Three Layered Chocolate Mousse Glasses

October 02, 2020

Three Layered Chocolate Mousse Glasses

Prep time: 1 1/2hours

Chilling time: Overnight.

Ingredients: Makes 6 Dessert Glasses

* 200gr Oreo Cookies crushed

* 4tbsp Melted Butter

For the Dark Chocolate Mousse:

* 150gr Semi-sweet Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin powder

* 1tbsp + 1tsp Cold Water

For the Milk Chocolate Mousse:

* 150gr Milk Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin Powder

* 1tbsp + 1tsp Cold Water

For the White Chocolate:

* 150gr White Chocolate

* 1/2cup Whipping Cream

* 2/3cup Chilled Whip Cream

* 1 1/4tsp Gelatin Powder

* 1tbsp + 1tsp Cold Water

* Garnish with Chocolate shavings or chocolate curls

Method:

1. Combine the crushed Oreos with the melted butter. Mix well until combined.

2. Place a spoon of the mix in each glass, and press down lightly (do not compact the mixture as it will harden at the bottom of the glass). Leave in refrigerator to chill as you make the first layer of the chocolate mousse - the dark chocolate.

3. In a small saucepan combine the gelatin with cold water. Mix well and set aside (for about 5-10 minutes).

4. Using a double boiler system (a pan with boiling water, on medium heat, and a bowl sitting just inside the pan or resting on the rim of the pan), combine the chocolate with cream (1/2cup only). Whisk well, to melt the chocolate with the cream. Once melted and smooth, take the pan off the heat, and turn off stove.

5. Place the pan with the gelatin on the burner, that you just turned off. Stir the gelatin well, and it will liquify. Pour the gelatin into the chocolate/cream mixture. Whisk well to combine.

6. Leave the chocolate mixture to cool.

7. Once the chocolate mixture has cooled, using an electric beater, whip the the whipping cream (2/3cup) until stiff peaks form. Combine the chocolate mixture with the whipped cream, mix well.

8. Using a piping bag, pipe the dark chocolate mousse into each glass (ensure you leave enough room for the milk and white chocolate). Leave in refrigerator to chill for 30 minutes prior to piping in the next layer of the mousse.

9. Repeat steps 3 to 8 for the Milk chocolate mousse layer.

10. Repeat steps 3 to 8 for the White chocolate mousse layer.

11. Chill for a minimum of 3-4 hours or overnight. Garnish once chilled fully.