Three Layer Chocolate Mousse

Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.

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Three layer chocolate mousse

Course Cafe gourmand, Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings 6 serving
Author Natalija

Ingredients

Dark chocolate ganache

  • 120 ml heavy whipping cream
  • 100 g dark chocolate

Milk chocolate mousse

  • 100 g milk chocolate
  • 2 eggs
  • 1 pinch salt

White chocolate mousse

  • 150 ml heavy whipping cream
  • 100 g white chocolate

For garnishing

  • 6-8 fresh raspberries

Instructions

Dark chocolate ganache

  • In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
  • Divide dark chocolate ganache among six glasses. Refrigerate for one hour.

Milk chocolate mousse

  • Separate egg yolks from the egg whites.
  • Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold in the egg whites into chocolate.
  • Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.

White chocolate mousse

  • Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
  • Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
  • Beat the chilled chocolate until soft foam.
  • Using piping bag or small spoon, spread the mousse into the glasses.
  • Refrigerate your dessert for 4-6 hours.
  • Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.

Berry Charlotte Cake

This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.

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Berry Charlotte Cake

Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round. If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 6 hours 33 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 500 g berries raspberries, strawberries or blackberries...
  • 50-70 g sugar
  • 500 ml heavy whipping cream ( 35%) very cold
  • 8 g gelatin
  • 24 Ladyfingers

For decoration

  • 1 Tbsp cocoa powder
  • Fresh berries
  • Fresh mint optional
  • whipped cream optional

Instructions

  • Rinse and drain berries, add sugar and puree until smooth.
  • Pass the puree through a fine sieve, to remove all tiny seeds.
  • You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
  • Add 4-5 Tbsp of cold water to gelatin, and set it aside.
  • Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
  • Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
  • Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
  • Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
  • Measure the length you need.
  • You can trim off one end of each ladyfinger.
  • Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
  • If you having trouble fitting the last ladyfinger in, you can cut it in half.
  • Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
  • Dust with cocoa powder.
  • Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
  • You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂

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