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tripple chocolate mousse

Ingredients:

Middle layer:

250 high-quality semisweet chocolate

300ml whipped cream + 50ml un-whipped cream

1 ½ sheets gelatin

 

Top layer:

200g high-quality white chocolate

300ml whipped cream + 50ml un-whipped cream

1 ½ sheets gelatin

 

Chocolate glaze:

50g dark chocolate finely chopped

50ml whipping cream

½ tsp. golden syrup/honey

 

For the cake:

Prepare my Chocolate Cake with Lingon Berries as a base

 

Preparation Method:

For the middle layer:

  1. Chop the chocolate and place melt it in a bain marie.
  2. Stir 50ml of whipping cream gently, until smooth.
  3. While the chocolate is melting, soften the gelatin in a small dish with cold water. Once it has softened, add it to your milk mixture until dissolved.
  4. In a medium-sized mixing bowl, whip the remaining 3dl whipping cream, being very careful not to over whip it. It should just hold a soft peak.
  5. Check the chocolate mixture. It must be free of lumps and warm enough to keep the chocolate from setting up, but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold with care. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top. Return the cake to the refrigerator or in the freezer for about 30 minutes.

 

For the top layer:

  1. Repeat the directions for the middle layer, using the white chocolate.
  2. Pour the white mousse over the top of the chocolate mousse and return to the refrigerator. Refrigerate for further ½ h.

 

For the glaze:

  1. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then spread it over the cold mousse, you have to do this quickly as it sets very fast.
  2. Place it back in the fridge for further ½ h to set.
  3. When it’s ready to serve, remove the ring by running a thin knife gently around the edge of the pan, then open the lock and lift it off. Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure a pretty presentation. Garnish with chocolate shavings or curls, chocolate sauce, or fruit.

 

This dessert may be made ahead and frozen for up to several weeks.

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