Triple Layered Chocolate Mango Mousse
- By subham
- February 8, 2016
- No Comments
Ingredients
1st layer, For Dark chocolate mousse
- 1.Whipping Cream- 100 ml
- 2.Dark Chocolate-1 bar (75 gm)
- 3.Powdered Sugar-1 tablespoon
2nd layer, For Mango Mousse:
- Whipping cream- 100 ml
- Mango pulp- 1 cup approx 100 ml (Fresh or canned)
- Sugar-1 Tablespoon (you can add more or less as per your taste)
- Water- 1/4th cup to dissolve gelatin
- Gelatin or agar agar- 1 teaspoon
Top layer,For White Chocolate Mousse:
- Whipping Cream- 100 ml
- White Chocolate- 1 bar (75 gm)
- Sugar-1 tablespoon (you can add more or as per your taste)
Method
1.First, whip the cream with sugar and keep it aside. divide it into three bowls.
Note- You can whip the cream individually or together. I prefer whipping cream together with 3 tablespoons of sugar and divide it equally in three parts .
2.For dark chocolate mousse
Melt the chocolates in a microwave or in a double boiler. When it cools down a little, add one portion of whipped cream and mix it well until it becomes a very creamy mixture. Keep it aside.
3.Mango mousse
Soak gelatin in water for few mins, then warm it in a microwave and mix it to warm mango pulp. Then add the remaining third portion of whipped cream to mango pulp and mix everything well.
4.White chocolate mousse
In another bowl melt the white chocolate and again mix third portion of whipped cream to it and mix it well.
5.Piping and assembling
Transfer these mixtures into individual piping bags and pipe the mousse as you prefer in shot glasses or any other decorative glass or bowl.
Refrigerate it for 2 hours to set and top it with your favorite fruits and serve chilled.
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