Saturday, April 17, 2010

White AND dark chocolate mousse - pure ying and yang


Chocolate mousse is one of the most sexy desserts I know. Rich, sweet and seductive - what more can you want from an end of a meal. During Easter I made a treat from white and dark chocolate, served in an edible cup of pure dark Belgian chocolate.

White AND dark chocolate mousse (Serves at least 6)

To make dark chocolate mousse you'll need

8 chocolate cups (optional)

100 grams (3,5 oz) dark chocolate (60% or over)
2 egg yolks, beaten
1 egg white, beaten until stiff
10 cl (3 fluid oz) double cream, whipped

To make white chocolate mousse you'll need

100 grams (3,5 oz) white chocolate
2 egg yolks, beaten
1 egg white, beaten until stiff
10 cl (3 fluid oz) double cream, whipped

Beat eggs yolks, egg whites, and cream in one operation and use half in each portion.

To make both types of mousse. Melt chocolate in glass bowl over hot water. Stir carefully until it is runny. Add half the beaten eggs and stir. Fold in whipped egg yolks carefully. Stir inn half the whipped cream in the end. Be aware that the consistency of white and dark chocolate mousse are different. White chocolate mousse will end up much thinner than dark.

Take one spoon of dark mousse and add to chocolate cup. Pour in white mousse up to rim of cup. Garnish with a strawberry or raspberry. Allow to cool for 2-3 hours before serving.

1 comment:

yan68 said...

Goshh!!!i feel like to have dessert rit now!!!