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Triple Chocolate Mousse Cake

Chocolatier Aug/Sep 1994

Dark chocolate mousse layer:
2 tablespoons strongly brewed
coffee, cooled
2 teaspoon vanilla extract
1 1/2 teaspoons unflavored
powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
1/4 cup granulated sugar
6 ounces bittersweet chocolate,
finely chopped

Milk chocolate mousse layer:
2 tablespoons strongly brewed
coffee, cooled
2 teaspoons vanilla extract
1 1.2 teaspoons unflavored
powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
2 tablespoons granulated sugar
6 ounces milk chocolate,
finely chopped

White chocolate mousse layer:
2 tablespoons coconut rum,
such as Malibu
1 tablespoon water
2 teaspoons vanilla extract
2 teaspoons unflavored
powdered gelatin
8 ounces white chocolate,
coarsely chopped
3/4 cup milk
1 cup heavy cream

Make the dark chocolate mousse:
1. Place the coffee and vanilla in a small cup. Sprinkle the gelatin over
the mixture and let the gelatin soften for 5 minutes.
2. In a medium bowl, whisk the yolks until blended.
3. In a heavy, medium saucepan, combine 3/4 cup of the cream, the milk
and sugar. Cook over medium heat, stirring occasionally, until small
bubbles form around the side of the pan. Remove the pan from the
heat. Gradually whisk about 3/4 cup of the hot cream mixture into
the yolks until blended. Pour this mixture back into the saucepan.
Continue cooking over medium-low heat, stirring constantly with a
wooden spoon for 2 to 4 minutes, until the custard has thickened
slightly. It is done when you can run your finger down the back of
the coated spoon and a path remains in the custard for several
seconds. Do not allow the custard to boil.
4. Remove the pan from the heat and immediately strain the custard into
a stainless steel bowl. Add the softened gelatin mixture to the custard
and stir until completely dissolved. Add the chocolate and stir until
melted and smooth. Set the bowl over a larger bowl containing ice
water and stir for 5 to 10 minutes, until cool. Remove the bowl from
the bowl of ice water.
5. In a chilled medium bowl, using a hand-held electric mixer, beat the remaining 1/2 cup of the cream until soft peaks start to form. Using a
rubber spatula, fold one-third of the whipped cream into the chocolate
mixture. Fold in the remaining whipped cream. Scrape the mousse into
a 9-by-3-inch springform pan and, using a small offset metal cake
spatula, smooth it into an even layer. Place the pan in the freezer for
1 hour, until the mousse is firmly set.

Make the milk chocolate mousse layer:
6. Follow the procedure in steps 1 through 5, substituting the ingredients
listed for the milk chocolate mousse layer for those in the dark
chocolate mousse layer, and pouring the milk chocolate mousse
over the dark chocolate mousse layer in the pan. Place the pan in
the freezer for 1 hour, until the mousse is firmly set.

Make the white chocolate mousse layer:
7. Place the rum, water and vanilla in a small, heatproof cup. Sprinkle the gelatin over the mixture and allow it to soften for 5 minutes. Place the
cup with the softened gelatin in a small pan with enough water to come
halfway up the sides of the cup. Heat the gelatin mixture in hot, not
simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until
the gelatin granules dissolve completely and the mixture is clear.
Remove the pan from the heat, leaving the cup in the water to keep
the gelatin mixture warm until ready to use.
8. Place the white chocolate in a large bowl. In a small saucepan over
medium heat, bring the milk to a gentle boil. Pour the hot milk over
the chocolate and let the mixture stand for 30 seconds to melt the
chocolate. Add the warm gelatin mixture and whisk until smooth.
Place the bowl over a larger bowl of ice water and stir for 5 to 10
minutes, or until the mixture is cool.
9. In a chilled, medium bowl, using a hand-held electric mixer, beat
the cream at medium speed just until it begins to form soft mounds.
Do not overbeat or he mousse will be grainy. Fold one-third of the
whipped cream into the white chocolate mixture. Fold in the remain-
ing whipped cream. Scrape the white chocolate mousse onto the milk
chocolate mousse layer, smoothing the top with a cake spatula. Place
the cake in the freezer for 2 hours, until the top layer is firmly set.

Unmold the cake:
10. Using a portable hair dryer or a damp, hot towel, carefully heat
the outside of the springform pan slightly. Release the clamp on
the side of the springform pan and gently remove it. Using a large
metal spatula, gently transfer the cake from the bottom of the
springform pan to a serving platter. Place the cake in the refri-
gerator for at least 1 hour before serving, to defrost.


Featured Archive Recipes:
Chocolate Mousse Trio
(Daniel Boulud)

Milk-and-Dark Chocolate Mousse
Cake (Franois Payard)


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