Triple Chocolate Mousse

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

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

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources