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Trois Chocolats Classic

Ingredients

Working Method

Cake
Mix all ingredients together for 4 minutes on medium speed. Spread 1750 g out on a 40 – 60 cm baking tray and bake. When it’s cold, cut circles out of 14 ø and keep aside.
White Chocolate Mousse
Boil the Festipak and pour it over the chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 150 g in an inox ring of 16 cm Ø covered with clingfilm and freeze.
Milk Chocolate Mousse
Boil the Festipak and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 150 g on top of the white chocolate mousse and freeze.
Dark Chocolate Mousse
Boil the Festipak and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32°C, add the whipped Passionata. Pour 150 g on top of the milk chocolate mousse and place a frozen chocolate cake on top. Freeze.
Decoration
Heat the Ganache until it reaches 35° C and spread a thin layer on top of the mousse. To give a feeling of End Of Year decorate with a chocolate reindeer.

Trois Chocolate Classic

The ”Trois Chocolats”, also known as Triple Chocolate Cake, is a classic dessert that has gained popularity over the years.

Typically, the cake consists of three layers of mousse, each made with a different type of chocolate: dark chocolate, milk chocolate, and white chocolate.

Mousse itself is a classic French dessert with a history dating back several centuries. The Swiss Chef pâtissier Charles Fazi is credited for creating the simplest form of mousse, consisting of whipped egg whites and chocolate, as a treat for Louis XVI. The term "Chocolate mousse" was later coined by Chef pâtissier Menon in 1755, also used to describe the foam atop a chocolate drink. Over time, the recipe evolved to include egg yolks, cream, and sugar. Chocolate mousse itself gained popularity in the early 20th century when chocolate became more accessible and widely used in desserts.

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