Triple Chocolate Mousse Recipe
These triple chocolate mousse recipe is the dream of every chocolate lover. This mousse is eggless and requires only 3 types of chocolate and cream, that’s it! No eggs and no difficult techniques. 3 layers of smooth and creamy mousse; dark chocolate, milk chocolate and white chocolate. This triple chocolate mousse in a glass is a perfect dessert for parties, birthdays, Valentine's day, holidays and any other occasion.
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7-8 servings
Ingredients:
Dark chocolate mousse:
115g (4oz) Dark chocolate
1 cup Heavy cream, divided
Milk chocolate mousse:
115g (4oz) Milk chocolate
1 cup Heavy cream, divided
White chocolate mousse:
115g (4oz) White chocolate
1 cup Heavy cream, divided
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.
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Anna Makes Fancy Chocolate Mousse Cups!
Chocolate Mousse Cups are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe (Makes 8 to 10 individual desserts_
Ingredients
White Chocolate Mousse (Makes about 3 cups)
8 oz (225 g) chopped white chocolate
2 Tbsp (30 g) unsalted butter
1 ¼ (310 ml) cups milk
3 large egg yolks
3 Tbsp (37 g) sugar
2 Tbsp (15 g) cornstarch
2 tsp (3 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water
1 cup (250 ml) whipping cream
Chocolate Cups
8-10 mini balloons
4 oz (110 g) bittersweet chocolate, chopped
1 recipe white chocolate mousse, chilled
raspberries or chocolate shavings, for garnish
Directions
1. For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
2. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
3. For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
4. Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
5. Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
6. Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
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#OhYum #DIYChocolateMousse
Learn to make a traditional French Chocolate Mousse with this FREE video
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French Patissier Alain Desgranges teaches you not just the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We here at French Apprentice, have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.
For even more recipes and techniques please visit frenchapprentice.com.
Lotus Biscoff and White Chocolate Mousse no bake Dessert Cups. Full recipe on the channel.
Full recipe here:
This super delicious and easy to make Lotus Biscoff and white chocolate dessert will be eaten in seconds! The divine combination of white chocolate mousse and Biscoff flavours will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
#chocolate #recipe #dessert
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Dessert: Easy Vanilla Mousse Cups (Ptichye Moloko)- Natasha's Kitchen
Learn how to make European dessert that's known as Ptichye Moloko and it's such a treat! It has a mousse-like creamy base with a velvety smooth chocolate topping. It's elegant and impressive.
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INGREDIENTS For the Chocolate Sauce:
►5 Tbsp unsweetened cocoa powder
►5 Tbsp granulated sugar
►1 packet (1/4 oz) unflavored gelatin
►1/4 cup milk (2% or whole milk)
►1 cup of cold water
For the Vanilla Cream:
►1 cup milk (2% or whole milk)
►1 tsp vanilla extract
►2 packets (1/2 oz total) unflavored gelatin
►1 cup + 2 Tbsp granulated sugar
►16 oz sour cream
►8 oz (1 cup) heavy whipping cream
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