This recipe is one to impress. I do suggest making them smaller though, as these turned out huge! I’d highly recommend getting an electric whisk for this recipe as there is a lot of whisking involved. If you don’t have one, get ready for some very achy arms!
Chocolate Mousse 1
You will need:
- 100g white chocolate
- 200g dark chocolate
- 400ml double cream
- 4 large eggs
- 75g caster sugar
This recipe makes enough for about 5 wine glasses (large portions!)
- Melt 100g of the dark chocolate and the 100g of white chocolate separately in bowls (I use a microwave) and leave them to cool.
- Separate the egg whites and yolks into two separate large bowls.
- Into a third large bowl, pour the cream.
- Pour the sugar into the yolks.
- Whisk the yolks and sugar until the mixture is pale and mousse-like.
- Whisk the cream until it just about holds its shape.
- Whisk the whites until they form soft peaks (hold it over your head and it shouldn’t fall out!)
- Fold the cream into the yolk and sugar, and then fold in the egg whites. Fold=be gentle!
- Half the mixture between two bowls.
- Mix the melted dark chocolate into one bowl and the melted white chocolate into the other. It’s really important the chocolate is cool before doing this.
- Pour one mixture into the other, and gently fold together to produce a marble effect. If you mix too much it will just become pale brown and not marbled.
- Pour the marbled mixture into your choice of glass. I used wine glasses, ramekins could also be used. Anything you like.
- Leave to set in the fridge for 4 hours.
- Decorate as required with the remaining dark chocolate. I melted the chocolate and poured it on the set mousse to form a chocolate top which looked quite classy. If you’re short of time you could just grate the chocolate on top. I love pistachios so I also finished with some crushed pistachios to add some colour. Be creative!
As you can see below, the chocolate top was just think enough to crack when attacked with a spoon. Perfect!
Chocolate Mousse 2
Enjoy!
Mint Cuisine 