Mini Triple Chocolate Mousse Cakes (Print Version)

# Ingredients:

→ Brownie Layer

01 - 115g unsalted butter
02 - 200g semi-sweet chocolate, chopped
03 - 150g granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 75g all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - ¼ teaspoon salt

→ Chocolate Mousse

09 - 400ml chilled heavy whipping cream
10 - 155g dark chocolate, finely chopped
11 - 155g milk chocolate, finely chopped
12 - 155g white chocolate, finely chopped
13 - 3 x ¾ teaspoon unflavored gelatin powder
14 - 3 x 1 tablespoon cool water
15 - 3 x 60ml heavy cream

→ Milk Chocolate Ganache

16 - 115g milk chocolate, chopped
17 - 60ml heavy cream

→ Garnish

18 - Block of semisweet baking chocolate for chocolate curls

# Instructions:

01 - Preheat oven to 175°C. Line a 18 x 28cm baking pan with aluminum foil or baking paper, leaving overhang on all sides for easy removal. Melt chopped chocolate and butter in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat, whisk in sugar and cool for 10 minutes.
02 - Whisk eggs and vanilla into the cooled chocolate mixture. In a separate bowl, combine flour, cocoa powder and salt. Gently fold dry ingredients into the chocolate mixture until just combined. Pour batter into prepared pan and smooth the top.
03 - Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour, then cover and refrigerate for at least 2-3 hours until completely firm.
04 - Remove chilled brownies from the pan. Using a 6-8cm round cutter, cut out 6 disks. Invert disks and arrange on a tray lined with baking paper. Create collars around each brownie using 10 x 25cm rectangles of baking paper, securing with tape. Whip 400ml heavy cream to soft peaks, being careful not to overbeat. Divide into 3 equal portions.
05 - Place dark chocolate in a heatproof bowl. Heat 60ml heavy cream until simmering and pour over chocolate. Let stand 1-2 minutes, then stir until completely melted and smooth. Cool to approximately 27°C. In a small dish, soften ¾ teaspoon gelatin in 1 tablespoon water, then heat gently to dissolve. Gently fold half of one whipped cream portion into chocolate, add melted gelatin, then fold in remaining cream. Pipe mousse evenly over brownie bases and refrigerate.
06 - Repeat the same process using milk chocolate. Place in a clean bowl, add hot cream, let stand, then stir until smooth. Cool, add dissolved gelatin, fold in another portion of whipped cream, and pipe over the dark chocolate layer. Return to refrigerator.
07 - For the final layer, use white chocolate, ensuring it cools completely before adding cream to prevent separation. Prepare as with previous layers, adding dissolved gelatin and folding in the last portion of whipped cream. Pipe over milk chocolate layer and chill cakes for 4-5 hours until completely set. Carefully remove paper collars.
08 - For the ganache, pour 60ml warm heavy cream over chopped milk chocolate and stir until completely melted. Allow to cool slightly, then spoon over chilled cakes. Garnish with chocolate curls before serving.

# Notes:

01 - Ensure chocolate is at the correct temperature before incorporating whipped cream to prevent seizing or separation.
02 - These individual mousse cakes can be prepared up to 2 days in advance and kept refrigerated.
03 - For cleaner layers, allow each mousse layer to set for 30 minutes before adding the next.

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