Triple Layer Chocolate Mousse Recipes

TRIPLE CHOCOLATE MOUSSE

Steps:

• For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
• Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
• Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
• Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
• Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE-CHOCOLATE MOUSSE CAKES

Steps:

• Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
• Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
• Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
• Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
• Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
• Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

TRIPLE LAYER CHOCOLATE MOUSSE

Steps:

• SOFT MOUSSE: Melt chocolate over simmering water of a water bath.
• Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.
• Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
• While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Spoon whites on top of yolks but do not fold.
• Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated. Do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).
• SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream).
• Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set.
• TO SERVE: Place the two mousses in composition to contrast each other. Garnish with chocolate cool whip.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• In a small saucepan, combine the milk, sugar and salt.
• Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
• Remove the pan from the heat.
• With the motor of the food processor running, pour the hot milk through the feed tube.
• Process for 10 to 20 seconds, until the chocolate is completely melted.
• Using a spatula, scrape down the side of the work bowl.
• Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
• Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
• In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
• Do not overwhip the cream.
• Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
• Fold in the remaining whipped cream.
• Do not overfold the mousse or the texture will be grainy.
• Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
• Make the cake: Grease three 10-inch round cake pans.
• Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
• Grease the pan well and then flour, tapping out the excess.
• Set aside.
• Place the oven racks two shelves apart.
• Preheat the over to 350 degrees F.
• Sift together the flour, baking soda and salt.
• Set aside.
• Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
• Remove from the top of the double boiler and cool slightly.
• Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
• Add the vanilla.
• Add the eggs one by one, mixing on medium speed until blended.
• Using a rubber spatula, scrape down the sides of the bowl.
• With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
• When blended, add the remaining buttermilk and the chocolate mixture.
• Mix until blended then add the remaining dry ingredients.
• Mix on medium speed just until blended and the flour lumps disappear.
• Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
• Bake for 28 to 32 minutes, or until a toothpick comes out clean.
• Remove the pans from the oven and place on wire cooling racks.
• Cool for 15 minutes and invert.
• Peel off the waxed paper and cool completely.
• Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
• Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
• Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
• There should be slightly less than one-half inch of mousse on top of the cake.
• Place the second cake layer on top and repeat the mousse layer.
• Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
• Place the cake in the freezer for a minimum of four hours.
• Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Place in a large bowl.
• In a medium pan, scald the heavy cream and pour over the chocolate.
• Using a metal whisk, gently stir until smooth and melted.
• Continue stirring until the ganache is room temperature or just slightly warmer.
• Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
• Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
• When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
• Use the spatula to spread the ganache evenly over the sides of the cake.
• When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
• Refrigerate until ready to serve.

FRENCH TRIPLE CHOCOLATE MOUSSE

Steps:

• In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam.
• In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.
• In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.
• Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.
• Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.
• In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler.
• Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.
• Beat the remaining chilled cream on high speed until peaks form.
• Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.
• Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. Serve it garnished with chocolate shavings, if desired.