Chocolate Vanilla Mousse

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Chocolate Vanilla Mousse
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 40 min.
Ready in

Ingredients

for
8
For Crust
1 ½ cups crushed Graham crackers
0.333 cup Sunflower seed (finely chopped)
0.333 cup melted butter
¼ cup powdered sugar
0.333 cup cocoa powder
For Mousse
4 egg yolks
¼ cup sugar
2 ½ cups heavy whipping cream (divided)
12 ounces white chocolate (chopped)
2 ½ ounces Dark chocolate (chopped)
cocoa powder (for dusting)
12 Rolled wafer
How healthy are the main ingredients?
sugarSunflower seed

Preparation steps

1.
For Crust:
2.
In a mixing bowl, combine all ingredients together and press into 9-inch springform pan. Chill in the refrigerator.
3.
For Mousse:
4.
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick. Gradually beat in sugar.
5.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir in half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
6.
Stir in chopped white chocolate until melted. Divide in half and stir the dark chocolate into one half. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
7.
Beat remaining whipping cream in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold half of the whipped cream into each chocolate mixture.
8.
Spoon white chocolate mousse and chocolate mousse in alternate layers on top of crust. Zig zag through the mixture with a knife. Dust top with cocoa powder. Chill in the refrigerator for 2 to 3 hours. Release from mold and slice. Insert 2 wafer rolls into each slice to represent zebra ears prior to serving. Serve.