White and Dark Chocolate Mousse

0
Average: 0 (0 votes)
(0 votes)
White and Dark Chocolate Mousse
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
How healthy are the main ingredients?
Espresso

Ingredients

for
4
For the dark mousse
2 ½ ounces
½ cup
strong Espresso (small cup)
2
1
1 tablespoon
¼ cup
chilled cream (suitable for whipping)
1 tablespoon
For the light mousse
½ cup
2
egg whites (large)
1 tablespoon
¼ cup
cream (suitable for whipping)
1 tablespoon
In addition
grated Chocolate (to garnish)

Preparation steps

1.
For the dark mousse, roughly chop the chocolate and melt with the espresso over a bain-marie. Remove from the heat.
2.
Separate the eggs. Beat the egg yolks with the vanilla sugar until foamy and the sugar has dissolved.
3.
Whip the chilled cream until stiff.
4.
Beat the egg whites with the sugar until they form stiff peaks.
5.
Add the egg yolk mixture to the chocolate and stir in with a whisk. Place the whipped cream on top of the chocolate mixture and quickly mix in with the whisk, before the mixture sets.
6.
Carefully fold in the beaten egg whites.
7.
For the light mousse, melt the chopped couverture chocolate over a bain-marie.
8.
Beat the egg whites with the sugar and vanilla sugar until they form stiff peaks.
9.
Whip the cream until stiff.
10.
Stir the melted couverture into the cream, then fold in the beaten egg whites.
11.
Half fill dessert glasses with dark mousse then fill up with light mousse. Cover and put into the refrigerator for at least 3 hours.
12.
Sprinkle each glass with approximately 1 tbsp of grated chocolate before serving.