Decadent Triple Chocolate Mousse Cups 1769478522812 20bt

Ingredients

• 4 ounces Dark chocolate chips (60% cacao)
• 4 ounces Milk chocolate chips
• 4 ounces White chocolate chips
• 3 cups Heavy whipping cream, chilled
• 3 tablespoons Granulated sugar
• 1.5 teaspoons Vanilla extract
• 1.5 teaspoons Unflavored gelatin powder
• 3 tablespoons Cold water
• 1 teaspoon Cocoa powder for dusting(optional)
• 6 pieces Fresh raspberries(optional)

Instructions

1. 1

   Place three separate heat-proof bowls on the counter: one for dark, one for milk, and one for white chocolate.

2. 2

   In a small bowl, bloom the gelatin by mixing it with cold water; let it sit for 5 minutes, then microwave for 10 seconds until liquid.

3. 3

   Heat 1 cup of heavy cream until just simmering, then divide it equally among the three chocolate bowls. Let sit for 2 minutes and stir each until smooth.

4. 4

   Stir 1/3 of the melted gelatin into each chocolate mixture and let them cool to room temperature.

5. 5

   In a large chilled bowl, whip the remaining 2 cups of heavy cream with sugar and vanilla until stiff peaks form.

6. 6

   Gently fold 1/3 of the whipped cream into the dark chocolate, 1/3 into the milk chocolate, and 1/3 into the white chocolate.

7. 7

   Layer the mousses into individual glass cups starting with dark, then milk, then white, chilling for 20 minutes between layers to prevent mixing.

8. 8

   Refrigerate the finished cups for at least 4 hours before serving, garnished with cocoa powder and a raspberry.