RECIPE: Three Types of Chocolate Mousse

Ingredients:

BASE

• 200 g Digestive biscuits
• 100 g butter (room temperature)

DARK CHOCOLATE MOUSSE

• 150 g dark chocolate
• 120 g cream for šlag
• 160 g cream for šlag (35% fat), chilled
• 4 g powdered gelatin
• 20 ml cold water

MILK CHOCOLATE MOUSSE

• 150 g milk chocolate
• 120 g cream for šlag
• 160 g cream for šlag (35% fat), chilled
• 4 g powdered gelatin
• 20 ml cold water

WHITE CHOCOLATE MOUSSE

• 150 g white chocolate
• 120 g cream for šlag
• 160 g cream for šlag (35% fat), chilled
• 4 g powdered gelatin
• 20 ml cold water  

Preparation:

1. Grind the Digestive biscuits in a food processor, then add butter and mix together until you get a uniform mixture. Transfer to a cake mold and press with fingers until the mixture is smooth and solid. Put it in the fridge.
2. Put the dark chocolate and 120 g of cream for šlag in a bowl. Melt the chocolate over steam while constantly stirring. In the meantime, place the gelatin in 20 ml of cold water and leave it to swell for 5-10 min. Then heat the gelatin on low heat until it dissolves, and add it to the chocolate mixture. Let the mixture cool.
3. Whip the rest of the cream for šlag (160 ml) until it thickens. Add the whipped cream to the chocolate mixture and mix well.
4. Pour the chocolate over the biscuit base and leave in the fridge to settle for 15-20 minutes until you prepare the next chocolate layer.
5. Repeat the same steps for the other two chocolate layers. Leave in the fridge for 4 h or overnight.
6. Decorate as desired and serve!