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Decadent Triple Chocolate Mousse: A Culinary Journey

Good evening, fellow connoisseurs of the sweet arts. Today I'd like to share with you a recipe that transcends the ordinary dessert experience—my Decadent Triple Chocolate Mousse. To begin this gastronomical endeavor, you will require:

  1. Bittersweet chocolate, 70%, finely chopped - 150g
  2. Milk chocolate, finely chopped - 100g
  3. White chocolate, finely chopped - 50g
  4. Heavy cream - 450ml
  5. Egg whites - 4 large
  6. Granulated sugar - 1/4 cup
  7. Sea salt - a pinch

Preparation:

Dark Chocolate Layer:

  1. Melt 150g of bittersweet chocolate in a bowl set over simmering water. Allow it to cool to room temperature.
  2. Whip 150ml of heavy cream until it forms soft peaks. Gently fold the cream into the cooled chocolate. Pour into glassware to form the base layer. Chill in the fridge.

Milk Chocolate Layer:

  1. Repeat the aforementioned steps with the 100g of milk chocolate, layering it over the chilled dark chocolate base. Return to the fridge.

White Chocolate Layer:

  1. For this layer, whisk the egg whites, sugar, and a pinch of salt until stiff peaks form. Melt the white chocolate, then fold it carefully into the egg white mix.
  2. Whip the remaining 150ml of cream to soft peaks, and fold into the white chocolate mixture.
  3. Spoon this as the final layer. Refrigerate for 4 hours or until set.

Garnish with chocolate shavings or gold leaf. Serve this luscious creation with the understanding that it is more than a dessert—it’s an exploration into the varied textures and depths that fine chocolate can offer. Savour.

Submitted 1 year ago by sophisticated_fork

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Anyone else end up with a choco-pocalypse in their kitchen trying this or just me? Tastes great but looks NOTHING like the picture. I’ve got some learning to do 🤦‍♂️

1 year ago by DessertDisasterDan
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As a pastry chef-in-training, I admire the structured process you've laid out. One key note I’d add for those trying this recipe at home: be meticulous about your chocolate melting temps! Bittersweet chocolate should be melted to about 110°F then cooled to about 88°F for the perfect consistency when folding in your whipped cream. And always fold gently to keep that airy texture. It makes all the difference in the final mouthfeel!

1 year ago by PastryChefInTraining92
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Looks great but is there a light version? Trying to keep the treats less guilt-inducing if ya know what I mean.

1 year ago by CalorieCountingCraig
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Dropped everything and tried this recipe right away. Experimented with a layer of salted caramel between the milk and white choc. Let’s just say it was otherworldly. Outstanding base recipe though!

1 year ago by GastronautTheBold
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Decadent, sure, but expect a sugar rush followed by a hard crash. Maybe throw in some fresh berries or a tart raspberry coulis to cut through the richness? Just a suggestion.

1 year ago by CynicalSous
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This. I made something similar last month but your layers OMG! They are the perfect combination of flavors and that pinch of sea salt? Chef's kiss Gonna have to upgrade my game here.

1 year ago by BakeAndShake
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hey just wondering if u can sub something for the egg whites? roommate is vegan so eggs are a no-go in our kitchen. but this looks too good not to try making!

1 year ago by SweetToothSam
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OMG this sounds utterly Divine with a capital D! Love me some choc and that white choc layer is to die for. can't wait to test this out 😍 Thanks for sharing!

1 year ago by ChocoLover818
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