Treat yourself to the perfect weekend dessert by whipping up this mousse au deux chocolat, courtesy of Siúcra. Rich and creamy, yet light and fluffy, these little pots of perfection will leave you wanting more.
Makes eight small glasses, depending on the size of the glasses.
For the dark chocolate mousse
180g dark chocolate drops
Three egg yolks
60g Siúcra Rich Brown Sugar
Four tbsp espresso
Three tbsp whiskey
200ml cream
Two egg whites, beaten stiffly
For the white chocolate mousse
180g white chocolate, broken
One vanilla pod
Two eggs yolk and whites separated, and whites whisked until stiff
50g Siúcra Caster Sugar
180ml cream
One tbsp very finely chopped crystallised ginger
100g raspberries, to decorate
Edible flowers or sprigs of thyme, to decorate (optional )
Chocolate swirls (optional )
Method
To prepare the dark chocolate mousse, place the chocolate in a bowl over a saucepan of simmering water and melt over a low heat.
Remove the bowl and leave to cool slightly.
In a separate bowl, whisk the yolks and Siúcra Rich Brown Sugar until thick and pale, add the espresso and whiskey.
Combine the yolk mixture into the melted dark chocolate. Fold in the cream and stiffly beaten egg whites.
Pour into a large jar and pour the dark chocolate half way up the glasses and leave to set in the fridge for at 40 minutes. Before making the white chocolate mousse, check that the dark mousse has set.
To prepare the white chocolate mousse, melt the white chocolate with the vanilla pod in a bowl over a saucepan of simmer water. The heat must be low. Remove the bowl and leave to cool slightly. Remove the vanilla pod.
In a separate bowl, whisk the two yolks and Siúcra Caster Sugar until thick and pale.
Combine the yolk mixture into the white chocolate. Fold in the cream and stiffly beaten egg whites.
Transfer to a jug and pour over the set dark chocolate mousse. Place in the fridge for at least 30 to 40 minutes.
Decorate with raspberries, edible flowers or sprigs of thyme, and chocolate swirls.
