Friday, April 19, 2013

Triple Chocolate Mousse

For the darker chocolate layer:

  • 1 tsp powdered gelatin
  • 2 TBS water
  • 3/4 cup whole milk
  • 6 oz dark chocolate
  • 1 1/2 cups heavy cream
For the White chocolate layer:
  • 1/2 cup whole milk
  • 6 oz good quality white chocolate
  • 1 tsp. gelatin
  • 2 TBS water
  • 3/4 cup heavy cream
For the chocolate glaze and sauce:
  • 4 oz dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 3 TBS corn syrup
  • 1 TBS vegetable oil
  • 1/2 tsp. vanilla
For each of the layers, Chop each bar of chocolate, & measure it into separate bowls.

For the darker and white chocolate layers, the process is the same.

Put gelatin in a bowl with water. Let stand at least five minutes, or until it becomes gelly.

Heat milk in a cooking pot, but do not boil. After gelatin is gelly, turn off heat on milk and add the gelatin. Stir together.

Pour milk/gelatin mixture over chopped up chocolate. Let stand for a minute, then whisk together. (this should melt the chocolate)

Whip cream. When the chocolate mixture has cooled, fold in whipped cream. Pour on top of crusts, and freeze while making the white chocolate layer.

Make the white chocolate layer in the same way, and freeze while making the chocolate glaze.

For the glaze:

Heat cream, oil and corn syrup. Do not boil, but let corn syrup dissolve. Pour over chocolate, whisk with vanilla. Pour on the parfaits. Freeze, but thaw before serving.

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