TRIPLE CHOCOLATE MOUSSE

Not as complex as it appears and very do-able if you organise well before beginning. Make sure to read through the recipe first and gather all the required bowls and appliances. It just makes the whole process so much easier.

Makes : 10, each around 125 millilitres

Ingredients:

• Bitter Chocolate – 175 grams
• Milk Chocolate – 175 grams
• White Chocolate – 175 grams
• Eggs – 4 (separate the yolks from the whites)
• Vanilla – 1½ teaspoons
• Coffee decoction – 2 tablespoons (this is only for the dark and milk chocolate)
• Amul Cream 25% milk fat – 300 millilitres, chilled
• Amul Butter – 3 tablespoons, softened
• DesmondJi Mahua Liqueur/ or any equivalent – 6 tablespoons (I’ve used DesmondJi Mahua Liqueur)

Method:

1. Get the mousse cups ready in a tray.
2. Beat the egg yolks with vanilla until smooth, divide into 3 equal portions and refrigerate.
3. Whip the egg whites until stiff , divide into 3 equal portions and refrigerate.
4. If you use 25% milk fat cream then separate the watery liquid from the thicker portion of the cream. Add a table spoon of sugar to the thick cream and whisk smooth. Divide this too into 3 equal portions and refrigerate.
5. Melt the dark chocolate over a double boiler. Using a spatula, mix in a tablespoon of butter and take the chocolate off the heat.
6. Repeat the same for the other two types of chocolate.
7. Now beginning with the melted dark chocolate, add one portion of the egg yolks and whisk. Fold in one portion of whipped egg white followed by one portion of cream.
8. Add in a tablespoon of coffee decoction and two tablespoons of Mahua or any other liqueur.
9. Repeat steps 6 to 9 for the other two types of chocolate. Do not add coffee decoction to the white chocolate.
10. To assemble : Fill the mousse cups using disposable piping bags or a spoon. Begin with the dark chocolate, followed by milk chocolate and finish up with white chocolate. Sprinkle with dark chocolate shavings/ cocoa/ instant coffee or a pipe a swirl of whipped cream.