Ingredients
Dark Chocolate Layer
- 100 grams (3.5 ounces) dark chocolate
- 100 milliliters (0.5 cups) boiling milk
- 5 grams (0.5 teaspoons) gelatin
- 200 milliliters (1 cup) heavy cream
Milk Chocolate Layer
- 100 grams (3.5 ounces) milk chocolate
- 100 milliliters (0.5 cups) boiling milk
- 5 grams (0.5 teaspoons) gelatin
- 200 milliliters (1 cup) heavy cream
White Chocolate Layer
- 100 grams (3.5 ounces) white chocolate
- 100 milliliters (0.5 cups) boiling milk
- 5 grams (0.5 teaspoons) gelatin
- 200 milliliters (1 cup) heavy cream
Equipment
- Whisk
A whisk is great for achieving smooth mixtures. Make sure it's sturdy enough for heavy whipping.
- Rubber Spatula
Perfect for folding whipped cream gently into the chocolate without losing volume.
- Mixing Bowls
Use deep bowls to avoid splashing when blending ingredients. Glass or metal bowls work best for maintaining temperature.
- Molds
Opt for silicone molds for easy removal. They help maintain the shape while refrigerating and make unmolding a breeze.
Instructions
Step 1
Dark Chocolate Layer
Step 2
Milk Chocolate Layer
Step 3
White Chocolate Layer
Servings
Serving this Chocolate Trio Pastry is an experience in itself! 🥳
Classic Presentation: Unmold the layers and place the pastry on a clean, white plate. Dust with a light sprinkle of cocoa powder or powdered sugar for an elegant touch.
Summer Delight: Serve chilled with a side of fresh berries 🍓 and a dollop of whipped cream. The tartness of the berries pairs delightfully with the rich chocolate.
Festive Flair: Add some edible gold leaf or glitter ✨ to the top layer. This adds a touch of sophistication that's perfect for special occasions like birthdays or anniversaries.
On-the-Go Treat: Portion the dessert into smaller, single-serving silicone molds. This makes it easy to grab a treat whenever you're craving a little indulgence.
Variations
Want to cater to different dietary needs? We've got you covered! 🌱
Gluten-Free: Luckily, the recipe is already gluten-free. Just double-check your chocolate and gelatin to ensure they are too.
Vegan: Exchange the heavy cream for coconut cream or a vegan whipping cream alternative. Use agar-agar as a substitute for gelatin. **Note:** Some vegan chocolates contain soy, so check labels if you have any soy allergies.
Faq
- How do I melt the chocolate without burning it?
Use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- What if I don't have gelatin?
Agar-agar is a great alternative for gelatin and works well to set the layers.
- Can I use milk instead of heavy cream?
For best results, stick with heavy cream as it provides the necessary structure and fluffiness.
- How long should I refrigerate each layer?
Around 30 minutes to an hour per layer should be sufficient for setting before adding the next layer.
- How do I achieve even layers?
Use a ladle and gently pour each layer. Let each layer set fully before adding the next.
- Can I make this ahead of time?
Absolutely! This dessert can be prepared 1-2 days in advance. Just keep it refrigerated until serving.
