May 11, 2012

Triple Chocolate Mousse

The second item on this year’s Mother Days menu is this elegant triple layered chocolate treat that looks good and tastes equally decadent too. This beautiful combination of layered creamy dark, milk and white chocolate is every chocolate lover's dream come true. You can set these layers in wine glasses of your choice or a 9 inch round spring form pan. My personal preference would have been the second option since you can cut beautiful slices out of it and present it better but I did not have the pan here in Coonoor. This is a definite show stopper dessert and is bound to impress those fussy guests at your next dinner party as this dessert has very few enemies.

You will need:
Egg yolks - 5
Sugar - 1/2 cup
Milk - 1 cup
Gelatin - 15 gms
Water - 1/4 cup
Whipped Cream - 2 cups
Dark Chocolate chopped - 150 gms
Milk Chocolate chopped - 150 gms
White Chocolate chopped - 150 gms

Beat the egg yolks and the sugar using a whisk attachment on high until pale yellow and tripled in volume.
While the eggs are beating, melt the chocolates one by one in separate microwave safe bowls for about 1 minute. Stop at 30 seconds and put it back in the microwave after stirring it. You will now have 3 separate bowls of smooth velvety dark, milk and white chocolate. 
Soak the gelatin in water for about 10 minutes.
Heat the milk to almost a boiling point and dissolve the gelatin in it after removing it from the flame.
Add the milk to the egg mixture while continuously whisking the mixture to avoid curdling.
Divide this batter equally among the three bowls of chocolate and fold it gently.
Next divide the stiffly whipped cream equally among the three bowls and fold very gently.
Layer it one by one in the mold of your choice, refrigerating after each layer. Make sure the layer has been set completely before pouring the next one.
The chocolate mixture that is waiting in room temperature may begin to thicken, but do not panic. Just place it in a hot water bath while stirring it gently and it will become a pour-able consistency again.
Allow it to be completely set before you can actually devour it. Making it a day or two before is a good idea as it sets nicely.

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