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Trio Mousse Recipe

11 months ago

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 Trio Mousse
Three types of chocolate in one lovely mousse, this is almost as elegant as a performance by three ballerinas! it is beautiful to look at, very creamy, and a delight for the most discerning of tongues. Being a ‘trio’, this should ideally be made with three types of chocolate, but in case you do not like any of the varieties, you can make three layers with just the two varieties that you like, by sandwiching one variety between two layers of another.
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Prep Time 15 minutes
Cook Time 2 minutes
Servings
MetricUS Imperial
Ingredients
For The Milk Chocolate Mousse
For The White Chocolate Mousse
For The Chocolate Mousse
For The Chocolate Sauce
Prep Time 15 minutes
Cook Time 2 minutes
Servings
MetricUS Imperial
Ingredients
For The Milk Chocolate Mousse
For The White Chocolate Mousse
For The Chocolate Mousse
For The Chocolate Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the milk chocolate mousse
  1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
  2. Strain the mixture using a sieve and keep aside.
  3. Combine the sugar, beaten whipped cream and chocolate–milk mixture in another deep bowl and fold gently.
  4. Add the vanilla essence and fold gently. Keep aside.
For the white chocolate mousse
  1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
  2. Strain the mixture using a sieve and keep aside.
  3. Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
  4. Add the chocolate–milk mixture and fold gently.
  5. Add the vanilla essence and lemon juice and fold gently. Keep aside.
For the dark chocolate mousse
  1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
  2. Strain the mixture using a sieve and keep aside.
  3. Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
  4. Add the chocolate–milk mixture and fold gently.
  5. Add the vanilla essence and honey and fold gently. Keep aside.
For the chocolate sauce
  1. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 50 seconds.
  2. Remove from the microwave and mix well until no lumps remain. Keep aside.
How to proceed
  1. Pour the milk chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out.
  2. Pipe out ¼ of the milk chocolate mousse in a tall glass.
  3. Pour the white chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out.
  4. Pipe out ¼ of the white chocolate mousse on top of the milk chocolate mousse in the same tall glass.
  5. Pour the dark chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
  6. Pipe out ¼ of the dark chocolate mousse on top of the white chocolate mousse in the same tall glass.
  7. Pour ¼ of the chocolate sauce and rotate the glass clockwise, so as to spread it evenly.
  8. Repeat the steps 2, 4, 6 and 7 to make 3 more glasses.
  9. Refrigerate for at least 3 to 4 hours or till the mousse sets.
  10. Serve chilled.
Recipe Notes

For the chocolate sauce- combine ½ cup dark chocolate along with 2 tbsp of milk in a microwave safe bowl and microwave on high for 30 seconds. Mix well till no lumps remain. Use as required.

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