BLACK AND WHITE CHOCOLATE MOUSSE
Steps:
- 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.
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Shevini Shedrack
[email protected]Heaven in a bowl!
Rony School
[email protected]Delish!
Julianna Snell
[email protected]Yum!
Md Boos
[email protected]This mousse is amazing! I'll definitely be making it again.
Randal Mauderer
[email protected]Meh.
Talal Alomairi
[email protected]Not bad, but not great either.
Kanak Majumdar
[email protected]This mousse is too rich for me. I think I'll stick to my favorite chocolate mousse recipe.
Humayoon Salam
[email protected]I had some trouble getting the mousse to set properly. I think I might have over-whipped the cream.
Michelle Gecan
[email protected]This mousse is a bit too sweet for my taste, but it's still very good. I would probably use less sugar next time.
Md Alim Islam
[email protected]This mousse is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Simon BarSinister
[email protected]I'm not a huge fan of chocolate mousse, but this recipe changed my mind. The combination of the two chocolates is perfect and the mousse is so light and fluffy.
Sayyed Myan Hussain
[email protected]This mousse is a bit time-consuming to make, but it's worth it. The results are stunning and the flavor is amazing.
Claude Bowen
[email protected]This mousse is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes great.
Ayaan Majeed
[email protected]I made this mousse for a party and it was a hit! Everyone loved the unique flavor combination and the creamy texture.
Antor Khan
[email protected]This mousse was divine! The different chocolates complemented each other perfectly, and the texture was so smooth and airy. It was the perfect dessert to end a special meal.
Salome Nkunbula
[email protected]This black and white chocolate mousse was a delight! The combination of the rich dark chocolate and the light white chocolate was perfect, and the mousse was so smooth and creamy. It was also very easy to make, and I loved that I could use my immersi