Three Chocolate Mousse Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This elegant mousse cake was our New Year's dessert. Combined with 3 layers of dark, white and milk chocolate, each layer is enhanced with its own surprise flavor. It's not that hard to make and comes out heavenly. Read more . Cook and prep times don't include the chill time. Ingredients:
dark-chocolate layer |
8 oz. dark, or bitter-sweet chocolate chips |
1/4 cup butter |
2 tbsp. almond-flavored liqueur, or 1 tsp. almond extract |
1/2 cup heavy cream, whipped to stiff peaks |
white-chocolate layer |
3/4 cup heavy cream |
1 1/2 tsp. unflavored gelatin |
6 oz. white chocolate chips |
1/2 cup finely chopped almonds (can sub with walnuts) |
1/2 cup heavy cream, whipped to stiff peaks |
milk-chocolate layer |
8 0z. milk chocolate chips |
1/4 cup butter |
1 cup frozen raspberries, thawed, pureed and sieved to remove seeds |
1/2 cup heavy cream, whipped to stiff peaks |
raspberry sauce |
1 cup frozen raspberries, thawed |
1 tbsp. cornstarch |
1 tbsp. sugar |
unsweetened cocoa powder for decoration (optional) |
Directions:
1. Grease an 8-inch loaf pan with non-stick cooking spray; line it with plastic wrap. Fill small roasting pan (or cookie pan) with dried beans. Wedge loaf pan into beans, tilting it lenghtwise so that the first layer of dark chocolate mousse will be on one side of the pan. Note* instead of dried beans, I just use 2 small plates for support - one in the front and one in the back of the loaf pan. You just need something to keep it tilted until the mousse is hardened.
2. Dark-chocolate layer: in saucepan over very low heat melt dark chocolate with butter, stirring constantly until smooth. Stir in liqueur or almond flavoring. Cool slightly. With a spatula, gently fold in the whipped cream. Pour mousse into loaf pan, smooth top. Refrigerate, tilted, until mousse is firm, about 1 hour.
3. White-chocolate layer: In saucepan, combine 3/4 cup heavy cream and gelatin; let stand 5 minutes. Add white chocolate, heat over very low heat until melted, stirring constantly. Place pan in a bowl of ice water. Stir with a whisk until slightly thickened, for about 2 minutes. Remove from ice water, stir in almonds. With a spatula, gently fold in the whipped cream.
4. Reposition the loaf pan to tilt in opposite direction. Add white chocolate mousse to the other side of the loaf pan. Chill until firm, for about 1 hour.
5. Milk-chocolate layer: in saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth. Cool slightly, then fold in whipped cream with a spatula. Level the loaf pan. Add mousse over top, covering the dark and milk layers. At this point you don't need to support the loaf pan anymore. Cover the cake with the clear plastic wrap and smooth out the top. Refrigerate until firm, about 2 hours.
6. Meanwhile, make the raspberry sauce: In food processor, puree thawed raspberries; strain into small saucepan so that there are no seeds. Stir cornstarch and sugar into puree. Bring to a low boil, stirring. Simmer 1 minute. Cool, refrigerate until serving.
7. When the cake is firm, unmold it on a large plate, carefully remove the plastic wrap.
8. When ready to serve, arrange a fork and a spoon on a plate. Dust with cocoa, remove utensils. This will make an inprint of the fork and spoon on the plate. This step is totally optional. Slice the mousse cake on the plate and drizzle some raspberry sauce.
|
|