S’mores Mousse Trifecta

Chef's note: Layers of white, milk and dark chocolate made from the felchlin original recipe: https://www.felchlin.com/download/DU99B_Basic-Recipe_EN_06-2022_double-pages.pdf

Procedure for triple chocolate layered mousse in acetate paper:

Step 1: Prepare the Acetate Paper

1. Cut the acetate sheets into strips. The length should match the circumference of your molds, and the height should be slightly taller than your desired mousse height.
2. Place the acetate strips inside your metal or cake ring molds securely.

Step 2: Make Dark Chocolate Mousse

1. In a bowl, melt dark chocolate and butter over a double boiler.
2. In another bowl, whisk egg yolk and sugar until light and thick.
3. In a third bowl, whip heavy cream until soft peaks form.
4. Gently fold the melted chocolate mixture into the egg mixture, then fold in the cream until smooth.
5. Pipe or spoon into lined molds, and refrigerate until set.

Step 3: Make Milk Chocolate Mousse

1. Repeat the process similarly to the dark chocolate mousse with milk chocolate, butter, sugar, egg yolk, and heavy cream.
2. Layer on top of the dark chocolate layer and refrigerate until set.

Step 4: Make White Chocolate Mousse

1. Repeat the process similarly to the dark chocolate mousse with white chocolate, butter, sugar, egg yolk, and heavy cream.
2. Layer on top of the milk chocolate layer and refrigerate until set.

Step 5: Assemble and Decorate

1. Once each layer has set, carefully remove the molds and acetate strips.
2. Decorate the tops with chocolate shavings or a dusting of cocoa powder.
3. Serve chilled.

Procedure for chocolate tuile (spruce tree shape):

1. Blend well in spice grinder.
2. Spread thin layer over stencil.
3. Remove stencil carefully.
4. Bake at 300°F for 4 minutes.
5. Shape each tree silhouette into round circle with a can, cool, dust with powdered sugar.

Chef's note: Recipe from Jules cooking: https://youtu.be/FADYcyqg9QY?si=uPB1yheTuwthbPdM

https://shop.moldbrothers.com/product/tree-silhouette-stencil/

• Marshmallow fluff pinecone truffle: textbook truffle with tempered chocolate and marshmallow fluff for filling
• Toasted Italian meringue: textbook recipe
• Graham cracker crumble: textbook pie crust recipe crumbles up

To assemble:

1. Smear thick layer of meringue in the bottom of a clean quart deli container.
2. Press the container meringue side down into a 7-inch plate and lift up, creating peaks in a circular shape.
3. Place layered mousse with acetate still on into the center of the meringue.
4. Use a butane torch to toast the meringue around the mousse.
5. Remove acetate paper.
6. Carefully place tree silhouette tuile around mousse.
7. Top mousse with s'mores chocolate truffle.
8. Scatter a tablespoon of graham cracker crust crumbs over the cake.
9. Serve immediately.