TRIPLE-CHOCOLATE MOUSSE CAKES
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
- Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE MOUSSE TORTE
The layers of this three-times-as-nice torte include an English toffee dessert that was passed down from my grandmother. For the base, I used a brownie crust--another family favorite! -Beth Richards, Fairbanks, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes., For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes., For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top., Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.
Nutrition Facts : Calories 866 calories, Fat 58g fat (30g saturated fat), Cholesterol 152mg cholesterol, Sodium 377mg sodium, Carbohydrate 84g carbohydrate (62g sugars, Fiber 2g fiber), Protein 9g protein.
TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Rich layers of dark, milk and white chocolate come together perfectly in this no-bake cake. A chocolate cookie-crumb crust adds a satisfying crunch to the silky, smooth mousse.
Provided by Food Network Kitchen
Categories dessert
Time 11h20m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
- Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
- Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
- Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
- When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
- Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.
TRIPLE-CHOCOLATE MOUSSE TORTE
Categories Cake Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
- Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
- Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
- Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
- Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.
CHOCOLATE MOUSSE TORTE
Steps:
- To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
- To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
- To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
- When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.
TRIPLE-CHOCOLATE TORTE
Dazzle guests with a frosty make-ahead dessert that goes together in minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
- In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
- Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
TRIPLE CHOCOLATE MOUSSE CAKE
Very elegant and rich. You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise.
Provided by Steve_G
Categories Dessert
Time 2h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
- butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
- Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
- Fill a pot one third full with water and bring to a simmer.
- Comine the eggs and sugar in the bowl of an electric mixer.
- Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
- Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
- In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
- (this may take some practice).
- Fold in the butter, scrape into prepared pan.
- Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
- Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
- Leave the cake on the bottom of the springform pan.
- ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
- You can flavor the syrup with a liquer if desired.
- Almond or hazlenut works well with this cake.
- Bring to a boil (be sure to cook off all alcohol if using a liquer).
- Let cool to room temperature.
- ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
- Bring the cream to a boil in a small sauce pan.
- Pour a half cup of hot cream into each of the bowls of chocolate.
- Whisk each until smooth (it's nice to have a helper for this;-).
- Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
- Meanwhile whip the 3 3/4 cups of cream and refrigerate.
- When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
- ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
- Install side of springform pan.
- Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
- Place 2nd cake layer ontop of the mousse and brush with syrup.
- Spread white chocolate on this layer.
- Finally, put the top on the cake and spread dark chocolate mousse.
- Cover and refrigerate for a minimum of four hours or up to 24 hours.
- Garnish with white chocolate curls before serving.
- I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.
Nutrition Facts : Calories 722.6, Fat 57.2, SaturatedFat 34.2, Cholesterol 257.9, Sodium 98.9, Carbohydrate 50.8, Fiber 4.4, Sugar 34.4, Protein 10.3
CHOCOLATE MOUSSE TORTE
You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
- Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
- In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
- Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
- In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
- Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.
Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 65 mg, Fat 7, Fiber 3 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 39 g, TransFat 1/2 g
TRIPLE-CHOCOLATE MOUSSE CAKE
Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h55m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
- Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
- Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
- Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g
TRIPLE LAYER CHOCOLATE MOUSSE CAKE
Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.
Provided by Susan Dillard
Categories Dessert
Time 2h32m
Yield 1 "10 inch three layer cake", 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- In a small saucepan, combine the milk, sugar and salt.
- Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
- Remove the pan from the heat.
- With the motor of the food processor running, pour the hot milk through the feed tube.
- Process for 10 to 20 seconds, until the chocolate is completely melted.
- Using a spatula, scrape down the side of the work bowl.
- Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
- Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
- In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
- Do not overwhip the cream.
- Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
- Fold in the remaining whipped cream.
- Do not overfold the mousse or the texture will be grainy.
- Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
- Make the cake: Grease three 10-inch round cake pans.
- Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
- Grease the pan well and then flour, tapping out the excess.
- Set aside.
- Place the oven racks two shelves apart.
- Preheat the over to 350 degrees F.
- Sift together the flour, baking soda and salt.
- Set aside.
- Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
- Remove from the top of the double boiler and cool slightly.
- Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
- Add the vanilla.
- Add the eggs one by one, mixing on medium speed until blended.
- Using a rubber spatula, scrape down the sides of the bowl.
- With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
- When blended, add the remaining buttermilk and the chocolate mixture.
- Mix until blended then add the remaining dry ingredients.
- Mix on medium speed just until blended and the flour lumps disappear.
- Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
- Bake for 28 to 32 minutes, or until a toothpick comes out clean.
- Remove the pans from the oven and place on wire cooling racks.
- Cool for 15 minutes and invert.
- Peel off the waxed paper and cool completely.
- Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
- Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
- Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
- There should be slightly less than one-half inch of mousse on top of the cake.
- Place the second cake layer on top and repeat the mousse layer.
- Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
- Place the cake in the freezer for a minimum of four hours.
- Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Place in a large bowl.
- In a medium pan, scald the heavy cream and pour over the chocolate.
- Using a metal whisk, gently stir until smooth and melted.
- Continue stirring until the ganache is room temperature or just slightly warmer.
- Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
- Process for 20 to 30 seconds, until finely ground.
- Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
- Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
- When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
- Use the spatula to spread the ganache evenly over the sides of the cake.
- When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
- Refrigerate until ready to serve.
TRIPLE CHOCOLATE MOUSSE
A trio of milk, dark and white chocolate combined in a delectable mousse
Provided by Gary Rhodes
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
- Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
- Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
- Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
- Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.
Nutrition Facts : Calories 420 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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