Chocolate Chip Mousse Swirled With White Chocolate
A luxurious mousse made with eggs, sugar, cream and chocolate. Two mixtures, one made with white chocolate and one with dark are swirled together. Perfect for dinner parties and entertaining.
Melt the dark chocolate in a bowl suspended over a pan of hot, but not boiling, water. Leave to cool a little.
65 g dark chocolate
Melt the white chocolate in a similar way and leave to cool a little.
50 g white chocolate
Whisk the egg yolks and sugar with electric beaters for about 5 minutes until thick, pale and tripled in volume.
2 large eggs, 40 g golden caster sugar
Whisk the cream until thick, but be careful not to overdo it.
200 g double cream (heavy cream)
With clean beaters, whisk the two leftover whites until stiff.
Fold the cream into the egg yolk mixture, followed by the egg white.
Divide the mixture into two. Fold the white chocolate into one half and the dark chocolate into the other. The dark chocolate will start to reform as it hits the cold mousse, giving you tiny chocolate chips.
Lightly swirl the two mousses together and spoon into four glasses.
Decorate with dark chocolate shavings if desired.
Notes
If you have trouble melting the white chocolate, then once you've whisked the yolks and sugar, remove half of the mixture and whisk in the soft chocolate to the remainder. Green & Black's never seems to work for me. It goes soft, but doesn't actually melt.You'll then need to divide the cream and egg whites and add it separately to the white chocolate mixture.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.