Triple chocolate mousse

I find it very difficult to give up chocolate! I don't have many food addictions but chocolate and salads (I know they're antithetical...but that's it!) must be part of my daily diet. But while I eat tons of veggies, with chocolate I feel satisfied with just a little: a thin slice of cake, a small treat, a truffle (maybe two), but even a piece of the plain dark chocolate I use for baking and making desserts (which I always buy of high quality) is enough. And of course chocolate desserts are my favorite: when dining out, it's unlikely that I take into consideration ordering a non chocolate-y dessert, but also at home the desserts I prefer to make, eat and offer to my guests are those with chocolate, lots of chocolate, preferably dark. I own several cookbooks dedicated to chocolate and my dessert repertoire includes many chocolate-something recipes - cakes, tartes, mousse, cookies - more or less guilty, more or less difficult to make, more or less delicious.
Among these there is this triple chocolate mousse, three layers of different types of chocolate, dark, milk and white, that I made several times all with much satisfaction.
It is not difficult to make (just needs time for setting, so better plan ahead), unlike many recipes for chocolate mousse doesn't contain any egg (good for those who are concerned of using raw eggs), and always makes a good impression however presented. Not too rich, not too light, it is the perfect conclusion of almost any dinner. And, not less important for me, it is one of the few chocolate desserts that my husband likes. I like to serve it in cozy individual glasses, but it can also be shaped using moulds of your liking or even made into a unique mousse cake to serve sliced. Also it is possible to serve the mousse as it is or decorate the top according to your taste (whit whipped cream, chopped nuts or chocolate, fresh or dried fruit); I added a fourth thin layer of cocoa glaze (the same I used here).  
Take this recipe into consideration also for the upcoming Valentine Day! You won't be disappointed!

Triple chocolate mousse

serves 10 to 12

Dark chocolate mousse

180 g dark chocolate with 70% cocoa solid

5 g powdered gelatin (or in sheet)

250 g whipping cream

180 g full fat milk

Milk  chocolate mousse

220 g milk chocolate with 40% cocoa solid

5 g powdered gelatin (or in sheet)

250 g whipping cream

180 g full fat milk

White  chocolate mousse

240 g white chocolate

5 g powdered gelatin (or in sheet)

250 g whipping cream

180 g full fat milk

Note each mousse can be flavored according to your liking: one combination I like is, for example, Jamaica pepper (allspice) with dark chocolate; cinnamon with milk chocolate and cardamom white white chocolate. If using spices add it to the milk before warming.

The preparation method is the same for all the three types of chocolate. Start with dark chocolate and prepare the three mousses taking into account the solidification time.

Melt the chocolate: chop the chocolate into even pieces and put them in a saucepan or in a heat-resistant bowl. Place the bowl over another pan with simmering water (the bottom of the bowl doesn't have to touch the water and the water doesn't have to boil) and let the chocolate melt, stirring occasionally. This operation can be done also in the microwave at low power, 40-50 seconds at a time, until the chocolate is melted.

In another saucepan heat the milk close to boiling. Meanwhile dissolve the gelatin powder: first of all sprinkle the granules into a cup or small basin containing a quantity of water equal to five times the weight of the gelatin. Stir gently and let stand for 5 to 10 minutes, until the gelatin has soaked up the liquid; then place the bowl in a pan of barely simmering water or in the microwave and heat, gently stirring, until the gelatin has dissolved completely and turned transparent.  To check all the granules are melted, lift the spoon used for stirring and make sure that there are no undissolved granules. Add it to the warm milk and stir to amalgamate.

If using gelatin sheets, soak first in cold water for 5 to 10 minutes. Then squeeze out the excess water and place the leaves in the saucepan with the warm milk and stir to dissolve.

Pour the milk-gelatin mixture over the melted chocolate, in the center of the bowl, in three times, and stir gently with a spatula until a smooth emulsion forms.

In a cold bowl whisk the cream until it start thickening and form peaks; it doesn't have to be firmly whipped. Gently add the cream to the chocolate ganache and amalgamate.

Pour the mousse into chosen glasses or moulds and put in the fridge for at least 15 to 20 minutes before adding the following mousse.

The mousse can be served as it is or decorated according to your liking. I added a fourth layer made with a cocoa glaze whose recipe follows.

Glacage au cacao

8 g gelatin (powdered or sheet)

120 g water

130 -140 g granulated sugar (depending on how sweet you want to make it; with dark chocolate 140 g is fine)

50 g unsweetened cocoa powder

100 g whipping cream

In a saucepan put the sugar, cocoa powder, water and cream and heat over low heat, stirring continuously  (gently, the mixture must not thicken). Meanwhile, dissolve the powdered gelatin as described before (pour over water - 5 times the weight of gelatin - let stand 5 to 10 minute, then heat and stir) or soak in fresh water gelatin sheets. When the liquid begins to boil, remove the saucepan from the heat and add the prepared gelatin, stirring to combine. Pass the mixture through a sieve and set aside to cool a bit. This glaze has to be used not completely cool, around  30°C when it is still fluid, pouring it over the cold mousse.
Note for a vegetarian version of this mousse, instead regular gelatine use a vegetarian substitute like agar-agar (refer to package instructions for dosing).   

And if you have any leftover after filling your serving glasses, use it to make smaller portions - this is a good idea also for a buffet or finger food dinner.