Tri-Colored Chocolate Mousse

Happy Birthday, Justin!

I'm not sure if I have had mousse before, but this particular recipe is unforgettable. Deliciously decadent. The original recipe called for white chocolate, but I omitted it and kept the white layer a mascarpone cheese and whipped cream one. If you wanted to further simplify, you could try it with one chocolate layer and the cream layer and I do not think it would be any less successful. You could also use smaller serving glasses and make 12 servings rather than 3 servings (as I had to eat my portion in 4 different sittings).

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Tri-Colored Chocolate Mousse
adapted from almostbourdain.com

12 oz mascarpone cheese
6 tbsp confectioners sugar
16 oz whipped cream
100 g dark chocolate (Thao - Lindt 70% cocoa solids)
100 g milk chocolate (Thao - Lindt 31% cocoa solids)
shaved chocolate (approximately 50 g)(Thao - Lindt's A Touch of Sea Salt dark chocolate, 47% cocoa solids)

Whisk mascarpone and confectioners sugar together until smooth. Refrigerate until next step.

In another bowl, whip the double cream until soft peak form. Fold into mascarpone mixture. Refrigerate.

Break the dark chocolate into small pieces and melt in a heatproof bowl set over a pot of simmering water. Stir until smooth. Remove bowl from heat and leave to cool. Repeat with milk chocolate.

Remove cream mixture from refrigerator and divide into 3 parts.

Fold dark chocolate into one part of the cream mixture. Fill each glass with dark chocolate mixture. If chocolate smears along the interior edge of glass, wipe with squeezed, wet paper towel. Repeat with milk chocolate.

Fill glasses with remaining white, cream mixture. Level cream with knife and wipe edges of glass with wet paper towel. Refrigerate for 1 hour.

Top with shaved chocolate before serving.

Yield: 3 (2 cup) servings