Servings: 12 people
Calories: 450kcal
Cost: $20
Equipment
- Springform pan
- Bowl
- Double boiler
- Whisk or electric mixer
- Spatula
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 6 ounces dark chocolate, chopped
- 2 tablespoons butter
- 2 tablespoons water
- 1 cup heavy cream
- 2 tablespoons sugar
- 6 ounces milk chocolate, chopped
- 6 ounces white chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press this mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool completely.
- In a double boiler, melt the dark chocolate, butter, and water together until smooth. Let cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the egg yolks and sugar until pale. Gently fold the cooled chocolate mixture into the egg yolk mixture, then fold in the whipped cream. Spread over the cooled crust and refrigerate for at least 30 minutes.
- Repeat the same process as the dark chocolate mousse for the milk chocolate mousse, then spread it over the dark chocolate mousse layer and refrigerate for at least 30 minutes.
- Follow the same method as before for the white chocolate mousse, then spread it over the milk chocolate mousse layer and refrigerate for at least 30 minutes.
- Once all the layers are set, run a knife around the edge of the pan and remove the springform. Serve chilled.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 450kcal | Carbohydrates: 34g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5IU | Calcium: 4mg | Iron: 12mg
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