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Recipe of Two Chocolates Ice Cream Mousse

Two Chocolates Ice Cream Mousse

40 mins
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Delicious and unique mousse of two chocolates, an excellent combination of dark chocolate and white chocolate.
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10 portions
  • 3/4 cups chocolate cookie, no white filling (for pasta)
  • 3/4 cups vanilla cookie, for pasta
  • 3/4 cups butter, melted
  • 125 grams bittersweet chocolate, match in pieces (for the dark mousse)
  • 75 grams bitter chocolate, match in pieces (for the dark mousse)
  • 6 egg yolks, (for the dark mousse)
  • 1 tablespoon liquid vanilla, (for the dark mousse)
  • 3/4 cups sugar, (for the dark mousse)
  • 1/4 cups coffee liqueur, (for the dark mousse)
  • 1 1/4 cups whipping cream, very cold (for the dark mousse)
  • 2 cups whipping cream, (for the white mousse)
  • 200 grams White chocolate, match in pieces (for the white mousse)
  • 2 tablespoons coffee liqueur, (for the white mousse)
  • 75 grams bittersweet chocolate, grated (to decorate)


In a removable mold of 24 cm in diameter, mix the 2 cookies. Pour the butter over it and stir well. Squeeze the mixture firmly by extending it to cover the bottom of the mold. The oven is preheated at 177 ° C for 8 minutes, taken out and allowed to cool.
Dark Chocolate Mousse: The two chocolates are placed in a bain-marie until they melt and a smooth mixture remains. They are left warm. Beat the yolks, adding the sugar and vanilla little by little until they are pale yellow (about 5 minutes). It is added, continuing to beat the liquor and then the melted chocolate. Separately, cream the cream until it thickens. The cream is incorporated into the chocolate mixture carefully, the surface is smoothed. It freezes until it acquires a firm consistency. Approximately 30 minutes.
White Chocolate Mousse: In a small pot heat 3/4 cup of sweet cream. When it starts to boil, lower the heat, heat another 2 minutes, put the chocolate in the hot cream. Beat until a smooth mixture, about a minute, let it cool completely and then add liquor. Separately beat the cups of cream until thick. It is incorporated into the chocolate mixture. Pour this mixture over the dark chocolate mousse, smooth and freeze until the surface is firm. Cover and leave in the freezer for at least 24 hours. To detach it, a knife is passed through the sides of the mold and it is disarmed. With a spatula it is smoothed around. It goes back to the freezer.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
23/04/2013 13:22:40
no me gusta la presentacion no es muy bonita lapresentacion del producto

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