Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree Recipe

How to Make Tri Chocolate Mousse With Raspberry Sauce And Chocolate Filigree

1. 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.
2. Fill a small roasting pan or baking dish with dried beans.
3. Place the loaf pan into the beans, tilting it lengthwise so the first layer of chocolate will be at an angle.
4. **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.
5. 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.
6. Refrigerate, without removing from the pan of beans, until the mousse is firm, about 2 hours.
7. **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.
8. 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.
9. 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.
10. Cover and chill until firm.
11. **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.
12. Level the loaf pan and fill the center with the milk chocolate mousse, spreading to the edges.
13. Chill until firm, about 2 hours.
14. **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.
15. Cool and refrigerate, covered, until serving.
16. Freeze the mousse for 1 hour before slicing.
17. **Chocolate Filigree:** Line a baking sheet with waxed paper. Melt the chocolate melting wafers over low heat or in the microwave.
18. 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.
19. Set aside until hardened. Carefully peel the filigree from the waxed paper and store in a covered container in a cool place.
20. Lightly sift cocoa powder onto each serving plate. Add a slice of mousse, garnish with raspberry sauce, chocolate filigree, and fresh raspberries.