Easiest Way to Prepare 2020 Three-layered Chocolate Mousse Cake

Three-layered Chocolate Mousse Cake.

You can cook Three-layered Chocolate Mousse Cake using 35 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Three-layered Chocolate Mousse Cake

1. Prepare of First Layer (Couverture White Chocolate):.
2. You need 50 g of caster sugar.
3. Prepare 10 ml of water.
4. You need 2 of egg yolks.
5. You need 1/2 of egg.
6. It's 125 g of white cooking choclate - melted.
7. You need 5 g of gelatine powder.
8. It's 2 of big spoons water.
9. It's 150 g of whipped cream.
10. Prepare of Second Layer (Chocolate Milk):.
11. You need 50 g of caster sugar.
12. You need 10 ml of water.
13. You need 2 of egg yolks.
14. It's 1/2 of egg.
15. Prepare 125 g of milk cooking chocolate - melted.
16. It's 5 g of gelatine powder.
17. Prepare 2 of big spoons water.
18. You need 150 g of whipped cream.
19. Prepare of Third Layer (Dark Chocolate):.
20. Prepare 50 g of caster sugar.
21. You need 10 ml of water.
22. Prepare 2 of egg yolks.
23. Prepare 1/2 of egg.
24. It's 125 g of dark cooking chocolate - melted.
25. You need 5 g of gelatine powder.
26. It's 2 of big spoons water.
27. Prepare 150 g of whipped cream.
28. Prepare of Blackberry Sauce:.
29. Prepare 100 g of blackberries.
30. It's 50 g of icing sugar.
31. You need 20 ml of water.
32. Prepare of Orange Sauce:.
33. You need 2 of oranges.
34. It's 50 g of icing sugar.
35. It's 20 ml of water.

Three-layered Chocolate Mousse Cake step by step

1. First Layer (Couverture White Chocolate): 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 3.Combine the gelatine mixture with the melted white chocolate..
2. 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool..
3. Second Layer (Chocolate Milk): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted milk chocolate..
4. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool..
5. Third Layer (Dark Chocolate): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted dark chocolate..
6. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool..
7. Blackberry Sauce: 1.Combine blackberries, sugar and water in a small pot over a low heat. 2.Stir the ingredients completely and bring to a boil. 3.Turn off the heat and let cool. 4.Place the mixture into a food processor and blend it until there are no more lumps..
8. Orange Sauce: 1.Finely slice and chop the orange skin. 2.Squeeze the orange for juice. 3.Combine the skin and juice with sugar and water in a small pot over a low heat. 4.Stir the ingredients completely and bring to a boil. 5.Turn off the heat and let cool. 6.Place the mixture into a food processor and blend it until there are no more lumps..
9. Recipe Notes: 1. Once the components have been completed, the dish can be plated. 2. Ensure the mousse is served while it is cold. 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. 5. You can also add slices of fresh or tinned fruit to the decorations..

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