Layered Swiss Chocolate Mousse (dark, milk, white) served in a glass – ready to eat!
RECIPE – Layered SWISS Chocolate Mousse
Switzerland (my home country) is famous for many Culinary delights like Fondue, Racelette, Roesti, Air dried Beef (Buendnerfleisch), Sliced Veal “Zurichoise” and of course SWISS Chocolates. I have chosen this dessert of layered chocolate mousse because of its beautiful presentation, wow factor, convenience, ease of serving and fantastic taste and texture. Perfect for any dinner party, special occasion or festive party like eg. Christmas. This dessert (recipe) can be prepared in advance 1-2 days. I assure that your guests (family and friends) will love you for this dessert.
Enjoy and “en Guete” = Swiss German for “Bon Appetite”
HERE WE GO:
Makes: 8-10 Port. | Preparation time: 60 minutes | Setting / resting time: 10 hours
TOOLS / EQUIPMENT NEEDED: Mixing bowl stainless steel large x2, Mixing bowl glass large 1, whisk, plastic scrapper, wooden spoon, scale, pot, ice-basin (bath), skillet (sautéing pan), knife, sieve (strainer), chopping board, mousse glasses (8-10), spoon large
INGREDIENTS NEEDED: Cooking chocolate dark, milk, white (SWISS), cacao powder, sugar white, salt cooking, cream full-fat, Cointreau (or Grand Marnier), Gelatin leaves, vanilla bean, eggs, hazelnuts, truffle oil, raspberries, blueberries, strawberries, chocolate coffee beans
RECIPE:
Ingredients Dark Chocolate Mousse (base)
QUANTITY UNIT PRODUCE
2 PC Eggs whole
30 GR Sugar white
1 PINCH Salt cooking
137.5 GR Dark cooking chocolate (couverture) SWISS
275 ML Cream full-fat
2.5 ML Cointreau or Grand Marnier
2.5 GR Cacao powder
16-20 PC Raspberries fresh
16-20 PC Blueberry fresh
Ingredients Milk Chocolate Mousse (2nd layer)
QUANTITY UNIT PRODUCE
2 PC Eggs whole
30 GR Sugar white
1 PINCH Salt cooking
137.5 GR Milk cooking chocolate (couverture) SWISS
275 ML Cream full-fat
40 GR Hazelnuts roasted, peeled
30 GR Sugar white
5 ML Truffle Oil
Ingredients White Chocolate Mousse (top layer)
QUANTITY UNIT PRODUCE
1 PC Egg whole
1 PC Egg yolk
½ PC Vanilla bean (mark)
1 PINCH Salt cooking
2.5 GR Gelatin leaves
127.5 GR White cooking chocolate (couverture) SWISS
262.5 ML Cream full-fat
8-10 PC Strawberries fresh
16-20 PC Chocolate Coffee beans
METHOD:
Mise en place / Preparation Dark Chocolate Mousse (base)
-Chop couverture (dark) into small pieces and melt in hot water bath (bain-marie)
-Whisk cream (full-fat) to 90% stiff and refrigerate
-Beat / mix whole eggs, sugar and salt warm (in a glass bowl over a hot water bath till thick and foamy), then beat / mix cold over an iced water bath
-Quickly fold in melted couverture (30-35 C) into the cold beaten egg mixture
-Add Cointreau or Grand Marnier
-Immediately fold in the whisked cream (90% stiff) carefully into the mixture. No whisking or beating!
-Spread raspberries and blueberries (washed) equally into glasses
-Sprinkle with cacao powder
-Fill in chocolate mousse (base – 1st layer) evenly, ensure no air bubbles occur
-Refrigerate (covered) for 4 hours
Mise en place / Preparation Milk Chocolate Mousse (2nd layer)
-Chop couverture (milk) into small pieces and melt in hot water bath (bain-marie)
-Whisk cream (full-fat) to 90% stiff and refrigerate
-Toast / roast hazelnuts in a skillet (sauteeing pan) with no oil, slightly cool down and put into a tea towel, rub between your hands in order to peel the hazelnuts
-Chop peeled hazelnuts roughly, caramelize sugar, add chopped hazelnuts take from heat, add truffle oil, pour out onto bench top (stainless steel) or onto a plate, cool down and break up into small pieces.
-Beat / mix whole eggs, sugar and salt warm (in a glass bowl over a hot water bath till thick and foamy), then beat / mix cold over an iced water bath
-Quickly fold in melted couverture (30-35 C) into the cold beaten egg mixture
-Immediately fold in the whisked cream (90% stiff) carefully into the mixture. No whisking or beating!
-Fold in hazelnut – truffle oil brittles
-Fill in chocolate mousse (2nd layer) evenly, ensure no air bubbles occur
-Refrigerate (covered) for 4 hours
Mise en place / Preparation White Chocolate Mousse (top layer)
-Soak gelatin leaves in cold water
-Chop couverture (white) into small pieces and melt in hot water bath (bain-marie)
-Cut vanilla bean lengthwise in half and scrap out vanilla core (mark)
-Whisk cream (full-fat) to 90% stiff and refrigerate
-Beat / mix whole eggs, egg yolks, vanilla core (mark) and salt warm (in a glass bowl over a hot water bath till thick and foamy)
-Squeeze out gelatin leaves and dissolve in the warm egg mixture, then beat / mix cold over an iced water bath
-Quickly fold in melted couverture (35-40 C) into the cold beaten egg mixture
-Immediately fold in the whisked cream (90% stiff) carefully into the mixture. No whisking or beating!
-Fill in chocolate mousse (top layer) evenly, ensure no air bubbles occur
-Refrigerate (covered) for 2 hours
Serving
-Take out layered chocolate mousse (make sure it is all set), garnish top with strawberries (washed) cut in half and chocolate coffee beans
Remarks / Comments:
-This dessert (layered Swiss chocolate mousse) is a show stopper! Your guests will not forget this – Presentation, taste, texture etc.
-You can pre-prepare this dessert 1-2 days in advance, perfect for dinner parties, festive parties (e.g. Christmas)
Thank you and Bon Appetite!
Martin ZGraggen – Chef & Guide Dog User
www.enabledcooking.com
PS: Here you can download a copy (pdf file) of my Recipe RC_SwissChocolateMousse
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