This one is worth sinning for! Eat it and go straight to heaven...
Please do not be put off by the length of ingredients - it is actually quite simple, and if you do not want to make it in one go, you can freeze the mousse before making the next layer. Serve in either martini or fluted cups or tall glasses... (Yield really depends on the size of the cup you use, if using tall glasses, this recipe will make 4 - 6.)

    4 - 6







  • EnglishTea


  • - White Mousse:

  • 150 gram white chocolate

  • ¼ cup milky whipping cream

  • 3 Tbsp unsalted butter, softened

  • 2 eggs, separated

  • 1 tsp caster sugar (fine sugar)

  • - Chocolate mousse: (middle layer)

  • 150 gram brown milk chocolate

  • ¼ cup milky whipping cream

  • 2 Tbsp unsalted butter, softened

  • 2 eggs, separated

  • 1 tsp caster sugar

  • - dark mousse:

  • 150 gram bitter chocolate

  • ¼ cup milky whipping cream

  • 1 Tbsp unsalted butter, softened

  • 2 eggs, sparated

  • 1 tsp caster sugar

  1. A note about serving containers... Tall glasses are perfect as they don't narrow towards the stem, however martini style glasses look very elegant, but use up less mousse on the bottom layer than the top. Use a pouring jug to pour mousse into glasses for perfect layers.

  2. Also before you start each layer, Please make sure to check how much butter is needed as each layer uses a different amount and it is easy to look at the wrong layer...

  3. White mousse:
    1. Melt the chocolate and cream together on a bain marie. Remove from heat and mix smooth.
    2. Mix in the butter and the yolks.
    3. Whisk whites and add sugar. Fold into chocolate mixture.
    4. Pour into glasses, leave to set a while or freeze until making next layer.

  4. Chocolate mousse:
    1 - 4 as above. Pour over white mousse and refrigerate 45 minutes or freeze until ready to make dark mousse.

  5. Dark mousse:
    1 - 4 as above. Pour over chocolate mousse.
    Can decorate with a chocolate leaf (simply melt some dark chocolate, spread over a washed leaf, leave to set, peel off leaf and angle the chocolate leaf in the top layer of mousse.




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