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Print this Recipe    Triple Choc Mousse

Triple Chocolate Mousse Cake
YIELD: 10 servings

2 tablespoons strongly brewed coffee, cooled
2 teaspoons vanilla extract
1 1/2 teaspoons unflavored powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
1/4 cup granulated sugar
6 ounces bittersweet chocolate, finely chopped

2 tablespoons strongly brewed coffee, cooled
2 teaspoons vanilla extract
1 1/2 teaspoons unflavored powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
2 tablespoons granulated sugar
6 ounces milk chocolate, finely chopped

2 tablespoons coconut rum, such as Malibu
1 tablespoon water
2 teaspoons vanilla extract
2 teaspoons unflavored powdered gelatin
8 ounces white chocolate, coarsely chopped
3/4 cup milk
1 cup heavy cream

Place the coffee and vanilla in a small cup. Sprinkle the gelatin
over the mixture and let the gelatin soften for 5 minutes.

In a medium bowl, whisk the yolks until blended.

In a heavy, medium saucepan, combine 3/4 cup of the cream, the milk
and sugar. Cook over medium heat, stirring occasionally, until
small bubbles form around the side of the pan. Remove the pan from
the heat. Gradually whisk about 3/4 cup of the hot cream mixture
into the yolks until blended. Pour this mixture back into the
saucepan. Continue cooking over medium-low heat, stirring constantly
with a wooden spoon for 2 to 4 minutes, until the custard has
thickened slightly. It is done when you can run your finger down
the back of the coated spoon and a path remains in the custard for
several seconds. Do not allow the custard to boil.

Remove the pan from the heat and immediately strain the custard
into a stainless steel bowl. Add the softened gelatin mixture to
the custard and stir until completely dissolved. Add the chocolate
and stir until melted and smooth. Set the bowl over a larger bowl
containing ice water and stir for 5 to 10 minutes, until cool.
Remove the bowl from the bowl of ice water.

In a chilled medium bowl, using a handheld electric mixer, beat
the remaining 1/2 cup of the cream until soft peaks start to form.
Using a rubber spatula, fold one third of the whipped cream into
the chocolate mixture. Fold in the remaining whipped cream. Scrape
the mousse into a 9-by-3-inch springform pan and, using a small
offset metal cake spatula, smooth it into an even layer. Place the
pan in the freezer for 1 hour, until the mousse is firmly set.

For the milk chocolate mousse layer, Follow the procedure in the
steps above, substituting the ingredients listed for the milk
chocolate mousse layer for those in the dark chocolate mousse layer,
and pouring the milk chocolate mousse over the dark chocolate mousse
layer in the pan. Place the pan in the freezer for 1 hour, until
the mousse is firmly set.

For the white chocolate mousse layer, Place the rum, water and
vanilla in a small, heatproof cup. Sprinkle the gelatin over the
mixture and allow it to soften for 5 minutes. Place the cup with
the softened gelatin in a small pan with enough water to come
halfway up the sides of the cup. Heat the gelatin mixture in hot,
not simmering, water. Stir the gelatin frequently for 3 to 5 minutes,
or until the gelatin granules dissolve completely and the mixture
is clear. Remove the pan from the heat, leaving the cup in the
water to keep the gelatin mixture warm until ready to use.

Place the chocolate in a large bowl. In a small saucepan over medium
heat, bring the milk to a gentle boil. Pour the hot milk over the
chocolate and let the mixture stand for 30 seconds to melt the
chocolate. Add the warm gelatin mixture and whisk until smooth.
Place the bowl over a larger bowl of ice water and stir for 5 to
10 minutes, or until the mixture is cool.

In a chilled, medium bowl, using a handheld electric mixer, beat
the cream at medium speed just until it begins to form soft mounds.
Do not overbeat or the mousse will be grainy. Fold one-third of
the whipped cream into the white chocolate mixture. Fold in the
remaining whipped cream. Scrape the white chocolate mousse onto
the milk chocolate mousse layer, smoothing the top with a cake
spatula. Place the cake in the freezer for 2 hours, until the top
layer is firmly set.

Using a portable hair dryer or a damp, hot towel, carefully heat
the outside of the springform pan slightly. Release the clamp on
the side of the springform pan and gently remove it. Using a large
metal spatula, gently transfer the cake from the bottom of the
springform pan to a serving platter. Place the cake in the refrigerator
for at least 1 hour before serving, to defrost.

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