Triple Chocolate Mousse Anna Olson

Ingredients:

Bittersweet Chocolate Mousse
6 ounces bittersweet chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 1/4 cups whipping cream

Milk Chocolate Mousse
10 ounces milk chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 cup whipping cream

White Chocolate Mousse
12 ounces white chocolate, chopped
1/2 teaspoon gelatin powder
1/2 cup milk
1 cup whipping cream

Dacquoise Crunch Garnish
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla extract
2 tablespoons ground hazelnuts
1/4 teaspoon cornstarch

Steps:


TRIPLE CHOCOLATE MOUSSE:
1. For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
2. For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
3. For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
4. To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter. Break Dacquoise Crunch (directions follow) into large pieces and place on mousse as garnish. Yield: 1 9-inch square pan. Makes 9 to 12 servings.
5. DACQUOISE CRUNCH GARNISH: Preheat oven to 225° F and line a baking tray with parchment paper. Whip egg white with cream of tartar until foamy and add sugar gradually. Whip to stiff, glossy peaks. Stir in vanilla. Toss ground hazelnuts with cornstarch and fold into meringue. Spread gently on parchment paper. Bake for 40 to 50 minutes until dry but not browned. Allow to cool.

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Nigella Lawson with Instant Chocolate Mousse

INGREDIENTS

150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 teaspoon vanilla extract
Serving Size : Serves 4–6

Steps:


1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!

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