Chocolate Mousse Trio: White, Milk and Dark from Just Two Ingredients
White, milk and dark, layered in a glass
An elegant, airy chocolate mousse needs just two ingredients: cream and couverture.
All three varieties are made in exactly the same way. You can serve them individually, layer them in a glass or combine them with a jelly layer, which makes for a real wow effect.
Important: the mixture must be cooked the day before and chilled overnight.
Ingredients
Step by step
The day before
Bring to the boil
Bring the cream to the boil and pour it over the couverture. Stir until the mixture is smooth. Do the same for every flavour.
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Chill overnight
Pour the still liquid cream into a tin, cover it and chill it for at least 12 hours.
On the next day
Whipping
Whip the cold mass until light and airy with a hand mixer or a food processor.
Hand mixer Clever Mix
Filling
Fill the mousse into glasses using a piping bag. This keeps the rim clean, even if you layer the flavours.
Disposable piping bags transparent 20 pieces
Containers for 30ml starters or desserts, 25 pieces
Decorating
Decorate with raspberries, blueberries or other fruit, only shortly before serving.
Chocolate mousse
Ingredients
White mousse
Milk mousse
Dark mousse
Preparation
- Preparation: Bring the cream to the boil, pour over the couverture, stir until smooth, chill for at least 12 hours; whip, fill into glasses with a piping bag, decorate with fruit.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Lindt Couverture Weiss 0.5 kg
Lindt Couverture Milch 0.5 kg
Lindt Couverture Dunkel 0.5 kg
Accessories
Hand mixer Clever Mix
Disposable piping bags, transparent, 20 pieces
Containers for 30 ml starters or desserts, 25 pieces
Chocolate mold for circle decorations
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This is how it works, guaranteed
The mousse can only be whipped to a light texture after at least 12 hours in the fridge.
Whip only until the mousse is firm, otherwise it will turn grainy.
A layer of fruit jelly between the flavours makes the dessert even fresher.
Frequently asked questions
No, this mousse is made only with cream and couverture.
No, it should be eaten within three days.
Yes, layered or side by side, just as you like.
Print recipe
Choose what should appear on the printout.
Related products
Lindt Couverture White 0.5 kg
Lindt couverture milk 0.5 kg
Lindt Couverture Dark 0.5 kg
Chocolate mold for circle decorations
Container for 30ml appetizers or desserts, 25 pieces
Disposable piping bag transparent 20 pieces
Hand mixer Clever Mix
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