Petitchef

Tricolor mousse cake

Dessert
9 servings
20 min
20 min
Very Easy

Ingredients

9

For dark chocolate mousse:

Make the mocha mousse:

The white chocolate mousse:

Preparation

  • For dark chocolate mousse:
    Melt chocolate and butter together in a bowl placed in a pan of barely simmering water. Stir form time to time. When chocolate is melted whisk in dissolved coffee powder and yolks. Remove from heat and set aside.
    Beat egg whites and sugar until soft peaks form, until stiff but not dry. Fold remaining whites into mixture until completely incorporated. Scrape mousse immediately into prepared mold and refrigerate.
  • Make the mocha mousse:
    Place chocolate and coffee in heatproof bowl placed in a pan of barely simmering water. Stir form time to time until melted. Let chocolate cool to about 85 F. Whip cream until soft peaks form, not to stiff. Fold chocolate carefully. The mousse should seem very soft. Scrape mousse immediately into mold.
  • The white chocolate mousse:
    Place chocolate and ¼ cup water in heatproof bowl. Set the bowl of chocolate in pan of simmering water. Stir until melted and smooth. Let cool and stir in vanilla and liquor. Whip the cream until soft peaks form, not to stiff. Fold cream into cooled white chocolate mixture. The mousse will seem soft. Scrape mousse immediately into mold. Cool overnight.
  • To unmold, warm the sides of ring briefly with a hot, wet, wrung out towel and slip it off of dessert by pulling up with both hands.

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Photos

Tricolor mousse cake, photo 1
Tricolor mousse cake, photo 2

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