Triple layer chocolate mousse cake, for your Valentine

Mixture A

Ingredients

Preparation

Melt the chocolate and the butter in a bain-marie or in very low heat.

Let the mixture cool down and add the egg yolks and the vanilla extract.

Beat the egg whites into a meringue, add half the amount of sugar and stir to combine. Add the rest.

Mix gently the meringue with the chocolate mixture and pour it into the mold.

Bake at about 180C for about 15-20 minutes. Let it cool. As it cools it will lose some of its height, don’t worry about that.

Mixture B

Ingredients

  • 1 and 1/2 cups heavy cream 35% fat
  • 3 tablespoons water
  • 3 tablespoons granulated sugar
  • 3 yolks at room temperature
  • 350 g couverture melted and hot

Preparation

Whip the cream until thick and set aside.

Boil the water and sugar for one minute. Slowly add the hot syrup to the yolks, stirring constantly.

Pour the eggs into the melted chocolate.

Add the chocolate mixture to the whipped cream and mix on low speed, or gently with a spatula until smooth.

Pour the mixture into the mold and put it in the fridge for half an hour.

Mixture C

Ingredients

  • 170 g white chocolate
  • 3/4 tsp gelatin powder
  • 1 tbsp cold water
  • 1 and 1/2 separate cups of heavy cream 35% fat

Preparation

Put the gelatin into the water and let it stay for 5′.

Boil 1/2 cup of heavy cream, remove the pot from heat, pour in the gelatin and stir until dissolved. Tip in the white chocolate in pieces and stir until melted.

Whip the remaining 1 cup of heavy cream until thick. Incorporate the whipped cream into the white chocolate mixture and pour it into the mold.

Put it in the fridge for 2 hours to cool. Then remove the hoop and decorate the cake as you wish.

Source: https://cookeatup.com/en/triple-layer-chocolate-mousse-cake-for-your-valentine/