Triple Chocolate Mousse Pyramids Recipe

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Triple Chocolate Mousse Pyramids
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Ingredients
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Nutrition
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Ingredients:

Directions:

  1. Active Time: 30 minutes
  2. Total Time: 3 hours 30 minutes
  3. Serves: 42
  4. Recipe Ingredients
  5. Cookie Crust
  6. Cup all-purpose flour
  7. /3 cup Dutch-processed unsweetened cocoa powder
  8. Stick (1/2 cup) butter, softened
  9. Cup confectioners’ sugar
  10. Yolk from 1 large egg
  11. /2 tsp vanilla extract
  12. Mousse
  13. /2 cups heavy (whipping) cream
  14. /4 cup granulated sugar
  15. Tsp vanilla extract
  16. Bag (11.5 oz) milk-chocolate chips
  17. Large eggs
  18. Marbled Glaze
  19. /2 oz semisweet baking chocolate, very finely chopped
  20. Oz white baking chocolate
  21. Tbsp solid vegetable shortening
  22. Recipe Preparation
  23. Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend about 2 in. above ends of pan
  24. Crust: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners’ sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack
  25. Mousse: While crust bakes, stir cream, sugar and vanilla in a 1-qt microwave-safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust
  26. Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft)
  27. Glaze: Meanwhile seal semisweet chocolate in a small, sturdy, ziptop bag. Place in a small bowl of hot tap water. Let sit, squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth
  28. Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip tip off 1 corner and pipe thin lines and squiggles over white chocolate. Draw a wooden pick through semisweet chocolate to marbleize. Refrigerate uncovered 2 hours until Glaze hardens
  29. Holding foil ends, lift to a cutting board. With a knife dipped in warm water, and using a gentle sawing motion, carefully cut crosswise in 6 strips. Cut each strip in 7 triangles. Refrigerate. Planning Tip:
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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