Triple Chocolate Mousse Pyramids |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Active Time: 30 minutes
2. Total Time: 3 hours 30 minutes
3. Serves: 42
4. Recipe Ingredients
5. Cookie Crust
6. cup all-purpose flour
7. /3 cup Dutch-processed unsweetened cocoa powder
8. stick (1/2 cup) butter, softened
9. cup confectioners’ sugar
10. Yolk from 1 large egg
11. /2 tsp vanilla extract
12. Mousse
13. /2 cups heavy (whipping) cream
14. /4 cup granulated sugar
15. tsp vanilla extract
16. bag (11.5 oz) milk-chocolate chips
17. large eggs
18. Marbled Glaze
19. /2 oz semisweet baking chocolate, very finely chopped
20. oz white baking chocolate
21. Tbsp solid vegetable shortening
22. Recipe Preparation
23. Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend about 2 in. above ends of pan
24. Crust: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners’ sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack
25. Mousse: While crust bakes, stir cream, sugar and vanilla in a 1-qt microwave-safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust
26. Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft)
27. Glaze: Meanwhile seal semisweet chocolate in a small, sturdy, ziptop bag. Place in a small bowl of hot tap water. Let sit, squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth
28. Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip tip off 1 corner and pipe thin lines and squiggles over white chocolate. Draw a wooden pick through semisweet chocolate to marbleize. Refrigerate uncovered 2 hours until Glaze hardens
29. Holding foil ends, lift to a cutting board. With a knife dipped in warm water, and using a gentle sawing motion, carefully cut crosswise in 6 strips. Cut each strip in 7 triangles. Refrigerate. Planning Tip:
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