Triple Chocolate Mousse Recipe

TRIPLE CHOCOLATE MOUSSE

Cooking Time: 45 minutes (Refrigeration Time: 2-6 hours)                           Serves: 10

INGREDIENTS:

1. Dark Chocolate
2. Milk Chocolate
3. White Chocolate
4. Heavy Cream or Whipping Cream
5. Butter
6. Coffee (Instant Espresso) 

METHOD:

1. Take 600 ml of cold heavy cream (whipping cream) and whip it until it reaches a stiff peak consistency. Divide into 3 equal portions. 
2. Add 2 tablespoons of hot water in 1 teaspoon of coffee powder and mix to make a coffee decoction.
3. Make a double boiler. To it add 200 grams of dark chocolate, 2 teaspoons of butter and the previously made coffee decoction. Let all of this melt and combine.
4. Take off the heat and cool it for sometime.
5. Add this melted chocolate and butter mix in the whipped cream and fold it in using a spatula. 
6. Take in a piping bag and pour in serving glasses or bowls. Fill one third portion of the glasses only.
7. Keep in the refrigerator until making the milk chocolate mousse.
8. Repeat the same process for making milk chocolate mousse and white chocolate mousse. 
9. For making milk chocolate mousse, add 200 grams of milk chocolate, 2 teaspoons of butter in the double boiler. Let all of this melt and combine.
10. Take off the heat and cool it for sometime.
11. Add this melted milk chocolate and butter mix in the whipped cream and fold it gently in the cream using a spatula. 
12. Take in a piping bag. Take out the serving glasses from the refrigerator and fill the another one third portion of the glasses.
13. Keep in the refrigerator until the next step that is white chocolate mousse.
14. For making white chocolate mousse, add 200 grams of white chocolate, 2 teaspoons of butter in the double boiler. Let all of this melt and combine.
15. Take off the heat and cool it for sometime.
16. Add this melted milk chocolate and butter mix in the whipped cream and fold it gently in the cream using a spatula. 
17. Take in a piping bag. Take out the serving glasses from the refrigerator and fill the remaining one third portion of the glasses.
18. Cover with cling film or aluminium foil and place in the refrigerator and let it set for 3-6 hours or overnight.
19. Sprinkle some chocolate sprinkles. Serve it cold. Bon Appetite!!  

NOTE:

1. I haven't added any sugar in this recipe because the cream and chocolate I used has sugar in it. If you want you can add additional sugar a per your chocolate and cream's sugar content. For this add castor sugar while whipping the cream.
2. Place the cream in a bowl and keep it in the refrigerator for at least 1 hour before whipping. Cold heavy cream can be whipped very easily.
3. For whipping use an electric hand mixer, a stand mixer or simply a balloon whisk. 
4. A double boiler is a set of two fitted saucepans that are stacked together with space in between them.The bottom pan is filled with water, then the second pan is stacked on top. The steam from the bottom pan rises and heats the upper pot.
5. Double boiler is the safest way of melting chocolate.However don't overdo this process as chocolate can burn.
6. Cool the chocolate mix a little bit before adding to the whipped cream.
7. Gently fold the chocolate in the whipped cream. 
8. Keep the mousse in the refrigerator to set for minimum 2-3 hours and maximum overnight.
9. If you have any doubts refer our YouTube Video for this recipe pinned at the top of the page.
10. For more such mouth watering and sumptuous recipes please visit our YouTube Channel "Let's Cook" 
    
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