Tri-Chocolate Mousse With Raspberry Sauce and Chocolate Filigree

Recipe by Wildflour
SERVES: 10-12




  • Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
  • Fill small roasting pan or baking dish with dried beans.
  • Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
  • Dark chocolate layer:
  • In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
  • Cool, fold in whipped cream.
  • Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
  • Smooth top.
  • Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
  • White chocolate layer:
  • In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
  • Add white chocolate and heat over low heat stirring until melted and smooth.
  • Place pan in bowl of ice water.
  • Stir until slightly thickened.
  • Remove from ice water, stir in almonds.
  • Fold in whipped cream.
  • Reposition loafpan to tilt in opposite direction. (lengthwise.).
  • Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
  • Cover, chill til firm.
  • Milk chocolate layer:
  • In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
  • Cool, fold in whipped cream.
  • Level loaf pan and fill center with mousse, spread to edges.
  • Chill til firm, about 2 hours.
  • Raspberry sauce:
  • In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
  • Cool, refrigerate covered until serving.
  • Freeze mousse 1 hour before slicing.
  • Lightly sift cocoa powder onto each serving plate.
  • Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
  • Chocolate Filigree:
  • Line baking sheet with waxed paper.
  • Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
  • Fit a #3 plain tip onto pastry bag.
  • Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
  • Add crosshatches to each one.
  • Set aside til hardened.
  • Carefully peel off of waxed paper.
  • Store in covered container in cool place.