Servings: 0
- 2 large glasses
INGREDIENTS
- Chocolate crisps or shavings, for garnish
Dark chocolate mousse:
- 3.5 ounces/100 grams dark chocolate, finely chopped
- 3.5 fl ounces/100 milliliters heavy whipping cream, divided
Milk chocolate mousse:
- 5.3 ounces/150 grams milk chocolate, chopped
- 1.7 fl ounces/50 milliliters heavy whipping cream, for the ganache
- 3.5 fl ounces/100 milliliters heavy whipping cream, for the mousse
White chocolate mousse:
- 7 ounces/200 grams white chocolate, finely chopped
- 1.7 fl ounces/50 milliliters heavy whipping cream, for the ganache
- 3.5 fl ounces/100 milliliters heavy whipping cream, for the mousse
INSTRUCTIONS
- Place the dark and white chocolates in separate heatproof bowls. Add the designated amount of heavy cream for ganache to each. Microwave in 15-second bursts, stirring between intervals, until smooth and fully melted. Let cool slightly.
- In a large bowl, whip 10.5 fl ounces/300 milliliters heavy whipping cream until stiff peaks form. Divide evenly, adding about 3.5 fl ounces/100 milliliters to each chocolate mixture. Gently fold until fully incorporated and smooth. Transfer each mousse to a separate piping bag.
- Flip a sturdy muffin tin upside down and rest serving glasses on their sides. Pipe the dark chocolate mousse into the tilted glasses, creating an angled effect. Carefully transfer to the freezer and chill for 30 minutes, until set.
- Rotate the glasses and pipe the white chocolate mousse (or a milk chocolate layer, if using). Freeze again for 30 minutes.
- Stand the glasses upright and pipe the remaining mousse to the rim. Freeze for 1 hour to set completely.
- Just before serving, sprinkle with chocolate crisps or shavings. Serve immediately for the best texture.
RECIPE NOTES
For an even more dramatic presentation, drizzle melted chocolate over the final layer before serving.