5.3oz(150 grams) dark chocolate 55% cocoa or more, chopped
1/2cupminus 1 tablespoon (100 grams) heavy cream, 35% fat
1tablespoon(15 grams) sugar
2/3cup(150 grams) very cold heavy cream 35% fat (you will whip this)
For the white chocolate mousse
4.6oz(130 grams) real white chocolate, chopped
1/4cup(60 grams) heavy cream, 35% fat
1/3cup(85 grams) very cold heavu cream 35% fat (you will whip this)
For the cookies
Preheat your 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.
For a more chocolaty flavor choose a chocolate of 70% cocoa or more!