Three Types Of Chocolate Mousse
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 1 teaspoon cornstarch
- 50 grams sugar
- 300 ml milk
- 1 packet gelatin
- 3 tablespoons water
- 300 g whipped cream
- 75 g dark chocolate
- 75 g chocolate, white
- 75 g chocolate, whole milk
- Chocolate shavings, for decoration
Print Recipe
Pin Recipe Instructions
- Line a loaf pan (850 ml) with baking paper.
- Separate the eggs and place each egg white in separate bowls. Mix egg yolks, cornstarch and sugar in a large bowl. Carefully bring the milk to the boil while stirring, then gradually pour over the egg yolk, always beating vigorously. Place the bowl in a hot water bath and stir until the mixture has thickened.
- Put the gelatine and water in a bowl and let it swell. Dissolve in a hot water bath while stirring. Pour into the egg mixture and let cool.
- Whip the cream and fold it carefully into the mixture. Divide the mixture into 3 servings.
- Melt the 3 types of chocolate separately. Mix the dark chocolate with a serving of egg mixture. Beat 1 egg white until stiff and fold into the dark egg cream. Pour into the baking pan and smooth out. Let solidify in the refrigerator.
- In the meantime, mix the white chocolate with the second serving of the egg mixture. Beat the second egg white until stiff and fold in. Pour over the first layer of mousse and quickly chill.
- Complete the process with the milk chocolate, then chill the mousse again and let it set.
- To serve, carefully turn out onto a serving plate and decorate with chocolate shavings.
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