This recipe is for a triple layer chocolate mousse dessert with three different types of chocolate mousse - black, white and milk chocolate. Each layer of mousse is made separately by melting the chocolate and mixing it with egg yolks, butter, heavy cream and whipped egg whites. The mousses are layered in a mold with the black on bottom, milk in middle and white on top, then frozen overnight. The mousse is accompanied by an English cream flavored with mint.

1. TripleChocolatyThreat
Black, white and milk chocolate make three layers of divine chocolate mousse in this gourmet
dessert recipe. The triple-layered chocolate mousse is paired with English cream flavored with
mint for an out-of-this world dessert dish. Decadently sweet, refreshingly minty, wonderfully
creamy and pleasurably bitter, this is the ultimate chocolate experience you wouldn’t want to
miss. For superior flavor, use high quality chocolate when making this recipe.
This classic version for making chocolatemousse requires only the chocolate, butter, crème
fraiche or heavy cream, and separated eggs. The classic French technique for making chocolate
mousse is quite simple. You melt the chocolate gently over a pan of simmering water or using a
bain-marie then stir in the egg yolks. The egg whites are whisked until they form soft peaks and
gently folded into the chocolate mixture. In this recipe, the mousse is even made creamier and
richer with butter and heavy cream. The mousse is placed in mold and chilled in the fridge to
set.
To make three layers of chocolate mousse, you have to make the three kinds of mousse
separately and then layer them in the mold. This means that you will have to repeat the
procedure three times to make the dark chocolate mousse, the white chocolate mousse, and the
milk chocolate mousse. You can have the dark at the bottom, the milk in the middle, and the
white on top or the milk chocolate can be placed on top for a lovely contrast. Look up some
luscious recipes on Gourmandia.ca.
Make sure you have plenty of time when making this very delicate recipe. The three kinds of
chocolates have to be melted separately. Take note that chocolate is very sensitive to heat and
scorches easily or forms into clumps. To avoid this, melt the chocolate in a saucepan or
heatproof bowl over simmering water or use a double-broiler. Stir the chocolate frequently to
keep it smooth using a wooden spoon or spatula.

2. Ingredients
The mousse:
0.44 lbs. black chocolate
0.44 lbs. white chocolate
0.44 lbs. milk chocolate
10 ½ tablespoons butte
0.33 lbs. cremefraiche (heavy cream)
15 eggs (separated)
For the English cream with mint:
2 pints milk
14 tablespoons granulated sugar
12 egg yolks
1 vanilla pod
1 bunch fresh mint
1. Line a rectangular (10x4x4) mold with sulfuric paper, folding the flaps out.
2. Chop the chocolates and melt separately. Separate 5 eggs. Boil ¼ cup crème fraiche then mix
together with the black chocolate. Add 3 ½ tablespoons butter and the egg yolks.
3. Whip the egg whites with a pinch of salt. When it’s already fluffy or foamy, add some sugar
then whip just a little more. Take a portion of this then whisk with the black chocolate. Fold in
the rest of the fluffy egg whites, delicately lifting it using a rubber spatula. Pour the first mousse
into the mold then with the back of a spoon, spread to smoothen and flatten. Place in the freezer
for about half an hour.
4. Repeat the same procedure for the white chocolate and the milk chocolate but after the milk
chocolate has smoothened and flattened, fold the flaps of sulfuric paper in to cover the mousse
then freeze the whole thing overnight.
5. To make the mint custard cream, pour the milk in the cooking pan. Split the vanilla pod in
half then add in. Boil. Infuse with the mint for about 2 hours. Beat 8 egg yolks together with
sugar for about 2 minutes. Let the boiled milk cool, sieve then boil again. Add some into the
beaten egg yolks then mix well. Pour it back into the milk. Finally, poach it then let it cool.
6. Take the mousse, remove it from the mold by dipping the bottom and sides in warm water,
uncover then turn it upside down. Remove the paper then turn to make the top the bottom part.
Pour then spread a little custard cream on a serving plate. Cut a slice of the mousse then set it
flat on the plate. Garnish with mint leaves. Serve cold.