Triple Delight Recipe
Make Triple Delight Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Mousse Layer
Berry Compote Layer
Crunchy Biscuit Base
Assembly & Garnish
Method
Crunchy Biscuit Base
- 1
Prepare base
Preheat oven to 175°C (350°F). Line the bottom of a 9-inch springform pan or a similar dish with parchment. Combine crushed biscuits, melted butter, brown sugar (if using) and salt in a bowl; mix until evenly moistened and resembles wet sand. Press the mixture firmly and evenly into the base of the pan, compacting with the back of a spoon or measuring cup. Bake for 8–10 minutes until slightly golden. Remove and let cool while preparing other layers.
Berry Compote Layer
- 2
Cook compote
In a small saucepan combine mixed berries, granulated sugar, lemon juice and water. Stir and bring to a gentle simmer over medium heat. In a small bowl, mix cornstarch with a little cold water to make a slurry, then stir into the simmering berries. Continue to simmer 3–5 minutes until the mixture thickens and berries begin to break down but still retain some texture. Taste and adjust sugar or lemon. Remove from heat and let cool to room temperature; it will thicken further as it cools.
Chocolate Mousse Layer
- 3
Melt chocolate
Chop the bittersweet chocolate finely and place it in a heatproof bowl with the unsalted butter. Set the bowl over a pan of barely simmering water (double boiler), stirring until smooth and fully melted. Remove from heat and let cool slightly, about 3–4 minutes.
- 4
Whisk yolks and sugar
In a heatproof bowl whisk together egg yolks and granulated sugar until blended. Place the bowl over the same simmering water briefly and whisk constantly for 2–3 minutes until warm and the sugar begins to dissolve (this brings the yolks up to a safer temperature). Remove and continue whisking off heat until slightly thickened.
- 5
Combine chocolate and yolks
Temper a few tablespoons of the warm yolk mixture into the melted chocolate, stirring to loosen, then fold the chocolate into the remaining yolk mixture until smooth and uniform. Stir in vanilla extract and a pinch of salt.
- 6
Whip cream and fold
In a chilled bowl whip the heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream until fully incorporated and mousse is smooth and airy. Do not overmix.
Assembly & Garnish
- 7
Layer the dessert
With the cooled crust in the pan, spoon half of the chocolate mousse over the base and spread evenly. Carefully spoon the cooled berry compote over the mousse in an even layer, leaving a small edge. Spread the remaining chocolate mousse on top and smooth. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- 8
Serve
Before serving, loosen the springform and transfer to a serving plate if desired. Top with whipped cream dollops, fresh berries and chocolate shavings. Slice with a hot, clean knife (wipe between cuts) for neat slices.