| Level: | Advanced |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 10 servings |
Ingredients
- 6 ounces bittersweet chocolate
- 1/2 cup milk
- 1 cup heavy cream, whipped to soft peaks
- 6 ounces white chocolate
- 1/2 cup creme fraiche
- 1 cup heavy cream, whipped to soft peaks
- Milk chocolate, optional
Instructions
- Dark Mousse: In a bowl over barely simmering water, melt the bittersweet chocolate. Heat the milk in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.
- White Mousse: In a bowl over barely simmering water, melt the white chocolate. Heat the creme fraiche in a saucepan until almost simmering and whisk it into the melted chocolate. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)
- Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one. Pipe dark chocolate mousse on one side of the plastic, then white on the other. Pull out the plastic, and repeat. Refrigerate the ramekins until ready to serve.
- When ready to serve, make chocolate curls by shaving milk chocolate into curls with a sturdy vegetable peeler, and don’t worry if they break up into shards. Shards look nice, too. Remove the mousses from the refrigerator. If using collar molds, warm the metal with a hot, damp cloth and then lift off. Sprinkle the chocolate curls on top and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 367 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 76 mg |
| Sodium | 46 mg |
Reviews
this recipe was delicious and it was a hit at my party. it’s really easy too, i don’t know why its “expert”. make sure not to whip the whipped cream too much, and be careful folding in the chocolate
The chocolate mousse was too runny for some reason. I think I might have beat the whip cream too much. Also, it is not very sweet, it tastes good, but it is not the sweetest mousse.
The white chocolate mousse alone is worth it.
This recipe was outstanding. It was relatively easy to follow, and the end result was a complete smash. My family loved it and it was a lot less of a hassle than I originally thought. It’s still a lot of work, but it is worth it!
Even my finicky-eating nieces from Montana liked this, so I know it’s good. Very rich and sweet, so I melted some seedless raspberry jam in a saucepan and decorated each plate with some of it before putting the mousse down. The tartness worked nicely with the chocolates, and looked good, too. If you’re feeling energetic, make a double batch and freeze some in smaller, sealable containers. Next time you need something quickly for unexpected events, thaw the mousse and remove from the containers. Identical results to making it fresh.
This recipe is perfect for any occasion. I made thsi for my Mother on her birthday. Everyone loved it. If you love chocolate this is for you. It’s awesome!