2 envelopes unflavored gelatin, dissolved in cold divided into three parts to use in the white chocolate mousse
2/3 cups whipping cream
60 grams white chocolate
2 egg yolks, for the milk chocolate mousse
2/3 cups whipping cream
60 grams milk chocolate
2 egg yolks
2/3 cups whipping cream, for the semisweet chocolate mousse
60 grams semisweet chocolate
2 egg yolks
Preparation
1h
0 mins
Low
Whip 2 cups of heavy cream with 2 tablespoons of sugar and 2 packets of unflavored gelatin (7.5g) until well whipped.
Place the bowl in the freezer and set aside.
White chocolate layer: heat 2/3 cup of cream and off the heat pour over the white chocolate, stirring, until melted. Mix in two egg yolks and whisk until you have a smooth and shiny mixture.
Let cool and add 2/3 of the whipped cream from the freezer.
Without whipping, fold in. In six large cups, pour the first layer of mousse (1/3 of the cup) and refrigerate.
Meanwhile, follow the same procedure for the milk chocolate. Once ready, take your cups out of the refrigerator, and add the second layer of mousse; refrigerate. Finally, repeat with the semisweet chocolate.
Once you have the three layers, refrigerate for at least 2 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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