Simple Triple Chocolate Mousse Cakes

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oday I’m making gluten free and egg free, delicious and simple triple chocolate mousse cakes that consist of gluten free chocolate sablé cookies, and three chocolate mousses made of dark, milk and white chocolate. Yummy!

Gluten Free Chocolate Sablé Cookies

First, let me point out that my chocolate sablé cookies are gluten free, and, as well as my mousses – also egg free! I know that this information is important to many people, so there it is. I will make them using almond flour, powdered sugar, cocoa powder and butter – simple and delicious!

Simple Triple Chocolate Mousse Cakes, Pastry Maestra

What is Mousse

Now, let’s start with explaining what is a mousse in the first place. Word “mousse” comes from French, and it means “foam”. Interestingly enough, first mousses were savory, and usually made of chicken liver, foie gras, fish or shellfish. You should know that chocolate wasn’t easily attainable in the old times, like it is today, no! In fact, it wasn’t until 1615. that chocolate arrived in France from Spain with the marriage of the Spanish princess Anne of Austria to Louis XIII. At that point chocolate was only consumed as a hot beverage, but French pastry chefs quickly began to experiment with this new fantastic ingredient.
However, it also took some time, so the first known recipe for chocolate mousse was documented by French writer Menon almost 150 years later – in 1750. Long time, for sure, but it was well worth the wait, don’t you agree?

Simple Triple Chocolate Mousse Cakes, Pastry Maestra

How to Make Chocolate Mousse

Anyway, traditional chocolate mousse, besides chocolate, usually contains eggs – sometimes only egg whites, sometimes whole eggs, sugar, and often also butter or cream. The role of whipped eggs is to aerate the chocolate and achieve light and foam-like texture, but it is possible to get that using whipped cream. Other flavorings, such as mint, orange or chili can be added, too. Chocolate mousse is most commonly used as a standalone dessert, but it can be used as a filling, or decoration in a dessert.

Simple Triple Chocolate Mousse Cakes, Pastry Maestra

Today, I am making a gorgeous sweetness that consists of three chocolate mousses – dark, milk and white chocolate, and sablé cookies that will be the base of my cakes! Yummy! I will decorate my cakes with some dark chocolate shavings and fresh raspberries, and that’s it! Easy, right?
OK, let’s make some delicious simple triple chocolate mousse cakes!

Simple Triple Chocolate Mousse Cakes, Pastry Maestra

Simple Triple Chocolate Mousse Cakes Recipe

by:Tereza Alabanda,The Pastry Maestra

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Prep. time : 25 minutes

Cook time : 10 minutes

Ready in 35 minutes

Level : Basic

Ingredients:
Gluten Free Chocolate Sablé Cookies:

  • Almond flour 150g (5.3oz)
  • Cocoa powder 30g (1oz)
  • Powdered sugar 30g (1oz)
  • Butter 75g (2.6oz)

Dark Chocolate Mousse:

  • Milk 50g (1.8oz)
  • Gelatin 3g (1.5 sheets)
  • Dark chocolate (60% cocoa solids) 75g (2.6oz)
  • Cream (35%) 200g (7oz)

Milk Chocolate Mousse:

  • Milk 50g (1.8oz)
  • Gelatin 3g (1.5 sheets)
  • Milk chocolate 75g (2.6oz)
  • Cream (35%) 200g (7oz)

White Chocolate Mousse:

  • Milk 50g (1.8oz)
  • Gelatin 3g (1.5 sheets)
  • White chocolate 75g (2.6oz)
  • Cream (35%) 200g (7oz)

Decoration:

  • Dark chocolate shavings
  • Fresh raspberries

Directions

  1. First make chocolate sablé cookies that will be the base of your cakes. Put almond flour, powdered sugar, cocoa powder and butter cut in cubes into a food processor. Pulse until everything is combined and you get uniform mixture.
  2. Transfer the mixture onto a sheet of parchment paper and cover it with another piece of parchment paper. Then, roll out the pastry to 6mm (14“) thickness using an adjustable rolling pin, and put everything in the fridge for about 30 minutes.
  3. When the pastry is chilled, cut out 7.5cm (3″) in diameter discs. Transfer the cookies onto a paper lined baking tray, and bake them at 180°C (350°F) for about 10 minutes.
  4. To make mousse cakes use six 6cm (2.3″) in diameter, and 6cm (2.3″) high cake rings. Cover one opening of your cake rings with cling film so the mousse doesn’t leak out. Then, line the rings with acetate strip.
  5. To make dark chocolate mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Heat milk in the microwave, add soaked gelatin, and stir until it melts. Melt dark chocolate in the microwave on low heat, add milk and gelatin mixture, and stir with a whisk until the mixture becomes uniform.
  6. Whisk the entire quantity of cream for all three mousses in a stand mixer to soft peaks. Uniformly distribute whipped cream into three bowls by placing 200g (7oz) in each bowl.
  7. When dark chocolate mixture is lukewarm, add it to whipped cream and stir until it becomes uniform. Transfer dark chocolate mousse into a piping bag without tip, and fill the molds to 13 of their height. Then, put them in the freezer to set.
  8. To make milk chocolate mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Heat milk in the microwave, add soaked gelatin, and stir until it melts. Melt milk chocolate in the microwave on low heat, add milk and gelatin mixture, and stir with a whisk until the mixture becomes uniform.
  9. When milk chocolate mixture is lukewarm, add it to whipped cream and stir until it becomes uniform. Transfer milk chocolate mousse into a piping bag without tip, and pour it onto frozen dark chocolate mousse, until you fill 23 of the height of the molds. Then, put them in the freezer to set.
  10. To make white chocolate mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Heat milk in the microwave, add soaked gelatin, and stir until it melts. Melt white chocolate in the microwave on low heat, add milk and gelatin mixture, and stir with a whisk until the mixture becomes uniform.
  11. When white chocolate mixture is lukewarm, add it to whipped cream and stir until it becomes uniform. Transfer white chocolate mousse into a piping bag without tip, and pour it onto frozen milk chocolate mousse, until you fill the molds to the top. Then, put them in the freezer to set.
  12. When the mousse cakes are set, remove them from the molds, place them onto the chocolate sablé cookies, and remove the acetate strips.
  13. Top your cakes with dark chocolate shavings, and decorate them with fresh raspberries.
  14. There, your simple and delicious triple chocolate mousse cakes are done! Enjoy!

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