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Triple Chocolate Mousse

Serves8
IngredientsEggs, Chocolate
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican
triple mousse

Decadent dark chocolate, milk chocolate hazelnut and white chocolate mousse are combined and are topped with caramelized hazelnuts.

Ingredients

2 oz. bittersweet or semisweet chocolate, chopped
2 1⁄4 cups Chocolate Marquise (see recipe)
1 1⁄3 cups Gianduja Mousse (see recipe)
1 1⁄3 cups White Chocolate Mousse (see recipe)
Caramelized hazelnuts

Chocolate Marquise:
8 oz. chopped bittersweet or semisweet chocolate
8 tbsp. sweet butter, cut up
4 large eggs
1⁄4 cup sugar
1⁄4 cup water

Gianduja Mousse:
9 oz., finely chopped Gianduja Chocolate (milk chocolate with toasted hazelnut paste)
1⁄4 cup water
1 1⁄2 cups heavy cream

White Chocolate Mousse:
9 oz. finely chopped white chocolate
1⁄4 cup orange liqueur
1 tsp. finely grated orange zest
11⁄2 cups heavy cream

Steps

  1. Melt chocolate; cool.
  2. Cut 10 3-in. squares of foil; trace a 2-in. circle on each square and lay foil on a baking sheet.
  3. Spread melted chocolate over each traced circle; set individual dessert rings on top. Chill to harden chocolate.
  4. Prepare Chocolate Marquise and spoon into rings, filling almost halfway. Chill 1 hr.
  5. Prepare Gianduja Mousse and spoon over Chocolate Marquise, leaving space on top.
  6. Prepare White Chocolate Mousse and spoon onto Gian-duja Mousse; level off. Chill at least 1 hr., or until mousse sets.
  7. Unmold mousses; top with caramelized hazelnuts.

Chocolate Marquise:

  1. Melt chocolate and butter; remove from heat.
  2. In a stainless-steel bowl, whisk eggs and sugar. Whisk in water. Set bowl over barely simmering water and whisk constantly until mixture reaches 160ºF. Remove bowl from heat; beat at high speed 3-4 min., or until soft peaks form.
  3. In three batches, fold egg mixture into melted chocolate.

Yield: About 41⁄2 cups.

Gianduja Mousse:

  1. Melt chocolate with water. Remove from heat and set aside.
  2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.

White Chocolate Mousse:

  1. Melt chocolate, liqueur, and orange zest; cool.
  2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.

 

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