Tri Chocolate Mousse with Raspberry Sauce and Chocolate Filigree
Indulge in pure decadence with this Tri Chocolate Mousse with Raspberry Sauce and Chocolate Filigree—a show-stopping dessert that's as elegant as it is delicious. Layers of velvety dark, milk, and white chocolate mousse are meticulously crafted for a smooth, creamy texture that melts in your mouth. Topped with a luscious homemade raspberry sauce, bursting with sweet-tart flavor, and finished with delicate, handmade chocolate filigree, this dessert is a feast for the senses. Perfect for special occasions or when you want to impress, this recipe combines the art of layered desserts with the beauty of edible decoration. Each bite delivers a balance of rich chocolate and vibrant fruit flavors, making it the ultimate treat for chocolate lovers. Treat yourself—or your guests—to this stunning creation that’s sure to be the centerpiece of any table.
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Ingredients
- 100 grams Dark chocolate
- 100 grams Milk chocolate
- 100 grams White chocolate
- 600 ml Heavy cream
- 2 teaspoons Gelatin powder
- 4 tablespoons Cold water
- 250 grams Fresh raspberries
- 2 tablespoons Granulated sugar
- 1 teaspoon Lemon juice
- 50 grams Dark chocolate (for filigree)
- 1 teaspoon Butter (for greasing)
Directions
Step 1
Prepare the gelatin by sprinkling it over 4 tablespoons of cold water in a small bowl. Let it bloom for 5-10 minutes.
Step 2
Divide the heavy cream into 3 equal portions of 200 ml each. Keep refrigerated until ready to use.
Step 3
For the dark chocolate layer: Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
Step 4
Heat 2 tablespoons of the bloomed gelatin over low heat until dissolved. Add half of the melted gelatin to the melted dark chocolate and stir until fully incorporated.
Step 5
Whip 200 ml of heavy cream to medium peaks. Gently fold in the whipped cream into the dark chocolate mixture until fully combined. Spoon the mixture into serving glasses, filling each glass one-third of the way. Refrigerate for 20 minutes.
Step 6
Repeat the same process for the milk chocolate layer, melting the milk chocolate, mixing in the gelatin, and folding in whipped cream. Spoon the milk chocolate mousse on top of the dark chocolate layer and refrigerate for another 20 minutes.
Step 7
For the white chocolate layer: Melt the white chocolate as you did with the others. Stir in the remaining gelatin and fold in whipped cream. Spoon the white chocolate mousse on top of the milk chocolate layer and refrigerate for 2 hours to set completely.
Step 8
Make the raspberry sauce: Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5-7 minutes). Strain through a fine-mesh sieve to remove seeds and let cool completely.
Step 9
Prepare the chocolate filigree: Melt the 50 grams of dark chocolate in a heatproof bowl over simmering water. Transfer the melted chocolate to a piping bag fitted with a small round tip or a plastic squeeze bottle. Pipe delicate designs (e.g., swirls, lace patterns) onto parchment paper. Let them set at room temperature or in the refrigerator for faster cooling.
Step 10
Before serving, drizzle the raspberry sauce over the chocolate mousse and top with chocolate filigree. Garnish with fresh raspberries if desired.
Nutrition Facts
| Serving size | (1300.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4176.5 |
| Total Fat 315.2g | 0% |
| Saturated Fat 187.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 663.5mg | 0% |
| Sodium 423.0mg | 0% |
| Total Carbohydrate 264.1g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 225.2g | |
| Protein 31.2g | 0% |
| Vitamin D 4.3IU | 0% |
| Calcium 546.3mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 2027.2mg | 0% |
Source of Calories