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Mousse au Chocolate "Tricolour" Wolfgang and Margarete Koester Recipe

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This recipe for Mousse au Chocolate "Tricolour" Wolfgang and Margarete Koester is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Milk Chocolate Layer

Ingredients:  
Ingredients:  
125 grams milk chocolate
1 egg
2 tablespoons water
1 tablespoon rum
300 milliliters cream (whipped to stiff peaks)
Directions:
Directions:

Melt the milk chocolate in a double boiler. Place a stainless steel bowl over a sauce pan with steaming water and beat the egg and water until light and frothy. Add the rum and beat well. Mix the egg mixture and melted chocolate. Fold in the whipped cream. Place a layer in a 9X13 inch glass pan and refrigerate. Can make individual serving in glasses or small clear bowls.
 

White Chocolate Layer
Ingredients:  
Ingredients:  
125 grams white chocolate
2 egg yolks
2 tablespoons water
4 tablespoons orange liqueur (Triple Sec or Cointreau)
1 tablespoon of finely grated orange peel
2 sheets gelatin
300 milliliters cream (whipped to stiff peaks)
Directions:
Directions:

Soak the gelatin sheets in cold water for 5 to 10 minutes. Melt the chocolate in a double boiler. Beat the egg yolks and water in a bowl over a steaming saucepan until the mixture is light and frothy. Add orange liqueur and zest to the yolk mixture. Remove gelatin sheets from water, gently squeeze to remove excess water. Add the gelatin to the mixture and blend together. Add the melted chocolate and gently blend. Once the mixture is cool fold in the whipped cream. Place over the milk chocolate layer and refrigerate.
 

Dark Chocolate Layer

Ingredients:  
Ingredients:  
125 grams dark chocolate
1 egg
2 tablespoons water
2 tablespoon coffee liqueur
300 milliliters cream (whipped to stiff peaks)
Directions:
Directions:
Melt the dark chocolate in a double boiler. Place a stainless steel bowl over a sauce pan with steaming water and beat the egg and water until light and frothy. Add the coffee liqueur and beat well. Mix the egg mixture and melted chocolate. Fold in the whipped cream. Place over white chocolate layer. Refrigerate for several hours before serving. Garnish with whipped cream and choc0oate curls when serving.
Personal Notes:
Personal Notes:
To simplify things you can make all three portions of whipped cream first.
This is a very decadent dessert and shows off best if you can see the layers.
Use the best quality chocolate available.

 

 

 

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