Double Chocolate Mousse

Double Chocolate Mousse

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Prep Time 20 minutes
Cook Time 5 minutes
Course Dessert
Cuisine baking

Ingredients
  

Chocolate mousse

  • 125 g 85% dark chocolate chopped
  • 1 egg separated
  • 250 ml cream lightly whipped
  • 100 g white chocolate

Chocolate glaze

  • 75 g 85% dark chocolate finely chopped
  • 150 g cream
  • 30 g water
  • 40 g honey
  • 30 g butter- optional

To serve ;

  • 100 g whipped cream
  • 10 g chocolate shavings
  • 100 g raspberries

Instructions
 

  • First prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pan of lightly simmering water. Once melted remove from the heat and leave to cool slightly for 2 minutes.
  • In a small ramequin, Beat the egg yolks.
  • Then, stir the egg yolk into the melted chocolate using a spatula.
  • While still the chocolate mixture is still warm, Fold a third of the whipped cream into the chocolate mixture and then whisk in the rest of the whipped cream. The cream will soften the mixture down and loosen its consistency.
  • In a clean bowl, whisk the egg whites until very stiff and gently fold them into the chocolate cream mixture.
  • Next, melt the white chocolate in a small bowl over a simmering saucepan of water and fold and swirl the white chocolate through the chocolate mousse.
  • Pour into glasses or ramequin and keep aside.
  • To continue, prepare the chocolate glaze.
  • Pour the cream, honey and water into a pan and bring to the first boil. Remove from the heat. Pour the boiled cream mixture on the chocolate and combine with a spatula, until shiny and add the butter if using. Leave to cool for 10 minutes then pour over the chocolate mousse.
  • Decorate with a quenelle of whipped cream and chocolate shaving, and a few fresh raspberries.
  • Store in the fridge until ready and remove from the fridge 10 minutes before serving.