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Choco Trifecta Mousse Serenade

Choco Trifecta Mousse Serenade
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An elegant, no‐bake layered dessert that brings together a harmonious trifecta of chocolate mousses—rich dark chocolate, creamy milk chocolate, and silky white chocolate. Each layer is delicately prepared and set to create a stunning dessert that exudes luxurious texture and deep chocolate flavor. Perfect for special occasions or when you want to impress with a sophisticated treat.

Ingredients

For the Dark Chocolate Mousse:
• 150g dark chocolate (70% cocoa), chopped
• 200ml heavy cream, cold
• 1 tbsp granulated sugar (optional)
• 1/2 tsp vanilla extract
• 1 tsp unflavored gelatin dissolved in 2 tbsp warm water (optional, for stability)

For the Milk Chocolate Mousse:
• 150g milk chocolate, chopped
• 200ml heavy cream, cold
• 1 tbsp granulated sugar (optional)
• 1/2 tsp vanilla extract
• 1 tsp unflavored gelatin dissolved in 2 tbsp warm water (optional)

For the White Chocolate Mousse:
• 150g white chocolate, chopped
• 200ml heavy cream, cold
• 1 tbsp powdered sugar (adjust to taste)
• 1/2 tsp vanilla extract
• 1 tsp unflavored gelatin dissolved in 2 tbsp warm water (optional)

Instructions

  • Prepare Each Mousse Layer Separately:

    • In a small bowl, sprinkle the gelatin over 2 tablespoons warm water (if using) and let it bloom for about 1 minute.
    • Gently melt the chocolate (with sugar and vanilla) for each layer using a double boiler or microwave. Allow the melted chocolate to cool slightly.
    • In a separate bowl, whip the heavy cream until soft peaks form.
    • Stir the dissolved gelatin into the melted chocolate (if using). Gently fold the chocolate mixture into the whipped cream until just combined and smooth.

  • Assemble the Layers:

    • Dark Chocolate Layer: Pour the dark chocolate mousse into a 9‑inch springform pan or serving dish. Smooth the top and chill in the refrigerator for 1–2 hours until set.
    • Milk Chocolate Layer: Once the dark layer is firm, gently spread the milk chocolate mousse evenly over it. Return to the refrigerator and chill for another 1–2 hours until set.
    • White Chocolate Layer: Finally, layer the white chocolate mousse on top, smoothing the surface. Chill for at least 4 hours or overnight until fully set.

  • Serve:

    • Once the dessert is set, remove from the pan (if using a springform) and slice into portions. Garnish with chocolate shavings, a dusting of cocoa powder, or fresh berries if desired. Serve chilled.

Notes

Use high-quality chocolate for optimal flavor.
• The gelatin is optional but helps each layer set firmly for clean, distinct layers.
• Allow each layer to set completely before adding the next to maintain separation.
• This dessert is eggless and naturally gluten-free.

Nutrition

Find it online: https://www.cookflash.com/choco-trifecta-mousse-serenade/