Ingredients
Smooth melting dark mousse
180 g Dark Cooking Chocolate 64%
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Smooth melting milk chocolate mousse
250 g cooking milk chocolate
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Smooth melting white mousse
250 g white cooking chocolate
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Method
Preparation: 15 minutes chilling time: 4 h
Grate/chop the chocolate and keep in a large bowl/dish
Put a stainless steel bowl for 10 minutes in the freezer
Pour 300 g of the cream into the chilled bowl, beat not too stiff with a hand mixer. Store in fridge.
Add the agar/gelatine (if using sheet gelatine, first soak in cold water till soft and squeeze out the water) in to the remaining 150 g cream in a small saucepan and bring to a boil and pour onto the chopped chocolate. With a whisk mix until smooth and creamy.
Take out the cream from the fridge and mix in the large bowl half the whipped cream with the chocolate mix and stir gently to loosen it. Then the rest of the cream and mix to incorporate.
Pour the mousse in to glasses a little into each and keep in the fridge till the next mousse is ready, and when ready top with the next layer of mousse. Keep in fridge to set overnight.
Use the same method for all three coloured chocolate mousse.
NB. You could also use in a large dish and unmould.
Then decorate with chocolate or fruits of your choice.
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