Description
Elegant dessert featuring three layers of chocolate mousse for a sophisticated experience.
Ingredients
Scale
- 100 g dark chocolate (70% cocoa recommended)
- 100 g milk chocolate
- 100 g white chocolate
- 3 cups heavy cream (approx. 720 ml)
- 1/2 cup granulated sugar (100 g)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin (or 1 teaspoon agar-agar)
- Optional: 200 g chocolate sponge cake or crispy base for serving
Instructions
- Lightly spray or brush silicone dome molds with neutral oil. Bloom gelatin by sprinkling it over 3 tablespoons cold water.
- Chill a large metal bowl and beaters. Pour heavy cream into the bowl, reserving about 1/2 cup for later. Whip the remaining cream with sugar and vanilla to soft peaks.
- For dark chocolate, melt 100 g in a heatproof bowl over a bain-marie or in the microwave until smooth. Cool slightly. If using gelatin, warm bloomed gelatin and whisk into melted chocolate.
- Repeat the melting process for milk and white chocolates.
- Make the dark chocolate mousse by folding whipped cream into melted dark chocolate. Spoon the mixture into the dome molds to fill 1/3. Freeze for 20–30 minutes until set.
- Repeat the layering process for milk and white chocolate, freezing each layer after adding until fully firm.
- Unmold the domes after letting them sit at room temperature briefly. Plate on a small round of chocolate sponge cake, garnish, and enjoy.
Notes
Stabilizer amounts may need adjusting based on the brand used. Avoid overwhipping the cream.
- Prep Time: 30
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 565
- Sugar: 28g
- Sodium: 50mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg