Recipe Two-tone chocolate mousse : Practical and Delicious

Recipe Two-tone 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 Two-tone chocolate mousse. You are currently reading Recipe Two-tone chocolate mousse : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Two-tone chocolate mousse requires 15m, cook 10m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This mousse with the most brings together all three varieties of chocolate - dark, milk and white - in one irresistibly creamy dessert.

Ingredients:

7 Ingredients

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  250ml (1 cup) thickened cream
  
  
  


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  1 x 200g pkt dark cooking chocolate, coarsely chopped
  
  
  


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  4 eggs, at room temperature, separated
  
  
  


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  200g good-quality milk chocolate, coarsely chopped
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  Double cream, to serve
  
  
  


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  White chocolate, shaved, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Use a clean electric beater to beat the thickened cream in a medium bowl until firm peaks form.
  
  
  


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  Step 2
  
  
  
  
  Place the dark chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts. Remove from heat. Stir in 2 egg yolks (the mixture will become firm).
  
  
  


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  Step 3
  
  
  
  
  Divide the cream into 2 equal portions. Set aside 1 portion. Use a large metal spoon to stir half of 1 cream portion into the dark chocolate mixture until well combined. Add the remaining half and fold to combine. Repeat with the milk chocolate and the remaining egg yolks and cream.
  
  
  


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  Step 4
  
  
  
  
  Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
  
  
  


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  Step 5
  
  
  
  
  Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the milk chocolate mixture until just combined. Spoon the dark chocolate mixture among four 250ml (1-cup) capacity serving glasses. Top with the milk chocolate mixture.
  
  
  


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  Step 6
  
  
  
  
  Place on a tray. Cover. Place in fridge for 3 hours or until set. Top with double cream and shaved white chocolate to serve.
  
  
  

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