Ingrédients pour Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree
- Dried beans or rice
- 6 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- Almond Flavored Liqueur
- 3/4 cup heavy cream
- Unflavored Gelatin
- 6 ounces white chocolate, finely chopped
- 1/4 cup slivered almonds, toasted
- 6 ounces milk chocolate, finely chopped
- Fresh Raspberry
- Frozen Raspberries In Light Syrup
- 1 tablespoon cornstarch
- Unsweetened Cocoa Powder
- Dark Chocolate Melts
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Comment préparer Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree
- Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with non-stick cooking spray and line with plastic wrap.
- Fill a small roasting pan or baking dish with dried beans.
- Place the loaf pan into the beans, tilting it lengthwise so the first layer of chocolate will be at an angle.
- **Dark Chocolate Layer:** In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring until smooth. Stir in the liqueur (if using). Cool slightly, then gently fold in the whipped cream.
- Pour the dark chocolate mousse into the loaf pan on the lower tilted side, filling the pan from the center out lengthwise to the lower edge. Smooth the top.
- Refrigerate, without removing from the pan of beans, until the mousse is firm, about 2 hours.
- **White Chocolate Layer:** In a saucepan, combine the heavy cream and gelatin; let stand for 5 minutes. Add the white chocolate and heat over low heat, stirring until melted and smooth.
- Place the pan in a bowl of ice water and stir until slightly thickened. Remove from ice water and stir in the toasted almonds. Fold in the whipped cream.
- Reposition the loaf pan to tilt in the opposite direction. Fill the opposite side with the white chocolate mousse. You should have a dark chocolate half and a white chocolate half, meeting at an angle at the bottom center of the pan, sloping upwards on each side (like two triangles). Smooth the top.
- Cover and chill until firm.
- **Milk Chocolate Layer:** In a saucepan over low heat, stir together the milk chocolate, butter, and raspberry puree until smooth. Cool slightly, then fold in the whipped cream.
- Level the loaf pan and fill the center with the milk chocolate mousse, spreading to the edges.
- Chill until firm, about 2 hours.
- **Raspberry Sauce:** In a food processor, puree the thawed raspberries. Strain the puree into a small saucepan. Stir in the cornstarch and bring to a boil, stirring constantly. Simmer for 1 minute.
- Cool and refrigerate, covered, until serving.
- Freeze the mousse for 1 hour before slicing.
- **Chocolate Filigree:** Line a baking sheet with waxed paper. Melt the chocolate melting wafers over low heat or in the microwave.
- Fit a #3 plain piping tip onto a piping bag. Fill with melted chocolate and pipe triangles onto the waxed paper. Add crosshatches to each triangle.
- Set aside until hardened. Carefully peel the filigree from the waxed paper and store in a covered container in a cool place.
- Lightly sift cocoa powder onto each serving plate. Add a slice of mousse, garnish with raspberry sauce, chocolate filigree, and fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
117g
Fat
124g
Carbs
12g
