Food & Wine
Triple-layer chocolate mousse
Deliciously light, this three-toned chocolate mousse is the perfect way to end a tasty meal. And doesn’t it just look incredible?
Serves: 8
Ingredients:
For the dark chocolate layer
- 200g dark chocolate (at least 60% cocoa)
- ¼ cup milk
- ¼ tsp. gelatine powder
- 300ml pure cream
For the milk chocolate layer
- 250g milk chocolate, chopped
- ¼ cup milk
- ¼ tsp. gelatine powder
- 300ml pure cream
For the white chocolate layer
- 250g white chocolate, chopped
- ¼ cup milk
- ¼ tsp. gelatine powder
- 300ml pure cream
To decorate
- Few blocks dark or milk chocolate, shaved
- Raspberries
Method:
- Place a heatproof bowl over a saucepan of simmering water and add the dark chocolate. Stir until melted and smooth, then remove the bowl from the pan and set aside.
- Place another heatproof bowl over the saucepan and add milk. When the milk becomes warm, stir in the gelatine powder until fully dissolved, then remove the bowl from the pan and set aside.
- Whip cream until soft peaks form.
- Stir milk and gelatine mixture into chocolate until well combined, then fold in cream.
- Distribute mixture equally between eight glasses and chill for one hour.
- Repeat steps 1 to 5 for milk chocolate layer then pour over dark chocolate layer and let chill for one hour.
- Repeat again for white chocolate layer and place in fridge for at least three hours (or overnight) until firmly set.
- Sprinkle with shaved chocolate and top with raspberries. Serve immediately and enjoy.
Are you a chocoholic? What’s your favourite chocolate-packed recipe? Share it with us in the comment section below.
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