Black & White Mousse


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Dark and white chocolate mousse layered with light sponge cake; Glazed with dark chocolate.


Ingredients You'll Need

Dark mousse:
6 ounces bittersweet chocolate
1/2 cup milk
1 cup heavy cream, whipped to soft peaks
White mousse:
6 ounces white chocolate
1/2 cup creme fraiche
1 cup heavy cream, whipped to soft peaks
Milk chocolate, optional
Equipment:
10 (4-ounce) ramekins or 2 1/2-inch metal collars or chocolate cups
2 pastry bags fitted with large plain tips or 2 thick, lockable plastic bags
A piece of flat, stiff plastic the same diameter as your ramekins or chocolate cups


Directions

Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate.


Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag.


Refrigerate at least 1 hour.


White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate.


Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let


cool slightly and transfer to a pastry bag or lockable plastic bag.


Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)


Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in


half. If using plastic bags for piping, cut a corner off of each one.


Pipe dark chocolate mousse on one side of the plastic, then white on the other.


Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.


When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don't worry if they


break up into shards. Shards look nice, too.


Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot,


damp cloth and then lift off.


Sprinkle the chocolate curls on top and serve.


Questions, Comments & Reviews



More Great Recipes: Dessert | Mousse
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11305 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51083 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana