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| | Ingredients | | | DARK CHOCOLATE MOUSSE
* 100g (3½oz) dark chocolate, minimum 60% cocoa solids, broken into
pieces
* 40g (1½oz) icing sugar
* 80g (3¼oz) unsalted butter, softened
* 3 large eggs, separated
* 40g (1½oz) cocoa powder
* pinch of salt
* 100ml (3½ fl oz) whipping cream
WHITE CHOCOLATE MOUSSE
* 200g (7oz) good-quality white chocolate, broken into pieces
* 2 leaves gelatine
* 300ml (½ pint) whipping cream
* 3 large egg yolks
* 125g (4½oz) icing sugar
* 2 tablespoons water
* 2 tablespoons Grand Marnier
RED BERRY COULIS
* 225g (8oz) strawberries or raspberries
* 40g (1½oz) icing sugar
TO DECORATE
* 4 tablespoons of cocoa powder or 2 punnets of fresh raspberries | | | |
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Ultra fancy white and dark chocolate mousse
A hybrid of two of our favourite recipes, this mousse looks beautiful
and tastes heavenly, but it does take hours to make, however, and
produces piles of washing up, so be prepared. Not for the faint-hearted!
Preparation time: 20 minutes for each mousse
Chilling time: 2 hours for the dark mousse and then overnight for the
white and dark mousse
Use: 18cm (7in) bottomless ring mould
Serves: 8-10
Instructions
To make the dark chocolate mousse, melt the chocolate in a large
heatproof bowl suspended over a saucepan of barely simmering water. Add
the icing sugar and stir in the butter, then beat in the egg yolks and
the cocoa and salt.
Whisk the egg whites until stiff peaks start to form. Separately whip
the cream until thick, then gently fold the egg whites and the cream
alternately into the chocolate mixture. Do not overmix, but ensure that
the mixture is well blended.
Place the ring mould on a large, round serving plate. Pour the mousse
into the mould and chill for about 2 hours before making the white
chocolate mousse.
To make the white chocolate mousse, melt the chocolate in a large
heatproof bowl suspended over a saucepan of barely simmering water.
Ensure that the water does not touch the base of the bowl as white
chocolate is especially sensitive to being overheated. Dissolve the
gelatine in about four tablespoons of cream that has been warmed in a
saucepan.
Whisk the egg yolks and icing sugar until thick and creamy and then add
the Grand Marnier, the gelatine and cream mixture and the melted
chocolate.
Whip the remainder of the cream until thick and fold it into the
chocolate mixture.
Pour the white mousse on top of the dark mousse that has already set and
chill overnight.
To make the coulis, purée the berries in a blender and then pass through
a sieve into a bowl. Stir in the icing sugar to taste.
To unmould the mousse, dip a palette knife in boiling water, dry it,
then slide it around the inside edge of the mould. Lift the ring mould
off carefully and smooth the sides of the mousse with the palette knife.
To serve, sieve the cocoa over the top of the mousse to cover or scatter
with whole raspberries. Pour some of the coulis on to the plate around
the edge of the mousse and serve the remainder from a jug. Slice the
mousse using a palette knife dipped in hot water.
HINT: This mousse should be refrigerated before serving, especially
on a hot day, but don't add the cocoa powder and coulis until you are
ready to serve.
Source: GreenandBlacks.com |