Black & white chocolate mousse dessert

Ingredients

Bitter Chocolate Mousse

100 grams (3.5 ounces) bitter chocolate
100 grams (3.5 ounces) heavy milk
1.5 grams (0.05 ounces) gelatin
200 grams (7 ounces) whipping cream

White Chocolate Mousse

90 grams (3.2 ounces) white chocolate
50 grams (1.8 ounces) heavy milk
1.5 grams (0.05 ounces) gelatin
100 grams (3.5 ounces) whipping cream

Equipment

Mixing Bowls
You'll need a few mixing bowls for different preparations. Glass or stainless steel works best to maintain temperatures.
Spatula
A silicone spatula is ideal for scraping every bit of deliciousness from the bowls.
Electric Mixer
An electric mixer helps achieve that perfect whipped cream consistency with minimal effort.
Measuring Spoons and Cups
Accurate measurements can make a real difference. Invest in a good set for precision.
Heatproof Bowls
Essential for melting chocolate and mixing it with hot milk without a mess.
Serving Glasses or Molds
These give your mousse a professional, elegant look. Choose clear glasses to showcase those beautiful layers.

Instructions

Step 1

1. The recipe yields two desserts of 470ml (15.90 fl oz) total volume. Soak the gelatin in ice water until it softens. Tip: Use cold water to prevent the gelatin from dissolving prematurely.

Step 2

2. Bring the milk to a boil. Tip: Stir occasionally to avoid burning the milk at the bottom of the pan.

Step 3

3. Combine the boiled milk with the chocolate and add the softened gelatin. Mix until well combined and the chocolate is fully melted. Tip: Make sure the milk is hot enough to melt the chocolate thoroughly, but not too hot to scald it.

Step 4

4. Allow the mixture to cool slightly. Tip: Stir occasionally to prevent a skin from forming on the surface.

Step 5

5. Whip the cream to medium peaks using a mixer or whisk, then fold it gently into the cooled chocolate mixture. Tip: Be gentle to maintain the airiness of the whipped cream.

Step 6

6. Fill glasses or molds with the mousse and refrigerate for 4-6 hours to let the dessert set and stabilize. Tip: Cover the desserts with plastic wrap to prevent them from absorbing any fridge odors.

Servings

Serving up this double-layered chocolate mousse isn't just about taste, it's an experience. For a touch of elegance, layer your mousse in clear serving glasses, showcasing the beautiful contrast between the bitter and white chocolate. Garnish with a fresh mint leaf or a sprinkle of cocoa powder for that 'wow' factor.

Going for a less formal setting? Try serving it in rustic ceramic cups alongside a drizzle of berry coulis to cut through the richness. This dessert pairs perfectly with a strong espresso or a delicate tea, making it versatile for any occasion.

If you're in the mood for something even more indulgent, top with a dollop of whipped cream and a scattering of dark chocolate shavings. Serve with shortbread cookies or biscotti for a satisfying crunch that complements the mousse's creamy texture perfectly. And remember, sharing is caring! This recipe makes enough for two generous servings, perfect for date night or a cozy evening in with a good friend.

Variations

For those who need a gluten-free option, you're in luck! This mousse is naturally gluten-free as long as your chocolate and gelatin are certified gluten-free.

Looking to make it vegan? Substitute the heavy milk with any plant-based milk like almond or soy, and use a vegan gelatin substitute. For the whipped cream, opt for coconut cream as it whips up beautifully and adds a subtle coconut flavor that pairs wonderfully with chocolate. Using dairy-free chocolate is essential here, and with so many high-quality options available, your vegan mousse will be just as rich and luscious.

Faq

Why didn't my chocolate melt properly?
Ensure your chocolate is finely chopped before melting, and mix continuously to avoid burning.
How do I know when my whipped cream is at medium peaks?
Medium peaks form when the whipped cream holds its shape but the tip of the peak softly folds back on itself when you lift the whisk.
Can I make the mousse ahead of time?
Absolutely! You can prepare the mousse the day before and let it set overnight in the fridge.
What can be used as a gelatin substitute?
Agar-agar or pectin are great substitutes, but be aware they might slightly alter the texture.
Can I mix other flavors into the mousses?
Yes, a splash of vanilla or coffee liqueur can elevate the flavor profile even further.
How can I make my mousse more airy?
Make sure to gently fold the whipped cream into the chocolate mixture to retain its airy texture.