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Decadent Three-Tier Chocolate Mousse Delight

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Ingredients

Adjust Servings:
10 ounces bittersweet chocolate
4 eggs, separated
2/3 cup powdered sugar
1/3 cup granulated sugar
1 cup heavy cream
10 ounces bittersweet chocolate
12 ounces heavy cream
4 ounces chocolate cool whip

Nutritional information

242.5
Calories
179 g
Calories From Fat
19.9 g
Total Fat
11.9 g
Saturated Fat
130 mg
Cholesterol
42.7 mg
Sodium
13.7 g
Carbs
0 g
Dietary Fiber
12.2 g
Sugars
3.1 g
Protein
125g
Serving Size

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Decadent Three-Tier Chocolate Mousse Delight

Features:
    Cuisine:

    Time consuming but worth it! It was very chocolaty!! I could not find choco cool whip so used regular with some grated chocolate mixed in. It didn't turn out pretty since I did individual cups so the layers were not even in all the bowls. Will make again, but will get a larger trifle bowl to layer it all in one. Made for PRMR.

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Triple Layer Chocolate Mousse, Have arm strength for this recipe, but well worth the effort to make them , Time consuming but worth it! It was very chocolaty!! I could not find choco cool whip so used regular with some grated chocolate mixed in It didn’t turn out pretty since I did individual cups so the layers were not even in all the bowls Will make again, but will get a larger trifle bowl to layer it all in one Made for PRMR , This ended up being Double Layer Chocolate Mousse, because I could not find Chocolate Cool Whip anywhere! However, it was still quite chocolatey I also had a very firm chocolate/yolk mixture, and am probably too slow Still in all, it was a lovely dessert Made for Please Review My Recipe Tag Game


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    Steps

    1
    Done

    Soft Mousse: Melt Chocolate Over Simmering Water of a Water Bath.

    2
    Done

    Whip Egg Yolks With 1/3 Cup Powdered Sugar Until Pale and Airy, Place Whipped Yolks in Medium Sized Bowl. Add Warm Melted Chocolate and Fold Until Just Mixed. Wash Bowl and Wipe Thoroughly.

    3
    Done

    Dissolve 1/3 Cup Granulated Sugar and 1/4 Cup Water in Small Pot, Bring to a Boil, Cook to 230 Degrees on a Candy Thermometer.

    4
    Done

    While Sugar Is Boiling Slowly Whip Whites to Soft Peak. When Sugar Is Ready, Slowly Pour Into Whites While Beating at a Medium Speed in a Steady Stream. Continue to Whip Until Stiff Peaks Form. Spoon Whites on Top of Yolks but Do not Fold.

    5
    Done

    Whip Cream and 1/3 Cup Powdered Sugar Until Medium Stiff Peak, Now Fold in Whites Until Just Mixed. Add Cream and Fold Until Incorporated. Do not Over Fold. Store in Refrigerator Until Ready to Use (should Be Used as Soon as Possible).

    6
    Done

    Solid Chocolate Mousse: Melt Chocolate Hot, Over Double Broiler (do not Burn Chocolate), Heat Until It Is Warm to the Touch. Whip Cream Until Very Soft Peaks Form (lines Show in Slightly Whipped Cream).

    7
    Done

    Very, Very Quickly Add Chocolate to Cream and Fold in, Mixture May Look Broken but Keep Folding Until Everything Is Smooth, but Do not Overmix. Place in Bowl, Cover and Refrigerate Until Set.

    8
    Done

    to Serve: Place the Two Mousses in Composition to Contrast Each Other. Garnish With Chocolate Cool Whip.

    Avatar Of Reagan Ward

    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

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