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With its three different chocolate flavors, these individual mini mousses will knock your socks off. Adorable, stunning, and delicious, these are perfect for a kiddush, or as a dessert for a dairy meal. Hint: fill a pastry bag or ziplock bag (cut a 1/2-inch opening on the side) with mousse and squeeze into the trifle cups. Gently tap down the cup on the counter to get out air bubbles. Refrigerate between mousse layers to set.
2 and 1/4 cups whipping cream
3 ounces semisweet chocolate, such as Elite, melted
7 ounces Elite Milk Chocolate, melted
7 ounces dairy white chocolate, such as Elite, melted
1/2 teaspoon vanilla extract
In a three-quart saucepan, heat whip cream until begins to boil. Remove from heat.
Divide among three bowls as follows: Bowl #1: 1 and 1/4 cups cream and semisweet chocolate Bowl #2: 1/2 cup cream and milk chocolate Bowl #3: 1/2 cup cream and white chocolate with extract
Mix contents of each bowl until well combined. Refrigerate all three bowls for three hours.
Beat semisweet chocolate until peaks form. Divide among 12-and-1/2-ounce trifle cups. Refrigerate for 10 minutes.
Beat milk chocolate mixture until peaks form. Spread over bittersweet chocolate layer. Refrigerate.
Garnish with chocolate curls or chopped Viennese crunch.
Repeat with white chocolate.
Photography by Tamara Friedman
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