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

Melt the dark chocolate with boiling milk, blend until smooth.
Soak gelatin in water, warm it slightly, and mix it with the chocolate.
Whip the heavy cream and gently fold it into the chocolate mixture.
Pour the dark chocolate mixture into molds and refrigerate.

Step 2

Milk Chocolate Layer

Repeat the same process with the milk chocolate, boiling milk, and gelatin.
Whip the heavy cream and fold into the chocolate mixture.
Pour the milk chocolate layer over the dark chocolate layer and refrigerate.

Step 3

White Chocolate Layer

Repeat the same steps with the white chocolate.
Pour the white chocolate layer over the milk chocolate layer.
Refrigerate for a few hours until fully set.

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.

Nutrition facts

3 Chocolate Layered Dessert
Recipe Yield:8 servings
Calories:Approximately 350 - 400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:30g
Saturated Fat:18g
Protein:5g
Total Carbohydrate:20g
Total Sugars:18g