Dark and White Chocolate Mousse
This delicious black and white chocolate mousse is served very cold and decorated with whipped cream. It is an ideal dessert to have ready a day in advance.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 stick semisweet chocolate, 150 grams
- 6 egg whites
- 3/4 cups sugar
- 1/2 cups frangelico liqueur
- 1 1/4 cups whipping cream, (for the dark mousse)
- 6 egg whites
- 3/4 cups whipping cream, for the white mousse
- 1 stick white chocolate, 150 grams
- 3 tablespoons Frangelico, for the white mousse
- 1 cup whipping cream, (for the white mousse)
- chocolates, grated chocolate for decoration
- whipped creams, for decoration
Preparation
30 mins
0 mins
Medium
- Prepare the dark chocolate mousse first. Melt the dark chocolate in a double boiler.
- Whip the egg whites and gradually add the sugar until they are white and frothy. Add the liqueur and the melted chocolate.
- Whip the cold cream until it doubles in volume and fold in 1/3 of the egg white mixture. Add the rest of the egg white mixture, folding gently.
- Place the chocolate mousse in 8 martini glasses or dessert cups (it should be half full to make room for the white mousse).
- Prepare the white mousse. Heat 3/4 cup of cream and melt the white chocolate in it. Let it cool and add the liqueur.
- Whip the cold cream until it doubles in volume and add the chocolate. Whip the egg whites to stiff peaks and add 1/3 of the cream, folding gently. Add the rest, fold, and pour over the white chocolate in each glass.
- Place in the freezer until it hardens.
- To serve, take it out of the freezer about 15 minutes before and decorate each mousse with a little whipped cream in a swirl and sprinkle with grated chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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