Triple Chocolate Mousse


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. For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. 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. 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.

  2. For white chocolate mousse, 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.

  3. For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.

  4. 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.
Yield: 1 9-inch square pan.
Makes 9 to 12 servings.

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