Divine Triple Layer Mousse Is the Ultimate Chocolate Fix

3 tone chocolate mousseWhat's not to love about chocolate mousse? Seriously, is there anything? Because I can't think of one single problem with the decadent dessert, apart from the fact that I haven't figured out how to just snap my fingers and make it appear (not yet, anyway). 

Indeed, chocolate mousse is probably one of the trickier chocolate fixes to remedy in a pinch -- good chocolate mousse isn't as readily available as, say, good chocolate ice cream or a good, fudgy brownie.

Which means, my friends, that we're simply going to have to learn how to make it ourselves.

And since we're going to all the trouble, might as well make it a Triple Layer Chocolate Mousse, right?

Mmm. Dark chocolate, milk chocolate, and white chocolate ... like I said, what's not to love?

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Triple Layer Chocolate Mousse

Ingredients

Bittersweet Chocolate Mousse
6 oz bittersweet chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 1/4 cup whipping cream

White Chocolate Mousse
12 oz white chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Milk Chocolate Mousse
10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Directions

Bittersweet Chocolate Mousse

1. Melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly.

2. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature.

3. Whip cream to soft peak and fold into chocolate. Pour mousse into bottoms of 8 individual dessert cups. Chill for at least 1 hour.

White Chocolate Mousse

Follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream, and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.

Milk Chocolate Mousse

Repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.

 

Image via jamieanne/Flickr

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