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Recipes >> Pudding, Kheer, Jelly, Custard Recipes > Layered Chocolate Mousse

Layered Chocolate Mousse

Layered Chocolate Mousse
Prep Time
3 Hours
Cook Time

25 Mins
Serves

8
Smooth chocolate mousse serves as a light and rich dessert. Try out this fancy recipe of layered chocolate mousse.
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Source:  KhanaPakana.com
3 Ratings
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Ingredients

  • Eggs 3
  • Cornstarch 1 tsp
  • Superfine sugar 4 tbsp
  • Milk 1, 1/4 cups
  • Gelatin 1 envelope
  • Water 3 tbsp
  • Heavy cream 1, 1/4 cups
  • Dark chocolate 2, 3/4 ounces
  • White chocolate 2, 3/4 ounces
  • milk chocolate 2, 3/4 ounces
  • Chocolate caraque for garnishing

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Cooking Directions

  1. Line a 1 pound loaf pan with baking parchment.

  2. Separate the eggs, putting each egg white in a separate bowl.

  3. Place the egg yolks and sugar in a large mixing bowl and beat until well combined.

  4. Pour the milk in a pan and heat gently, stirring, until almost boiling.

  5. Pour the milk into the egg yolks, beating.

  6. Set the bowl over a pan of gently simmering water and cook, stirring, until the mixture thickens enough to thinly coat the back of a wooden spoon.

  7. Sprinkle the gelatin over the water in a small heatproof bowl and allow to become spongy.

  8. Place over a pan of hot water and stir until dissolved.

  9. Stir into the hot mixture. Set aside to cool.

  10. Whip the cream until just holding its shape.

  11. Fold into the egg custard, then divide the mixture into 3.

  12. Melt the 3 types of chocolate separately.

  13. Fold the dark chocolate into one egg custard portion.

  14. Beat one egg white until standing in soft peaks and fold into the dark chocolate custard until combined.

  15. Pour into the prepared pan and level the top.

  16. Chill in the coldest part of the refrigerator until just set.

  17. Leave the remaining mixtures at room temperature.

  18. Fold the white chocolate into another portion of the egg custard.

  19. Beat another egg white and fold in.

  20. Pour on top of the dark chocolate layer and chill quickly.

  21. Repeat with the remaining milk chocolate and egg white. Chill until set.

  22. To serve, carefully turn out onto a serving dish and decorate with chocolate caraque.

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