A mousse dessert with three chocolates: dark, milk and white.
Having a food blog is super enriching, sharing your passion, your recipes, talking to other enthusiasts … seeing making a job out of it, it’s a dream, and I’m not ready to stop 🙂 But having a blog food is also often bringing back the dessert lol I love it, I like to please people with my pastries !! In addition, it allows me to show that we can make good desserts by putting much less sugar than what we find in the store and that it is not that complicated to do 🙂
Often I make “big cakes”, more like mousses that everyone enjoys and easy to cut and share. And especially that we can prepare quietly in advance given the freezer box;) I rarely post them, if ever, because I don’t think about taking pictures (and I can’t decently cut a part in them lol) but regularly I have requests for cake recipes for more than 12 people so I will get into the habit of taking a photo, even if the cake is not on a nice plate (the transport boxes are not ultra glamor lol) and even though I don’t show the cutout. Hope this helps readers looking for cakes to finish off a holiday meal 🙂
I’m starting with this three-chocolate mousse dessert, very tasty and which I liked a lot 🙂 The recipe seems long at first but can be done in less than two hours and you can prepare it in advance since the dessert must be frozen in the freezer. Well packaged, you can make it 1 to 2 weeks in advance, and all you have to do is decorate it when you take it out of the freezer. Be careful, allow 24 hours of thawing in the refrigerator before serving.
I took the mousse recipe from my 4 chocolate log because it gives a result that is held but very smooth and melting 🙂
For the biscuit
- 2 egg
- 50 g flour
- 50 g caster sugar
- 1/2 teaspoon vanilla extract
- 120 g caster sugar
- 225 g liquid cream
- 900 g very cold liquid cream
- 9 egg yolk
- 9 g gelatin
- 150 g dark chocolate
- 150 g white chocolate
- 150 g milk chocolate
For the decor
- 100 g dark chocolate
- 100 g liquid cream
- chocolate decorations
- Preheat your oven to 180 ° C. Separate the eggs and whisk the yolks with the sugar until the mixture turns white. Add the flour and vanilla extract, mix well. Whip the egg whites until stiff with a pinch of salt and gently fold into the previous preparation.
- Line a springform pan with baking paper and pour in the batter. Smooth the surface and bake for 8 minutes.
- Take out of the oven, let cool then unmold. Place the cookie back in the mold and line the edges with a strip of rhodoïd.
- Soften the gelatin in a bowl of cold water. Put the egg yolks in a bowl and beat lightly.
- Put the sugar in a thick-bottomed saucepan and make a dry caramel. During this time, heat the 225 g of liquid cream to a boil. When the sugar is melted and has a beautiful blonde color, pour in the hot cream little by little while whisking then pour over the beaten eggs while continuing to whisk.
- Put everything back in the sugar pan and cook over low heat like custard until reaching a temperature of 82 ° C. Add the squeezed gelatin and smooth with a hand blender to obtain a smooth cream. Assemble the 900 g of very cold cream.
- Melt the dark chocolate in a double boiler then add 150 g of the caramel cream, mix well. Incorporate 300 g of whipped cream, mixing gently with a spatula. Pour the mousse into the mold 1/3 of the way up. Block in the freezer.
- Melt the milk chocolate in a double boiler then add 150 g of the caramel cream, mix well. Incorporate 300 g of whipped cream, mixing gently with a spatula. Pour the mousse into the mold 2/3 of the way up over the dark chocolate mousse. Block in the freezer.
- Finally, melt the white chocolate in a double boiler, then add 150 g of the caramel cream, mix well. Incorporate 300 g of whipped cream, mixing gently with a spatula. Pour the mousse into the mold over the milk chocolate mousse. Block in the freezer for at least 4 hours.
- Mix the dark chocolate in pieces and the cream then melt in a double boiler or in the microwave. Let cool slightly so that the ganache regains its consistency.
- Unmould the dessert and pour the ganache on top when it is still frozen. Smooth the surface by running lightly around the edges. Decorate to your liking.
- Let thaw at least 24 hours in the refrigerator.
For this dessert, I used a springform pan with a diameter of 26 cm x 8 cm in height.