Chocolate Mousse

Serves: 8 ramekins 
IngredientsQtyPrep
Dark chocolate100 gm
White chocolate100 gm
Heavy cream500 mldivided
Method:
  • Heat 200ml cream until simmer (leave remaining cream in the fridge)
  • Cut chocolate bars into small pieces and put into 2 small bowls
  • Pour half hot cream in each bowl and let the chocolate melt
  • Allow both to cool well
  • Meantime whip cold cream until soft peaks form
  • Refrigerate whipped cream if both chocolate bowls are still hot
  • Divide whipped cream equally into 2 glass bowls, keep remaining in the fridge
  • Add white chocolate mixture to the whipped cream in small batches and whip until firm peaks form
  • Do the same with the dark chocolate 
  • Spoon dark chocolate into ramekins/glasses and then layer white chocolate on top
  • Sprinkle shaved chocolate on top and refrigerate for few hours at least before serving cold
Notes:
The key is to keep the whipped cream cold. In summer it means putting it in the fridge if there's a break at any time. In winter, it may not need this.

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