Two layer chocolate mousse

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • DARK CHOCOLATE MOUSSE
  • 200
    g
    egg whites
  • 200
    g
    sugar
  • 800
    ml
    cream
  • 25
    g
    powdered gelatine
  • 200
    g
    dark chocolate
  • 100
    g
    ground almonds
  • 25
    ml
    Drambuie liqueur
  • WHITE CHOCOLATE MOUSSE
  • 200
    g
    egg whites
  • 200
    g
    sugar
  • 800
    ml
    cream
  • 25
    g
    powdered gelatine
  • 200
    g
    white chocolate
 

Method

 
1. To make the dark chocolate mousse: whisk egg whites and sugar until soft. 2. Whisk cream until stiff and chill. 3. Add 15 ml water to powdered gelatine and melt over a low heat. 4. Melt chocolate over hot water or in a microwave oven. 5. Add egg white and sugar mixture to beaten cream, mix in the gelatine; then add the lukewarm chocolate, ground almonds and liqueur. 6. Fill half the mould with dark chocolate mousse. 7. Prepare white chocolate mousse as described in the first five steps, and use to fill the remainder of the mould. 8. Chill for about two hours until set. Shock mould with lukewarm water and tip onto centre of the serving plate. 9. Garnish with fruit and serve.
 

Read more on: eggs  |  microwave
 

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