White and dark chocolate mousse
Ingredients: 200g (7oz) white chocolate 100g (3.5oz) dark chocolate 60g (2oz) unsalted butter 2 tbsp double cream 3 medium eggs Method This is a rich pudding for chocoholics. Use good quality chocolate with more than 60 per cent cocoa solids for bes
200g (7oz) white chocolate
100g (3.5oz) dark chocolate
60g (2oz) unsalted butter
You may also want to watch:
2 tbsp double cream
3 medium eggs
- 1 Let's go fly a kite as annual festival is set to return
- 2 Filming taking place at National Trust's Wimpole Estate
- 3 National Trust reveal theft of 'historic items' and damage to Wimpole Hall
- 4 How many children are living in poverty in North Herts?
- 5 Parish councils react to High Court decision that councils must meet in person
- 6 Car wash raids spark modern slavery fears in Cambridgeshire
- 7 'Dawning of a new era' as Melbourn Community Hub prepares to reopen
- 8 Who is standing in Royston Town Council Meridian ward election?
- 9 Michael Portillo's Great British Railway Journeys visits Cambridge on BBC Two this week
- 10 Candidates in North Herts prepare to stand for county council elections
This is a rich pudding for chocoholics. Use good quality chocolate with more than 60 per cent cocoa solids for best effect. Enough for four.
Break up the white chocolate and melt in the cream in a basin over a pan of warm water.
Remove from the heat and beat in the butter quickly. Separate the eggs and stir the yolks into the chocolate. Whisk the egg whites until stiff and fold into the mixture.
Pour into individual serving glasses and chill well. When the mousse has begun to set, melt the dark chocolate over warm water and pour over the surface of each mousse.
Let the dark chocolate harden before serving.