Triple Chocolate Mousse

"Chocolate cures everything".

Not an entirely accurate statement, but it holds a tiny grain of truth. Chocolate may not solve any of our problems, but it does make us feel better. Why? Because chocolate has substances called phenylethylamine and seratonin. These are mood lifting agents found in our brain. Once chocolate is eaten, these substances are released to the nervous system by our brain enducing a rapid mood change: a feeling of well-being, increase of heart rate and rise in blood pressure. Simply put, chocolate is an "upper" - it physically invigorates us and lessens our inhibitions.

No wonder why the Aztecs of Mexico thought for chocolate to have aphrodisiac qualities. This may also explain the reason why chocolate has become the food for romance and love --the feeling that it evokes within us mimics that of being in love.

For this Valentine's Day, I prepared a special treat for my husband. Guess what?? It's chocolate, of course! (no-brainer there, huh?)

I made a Triple Chocolate Mousse... 3x the aphrodisiac power, what do you say? *wink*

Mr. J unfortunately had to work on Valentines Day, so this meant that we were not going out for dinner. Not that we wanted to anyway. We're both low-key people, and the crowd just serves to take away the appeal for us to dine out on Valentine's Day.

So since he was at work the whole day, I had all the time to prepare our special Valentine's Day dinner. I kept our main course simple, with roasted pork tenderloin with veggies (which I will post later), but for dessert I took the extra effort.

I got the recipe for the Triple Chocolate Mousse from my friend, Kristel's bridal shower. For party favors, she gave away petite sizes of it along with the recipe (which I thought was neat). The mousse was to die for! That's why I promised to try to make it myself. And what better time to do it than on the day of romance???

This dessert is silky and rich, and one of the easiest mousse techniques to do. But, it does need time, at least an hour interval, for each layer to set.

But you know what, Mr. J is worth all my time and effort! Corny as it may sound, but everyday with him is Valentine's. I love him and I am so blessed to have him to share life, and chocolate mousse, with. :oD

Sending this treat out, first to Kristel - thanks for the recipe!... and to Lasang Pinoy Sundays (La.Pi.S): I LOVE FOOD. Lasang Pinoy is a weekly food photography meme, hosted by SpiCes.

Triple Chocolate Mousse
(Recipe is for a large group. You may cut the recipe in half for a smaller group, like I did)

Bittersweet chocolate mousse
6 oz bittersweet chocolate, chopped (I used 70% dark chocolate)
1/2 tsp unflavored gelatin powder
1/2 cup milk
1-1/4 cup whipping cream

White chocolate mousse
12 oz white chocolate, chopped
1/2 tsp unflavored gelatin powder
1/2 cup milk
1 cup whipping cream

Milk chocolate mousse
10 oz milk chocolate, chopped
1/2 tsp unflavored gelatin powder
1 cup milk
1 cup whipping cream

To assemble:

1. For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water (or use a double boiler)m stirring constantly. Add gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let chocolate mixture cool to room temperature. In the meantime, whip cream to soft peak and fold into cooled chocolate. Pour mousse into plastic wrapped-lined- 9-in square pan, spreading well into corners. Chill for at least an hour to set.

2. For white chocolate mousse - follow the same direction above, then spoon or pour gently over bittersweet mousse layer and chill for at least an hour to set.

3. For milk chocolate mousse - repeat the same process. Pour mousse gently over white chocolate layer.

4. Chill for at least 4 hours before serving.

5. To serve, invert pan onto a plate and peel of plastic. With a hot, dry knife, slice squares of mousse and lift onto plates with pie lifter.

6. Garnish with fresh berries, or chocolate shavings.

*NOTE: As you can see in the photos, I built my mousse in martini glasses, which I thought would make a nice presentation and would save me step #5 above. Half the recipe fills about 6-8 martini glasses, depending on the size.