Thursday, February 16, 2012

My perfect mousse :)


For the dark mousse in the bottom I used:

70 g dark quality chocolate

150 ml of double cream

2 small egg whites

3 tablespoons of sugar


Melt the chocolate in a “bain marie” and add 75 ml of boiling double cream. To get the process going, continue stirring in ice water... While stirring add the remaining 75 ml of cream (if you want to add flavor, add a table spoon of coffee or other...). Stir until you get a soft textured chocolate mix.

Whisk the egg whites and add one spoon of sugar at the time. You should get a great meringue.

Stir gently and set it in a chilled glass. Put the glass in the fridge while preparing the white chocolate mousse!


For the white mousse on top I used:

100 g white quality chocolate

45 ml of milk

2 egg whites

3 tablespoons of sugar

120 ml of double cream


First off, melt the chocolate in a “bain marie” and stir in the milk. To get the process going, continue stirring in ice water...

When smooth, se aside and begin whisking the egg whites.. When you get peaks, add it to the chocolate mix.

Whisk the cream until soft peaks can be formed and add it to the chocolate mix. Stir gently so that the mousse still keeps its fluffiness. Pipe into the glass with dark chocolate and let it rest for at least 2 hours. If you have questions, don´t hesitate to ask!!


You should get a dens great chocolate flavored mousse in the bottom, with a fluffy light white chocolate mousse on top.

Simply delicious!!

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