A delicious showstopper that can also be made in separate glasses.
This is a sinful dessert, featuring three kinds of chocolate mousse and a chocolate crumbled cookie for some extra texture.
Every time I hear or speak the word chocolate my heart skips a bit. My pupils start to dilate, the blood rushes through my veins and my breathing becomes faster. Imagine what happens when I say CHOCOLATE TRILOGY !!! No, I’m not talking about some epic saga or a famous movie. Though, now that I think of it, chocolate should have its own saga. Objections anyone? I didn’t think so…
This recipe is very easy – even more than my no bake white chocolate oreo tarts. And you get to do some magic also: with two kinds of chocolate – dark and white – you will make three different mousses. The recipe also uses cream. You MUST use cream if you want the real deal. Cream has the ability to compliment chocolate’s flavor, mellow the aggressiveness of cocoa solids and transform it into something divine. I know that there are a lot of recipes out there that use more healthy ingredients such as avocados, plant-based creams, dates and other stuff, and I too, use them sometimes. BUT, adding them to a mousse like this, adulterates chocolate’s true flavor. And we don’t want that. So stick to cream.
There are a lot of ways to serve this dessert. I usually serve it inside glasses. But when I want to get fancy, or if there’s a special occasion – say, a romantic dinner for two – I will make six cylinders of mousse (three per person) and I’ll put the rest in some bowls to
eat them later treat my family and friends.
To make the cylinder molds I just cut a tube from a parchment paper roll or from a kitchen paper roll and place a strip of acetate on the inside. Acetate helps in easy unmolding and in keeping things clean. Just as with every utensil you use in the kitchen, make sure it is food grade. Then with a rubber band and some cling film I secure the bottom of the molds to prevent any leakage.
Note that the diameter of the molds you’ll use will affect the quantity of the mousse you’ll need. Go for a relatively small diameter. For this recipe’s quantities the dimensions below work well:
Tall cylinder (Dark chocolate): 4 inches (10 cm) height, 1.4 inches (3.5 cm) diameter
Medium cylinder (Milk chocolate): 2.8 inches (7 cm) height, 1.4 inches (3.5 cm) diameter
Short cylinder (White chocolate): 2 inches (5 cm) height, 1.4 inches (3.5 cm) diameter
PS: Make sure the molds stand straight!
- For the dark chocolate mousse
- 5.3 oz (150 grams) dark chocolate 55% cocoa or more, chopped
- ½ cup minus 1 tablespoon (100grams) cream, 35% fat
- 1 tablespoon (15 grams) sugar
- 1 teaspoon brandy
- Pinch of salt
- ⅔ cup (150 grams) very cold cream 35% fat (you will whip this)
- For the white chocolate mousse
- 4.6 oz (130 grams) real white chocolate, chopped
- ¼ cup (60 grams) cream, 35% fat
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- Pinch of salt
- ⅓ cup (85 grams) very cold cream 35% fat (you will whip this)
- For the cookies
- ¼ cup soft butter
- ¼ cup icing sugar
- 1 egg yolk, large
- 2 tablespoons cocoa powder
- ½ cup all purpose flour
- Pinch of salt
- Preheat oven at 350 ℉ (175 ℃)
- Combine all of the cookie ingredients except the flour. When well mixed add the flour, form small, flat cookies and bake them for 15 to 20 minutes until done. Don’t pay much attention to the shape since you’ll crumble them, but make them the same size in order to bake evenly. Let them cool on a wire rack.
- In the microwave or in a double boiler melt together all of the ingredients for the dark chocolate mousse except for the very cold cream. Stir to homogenize and let the mixture cool.
- Whip the cold cream until soft peaks form and gently fold in the chocolate mixture.
- Do the same for the white chocolate mousse.
- Take 110 grams (3/4 to 1 cup) from each mousse and mix gently in a separate bowl to form the milk chocolate mousse.
- Fill the molds and store in the freezer for at least 5 hours or until very firm to the touch. Unmold carefully and serve with some crumbled cookies.
- If you don’t use molds fill 4-6 glasses with the dark chocolate mousse and some crumbled cookies, and refrigerate for 15-20 minutes until set. Repeat with the milk chocolate mousse and refrigerate. Repeat with the white chocolate mousse. Serve with some chocolate shavings.