The Chocolate Mousse: the tasty calling for Christmas

To help you celebrate Christmas but all Italian style, today we go deeper and deeper in the Italian Christmas tradition and we discovered this tremendous recipe, perusing the web. This triple joyful Chocolate Mousse will bring fun and calories to all of you as all the other spoon desserts that we have already presented to you. We will need the following ingredients:


for the white Chocolate Mousse

  • 1 lb double cream
  • 11 oz white chocolate
  • ½ oz gelatin sheet

for the milk Chocolate Mousse

  • 1 lb Double cream
  • ½ lb milk chocolate
  • ½ oz gelatin sheet

for the dark Chocolate Mousse

  • 1 ½ lb double cream
  • 1 lb dark chocolate
  • ½ oz gelatin sheet

To garnish remember to have close 10 oz. of dark chocolate to spread over


for the White Chocolate Mousse:

  • Soften the gelatin sheets in the hot water for a minute or two.
  • Melt the chocolate in a bain marie and after add the gelatin to the chocolate. In the meanwhile, bring ¾ cup of cream to a boil, then  remove it quickly from the stoves.
  • Stir in the chocolate together with the gelatin mixture, which you have kept at a temperature.
  • With a whisk, beat the remaining ¾ cup cream. Cool the chocolate mixture, then add the whipped cream. If the chocolate is still too hot, wait, otherwise the whipped cream will melt.
  • Put the mouse in a mold and let cool in the refrigerator for an hour and a half.

For the Milk Chocolate Mousse follow the same procedure.When finished, pour the second mousse into the mold containing the previous mousse. Put all into the fridge for and hour and a half and let the second mousse set.

Prepare the third mousse, meaning the Dark Chocolate Mousse, in the same way and at the very end pour the dark chocolate mousse into the mold containing the other two mousses. Return to the fridge and let everything set for three hours. Before serving, melt ¾ cups of dark chocolate in a bain marie and pour it over the mousse layers.

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