Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, triple layer chocolate mousse. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Triple layer chocolate mousse is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Triple layer chocolate mousse is something which I have loved my entire life. They’re nice and they look wonderful.
It's relatively dense, which I love with the mousse. It creates a nice contrast to the light, smooth mousse. Tuck into this triple chocolate mousse recipe, prettily layered with homemade white chocolate, milk chocolate, and dark chocolate mousses, for your next cocoa craving.
To begin with this recipe, we must prepare a few components. You can have triple layer chocolate mousse using 7 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Triple layer chocolate mousse:
- Get 50 g good quality 70% dark chocolate
- Prepare 50 g good quality milk chocolate
- Prepare 50 g good quality white chocolate
- Get 3 large eggs separated
- Take 25 g caster sugar
- Get 125 ml double cream
- Take 10 g unsalted butter
A layer of chocolate and white chocolate mousse topped with a dark chocolate sauce - delicious! White chocolate, dark chocolate and Belgian chocolate make up the three layers in this easy mousse. Triple chocolate layered mousse (The Chocolate Queen)Source: The Chocolate Queen. To make the mousse, place the dark chocolate (A) in a plastic bowl melt it, or temper it first if it contains cocoa butter.
Step by Step to make Triple layer chocolate mousse:
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
- Whisk yolks with a fork
- Place each type of chocolate in a separate bowl with a teaspoon of butter in each. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool but not harden
- Beat cream with electric whisk until stiff peaks form
- Add sugar to egg whites and beat them with an electric whisk till hard peaks form
- Fold egg yolks into cream using a rubber spatula but ensure you maintain airiness in the cream so do not over mix. Split this mix evenly into 3 bowls (1 per type of chocolate)
- Check the chocolate to see if it is still runny it should be lukewarm but still runny
- Pour each chocolate type into its respective cream yolk mixture. Fold through while maintaining as much air in the mixture as possible
- Split the beaten egg white mixture into 3 potions and gradually fold the mixtures in each respective cream mixture until well incorporated whilst maintaining airiness. Figure 8 motions work best
- Once each type of chocolate mixture is ready, get 4-6 clean ramekins and layer one third of each mixture of mouse into each container. I usually like to do dark chocolate at the bottom then milk then white
- Place in the fridge for 5-6 hours and it is ready!
For the Mousse: Meanwhile, set up a double boiler with a large metal bowl over a saucepan of simmering water. Melt the butter in the pan and mix in the espresso powder as it melts. SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep.
So that is going to wrap it up with this special food triple layer chocolate mousse recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to triple layer chocolate mousse cooking. Go on get cooking!
