Triple Decker Chocolate Mousse
When Tracey from Matters of Taste cooking school, first contacted me about getting on board with having a chat and filming a recipe together I was all in! Then she mentioned chocolate, EVOO, salt and vanilla needed to be involved.
Clear. My. Calendar! SO here are a few of our favourite things, all in one stunning recipe! Well 3 recipes to be honest. But they all have the same method, and you could make one, two or all three. YUM. We have a non Thermomix version first, then scroll down for the Thermo version!
- We are using ‘a few of our favourite things’ in this recipe! (‘Our’ consists of the cooking double-act of Tracey Cotterel and me, Tenina Holder.) The alchemy achieved by specifically using these brands make this mousse taste amazing. Quality shines through in the flavours. I’ve linked to each brands website, so you can read up on them yourselves and discover other stockists near you.
- Tracey is a lot of fun. You will see that in the video. Always love working with this fellow red-head!
- Before making this recipe, we encourage you to watch the video as we prepare the mousse. You’ll glean many essential tips to ensure your finished dessert is completely delicious.
- By all means, make just one layer! Each one is particularly luscious.
- Callebaut Chocolate produce the most divine range of chocolate. In this recipe we use Ruby (pink with a hint of berries), Gold (classy caramel), Milk (so smooth) and 55% (bittersweet and our preference to use in cooking over 70%). You can now purchase this from Matters of Taste at the school in Mt Pleasant.
- Heilala Vanilla is an outstanding product, grown in and produced in New Zealand their story is inspiring. You have always been able to purchase this on my site, and you still can!
- Murray River Salt Flakes have been our choice of salt for many years now. Their story is also inspiring and the salt production assists to slow land degradation which has affected this area for so many years. This is also available to purchase on my site.
- Cobram Estate Extra Virgin Olive Oil range gives home cooks a great range of Australian produced olive oil flavour profiles to work with. Using their Light Olive Oil means we get the goodness of certified EVOO along with a flavour that doesn’t overpower the remaining ingredients.
- CharCol Springs eggs are farmed in WA’s beautiful Southern Forest region. Not only are the chooks free to run on pasture, but they regenerate the paddocks once cows have been grazed.
- Bannister Downs Dairy is wholly Australian owned and run and it’s the only Aussie processor left in WA.
- Another NZ produced ingredient is the Fresh As freeze-dried raspberry powder. If you can’t source this then simply sprinkle the dessert with icing sugar.
- Finally we used BerrySweet Farms fresh raspberries, sold at major supermarkets under the brand name Driscolls. BerrySweet have farms in Southern Forests and Bullsbrook WA. The team from Matters of Taste were lucky enough to visit them on their last Southern Forests Food Tour. Buy local fresh produce whenever you can.
- There you go! Post pics, we want to see the fruit of your labours! Can't wait.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
For Each Layer; Just use different chocolate from Callebaut as mentioned
- 200 Grams Chocolate 55% dark milk callets BUY
- 200 Grams Chocolate Gold callets BUY
- 200 Grams Chocolate dark milk chocolate callets (54%) BUY
- 60 Milliliters Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 50 Milliliters whole milk
- 200 Grams whipping cream
- fresh raspberries
- 50 Grams Chocolate ruby chocolate BUY
- 1 Teaspoon freeze dried raspberry powder (optional)
Make three layers using different Callebaut Callets, one at a time and wait for each layer to firm up in the fridge before placing next layer on top.
Place chocolate callets, olive oil, salt, milk and vanilla into bowl and sit over a saucepan of simmering water. Do not allow the water to touch the base of the bowl.
Allow to melt and stir to incorporate into a smooth paste. Set aside to cool slightly.
Whisk cream in separate clean bowl until soft peaks form.
Using large metal spoon, fold half whipped cream through chocolate, then fold through remaining cream.
Divide mixture equally between serving bowls or glasses.
Refrigerate for at least 2 hours until firm before placing next layer on top.
Melt Ruby Callebaut in microwave on 30 second bursts, or over simmering water as above.
Pour onto upside down metal baking tray and place in freezer to chill for 10 minutes.
Using paring knife run blade across surface of chocolate to form wafer thin ‘flakes’ (watch video for technique). Re-chill and when ready to serve, scatter on top of mousse with fresh raspberries. Sprinkle with freeze-dried raspberry powder and serve immediately.
Place chocolate into the Thermomix bowl and chop 10 sec/speed 8.
Add EVOO, salt, milk, vanilla and cook *2 min/50°C/speed 1. Remove from bowl and set aside. Cool the Thermomix bowl without cleaning, in the fridge before continuing.
Place cream into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form.
Fold whipped cream through the cooled EVOO chocolate mousse until combined.
This is just one of our Insider recipes. Join us today and start cooking!