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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Three Chocolate Mousse Cakes





Ingredients

for 6 servings
  • 1 sponge cake base (recipe).

for the dark chocolate mousse

  • 300g heavy cream (35% fat).
  • 50g sugar.
  • 80g dark chocolate couverture.

for the milk chocolate mousse

  • 300g heavy cream (35% fat).
  • 50g sugar.
  • 30g dark chocolate couverture.

for the white chocolate mousse

  • 300g heavy cream (35% fat).
  • 50g sugar.
  • 50g white chocolate couverture.

for the gelatin layer

  • 120g sugar.
  • 150g water.
  • 1 tablespoon liqueur (optional).
  • 3 sheets of neutral gelatin.

 you'll also need

  • an 8cm diameter pastry ring or cookie cutter.
  • chocolate balls or shavings.
  • cocoa powder.


Preparation


The mousse needs to be started the day before. Make each of the three chocolate mousses separately.

Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight.
The next day, once it's nice and cold, whip it with electric beaters just like you would plain whipping cream. Add the sugar and beat until stiff peaks form.
Repeat this process with all three mousses. Keep them chilled in the fridge.

Now it's time to assemble the cakes. Using your pastry ring, cut out 6 circles from the sponge cake. Place one in the bottom of each ring mold and divide the dark chocolate mousse among the six, smoothing the top. Add the milk chocolate mousse layer next, smooth it out, then finish with the white chocolate mousse. Make sure that final layer is really smooth and even.
Soak the gelatin sheets in cold water until softened.
To make the syrup, bring the water, liqueur, and sugar to a boil, stirring until the sugar dissolves completely. While it's still hot, mix in the drained gelatin sheets until they melt into the syrup.
Pour this syrup evenly over the six cakes. Let them cool in the fridge, and once they've set and chilled through, carefully remove them from the molds.
Serve topped with chocolate balls and a dusting of cocoa powder...

Enjoy!

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