Ernst Knam recipe: Three-Chocolate mousse. A differently colored layer cake that pays homage to the black gold in all its forms.
Three-Chocolate Mousse
Ingredients for 1 cake
1 disc of cocoa Marquise
Method
Line a mold with the marquise disk.
For the first layer
125 g 60% dark chocolate
125 g fresh liquid cream
25 g egg yolks
1.5 g gelatin
For the second layer
125 g milk chocolate
125 g fresh liquid cream
125 g egg yolks
1.5 g gelatin
For the third layer
125 g white chocolate
125 g fresh liquid cream
25 g egg yolks
1.5 g gelatin
Method
Whip the entire cream amount and divide it into the three parts corresponding to the various layers; do the same with the yolks. Bloom the gelatin in cold water, dissolve it (in the microwave or in a small saucepan with a little milk or cream) and divide it into three parts, as well.
Melt the dark chocolate in a bain-marie (it should not exceed 45°C), add one part of the gelatin, one part of the egg yolks, one third of the dose of whipped cream provided for the dark layer and emulsify everything with a whisk. When the mixture is smooth and creamy, add the rest of the cream, incorporating it gently.
Fill 1/3 of the mold (which has been previously lined with acetate sheet) with the dark chocolate mousse, level with a spoon and place in the freezer for 2 hours. Prepare the milk chocolate mousse in the same way, pour it over the dark chocolate mousse and firm up in the freezer for another 2 hours. Follow the same steps with the white chocolate. Let the whole cake rest in the freezer for the final 2 hours.
Composition of the cake
Remove the cake from the freezer and keep it at room temperature; to add a glossy layer, proceed with a light layer of apricot jelly.
