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 !