Heather's Two-Toned Chocolate Mousse
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This extraordinarily decadent, rich dessert is one to bring out on special occasions - a small serve is all you need. It's delicious served with berries or other tangy fruit.
Ingredients
Use 2 jugs of at least a litre each.
In one jug place
Add the white chocolate.
Repeat this process in the other jug, adding the dark chocolate.
Microwave each jug for a few minutes on a low setting, stirring regularly until the chocolate melts and the mixture is well combined. Mixtures should be warm but not hot.
Refrigerate until the mixtures are just starting to set, stirring occasionally. In the meantime, whip the cream then add half to each cooled jug and gently fold in with a whisk.
From opposite sides of a large serving bowl (or individual dessert bowls) simultaneously slowly pour from both jugs. If the mixtures are of a similar consistency and you pour at the same rate, you will be able to make a lovely half white, half brown mousse. This is easier to achieve with 2 people pouring. However, if you don't manage this and one runs under the other, you will still achieve a nice effect as the dessert is spooned out.
Refrigerate for several hours in order to set the mousse.
When it is set, you may wish to drizzle melted chocolate over the top.
Ingredients
- 4 egg yolks
- 1 and 3/4 cups milk
- 1/4 cup sugar
- 1 Tablespoon gelatine
- minimum 150 grams white chocolate (pieces or callets)
- minimum 150 grams dark chocolate (pieces or callets)
- 2 cups cream
Use 2 jugs of at least a litre each.
In one jug place
- 2 eggs yolks
- just less than one cup of milk
- approx 1/8 cup of sugar
Add the white chocolate.
Repeat this process in the other jug, adding the dark chocolate.
Microwave each jug for a few minutes on a low setting, stirring regularly until the chocolate melts and the mixture is well combined. Mixtures should be warm but not hot.
Refrigerate until the mixtures are just starting to set, stirring occasionally. In the meantime, whip the cream then add half to each cooled jug and gently fold in with a whisk.
From opposite sides of a large serving bowl (or individual dessert bowls) simultaneously slowly pour from both jugs. If the mixtures are of a similar consistency and you pour at the same rate, you will be able to make a lovely half white, half brown mousse. This is easier to achieve with 2 people pouring. However, if you don't manage this and one runs under the other, you will still achieve a nice effect as the dessert is spooned out.
Refrigerate for several hours in order to set the mousse.
When it is set, you may wish to drizzle melted chocolate over the top.