Recipe White & dark chocolate mousse : Practical and Delicious

Recipe White & dark chocolate mousse : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is White & dark chocolate mousse. You are currently reading Recipe White & dark chocolate mousse : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe White & dark chocolate mousse requires 6h 30m, cook 25m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Love both white and dark chocolate mousse. Now there's no need to choose between the two.

Ingredients:

9 Ingredients

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  2 gold-strength gelatine leaves
  
  
  


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  100ml milk
  
  
  


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  200g white chocolate, roughly chopped
  
  
  


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  300ml thickened cream
  
  
  


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  Cocoa powder, to serve
  
  
  



• Dark chocolate mousse



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  200g good-quality dark chocolate, roughly chopped
  
  
  


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  2 eggs
  
  
  


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  2 gold-strength gelatine leaves (see note)
  
  
  


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  300ml thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Soften the 2 gelatine leaves in cold water for 5 minutes. Heat the milk in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine and add the leaves to the milk, stirring to dissolve. Place the white chocolate in a bowl, pour over the warm milk and stir until chocolate has melted.
  
  
  


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  Step 2
  
  
  
  
  Whip the cream to form soft peaks, then fold into the white chocolate mixture. Divide the white chocolate mousse among six 300ml serving glasses and chill for 2 hours or until set.
  
  
  


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  Step 3
  
  
  
  
  For dark chocolate mousse, place dark chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch the water). Allow to melt, then remove from the heat and stir until smooth. Cool slightly, then add the eggs one at a time, stirring until combined.
  
  
  


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  Step 4
  
  
  
  
  Soften 2 gelatine leaves in cold water for 5 minutes. Heat 100ml of the cream in a small saucepan over medium heat until warm. Squeeze the excess water from the gelatine, then add the leaves to the warm cream, stirring to dissolve. Stir the cream into the chocolate mixture until combined.
  
  
  


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  Step 5
  
  
  
  
  Whip the remaining 200ml of cream to soft peaks, then carefully fold into the chocolate mixture. Layer the dark chocolate mousse over the set white chocolate mousse and chill for about 4 hours until the dark mousse is set. Dust with cocoa powder to serve.
  
  
  

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