Desserts Recipes - Layered Chocolate Mousse Recipe

Ingredients

SERVES 8

• 3 eggs, separated

• 1 teaspoon corn flour

• 4 tablespoons caster sugar

• 300ml/1/2pt milk

• 2 teaspoons gelatin

• 3 tablespoons hot water

• 300ml/1/2pt double cream

• 75g/3oz dark chocolate

• 75g/3oz white chocolate

• 75g/3oz milk chocolate

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Method:

1. Line a 450g/1lb loaf tin with baking parchment. Put each egg white in a separate bowl.

2. Place the egg yolks, corn flour and sugar in a large heatproof bowl and whisk until well combined. Place the milk in a pan and heat gently, stirring, until almost boiling.

3. Pour the milk on to the egg yolk mixture, whisking. Set the bowl over a pan of gently simmering water and cook, stirring, until the mixture thickens enough to thinly coat the back of a wooden spoon.

4. Sprinkle the gelatin over the water in a small heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the hot egg yolk mixture. Leave to cool.

5. Whip the cream until just holding its shape. Fold it into the egg custard, then divide the mixture into 3. Melt the 3 types of chocolate separately by placing each in a heatproof bowl over a pan of simmering water.

6. Fold the dark chocolate into one egg custard portion. Whisk one egg white until standing in soft peaks and fold into the dark chocolate custard. Pour into the prepared loaf tin and level the top.

7. Chill in the coldest part of the refrigerator until just set. Leave the remaining mixtures at room temperature. Fold the white chocolate into another portion of the egg custard.

8. Whisk another egg white and fold in. Pour on top of the dark chocolate layer and chill quickly.

9. Repeat with the remaining milk chocolate and egg white. Chill for at least 2 hours until set. To serve, carefully turn out on to a serving dish.