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
Ingredients:
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
Most Read
- 1 New care home for Royston unanimously approved
- 2 Train services resume after earlier disruption at Royston
- 3 Stunning snap causes stir online
- 4 Bassingbourn Barracks: New chapter for Army’s flagship operational training centre
- 5 Nuthampstead Olympic Shooter takes bronze in Tokyo
- 6 Cambridge Country Show promises 'something for everybody'
- 7 7 of the most expensive houses on the market in Cambridgeshire right now
- 8 Huge splash of support for Meldreth diver Dan Goodfellow
- 9 Roystonian becomes president of American broadband firm
- 10 'Father' found guilty of murdering his teenage daughter
Method
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.
