|
Dark
and White Chocolate Mousse
photograph
and recipe created by www.finedinings.com
make each
separately ... then put together in one glass
Dark Mousse
4 ounces semi-sweet chocolate
1 ounce butter
2 eggs, separated
6 tablespoons heavy cream
Melt chocolate and butter in a saucepan over low heat stirring until
smooth; remove from heat, blend in 2 egg yolks.
Cover and refrigerate until cool.
In a mixing bowl beat 2 whites of eggs
to stiff peaks. In a second small mixing bowl beat
heavy cream to stiff peaks; fold them into the egg yolk mixture and spoon into 8
glasses, cover and refrigerate for 6 hours or
overnight.
White
Mousse
4 ounces white
chocolate
1 ounce butter
2 eggs, separated
6 tablespoons heavy cream
8 mint sprigs
Melt chocolate and butter in a saucepan over low heat stirring until
smooth; remove from heat, blend in 2 egg yolks.
Cover and refrigerate until cool.
In a mixing bowl beat 2 egg whites to stiff peaks. In a second small mixing bowl beat
heavy cream to stiff peaks; fold them into the egg yolk mixture. Remove
glasses from refrigerator, spoon mixture on top, refrigerate until chilled.
Garnish with mint and serve.
|
