Sweeten your holiday dinners with this yummy dessert and Indulge in 3 layers of velvety goodness.
Dark Chocolate Ganache:
So what are the general guidelines for making ganache? Joyofbaking.com says: To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
- 1/3 cup Dark chocolate (Cadbury Old Gold)
- 1/2 cup heavy cream
- 2 T butter
- Chop chocolate into small even pieces. If using Cadbury, separate the small ‘blocks’ of chocolate.
- Place the chopped chocolate in a medium sized heat-proof bowl.
- Heat the cream and butter in a medium sized saucepan over medium heat.
- Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
- Stir until smooth and velvety and let cool slightly.
- Transfer to jigger glasses, putting a tablespoon or so of ganache per glass.
Mousse is derived from the French word mousse which means “lather” or “foam”. It is a dessert that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick. It is typically made from egg and cream. Classic recipes of a mousse do not include cream though. Arguably, the most popular combination of a mousse and flavoring is chocolate.
I came up with this recipe through a common kitchen disaster. I was making a batch of plain chocolate mousse (just one type of chocolate) and accidentally doubled the amount of sugar the recipe calls for. It was too sweet that I had to top it with whipped cream just to lessen the sweetness. Upon seeing how fancy it looked with three different colored layers, I experimented with a triple chocolate mousse, replacing the whipped cream topping with white chocolate. And making the ganache a dark chocolate variety.
- 1/2 cup Milk chocolate (I used Dove in this recipe)
- 1/3 cup White chocolate
- 3 T butter
- 3 eggs, separated
- 1 T vanilla
- 1 1/4 cups heavy cream
- 3 T sugar
- Melt milk chocolate and 2 t butter in a double boiler.
- Remove from heat and stir until smooth and glossy
- Add 2 egg yolks, one at a time to the chocolate mixture and add 1 T vanilla.
- Set aside. This is the Milk Chocolate Base
- In a separate bowl, melt white chocolate and 1 T butter.
- Stir until smooth and then add 1/4 cup heavy cream.
- Remove from heat then add the remaining egg yolk.
- Stir until smooth and has come to an even consistency.
- Set aside. This is the White Chocolate Base
- In another bowl, whip 1 cup heavy cream to medium peaks then add 2 T sugar.
- Continue whipping until double in volume.
- Separate half of the whipped cream into another bowl.
- Whip the egg white until triple in volume.
- When halfway done, add 1T sugar
- Continue whipping until done.
- Separate half of the beaten egg white into another bowl.
- Fold whipped cream into the milk chocolate base.
- Fold carefully until chocolate and cream are mixed thoroughly.
- Finally fold in the beaten egg white to the mixture and continue folding until even in color.
- Pipe into the jigger glass with the dark chocolate ganache filling the glass upto two-thirds full.
- Do the same to the white chocolate base using the saved half of the whipped cream and egg whites.
- Pipe on top of the milk chocolate layer until jigger glasses are full.
- Refrigerate for 6-8 hours to set.
- Serve cold.
*** This recipe yields 25 servings on jigger glasses
Remember that the taste and quality of the mousse is primarily dependent on the quality of chocolate you start with. Although it is just fine and cheaper to use baker’s chocolate (the one you buy per kilo in baking supply stores), I suggest to use the kind of chocolate you would snack on or eat out of hand like Hershey’s, Cadbury, Dove etc. In my case, I used Cadbury Old Gold for the dark chocolate and Dove Chocolate for the milk chocolate. The taste of the mousse is very much different than the mousse made with inexpensive chocolate.
Always chill your cream before whipping. It is also advisable to chill the bowl and beater attachments beforehand.
Add instant coffee or coffee liqueur into your milk chocolate base for another dimension of flavor.
Top your mousse with chocolate shavings or shards of tempered chocolate for a fancier presentation.