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Triple chocolate mousse

It is Easter weekend and Chef Marnie Fudge has chocolate on her mind....just let everyone else.
Click below for recipe.

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Triple Chocolate Mousse


Serves 6 people - This is a simple recipe that requires a rest in the freezer in between each layer, so while one layer is setting you can start to make the next one.

 

Dark Chocolate Mousse:

  • 20gr water (45)
  • 40gr sugar (110)
  • 2 egg yolks + 1 Tbsp water
  • 100gr dark chocolate
  • 125gr whipping cream

1-  Make a syrup (117°c) with the sugar and water.
2- Whip the eggs, yolks with a little cold water then had the sugar syrup and beat until light and fluffy
3- Heat the chocolate until melted and just warm to the touch, either in a microwave or double boiler                                                                                                                                  4- Whip the cream to soft peak, pour in the chocolate slowly.
5- Fold in very slowly the egg mixture, then pour into a large loaf pan that has been fully lined with parchment, and set in freezer while you prepare the next layer.

White Chocolate Mousse:

  • 150gr white chocolate
  • 100gr whipping cream
  • ¼ tsp powdered gelatin
  • ¼ cup cold milk

  • 1- Heat the chocolate until just melted and warm to the touch.                                     2- In a small bowl sprinkle the powdered gelatin over the surface of the cold milk and then heat in a microwave until warm enough to dissolve gelatin - do not boil! 3- Combine the chocolate and the milk mixture.                                                4- Whip the cream to soft peak, pour in the chocolate mix slowly, gently folding.
    5- Pour over top of the dark chocolate layer in the loaf pan and return it to the freezer.


Milk Chocolate Mousse:

  • 110gr milk chocolate
  • 130gr whipping cream
  • ¼ tsp powdered gelatin
  • ¼ cup cold milk


1- Heat the chocolate until just melted and warm to the touch.                                                 2- In a small bowl sprinkle the powdered gelatin over the surface of the cold milk and then heat in a microwave until warm enough to dissolve gelatin - do not boil!                 3- Combine the chocolate and the milk mixture.                                                            4- Whip the cream to soft peak, pour in the chocolate mix slowly, gently folding.
5- Pour over top of the white chocolate layer in the loaf pan and return it to the fridge for at least 3 hours.

To serve, unmold the loaf by lifting out the parchment. Cut slices with a hot, dry knife, wiping the blade clean before each slice.  Serve with warm berry coulis.

 

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