Tuesday, August 27, 2013

Triple-Chocolate Mousse

What am I reading now? Shades of Milk and Honey (Mary Robinette Kowel, Glamourist Histories #1)

Annnd . . . what do I think so far? I really do enjoy period romances: medieval, Regency, Victorian. Almost as much as I love paranormal romance. So it makes sense that his Victorian era romance mixed with magic would be a home run for me. I loved the magical element of people who could weave ether into imaginary scenes that looked real to those around them. The scenes were so sensory rich, I could imagine them as if I were in the room.

Triple Chocolate Mousse
This yummy dessert is made with dark, milk and white chocolate mousses.

Beat 4 cups heavy whipping cream to stiff peaks. Don't add sugar.

Combine 2 small packages white chocolate fat-free sugar-free instant pudding mix with 2 cups milk and blend for 2 minutes. It will set in a couple of minutes. When set, place in microwave for 30 seconds and remove to beat. Repeat to take the chill off the pudding.

Gather three microwavable bowls to melt chocolates. Put 2 cups of white chocolate chips in one, 2 c. milk chocolate in another and 2 c. dark chocolate in the last. Melt in the microwave by heating for 40 seconds, then 30 seconds (stir), then 20 seconds (the white chocolate usually melts first take it out if needed and continue with the other two to finish,) then 15 seconds. When the chocolate and the bowl feel warm to the touch, take it out and let the rest of the chips melt from the residual heat.

Using beaters, blend 1/3 of the pudding into each of the melted chocolates.

Fold in 1/4 of the whipped cream into each of the chocolate mixtures. Reserved the last 1/4 to make the column up the center and to garnish the top.

Assemble using pastry bags. Fill a bag with dark chocolate mousse, another with milk chocolate mousse, another with white chocolate mousse, and the last with the remaining whipped cream.

Starting with the dark chocolate, fill in the bottom of the glass. Then make a column of whipped cream that will be in the center of the next two layers. (Mousse is a very rich dessert and the whipped cream will temper the sweetness of the mousse flavors.)

Pipe in the milk chocolate mousse then the white chocolate mousse. Top with a dollop of whipped cream and raspberries.

2 comments:

Renae W. Mackley said...

Looks like a good book to put on my list. And the dessert looks way yummy! Heading to the kitchen next...

Anne Consolacion said...

Omg, that chocolate mousse made my mouth water.