Night and Day Dual Chocolate Mousse
Ingredients
- 8 Oz Dark Chocolate
- 8 Oz White Chocolate
- 8 Each Egg white
- 3 Each Egg Yolks
- 1 Pint Heavy Cream
- 1/4 Cup Sugar
- 1 tsp Vanilla Extract
- 1 Oz Kahlua or other liqueur
- 1/2 tsp Cream of tartar or stabilizer (optional)
Instructions
- Whip the Cream until It holds its shape. Don't over-whip. But, don't under-whip. You want a firm whipped cream that will stand on ts own. It works best if done by hand. But, feel free to use a mixer to save your arm. Refrigerate until needed.
- Whip the egg whites with the sugar until firm peaks. Refrigerate until ready to use. If you are making the mousse a day or two in advance, add in cream of tartar or other stabilizer. This way the whites won't break down.
- Set up 2 double boilers: put about an inch of water in the bottom of 2 sauce pots and break up your chocolate: white in one steel or glass bowl and dark in another. Melt both, separately over the boiling water, stir as needed. When melted, fold vanilla into the white chocolate and the liqueur and egg yolks into the dark chocolate. Mix the egg in quickly to prevent curdling. Keep the mixes smooth. Remove from heat and allow them to cool, but not completely. You want them liquid, so they can fold evenly into the cream.
- Fold half the cream into the chocolate, and half into the white chocolate. Mix until the chocolate is evenly distributed, no streaks. But, be careful not to deflate the cream too much. The folding must be gentle. If you stir, it will take the fluff out of the mix. Next, Gently fold the meringue in.
- Choose your serving vehicle. For drama, a glass is best, so you can really see the different colors. Alternate light and dark mousses. garnish with chocolate shaving. Refrigerate at least an hour to allow them to set up firmly. Serve with sauce, cookies, tuilles, or as is.