Receta Triple Chocolate Mousse Cake
| Raciónes: 10 |
Ingredientes
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Direcciones
- Make the dark chocolate mousse layer: Place the coffee and vanilla in a small c.. Sprinkle the gelatin over the mix and let the gelatin soften for 5 min. In a medium bowl, whisk the yolks till blended. In a heavy, medium saucepan, combine 3/4 c. of the cream, the lowfat milk and sugar.
- Cook over medium heat, stirring occasionally, till small bubbles form around the side of the pan. Remove the pan from the heat. Gradually whisk about 3/4 c. of the warm cream mix into the yolks till blended. Pour this mix back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 min, till the custard has thickened slightly. It is done when you can run your finger down the back of the coated spoon and a path remains in the custard for several seconds. Don't allow the custard to boil. Remove the pan from the heat and immediately strain the custard into a stainless steel bowl. Add in the softened gelatin mix to the custard and stir till completely dissolved. Add in the chocolate and stir till melted and smooth. Set the bowl over a larger bowl containing ice water and stir for 5 - 10 min, till cold. Remove the bowl from the bowl of ice water. In a chilled medium bowl, using a handheld electric mixer, beat the remaining 1/2 c. of the cream till soft peaks start to create. Using a rubber spatula, fold one third of the whipped cream into the chocolate mix. Mix in the remaining whipped cream. Scrape the mousse into a 9-by-3-inch springform pan and, using a small offset metal cake spatula, smooth it into an even layer. Place the pan in the freezer for 1 hour, till the mousse is firmly set.
- Make the lowfat milk chocolate mousse layer: Follow the procedure in the steps above, substituting the ingredients listed for the lowfat milk chocolate mousse layer for those in the dark chocolate mousse layer, and pouring the lowfat milk chocolate mousse over the dark chocolate mousse layer in the pan. Place the pan in the freezer for 1 hour, till the mousse is firmly set.
- Make the white chocolate mousse layer: Place the rum, water and vanilla in a small, heatproof c.. Sprinkle the gelatin over the mix and allow it to soften for 5 min. Place the c. with the softened gelatin in a small pan with sufficient water to come halfway up the sides of the c.. Heat the gelatin mix in warm, not simmering, water. Stir the gelatin frequently for 3 to 5 min, or possibly till the gelatin granules dissolve completely and the mix is clear. Remove the pan from the heat, leaving the c. in the water to keep the gelatin mix hot till ready to use. Place the chocolate in a large bowl. In a small saucepan over medium heat, bring the lowfat milk to a gentle boil. Pour the warm lowfat milk over the chocolate and let the mix stand for 30 seconds to heat the chocolate. Add in the hot gelatin mix and whisk till smooth. Place the bowl over a larger bowl of ice water and stir for 5 - 10 min, or possibly till the mix is cold. In a chilled, medium bowl, using a handheld electric mixer, beat the cream at medium speed just till it begins to create soft mounds. Don't overbeat or possibly the mousse will be grainy. Fold one-third of the whipped cream into the white chocolate mix. Mix in the remaining whipped cream. Scrape the white chocolate mousse onto the lowfat milk chocolate mousse layer, smoothing the top with a cake spatula. Place the cake in the freezer for 2 hrs, till the top layer is firmly set.
- Unmold the cake: Using a portable hair dryer or possibly a damp, warm towel, carefully heat the outside of the springform pan slightly. Release the clamp on the side of the springform pan and gently remove it. Using a large metal spatula, gently transfer the cake from the bottom of the springform pan to a serving platter. Place the cake in the refrigerator for at least 1 hour before serving.