• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Description

Chef Syamsul Idham Musa is a lecturer with INTI International University & Colleges, School of Hospitality and Culinary Arts.

This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • First layer (Couverture white chocolate)
  • 50 g caster sugar
  • 10 ml water
  • 2 egg yolks
  • 1/2 egg
  • 125 g white cooking choclate (melted)
  • 5 g gelatine powder
  • 2 big spoons water
  • 150 g whipped cream
  • Second layer (Chocolate milk)
  • 50 g caster sugar
  • 10 ml water
  • 2 egg yolks
  • 1/2 egg
  • 125 g milk cooking chocolate (melted)
  • 5 g gelatine powder
  • 2 big spoons water
  • 150 g whipped cream
  • Third layer (Dark chocolate)
  • 50 g caster sugar
  • 10 ml water
  • 2 egg yolks
  • 1/2 egg
  • 125g dark cooking chocolate (melted)
  • 5 g gelatine powder
  • 2 big spoons water
  • 150 g whipped cream
  • Blackberry sauce
  • 100 g blackberries
  • 50 g icing sugar
  • 20 ml water
  • Orange sauce
  • 2 oranges
  • 50 g icing sugar
  • 20 ml water

Instructions

    First layer (Couverture white chocolate)
  1. Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps.
  2. Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved.
  3. Combine the gelatine mixture with the melted white chocolate.
  4. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  5. Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula.
  6. Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool.
    7. Second layer (Chocolate milk)
  7. Heat sugar and water until the sugar dissolves.
  8. Beat the egg yolk and sugar together until the mixture turns a pale yellow.
  9. Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps.
  10. Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved.
  11. Combine the gelatine mixture with the melted milk chocolate.
  12. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  13. Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula.
  14. Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool.
    15. Third layer (Dark chocolate)
  15. Heat sugar and water until the sugar dissolves.
  16. Beat the egg yolk and sugar together until the mixture turns a pale yellow.
  17. Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps.
  18. Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved.
  19. Combine the gelatine mixture with the melted dark chocolate.
  20. Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy.
  21. Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula.
  22. Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool.
    23. Blackberry sauce
  23. Combine blackberries, sugar and water in a small pot over a low heat.
  24. Stir the ingredients completely and bring to a boil.
  25. Turn off the heat and let cool.
  26. Place the mixture into a food processor and blend it until there are no more lumps.
    27. Orange sauce
  27. Finely slice and chop the orange skin.
  28. Squeeze the orange for juice.
  29. Combine the skin and juice with sugar and water in a small pot over a low heat.
  30. Stir the ingredients completely and bring to a boil.
  31. Turn off the heat and let cool.
  32. Place the mixture into a food processor and blend it until there are no more lumps.
    33. Recipe Notes:
  33. Once the components have been completed, the dish can be plated.
  34. Ensure the mousse is served while it is cold.
  35. Plate the Chocolate Mousse cake with the raspberry and orange sauce.
  36. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate.
  37. You can also add slices of fresh or tinned fruit to the decorations.
Calories Allergen

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