Dark
and White Chocolate Mousse Recipe
photograph
and recipe created by www.finedinings.com
Dark Chocolate Mousse
4 ounces semi-sweet chocolate
1 ounce butter
2 eggs, separated
6 tablespoons heavy cream
Melt chocolate and butter in a small saucepan over low heat stirring until
smooth; remove from heat, blend in 2 egg yolks.
Cover and refrigerate until cool.
In a small mixing bowl beat 2 egg whites to stiff peaks. In a second small mixing bowl beat
heavy cream to stiff peaks; fold into chocolate and spoon into 8 serving containers, cover and refrigerate for 6 hours or
overnight. Prepare the white chocolate
mousse.
White
Chocolate Mousse
4 ounces white
chocolate
1 ounce butter
2 eggs, separated
6 tablespoons heavy cream
Melt chocolate and butter in a small saucepan over low heat stirring until
smooth; remove from heat, blend in 2 egg yolks.
Cover and refrigerate until cool.
In a small mixing bowl beat 2 egg whites to stiff peaks. In a second small mixing bowl beat
heavy cream to stiff peaks; fold into white chocolate.
Remove dark chocolate mousse
containers from refrigerator, spoon white chocolate mousse on top the
chilled dark chocolate mousse, refrigerate until chilled and serve.
How to Serve
8 mint sprigs
Place on individual plates, add a mint sprig and serve.
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