Triple chocolate mousse cake
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Triple chocolate mousse cake
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:27:13 AM. Recipe ID 62020. Report a problem with this recipe.
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      Title: Triple chocolate mousse cake
 Categories: Cakes
      Yield: 10 Servings
 
MMMMM-------------------DARK CHOCOLATE MOUSSE------------------------
      2 tb Strongly brewed coffee, cool
      2 ts Vanilla extract
  1 1/2 ts Unflavored powdered gelatin
      3 lg Egg yolks
  1 1/4 c  Heavy cream, divided
    3/4 c  Milk
    1/4 c  Granulated sugar
      6 oz Bittersweet chocolate,
           -finely chopped

MMMMM-------------------MILK CHOCOLATE MOUSSE------------------------
      2 tb Strongly brewed coffee, cool
      2 ts Vanilla extract
  1 1/2 ts Unflavored powdered gelatin
      3 lg Egg yolks
  1 1/4 c  Heavy cream, divided
    3/4 c  Milk
      2 tb Granulated sugar
      6 oz Milk chocolate, chop fine

MMMMM-------------------WHITE CHOCOLATE MOUSSE------------------------
      2 tb Coconut rum, such as Malibu
      1 tb Water
      2 ts Vanilla extract
      2 ts Unflavored powdered gelatin
      8 oz White chocolate,
           -coarsely chopped
    3/4 c  Milk
      1 c  Heavy cream
 
  Make the dark chocolate mousse layer: Place the coffee and vanilla in
  a small cup. Sprinkle the gelatin over the mixture and let the
  gelatin soften for 5 minutes. In a medium bowl, whisk the yolks until
  blended. In a heavy, medium saucepan, combine 3/4 cup of the cream,
  the milk and sugar. Cook over medium heat, stirring occasionally,
  until small bubbles form around the side of the pan. Remove the pan
  from the heat. Gradually whisk about 3/4 cup of the hot cream mixture
  into the yolks until blended. Pour this mixture back into the
  saucepan. Continue cooking over medium-low heat, stirring constantly
  with a wooden spoon for 2 to 4 minutes, until the custard has
  thickened slightly. It is done when you can run your finger down the
  back of the coated spoon and a path remains in the custard for
  several seconds. Do not allow the custard to boil. Remove the pan
  from the heat and immediately strain the custard into a stainless
  steel bowl. Add the softened gelatin mixture to the custard and stir
  until completely dissolved. Add the chocolate and stir until melted
  and smooth. Set the bowl over a larger bowl containing ice water and
  stir for 5 to 10 minutes, until cool. Remove the bowl from the bowl
  of ice water. In a chilled medium bowl, using a handheld electric
  mixer, beat the remaining 1/2 cup of the cream until soft peaks start
  to form. Using a rubber spatula, fold one third of the whipped cream
  into the chocolate mixture. Fold in the remaining whipped cream.
  Scrape the mousse into a 9-by-3-inch springform pan and, using a
  small offset metal cake spatula, smooth it into an even layer. Place
  the pan in the freezer for 1 hour, until the mousse is firmly set.
  
  Make the milk chocolate mousse layer: Follow the procedure in the
  steps above, substituting the ingredients listed for the milk
  chocolate mousse layer for those in the dark chocolate mousse layer,
  and pouring the milk chocolate mousse over the dark chocolate mousse
  layer in the pan. Place the pan in the freezer for 1 hour, until the
  mousse is firmly set.
  
  Make the white chocolate mousse layer: Place the rum, water and
  vanilla in a small, heatproof cup. Sprinkle the gelatin over the
  mixture and allow it to soften for 5 minutes. Place the cup with the
  softened gelatin in a small pan with enough water to come halfway up
  the sides of the cup. Heat the gelatin mixture in hot, not simmering,
  water. Stir the gelatin frequently for 3 to 5 minutes, or until the
  gelatin granules dissolve completely and the mixture is clear. Remove
  the pan from the heat, leaving the cup in the water to keep the
  gelatin mixture warm until ready to use. Place the chocolate in a
  large bowl. In a small saucepan over medium heat, bring the milk to a
  gentle boil. Pour the hot milk over the chocolate and let the mixture
  stand for 30 seconds to melt the chocolate. Add the warm gelatin
  mixture and whisk until smooth. Place the bowl over a larger bowl of
  ice water and stir for 5 to 10 minutes, or until the mixture is cool.
  In a chilled, medium bowl, using a handheld electric mixer, beat the
  cream at medium speed just until it begins to form soft mounds. Do
  not overbeat or the mousse will be grainy. Fold one-third of the
  whipped cream into the white chocolate mixture. Fold in the remaining
  whipped cream. Scrape the white chocolate mousse onto the milk
  chocolate mousse layer, smoothing the top with a cake spatula. Place
  the cake in the freezer for 2 hours, until the top layer is firmly
  set.
  
  Unmold the cake: Using a portable hair dryer or a damp, hot towel,
  carefully heat the outside of the springform pan slightly. Release the
  clamp on the side of the springform pan and gently remove it. Using a
  large metal spatula, gently transfer the cake from the bottom of the
  springform pan to a serving platter. Place the cake in the
  refrigerator for at least 1 hour before serving.
  
  from the Chocolatier Recipe Collection on the WorldWideWeb
 




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Recipe ID 62020 (Apr 03, 2005)

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