Name: Mousse of two chocolates and custard with mandarin liqueur
Yield: 8 servings
Cuisine: Boil
Ingredients: 335.00 ml cream; 500.00 g dark chocolate bittersweet; 335.00 ml eggs white; 200.00 g white sugar; 335.00 ml cream; 600.00 g white chocolate; 335.00 ml eggs white; 130.00 g white sugar; 80.00 g walnuts finely chopped; 90.00 g white sugar; 250.00 ml milk; 4.00 eggs just the yolks; 100.00 ml liqueur mandarin-flavoured; lemon juice few drops

Recipe Disclaimer

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Ingredients (14)

DARK CHOCOLATE MOUSSE

335.00 ml	cream
500.00 g	dark chocolate — bittersweet
335.00 ml	eggs — white
200.00 g	white sugar

WHITE CHOCOLATE MOUSE

335.00 ml	cream
600.00 g	white chocolate
335.00 ml	eggs — white
130.00 g	white sugar
80.00 g	walnuts — finely chopped

CUSTARD

90.00 g	white sugar
250.00 ml	milk
4.00	eggs — just the yolks
100.00 ml	liqueur — mandarin-flavoured
	lemon juice — few drops

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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.