White and dark chocolate mousse
Mousse di cioccolato
bianco e nero
Combining dark and white chocolate in a two-coloured white and dark chocolate mousse makes the traditional dessert more interesting and adds a delicate liquorice notes to the flavour.
Making white and dark chocolate mousse instead of an ordinary chocolate mousse recipe means extra work and extra washing up. In return, you get a festive dessert with a dab of liquorice flavour and a nice wow-factor.
Especially, if you arrange the mousse in tall glasses and tip them while one mousse settles. The you let it become firm before you fill up with the other colour. The effect is quite impressive.
100 g white chocolate
100 g dark chocolate
4 egg yolks
4 egg whites
4 tbsp sugar
250 ml double cream (whipping cream)
Break the white chocolate in smaller pieces and melt half of it in a bains-marie water bath. Stir in the other half, when the first lot has melted, otherwise it will start to caramelize.
Whip egg whites stiff and fluffy
Whip the cream to a light foam
Whip egg yolks with sugar until the sugar granules have dissolved
Fold half the egg yolks-sugar mixture with melted white chocolate
Break the dark chocolate in smaller pieces and melt it in a bains-marie water bath
Fold half the egg whites into the white chocolate mixture
Fold half the whipped cream into the white chocolate mixture
Fold the other half of the egg yolks-sugar mixture with melted dark chocolate
Fold the other half of the egg whites into the dark chocolate mixture
Fold the other half of the whipped cream into the dark chocolate mixture
Pour the two kinds of chocolate mousse in layers into four individual glasses or use a single glass bowl.
Leave the white and dark chocolate mousse to settle and cool in the refrigerator before serving.