Triple Chocolate Mousse

Menu Part: 
Cuisine Type: 

Decadent dark chocolate, milk chocolate hazelnut and white chocolate mousse are combined and are topped with caramelized hazelnuts.


2 oz. bittersweet or semisweet chocolate, chopped
2 1⁄4 cups Chocolate Marquise (see recipe)
1 1⁄3 cups Gianduja Mousse (see recipe)
1 1⁄3 cups White Chocolate Mousse (see recipe)
Caramelized hazelnuts

Chocolate Marquise:
8 oz. chopped bittersweet or semisweet chocolate
8 tbsp. sweet butter, cut up
4 large eggs
1⁄4 cup sugar
1⁄4 cup water

Gianduja Mousse:
9 oz., finely chopped Gianduja Chocolate (milk chocolate with toasted hazelnut paste)
1⁄4 cup water
1 1⁄2 cups heavy cream

White Chocolate Mousse:
9 oz. finely chopped white chocolate
1⁄4 cup orange liqueur
1 tsp. finely grated orange zest
11⁄2 cups heavy cream


1. Melt chocolate; cool.

2. Cut 10 3-in. squares of foil; trace a 2-in. circle on each square and lay foil on a baking sheet.

3. Spread melted chocolate over each traced circle; set individual dessert rings on top. Chill to harden chocolate.

4. Prepare Chocolate Marquise and spoon into rings, filling almost halfway. Chill 1 hr.

5. Prepare Gianduja Mousse and spoon over Chocolate Marquise, leaving space on top.

6. Prepare White Chocolate Mousse and spoon onto Gian-duja Mousse; level off. Chill at least 1 hr., or until mousse sets.

7. Unmold mousses; top with caramelized hazelnuts.

Chocolate Marquise:

1. Melt chocolate and butter; remove from heat.

2. In a stainless-steel bowl, whisk eggs and sugar. Whisk in water. Set bowl over barely simmering water and whisk constantly until mixture reaches 160ºF. Remove bowl from heat; beat at high speed 3-4 min., or until soft peaks form.

3. In three batches, fold egg mixture into melted chocolate.

Yield: About 41⁄2 cups.

Gianduja Mousse:

1. Melt chocolate with water. Remove from heat and set aside.

2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.

White Chocolate Mousse:

1. Melt chocolate, liqueur, and orange zest; cool.

2. Whip cream until fluffy, but not stiff. Gently fold into chocolate until incorporated.

Yield: About 4 cups.

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