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Choco Trifecta Mousse Serenade Recipe

Choco Trifecta Mousse Serenade Recipe


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4.9 from 30 reviews

  • Total Time: 28 hours 45 minutes
  • Yield: 6 1x

Description

Indulgent Choco Trifecta Mousse Serenade delivers a symphony of chocolate richness, blending silky textures and deep flavors. Chocolate enthusiasts will savor each luxurious spoonful of this irresistible dessert that promises pure culinary bliss.


Ingredients

Scale

Chocolate Base:

  • 150 grams (5.3 ounces) dark chocolate (70% cocoa), chopped
  • 150 grams (5.3 ounces) milk chocolate, chopped
  • 150 grams (5.3 ounces) white chocolate, chopped

Cream and Stabilizers:

  • 600 milliliters (20.3 fluid ounces) heavy cream, cold
  • 3 tablespoons granulated sugar
  • 1.5 tablespoons powdered sugar

Flavor Enhancers and Stabilizers:

  • 1.5 teaspoons vanilla extract
  • 3 teaspoons unflavored gelatin
  • 6 tablespoons warm water

Instructions

  1. Activate gelatin by sprinkling over warm water and allow to bloom for 1 minute, creating a smooth foundation for each chocolate layer.
  2. Utilize a double boiler or microwave to gently melt chocolate for each distinct layer, ensuring a velvety texture while incorporating sugar and vanilla.
  3. Let melted chocolate cool slightly to prevent compromising the whipped cream’s delicate structure.
  4. Whip heavy cream in a separate bowl until soft peaks form, creating an airy base for the mousse.
  5. Incorporate dissolved gelatin into the melted chocolate, blending carefully to maintain a uniform consistency.
  6. Fold chocolate mixture into whipped cream with gentle, deliberate motions until perfectly integrated and smooth.
  7. Create the dark chocolate layer by pouring mousse into a 9-inch springform pan, smoothing the surface meticulously.
  8. Refrigerate dark chocolate layer for 12 hours at 40°F until completely set and firm.
  9. Once dark layer is solid, carefully spread milk chocolate mousse in an even layer over the previous section.
  10. Return dessert to refrigerator and chill milk chocolate layer for an additional 12 hours.
  11. Complete the dessert by layering white chocolate mousse on top, ensuring a perfectly smooth surface.
  12. Refrigerate final layer for 4-6 hours or overnight until completely set.
  13. Carefully remove from springform pan and slice into elegant portions.
  14. Embellish with chocolate shavings, cocoa powder dusting, or fresh berries for a sophisticated presentation.
  15. Serve chilled for maximum flavor and textural enjoyment.

Notes

  • Chill each layer thoroughly to ensure clean, distinct chocolate layers without mixing or bleeding colors.
  • Use high-quality chocolate with at least 70% cocoa content for rich, intense flavor and smooth texture.
  • Stabilize whipped cream by adding a small amount of powdered sugar or gelatin to maintain structure and prevent weeping.
  • Customize the dessert by using dairy-free alternatives like coconut cream for a vegan-friendly version that maintains creamy consistency.
  • Prep Time: 45 minutes
  • Cook Time: 28 hours
  • Category: Desserts
  • Method: Blending
  • Cuisine: French

Nutrition

  • Serving Size: 6
  • Calories: 438 kcal
  • Sugar: 31 g
  • Sodium: 29 mg
  • Fat: 38 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 98 mg