Tuesday, February 3, 2009

Very Very Chocolatey Mousse - 3 Layered !!

This is a delicious light and creamy dessert. Its got the airy and sandy texture, the richness and the taste. This sneakily delicious version combines cornstarch-and-egg yolk thickened custard folded with whipped cream and beaten egg whites to produce a light and fluffy yet extremely rich confection, Plus, a triple-dose of white, bittersweet and milk chocolate. Because this dessert needs time to chill to maintain its aeration, it is a terrific make-ahead option.

A lot of patience and time is required in this preparation but this dessert is worth all your patience and time. Just go for it. Remember to keep all your mixing and beating bowls ready before you start ;)(you'll need lots..)

I present this recipe to all the chocolate lovers out there..!!

So here is the recipe..


3 Eggs
1 tbsp Cornstarch
75g Sugar
300 ml Milk
1 Pkt Gelatin
3 tbsps Water
300g Whipped cream
75g Bittersweet Chocolate
75g White Chocolate
75g Milk Chocolate
Chocolate shavings for decorating

How to..

Line a loaf pan (850 ml) or any other pan with baking paper.

Break the eggs. Seperate egg whites in 3 different glass bowls and mix in all the egg yolks together in another bowl. Stir in the cornstarch and sugar with the egg yolks and keep aside.

Boil the milk stirring gently. Place another bowl filled with water on high heat and let it come to a boil. Meanwhile gradually pour the egg yolk mixture into the milk and keep stirring with a whisk. When the milk and yolks has combined well, remove the bowl from the heat and place it in the hot water bowl such that the base of the bowl touches the boiling water. Keep stirring until the mixture thickens. Remove and let cool.

Mix in the Gelatin with 3 tbsps of water in a small bowl and leave to swell. Place the bowl in hot water and keep stirring till it dissolves completely (You can also use a microwave, just microwave for 4 to 5 seconds on low). Mix the dissolved gelatin into the milk-yolk custard and keep aside.

Whip the cream until stiff and fold it gently into the milk-yolk custard. Now divide this custard-cream mixture into 3 portions.

Melt all the 3 types of chocolates seperately using a double boiler (You can use a large bowl with water which can accomidate all the 3 chocolate bowls or cups and melt them simultaneously, remember to use 3 different spoons to stir).

First stir in the melted dark chocolate into one portion of the custard-cream mixture. Beat 1 egg white until stiff and fold it into the dark chocolate-custard-cream mixture. Pour the mixture into the prepared pan and smoothen on top. Place the pan in the refrigerator.

Meanwhile, mix the melted white chocolate with the second portion of custard-cream mixture. Beat the second egg white until stiff and fold it into the white chocolate-custard-cream mixture. Pour this on the first layer of mousse and smoothen on top. Transfer it back to the refrigerator.

Repeat the same steps with the milk chocolate and layer it on top of the white chocolate. Let it stay in the refrigerator for 5 to 6 hours or overnight or until you serve.

Before serving, Carefully place the prepared serving plate on top of the loaf pan and turn the pan upside down. Lift the pan up and remove the parchment paper. Decorate with chocolate shavings before you serve.

Hmm..... yummy!!! :)


Happy cook said...

For me a huge slice pleas, they looks so yummy delicious.

chuck said...

I love this dish. The three layers is a wonderful idea. A must make!

Jo said...

Who can resist chocolate .. not me that's for sure. Great recipe.

pigpigscorner said...

oh wow, I can eat the whole plate right now!

dgisborne said...

Is it 300ml of milk?

Ramya Kiran said...

dgisborne: Yes it is 300 ml. i've corrected it.

Jolly said...

1 pkt gelatin is approx how much. . .??

Ramya Kiran said...

@ jolly, a packet of gelatin is 1/4 ounce, 7 grams.

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