Mousse of two chocolates and custard with mandarin liqueur


Ingredients 17
Servings 8
Time

Ingredients

  • DARK CHOCOLATE MOUSSE
  • 335
    ml
    cream
  • 500
    g
    bitter chocolate
  • 335
    ml
    egg whites
  • 200
    g
    white sugar
  • WHITE CHOCOLATE MOUSE
  • 335
    ml
    cream
  • 600
    g
    white chocolate
  • 335
    ml
    egg whites
  • 130
    g
    white sugar
  • 80
    g
    fresh walnuts, finely chopped
  • CUSTARD
  • 90
    g
    white sugar
  • 250
    ml
    milk
  • 4
    egg yolks
  • 100
    ml
    Mandarin Napoleon liqueur
  • few drops lemon juice
 

Method

 
DARK CHOCOLATE MOUSSE: Whip cream until it ripples. Melt chocolate in a bowl over a saucepan of simmering water, or in top of a double boiler. Whisk egg whites until foaming, adding sugar gradually. Continue whisking until stiff peaks form. Mix a few spoonfuls egg white mixture with melted chocolate to form a paste, then fold remaining egg whites into chocolate. Fold in cream and freeze. WHITE CHOCOLATE MOUSSE: Follow instructions for dark chocolate mouse, folding in chopped walnuts at the end. CUSTARD: Mix half the sugar with milk in a saucepan and bring to boil. Meanwhile, gradually beat remaining sugar with egg yolks. Remove milk mixture from stove and pour carefully, in a thin stream, into egg yolk mixture, beating constantly. Return to stove and stir over low heat until thickened, using a wooden spoon. Pour through a sieve. Cool completely, then stir in mandarin liqueur and lemon juice. TO SERVE: Place a scoop of dark chocolate mousse and a scoop of white chocolate mouse on individual plates. Sprinkle chopped walnuts over, if desired. Pour a little custard around.
 

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