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White and Dark Chocolate Mousse

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

Ingredients

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

1

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

2

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

3

Beat cooled cream until stiff.

4

Whisk egg whites with sugar until stiff.

5

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

6

Fold in egg whites gently.

7

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

8

Beat egg whites with sugar and vanilla sugar until stiff.

9

Whip the cream.

10

Combine molten chocolate with cream then fold in egg whites.

11

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.

12

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