INGREDIENTS
- 115g (4oz) Dark chocolate
- 1 cup Heavy cream, divided
- 115g (4oz) Milk chocolate
- 1 cup Heavy cream, divided
- 115g (4oz) White chocolate
- 1 cup Heavy cream, divided
Dark chocolate mousse:
Milk chocolate mousse:
White chocolate mousse:
DIRECTIONS
1. Chop each chocolate into small pieces and place in separate bowls. To each bowl add 1/4 cup (60ml) heavy cream.
2. Melt each chocolate (one at the time) over a double boiler. Then set aside and let cool to room temperature.
3. When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks.
4. Fold 1/3 of the whipped cream into each chocolate mixture. Whip until combined and no streaks remain.
5. Transfer each mousse to a piping bag.
6. Pipe first mousse into your serving dish, refrigerate for 10-15 minutes. Then pipe the second mousse, refrigerate for 10-15 minutes. Then pipe the third mousse and refrigerate for at least 3 hours.
Notes:
- There are 2 options to whip the cream: 1. Whip all the cream (540ml) at once, then divide it into 3 equal parts. 2. Divide into 3 (180ml), then whipping each portion, this option is more precise.
More Easy Dessert Recipes:
Join our newsletter for free recipes, cooking tips, video recipes and special offers
Your email address will not be published