Triple Threat Mousse

Triple Deck Mousse

I know a dessert is a wide success if my picky eaters love it. I have the great fortune of trying to please three picky palates. For someone who loves to bake and cook and has an immense recipe box, my family enjoys but a small handful of my recipes and this is one of them.

Mousse is one of those dessert staples that every baker should master. It’s fast and easy to make and lends itself well to versatility. It can be served as a standalone dessert or as a stand-in for frosting between cake layers.

Additionally, its malleable body can easily be sculpted into a simple form or dressed up for some elegance. I chose something in between by using a hexagon cake ring and then finished it with a simple chocolate fan.

A few notes:
1. Over beating or whipping your mousse will result in a dry textured mousse rather than a light and fluffy one.
2. Since this is chocolate dessert, use premium chocolates like Valrhona, Scharffenberger or Callebaut.
3. If you use a form like I did, place your dessert in the freezer for an hour and then use a flame torch to heat the sides for release. Although the easiest way to use a form for this dessert is to line the sides with food safe acetate, I just didn’t have any on hand. Food safe acetate can be found at cakedeco.com.
4. If you are not a huge coffee flavor fan, reduce the instant coffee measurement to decrease its intensity.
5. You can prepare this up to two days in advance. If you do, allow dessert to rest at room temperature for 20 minutes before serving.

Triple Threat Mousse

Dark Chocolate Mousse
Makes 4 cups

Ingredients:

• 10 oz bittersweet chocolate, cut into small pieces
• 1 stick of butter, cut into cut into small pieces
• 2 teaspoon instant coffee, dissolved in 2 teaspoon of water
• 4 large eggs, separated
• 1/8 teaspoon cream of tartar
• 2 tablespoon sugar
• 1 tablespoon Rum

INSTRUCTIONS:

1. Completely melt chocolate on and butter together in a medium bowl over low simmering water.
2. Let chocolate mixture cool then whisk in dissolved coffee and rum.
3. Beat egg whites and cream tartar at medium speed until soft peaks form.
4. Gradually beat in sugar, beating at high speed until stiff. Do not over beat.
5. Fold one-fourth of egg white mixture into chocolate. Continue to fold in remaining egg white in fourths until both mixtures are incorporated with one another.

Mocha Mousse
Make 4 cups

Ingredients:

• 9 ounce milk chocolate, cut into small pieces
• 4 teaspoon instant coffee, dissolved in ¼ cup plus 2tablespoons water
• 1 ½ cups heavy cream

White Chocolate Mousse
Makes 4 cups

Ingredients:

• 9 ounce of white chocolate, cut into small pieces
• 1 ½ heavy cream
• 3 tablespoons of Kirsch
• 3 egg whites
• 1/8 teaspoon cream of tartar

INSTRUCTIONS:

• 1. Place chocolate and coffee in a bowl. Melt chocolate with coffee over low simmering water.
  2. Whip cream until soft peak form. Fold one fourth of whipped cream mixture into melted chocolate. Continue to fold in remaining egg white in fourths until both mixtures are incorporated with one another. Add Kirsch and incorporate.

Assembly:
1. Pour mousse one on top of another in your chosen form or dish.
2. Refrigerate for a minimum of one hour before serving.

Adapted from Alice Medrich