Triple Chocolate Mousse
Equipment
Ingredients
Chocolate Layers
dark chocolate (chopped)
200 g
milk chocolate (chopped)
200 g
white chocolate (chopped)
200 g
Cream Mixture
heavy cream (cold)
600 ml
powdered sugar (sifted)
60 g
vanilla extract
5 ml
Garnish
cocoa powder (sifted)
10 g
Instructions
Prepare chocolate bases
Melt each type of chocolate separately using a double boiler or microwave in short bursts.
Whip the cream
Beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
Create dark chocolate mousse
Fold one third of the whipped cream into the cooled dark chocolate until smooth.
Create milk chocolate mousse
Fold another third of the whipped cream into the cooled milk chocolate until smooth.
Create white chocolate mousse
Fold the remaining whipped cream into the cooled white chocolate until smooth.
Layer the mousses
Divide dark chocolate mousse evenly among serving glasses, followed by milk chocolate, then white chocolate layers.
Chill and set
Refrigerate the layered mousses for at least 3 hours until completely set.
Garnish and serve
Dust with cocoa powder and serve chilled.
Original recipe
Storage
Best consumed within 3 days. Cover with plastic wrap to prevent odor absorption.
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