3 chocolate 3 chocolate mousse: what is beautiful, is easy

Pie 3 mousse chocolates: a cold and raw dessert, easy to do – ideal for special dates

An extraordinary and easy and easy pieces that must not go to the oven.

Enter for 4 people.

Classic (no restriction)

Preparation: 01:00 + time to cool

Interval: 00:00

Tools

1 Removable form form The size can vary according to the quantity (see recipe), 1 bowl (s), 1 pan (s) (small)

EQUIPMENT

mixer + blender or kitchen robot or conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Oreo Cookie mass ingredients

– 60 g of butter without salt, melted

– 200 g of oreo biscuits, crushed

Ingredients of the dark chocolate mousse

– 150 g 70% chocolate chopped cocoa or in Calletti.

– 120 ml of fresh, heated cream

– 160 ml of fresh cream, beaten.

– 4 g of colorless and tasteless gelatin

– 20 ml of water, cold to mix with jelly.

Ingredients of milk chocolate mousse

– 150 g chocolate with chopped milk or in Calletti.

– 120 ml of fresh, heated cream

– 160 ml of fresh cream, beaten.

– 4 g of colorless and tasteless gelatin

– 20 ml of water, cold to mix with jelly.

White chocolate mousse ingredients

– 150 g chopped white chocolate or warm.

– 120 ml of fresh, heated cream

– 160 ml of fresh cream, beaten.

– 4 g of colorless and tasteless gelatin

– 20 ml of water, cold to mix with jelly.

Ingredients to decorate

– Strawberries for health taste, to be decorated during the service. (optional)

Pre-repair:

1. Separate the tools and ingredients from the recipe.
2. 1 The entire recipe corresponds to 4 portions, in a form of 23 cm.
3. Coat the sides of the pan with acetate or parchment paper, preferably bright.
4. Separate and push all the ingredients.

PREPARATION:

Oreo Cookie Mass / Crust:

1. Melt the butter in a pan over low heat.
2. In a blender or processor, place the biscuits and beat until they crush, forming a flour.
3. Mix the biscuits crushed with melted butter, forming a wet mass.
4. On the plate where the cake will serve, place the edge of the removable shape. Distribute the pasta throughout the “background”. Tighten with your hands at the level and be well compacted.
5. Take to freeze for 15 minutes or until it is difficult.
6. In the meantime, prepare the first layer of mousse.

Dark chocolate mousse:

1. Heat the fresh cream, put the dark chocolate. Mix well to incorporate.
2. In a small pan, put cold water, mix with the jelly. Take the heating, enough to dissolve the jelly, mix.
3. Add the jelly to the chocolate mixture. Mix well and set aside.
4. In the mixer, put the fresh cream and beat until it gets medium peaks, almost stopped.
5. Mix the beaten cream with the mixture of chocolate and jelly. Mix well.
6. Remove the cake from the refrigerator, pour the dark chocolate mousse.

Milk chocolate mousse:

1. Repeat the passages of the “bitter chocolate mousse” by changing the ingredient for milk chocolate.
2. Make sure that the mousse that has been positioned previously is stopped before losing the new level.
3. Put to freeze, prepare the new level.

White chocolate mousse:

1. Repeat the passages of the “bitter chocolate mousse” by changing the ingredient with white chocolate.
2. Keep the refrigerated dessert until you need. Make sure the last level is stopped

Note: The interval requested for each level is stopped is 15 minutes, when the other level of mousse is prepared.

Finishing and assembly:

1. Unfortunate, remove acetate or parchment paper.
2. Decorate The Mousse Pie 3 Chocolates With fresh strawberries, washed and sanitized, when needed or just before.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.