Stay Sweet Sunday – Black and White Chocolate Mousse
Starting a new diet can be really hard. Having to give up so many delicious foods and treats make it even harder. That is where we step in. For the month of January we are gonna give you recipes that are healthy and sweet!
Today, we’ve got the perfect fancy dessert to blow any dinner party away. Give your guests both a bitter and sweet treat with this Black and White Chocolate Mousse, made with dark chocolate and white chocolate. Admittedly, it does take a bit of time to get this recipe right, but will be well worth it after the first spoonful.
Ingredients:
Black Chocolate Mousse:
2 cups of chilled heavy whipping cream
4 large egg yolks
3 tbsp. of Sukrin Monk Fruit
1 tsp. of vanilla
7 oz. of ChocZero Dark Chocolate Baking Chips
White Chocolate Mousse:
2 cups of chilled heavy whipping cream
4 large egg yolks
3 tbsp. of Sukrin Monk Fruit
1 tsp. of vanilla
7 oz. of ChocZero White Chocolate Baking Chips
Special Equipment:
An instant read thermometer
Directions for Black Chocolate Mousse:
- Heat 3/4 cup of heavy whipping cream in a saucepan until hot.
- Whisk together egg yolks, sugar, and a pinch of salt until combined. Add hot cream in a slow stream to mixture and whisk together.
- Transfer the mixture to saucepan and cook under moderately low heat, with thermometer taking the temperature of the custard. IMPORTANT: Stir constantly until thermometer reaches 160 F. Make sure to not overheat or it will turn into scrambled eggs.
- Pour custard through fine mesh sieve into a bowl and stir in vanilla.
- Melt dark chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently.
- Whisk custard into chocolate until smooth and then cool.
- Using an electric mixer, beat the remaining 1 1/4 cups of whipping cream until it holds soft peaks.
- Gently fold 1/4 of cream into chocolate custard, then gently fold in remaining cream.
- Fill a few glasses or bowls partially with the mousse and refrigerate while preparing the white chocolate mousse.
Directions for White Chocolate Mousse:
- Heat 3/4 cup of heavy whipping cream in a saucepan until hot.
- Whisk together egg yolks, sugar, and a pinch of salt until combined. Add hot cream in a slow stream to mixture and whisk together.
- Transfer the mixture to saucepan and cook under moderately low heat, with thermometer taking the temperature of the custard. IMPORTANT: Stir constantly until thermometer reaches 160 F. Make sure to not overheat or it will turn into scrambled eggs.
- Pour custard through fine mesh sieve into a bowl and stir in vanilla.
- Melt white chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently.
- Whisk custard into chocolate until smooth and then cool.
- Using an electric mixer, beat the remaining 1 1/4 cups of whipping cream until it holds soft peaks.
- Gently fold 1/4 of cream into chocolate custard, then gently fold in remaining cream.
- Spoon mixture on top of the black chocolate mousses and refrigerate for at least 6 hours.
Enjoy!
