Triple-Layer Chocolate Mousse

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9 Ingredients

Number of servings

8

250grams milk chocolate, chopped
1/4 cup milk; plus 1/4 cup milk; plus 1/4 cup milk
1 cup sugar
200grams dark chocolate (70% cocoa)
1/4teaspoons gelatine powder; plus 1/4 tsp gelatine powder; plus 1/4 tsp gelatine powder
250grams white chocolate, chopped
300milliliter pure cream; plus 300ml pure cream
300milliliter pure cream
300grams frozen raspberries

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Line a 7-cup capacity loaf tin with plastic wrap (see tip).

Step 2 of 6

To make dark layer, place chocolate into a heatproof bowl and sit over a saucepan of simmering water. Stir occasionally until melted and smooth. Remove bowl from pan. Place milk into a small heatproof bowl and sit into pan. When warm, sprinkle over gelatine and stir until completely dissolved. Remove from heat. Set aside to cool. Whip cream until soft peaks form. Stir milk into chocolate until well combined. Fold in cream. Pour into tin. Chill for 1 hour.

Step 3 of 6

Repeat process for white chocolate layer and pour gently over dark chocolate in tin. Chill for 1 hour.

Step 4 of 6

Repeat again for milk chocolate layer. Cover and refrigerate overnight or for at least 3 hours to set firmly.

Step 5 of 6

Meanwhile, to make raspberry compote, place raspberries into a bowl. Stir sugar and water in a small saucepan over low heat for 5 minutes until dissolved. Bring to the boil and cook for 1 minute. Pour over berries, set aside for 10 minutes. Chill.

Step 6 of 6

To serve, turn out onto a platter and remove plastic. Decorate with raspberry compote and chocolate curls. Cut into slices to serve. Tip 1: Dampen tin slightly with water before lining with plastic. Tip 2: To melt chocolate, break into small pieces and place into a heatproof bowl. Sit bowl over a saucepan of simmering water and stir occasionally with a metal spoon until melted and smooth. Tip 3: To make curls, spread melted chocolate over a stone benchtop in a thin, even layer. Leave to set until firm, but not solid. Hold a knife at 45 degrees to surface and push away from you to form curls.