Three Chocolates in Cups

Ingredients

• 70 g Dark chocolate, 54.5% (For the first layer; the author uses Callebaut 811.)
• 60 g Milk (For the first layer.)
• 5 g Gelatin, 220 Bloom (For the first layer.)
• 30 g Water (For blooming the gelatin in the first layer.)
• 150 g Heavy cream, 33% (Chilled; for the first layer.)
• 70 g Milk chocolate, 33.6% (For the second layer; the author uses Callebaut 823.)
• 60 g Milk (For the second layer.)
• 6 g Gelatin, 220 Bloom (For the second layer.)
• 36 g Water (For blooming the gelatin in the second layer.)
• 150 g Heavy cream, 33% (Chilled; for the second layer.)
• 70 g White chocolate, 32% (For the third layer; the author uses Callebaut Velvet.)
• 60 g Milk (For the third layer.)
• 7 g Gelatin, 220 Bloom (For the third layer.)
• 42 g Water (For blooming the gelatin in the third layer.)
• 150 g Heavy cream, 33% (Chilled; for the third layer.)
• Disposable cups (The author uses cups with a capacity of 250 ml.)

Steps

1. 1

   For the first layer, heat 60 g of milk in the microwave until boiling. Pour it over 70 g of dark chocolate, leave for a few minutes, then stir until smooth. If the chocolate does not combine well, blend the mixture with an immersion blender.

2. 2

   Pour 30 g of water over 5 g of gelatin and leave for a few minutes to bloom. Heat it in the microwave for approximately 10 seconds, just until melted. Do not overheat the gelatin.

3. 3

   Add the melted gelatin to the chocolate mixture and stir.

4. 4

   Leave the chocolate mixture to cool briefly. Meanwhile, whip 150 g of chilled cream in a deep bowl at the lowest mixer speed until soft peaks form. Once the cream becomes slightly thicker, stop whipping; do not whip it to a very firm consistency.

5. 5

   Add a few spoonfuls of whipped cream to the cooled chocolate and gelatin mixture and stir. Transfer this mixture to the remaining cream and gently fold it in with a spatula.

6. 6

   Divide the first mousse layer among the bottoms of 250 ml cups and place them in the refrigerator to set.

7. 7

   While the first layer is setting, prepare the second layer with milk chocolate by repeating the same steps. For it, use 70 g of milk chocolate, 60 g of milk, 6 g of gelatin, 36 g of water, and 150 g of cream.

8. 8

   Pour the second layer into the cups and place them in the refrigerator for the mousse to set. Meanwhile, prepare the third layer with white chocolate, using 70 g of white chocolate, 60 g of milk, 7 g of gelatin, 42 g of water, and 150 g of cream.

9. 9

   Pour the third layer over the milk chocolate layer and place the cups in the refrigerator for several hours until the dessert is fully set. Serve afterward.

Notes

The exact chilling time for the first two layers is not specified; make sure each layer has set before pouring the next one. Final setting takes several hours.

Nutrition per serving

• dessert
• mousse dessert
• chocolate
• no-bake
• individual servings
• European cuisine
• refrigerator
• for celebrations