Easiest Way to Cook Tasty Triple layer chocolate mousse

Tillie Massey
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Cook Tasty Triple layer chocolate mousse
Page content

Easiest Way to Cook Tasty Triple layer chocolate mousse Delicious, fresh and tasty.

Triple layer chocolate mousse. To prepare milk chocolate mousse In a heat proof bowl add the semi-sweet chocolate. It's relatively dense, which I love with the mousse. It creates a nice contrast to the light, smooth mousse.

SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch.

This ended up being Double Layer Chocolate Mousse, because I could not find Chocolate Cool Whip anywhere!

However, it was still quite chocolatey.

You can cook Triple layer chocolate mousse using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Triple layer chocolate mousse

  1. You need 50 g of good quality 70% dark chocolate.

  2. It’s 50 g of good quality milk chocolate.

  3. You need 50 g of good quality white chocolate.

  4. Prepare 3 of large eggs separated.

  5. You need 25 g of caster sugar.

  6. Prepare 125 ml of double cream.

  7. Prepare 10 g of unsalted butter.

Decadent Triple Chocolate Mousse Cake /Pie has a Chocolate almond crust, a dark Chocolate mousse, a lighter mousse.

This year is going to be chocolatey.

Be ready for a Chocolate Coma.

This insanely delicious and decadent Triple Layer Chocolate Mousse Cake or Pie has a chocolate.

Triple layer chocolate mousse instructions

  1. 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..

  2. Whisk yolks with a fork.

  3. 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.

  4. Beat cream with electric whisk until stiff peaks form.

  5. Add sugar to egg whites and beat them with an electric whisk till hard peaks form.

  6. 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).

  7. Check the chocolate to see if it is still runny it should be lukewarm but still runny.

  8. Pour each chocolate type into its respective cream yolk mixture. Fold through while maintaining as much air in the mixture as possible.

  9. 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.

  10. 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.

  11. Place in the fridge for 5-6 hours and it is ready!.

Home » Holiday » Christmas » Triple Layer Chocolate Mousse Pie.

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.

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.