I´m sure you sometimes crave chocolate too. You can take a tablet of chocolate and eat it just like that or make some chocolate cake. I prefer the second option, since there is more of a cake than of chocolate and it is less sweet. And how about a cake which contains all three chocolates – dark, milk and white? Triple Chocolate Mousse Pie is a must-have for every chocoholic. Besides dough, you will need a great deal of heavy cream and three chocolates. Its soft mousse taste melts on your tongue and I think it resembles to an ice cream. I don´t even know why, but its taste and sweetness are very similar to it. I can even say that these recipes for three types of mousse are my favorite and I´ve been using them a lot lately, especially the one for dark chocolate. I made kneaded dough, but not in traditional tart baking pan, but in the round cake one, since traditional low tart pan wouldn´t be enough. I put dough also around the sides, so it could hold each mousse. Anyway, what could be better during a chill moment than a great deal of fluffy chocolate dose.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Dark chocolate layer:
- 150 g dark chocolate
- 375 ml heavy cream
- White chocolate layer:
- 100 g white chocolate
- 250 ml heavy cream
- Milk chocolate layer:
- 100 g milk chocolate
- 250 ml heavy cream
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Dough:
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
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Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking round pan – apply tit also around the sides. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
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Bake 15 - 20 minutes at 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume, leave it cool.
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Dark chocolate layer:
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Melt dark chocolate together with 100 ml heavy cream in water bath.
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Let the mixture cool to the room temperature.
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In the next bowl, whip remaining heavy cream.
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Incorporate cooled chocolate into whipped cream, stir well and spread it over the dough.
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Put it in the refrigerator for 30 minutes to get firm.
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White chocolate layer:
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Melt white chocolate together with 70 ml heavy cream in water bath.
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Let the mixture cool to the room temperature.
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In the next bowl, whip remaining heavy cream.
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Incorporate cooled chocolate into whipped cream, stir well and spread it over the dark chocolate layer.
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Put it in the refrigerator for 30 minutes to get firm.
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Milk chocolate layer:
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Melt milk chocolate together with 70 ml heavy cream in water bath.
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Let the mixture cool to the room temperature.
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In the next bowl, whip remaining heavy cream.
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Incorporate cooled chocolate into whipped cream, stir well and spread it over the white chocolate layer.
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Put it in the refrigerator for a couple hours, preferably overnight, to get firm.
- Baking pan – 23 cm
- Recipe adapted from Coup de pouce cuisine Chocolat Vol. 32 no_8
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