Chocolate Mousse
Triple Layered Chocolate Mousse with Shortbread
Triple Layered Chocolate Mousse
Ingredients
100g White chocolate, chopped
100g Milk chocolate with nougat, chopped
100g Dark chocolate, chopped
450 g Double cream
9 additional tbsp double cream, to be melted with the chocolate
2 tsp vanilla extract
Extra chocolate/fruit to decorate
Method
chop the dark chocolate into small pieces and place into a heat proof glass bowl with 3 tablespoons of double cream
Melt the chocolate in the bowl over a pan of hot water
Pour the 450g of fridge cold double cream with the vanilla extract into a separate mixing bowl and whip until soft peaks
Once the chocolate has melted, take off the heat and allow to cool
Fold in 1/3 of the cream to the melted dark chocolate
Pour the mixture into the base of 4 glasses and pop into the fridge to firm up
Chop the milk chocolate with nougat and place into a heat proof glass bowl with 3 tablespoons of double cream
Melt over a pan of hot water
Once it has melted, take off the heat and allow to cool
Fold in 1/3 of the cream into the melted milk chocolate with nougat mixture
Pour the mixture on top of the dark chocolate layer to create a second layer and pop into fridge to firm up
Chop the white chocolate into small pieces and place into a heat proof glass bowl with 3 tablespoons of double cream
Melt over a pan of hot water
Once the chocolate has melted, take off the heat and allow to cool
Fold the last 1/3 of cream into the white melted chocolate
Pour the mixture on top of the other layers
Place for at least an hour to set
You can leave them in the fridge until you want to serve them
Top with more chocolate or soft berries
Shortbread
Ingredients
150g of flour
100g of butter
50g of sugar
Method
Preheat your oven to 170 degrees
Add 150g of flour and 100g of butter into a mixing bowl
Lightly work the butter into the flour using your fingers to get a breadcrumb texture
Pour 50g of sugar into the mixing bowl and mix through
Pour mixture out onto a tray lined with baking parchment and press out until mixture is 1cm thick
To smooth the top, grab some baking parchment and press down with your hand
Pop into preheated oven for 12 minutes
Make rectangular indentations in the shortbread whilst warm and dust with caster sugar
Snap shortbread apart when you are ready to serve
