Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, triple layer chocolate mousse. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Spread the white chocolate mousse into an even layer on top of the chocolate mousse. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving.

Triple layer chocolate mousse is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Triple layer chocolate mousse is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook triple layer chocolate mousse using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Triple layer chocolate mousse:

1. Prepare 50 g good quality 70% dark chocolate
2. Prepare 50 g good quality milk chocolate
3. Make ready 50 g good quality white chocolate
4. Get 3 large eggs separated
5. Prepare 25 g caster sugar
6. Prepare 125 ml double cream
7. Prepare 10 g unsalted butter

Add melted chocolate mixture and mix until well combined. Repeat the same steps for preparing the milk and white chocolate mousse layers. This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse.

Steps to make Triple layer chocolate mousse:

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!

The combination of the three is rich, intensely flavorful and silky smooth. Place each chocolate in separate medium bowl. Crush two cookies; break remaining into pieces and set aside. Sprinkle crushed cookies over chocolate in glasses. Top with remaining espresso chocolate mixture, white chocolate mixture, then light chocolate mixture, tapping glasses lightly between layers.

So that’s going to wrap this up with this special food triple layer chocolate mousse recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!