BLACK & WHITE MOUSSE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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.

Notes

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

Categories: Dessert  Mousse 
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