Triple Chocolate (Tricolor) Mousse Bars

Ingredients

Steps

1. 1

   Bring 100 g of cream to just below boiling and pour over 120 g dark chocolate. Wait 4 minutes and stir.

2. 2

   Whip 200 g of cream to stiff whipped cream, add it to the ganache, and fold gently.

3. 3

   Take the gelatin mixture (already set), melt it in the microwave for a few seconds, and add it to the chocolate cream.

4. 4

   Pour into a cake ring lined with plastic wrap and put in the freezer for 30 minutes, until the layer sets.

5. 5

   Repeat the process with the milk chocolate and then the white chocolate, and freeze overnight.

6. 6

   For the base: in a food processor, process the dry ingredients, add the butter, and blitz to crumbs. Add the egg yolk and pulse lightly until a dough forms.

7. 7

   Refrigerate the dough for an hour. Roll out all the dough to a thickness of 1/2 centimeter and bake at 180°C for 15 minutes.

8. 8

   Melt the dark chocolate with the oil in the microwave or over a bain-marie.

9. 9

   Take the tricolor out of the freezer, cut into strips, dip each one in the chocolate, and place on a piece of the base. Keep the undipped strips in the freezer.