| RECIPE
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 | SPICED CHOCOLATE CUPPA | | Enjoy chocolate in a different avatar with this sinfully rich ... | | Read More.. |
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THREE-CHOCOLATE MOUSSE
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Dark chocolate layer
8 ounces / 240 gms bittersweet chocolate, chopped
1/4 cup butter
2 tbsps almond-flavored liqueur
1/2 cup heavy cream, whipped
White Chocolate layer
1 1/4 cups heavy cream
1 1/2 tbsps unflavored gelatin
6 ounces/ 180 gms white chocolate
1/2 cup finely chopped almonds
Milk chocolate layer
1 cup fresh raspberries
8 ounces/ 240 gms milk chocolate
1/4 cup butter
1/2 cup heavy cream, whipped
Unsweetened cocoa powder
With cooking spray, grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan, lined with plastic wrap. With dried beans, fill a small roasting pan 3/4 full. Wedge the loaf pan into the beans, tilted lengthwise. Using a towel to tilt also works.
Make the dark-chocolate layer. In a saucepan over low heat, melt the chocolate with the butter; stir in the liqueur. Cool; fold in the
cream. Pour the mousse into the loaf pan; smooth the top. Refrigerate both pans until the mousse is firm, about 2 hours.
Make the white-chocolate layer. In a saucepan, combine 3/4 th cup cream and the gelatin. Soak 5 minutes. Add chocolate; heat over low heat until smooth. Place the pan in a bowl of ice and water. Cool, stirring occasionally, until the mixture is the texture of unbeaten egg white. Remove from ice; stir in the almonds. Beat the remaining 1/2 cup cream until stiff; fold into the chocolate mixture. Remove the pans from the refrigerator; reposition the loaf pan in the beans so it is tilted in the opposite direction. Pour the mousse into the loaf pan; smooth the top. Cover and refrigerate until firm, about 2 hours.
Make the milk-chocolate layer. In a food processor, puree the
raspberries; strain. In a saucepan, over low heat, stir the
chocolate, butter and raspberry puree until smooth. Cool and fold in the whipped cream. Remove pan from refrigerator. Set loaf pan level on counter. Pour mousse into loaf pan. Smooth top. Cover. Refrigerate until firm, about 2 hours. The mousse can be refrigerated at this point up to 24 hours before serving, or well-wrapped and frozen up to 1 month before serving.
For easy slicing, freeze mousse about 1 hour before slicing.
When serving, sprinkle plate with cocoa powder.
Source: Unknown
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