Double Chocolate Mousse
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
Method
- 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.
