Double Chocolate Mousse

Updated at: Thu, 17 Aug 2023 11:31:36 GMT

Step 1

For the white chocolate mousse: combine gelatine powder and water in a small bowl or cup, and place it to the fridge for 5-10 minutes, or until spongy.

Step 2

In a saucepan combine egg yolk and sugar, mix well. Add milk and stir until combined.

Step 3

Start heating on a medium-low heat, stirring constantly. Bring it to the boil, but don’t boil. The mass should thicken.

Step 4

Remove from the heat and add gelatine mass. Stir well until gelatin dissolves.

Step 5

Then break the white chocolate into chunks and add to the mass. Stir well again until the chocolate melts. Set aside to cool until room temperature.

Step 6

In a large bowl start whisking double cream until you get a texture like melted ice cream. Don't overwhip, once you see the cream start to thicken, stop.

Step 7

Add chocolate mass to the whipped cream and stir well until combined.

Step 8

To prepare the mould, take an empty pack of milk and cut a rectangular hole on one side.

Step 9

Add the white chocolate mousse into the milk pack mould and place in the freezer until you prepare the milk chocolate mousse.

Step 10

For the milk, chocolate mousse repeat all steps as for the white chocolate mousse. Then add to the mould, cover with a cling film and place back into the freezer for 7-8 hours or overnight

Step 11

When ready, cut the sides of the mould and take out the mousse. Place upside down( milk chocolate down) on a serving platter.

Step 12

Decorate with cocoa powder and place into fridge to defrost for 4 hours.

Step 13

Enjoy!

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