omit it.
Tripe Chocolate Mousse with Coffee Crème Anglaise
Yield: 6
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.
Ingredients
Dark Chocolate Layer
Milk Chocolate Layer
White Chocolate Layer
Finishing Touches
Instructions
- In a stand mixer fitted with a whisk attachment, whisk 1 1/2 cups of cream until soft peaks form. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeats steps 5 through 6 with the white chocolate to create the final layer.
- Place the glasses back in the refrigerator and allow them to chill, uncovered, to set the gelatin for at least 2 hours, or overnight.
- Prepare the Coffee Crème Anglaise.
- 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.
The perfect addition for the Triple Chocolate Mousse
Crème Anglaise
Yield: 1 cup sauce
Prep time: 10 MinTotal time: 10 Min
A delicious custard sauce that is easy to make and even easier to enjoy. Consider using it beside a slice of chocolate cake or pour over a bowl of fruit crumble in place of whipped cream or a scoop of ice cream.
Ingredients
Instructions
- Use a small paring knife to split the vanilla bean. Use the tip of the knife to scrape out the vanilla sees and set them aside. You can place the empty vanilla bean in your vanilla bottle to further enhance the flavor, or tuck inside your sugar jar to give the sugar a subtle vanilla labour..
- In a small. pot, heat the cream over medium heat until bubbles just begin to form at the edges of the pot. Remove from the heat.
- IN a small bowl, whisk together the egg yolks, sugar and vanilla seeds.
- Pour half of the warm cream into the egg yolks and whisk to the combine. Our th egg and cream mixture black into the pot with the remaining cream and whisk to combine.
- Return the pot to medium heat and continue stirring until the crème anglaise thickens slightly and can coat the back of a spoon.
- Remove from the heat. Pour the crème anglaise through a fine mesh sieve into a bowl. Cover with plastic wrap and lace in the refrigerator to cool.
Notes
COFFEE CRÈME ANGLAISE
Add 1 tablespoon espresso powder with the cream.
ORANGE CRÈME ANGLAISE
Add the zest of 1 orange and 1 tablespoon Cointreau (optional) with the cream.