Trio Mousse ( Mousses Recipe)

by Tarla Dalal

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Three types of chocolate in one lovely mousse, this is almost as elegant as a performance by three ballerinas! it is beautiful to look at, very creamy, and a delight for the most discerning of tongues. Being a ‘trio’, this should ideally be made with three types of chocolate, but in case you do not like any of the varieties, you can make three layers with just the two varieties that you like, by sandwiching one variety between two layers of another.

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Trio Mousse ( Mousses Recipe) recipe - How to make Trio Mousse ( Mousses Recipe)

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Preparation Time: 15 mins Cooking Time: 2 mins Total Time: 17 mins 4Makes 4 servings
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Ingredients

For The Milk Chocolate Mousse
1/2 cup chopped milk chocolate
2 tbsp milk
1/2 tbsp powdered sugar
3/4 cup beaten whipped cream
vanilla essence

For The White Chocolate Mousse
1/4 cup roughly chopped white chocolate
1 tbsp milk
1/4 tbsp powdered sugar
1/3 cup beaten whipped cream
1 drop vanilla essence
2 drops lemon juice

For The Chocolate Mousse
1/2 cup roughly chopped dark chocolate
2 tbsp milk
1/2 tbsp powdered sugar
1/3 cup beaten whipped cream
1/8 tsp vanilla essence
1 tsp honey

For The Chocolate Sauce
1 cup grated dark chocolate
1/4 cup milk

Method

For the milk chocolate mousse

Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.
Combine the sugar, beaten whipped cream and chocolate–milk mixture in another deep bowl and fold gently.
Add the vanilla essence and fold gently. Keep aside.

For the white chocolate mousse

Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.
Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate–milk mixture and fold gently.
Add the vanilla essence and lemon juice and fold gently. Keep aside.

For the dark chocolate mousse

Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.
Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate–milk mixture and fold gently.
Add the vanilla essence and honey and fold gently. Keep aside.

For the chocolate sauce

Combine the chocolate and milk in a microwave safe bowl and microwave on high for 50 seconds.
Remove from the microwave and mix well until no lumps remain. Keep aside.

How to proceed

Pour the milk chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out.
Pipe out ¼ of the milk chocolate mousse in a tall glass.
Pour the white chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out.
Pipe out ¼ of the white chocolate mousse on top of the milk chocolate mousse in the same tall glass.
Pour the dark chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
Pipe out ¼ of the dark chocolate mousse on top of the white chocolate mousse in the same tall glass.
Pour ¼ of the chocolate sauce and rotate the glass clockwise, so as to spread it evenly.
Repeat the steps 2, 4, 6 and 7 to make 3 more glasses.
Refrigerate for at least 3 to 4 hours or till the mousse sets.
Serve chilled.

Handy tip:

For the chocolate sauce- combine ½ cup dark chocolate along with 2 tbsp of milk in a microwave safe bowl and microwave on high for 30 seconds. Mix well till no lumps remain. Use as required.