Two-chocolate mousse

Two-chocolate mousse

Preparation time: 10 min
Cooking time: 10 min
Serves 4

 

 INGREDIENTS

  • White chocolate mousse: 

    • 7 ounces (200 g) white chocolate
    • 5 fluid ounces (40 cl) heavy cream

     

     Dark chocolate mousse: 

    • 4 ounces (125 g) dark chocolate
    • 2 egg yolks
    • 3 egg whites
    • 7 ounces (20 g) sugar
    • 4 fluid ounces (10 cl) heavy cream

 


METHOD

 

To make the white chocolate mousse:

 

In a CRISTEL® sauce pot, gently melt the white chocolate and 3.4 fluid ounces (10 cl) of heavy cream over a low heat.

Whisk the remaining heavy cream to make the Chantilly cream.

Gently add the Chantilly cream to the warm chocolate, and refrigerate.

 

 

To make the dark chocolate mousse:

In a CRISTEL® sauce pot, gently melt the bittersweet chocolate and heavy cream over a low heat.

Add the egg yolks to the warm chocolate.

Whisk the egg whites and sugar until they form peaks, then gently blend in the chocolate. 

 Spoon into shot glasses, in alternating layers.

Bon appétit !

  |  
More Posts