makes
6
prep
40 minutes
cook
20 minutes
difficulty
Mid
makes
6
serves
preparation
40
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
Mousse
- 300 ml fresh cream 35% fat (A)
- 30 ml full cream milk
- 42 ml fresh cream 35% fat (B)
- 108 g egg yolks (approx. 6)
- 60 g caster (superfine) sugar
- 90 g good-quality dark chocolate, chopped
- 98 g good-quality milk chocolate, chopped
- 102 g good-quality white chocolate, chopped
Vanilla Chantilly cream
- 150 ml fresh cream
- 30 g caster (superfine) sugar
- ½ tsp vanilla bean paste
- Dutch-process cocoa powder, for dusting
Setting time: 4 hr 40 mins total
Instructions
1. To make the mousse, place the dark chocolate (A) in a plastic bowl melt it, or temper it first if it contains cocoa butter. To temper the chocolate, place it in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons you can gently heat the chocolate with a hair dryer while stirring.
2. Place the chocolate in a ziplock bag. Pipe the chocolate around the rim of the glass to create a drip pattern. Leave at room temperature for 5 minutes to set.
3. Place the cream (A) into a large mixing bowl and whisk it to a soft consistency, so it has some body, but still collapses. Set aside in the fridge.
4. Combine the milk and cream (B) together in a saucepan and bring just to the boil.
5. In a mixing bowl, whisk the egg yolks and sugar together. Pour the boiled milk and cream over the combined egg yolks and sugar and whisk together. Place the mixture back into the saucepan and return to the stove on low heat, stirring continuously, cook to 75°C to create an anglaise (if you don't have a thermometer, see Note). Strain immediately into a bowl. Divide the strained anglaise into three separate bowls and set aside.
6. Now you’ll create three different types of anglaise - milk, white and dark. Place one of each type of chocolate into the individual bowls of anglaise (it might be easier to partially melt the chocolate before adding it to the anglaise in case the anglaise has lost too much heat). Whisk together until combined.
7. Evenly divide the semi-whipped cream between the three bowls and fold it through.
8. Starting with the dark chocolate mousse, evenly divide between the 6 glasses. Place in the fridge for 20 minutes to set.
9. Add a layer of milk chocolate mousse on top of the dark chocolate mousse, evenly divided between the 6 glasses. Place in the fridge for a further 20 minutes.
10. Finish a layer of white chocolate mousse. Place in the fridge for 4 hours to set.
11. To make the vanilla chantilly cream, place all the ingredients in a bowl and whisk by hand or in a stand mixer until it comes to a piping consistency.
12. Transfer to a disposable piping bag fitted with a star nozzle and pipe a swirl of cream on top of the mousse. Finish with a dusting of cocoa powder on top then serve.
Note
• If you don't have a thermometer, stir with a wooden spoon and to test when it is ready, dip the spoon into the mixture and wipe a line across with your finger. If the mixture runs over that line, it's not ready but as soon as the line holds it's ready.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
