White and Dark Chocolate Mousse

White and Dark Chocolate Mousse
45 min.
3 h. 45 min.
Ready in


for 8 servings
For the dark chocolate mousse
150 grams Dark chocolate
1 small cup Espresso
3 Eggs
30 grams Vanilla sugar
125 grams cooled Whipping cream
2 tablespoons Sugar
For the white chocolate mousse
150 grams white Couverture
5 Egg whites
2 tablespoons Sugar
125 milliliters Whipping cream
30 grams Vanilla sugar
For serving
150 grams Cane sugar
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Preparation steps

Step 1/12

For the dark chocolate mousse: Chop chocolate coarsely, combine with espresso and melt in a water bath. Remove from heat.

Step 2/12

Separate eggs and beat egg yolks with vanilla sugar until mixture is fluffy and sugar has dissolved.

Step 3/12

Beat cooled cream until stiff.

Step 4/12

Whisk egg whites with sugar until stiff.

Step 5/12

Combine egg yolk mixture with chocolate and beat with a whisk. Add whipped cream to chocolate and whisk quickly before the mixture solidifies.

Step 6/12

Fold in egg whites gently.

Step 7/12

For the white chocolate mousse: Chop white chocolate and melt in a water bath.

Step 8/12

Beat egg whites with sugar and vanilla sugar until stiff.

Step 9/12

Whip the cream.

Step 10/12

Combine molten chocolate with cream then fold in egg whites.

Step 11/12

Fill dessert glasses halfway with dark chocolate mousse and top each with white chocolate mousse. Cover glasses and let cool in the refrigerator for at least 3 hours.

Step 12/12

Sprinkle each glass with about 2 tablespoons of sugar just before serving and let caramelize under a hot grill until golden brown.