This dessert is silky and rich, and probably one of the easiest mousse techniques. All you need is a little time to let each layer set. As this recipe serves a large group (and uses a lot of chocolate), you can cut the entire recipe in half for a smaller group and build it in a loaf pan for attractive slices.Ingredients:
Bittersweet Chocolate Mousse
6 oz bittersweet chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 1/4 cup whipping cream
White Chocolate Mousse
12 oz white chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream
Milk Chocolate Mousse
10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream
Dacquoise Crunch Garnish
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla extract
2 tbsp ground hazelnuts
1/4 tsp cornstarch
To Assemble
TRIPLE CHOCOLATE MOUSSE: For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.
Since I do not have the Cru rec. I am going to try this on and if it works I will have it made for you lovely ladies when you get here. Only difference is I will serve it in martini glasses, I find it looks so much nicer with freshly graded dark chocolate and a sliced strawberry on top.
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Wed Sep 03, 2008 3:33 pm