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Dark mint and white chocolate mousse duo
Serves 6 Desserts and puddings
Ingredients
- For the dark chocolate mousse
- 150g dark chocolate
- 6 egg whites
- 2 egg yolks
- 50g caster sugar
- 50g After Eight mints, coarsely chopped
For the white chocolate mousse
- 150g white chocolate (without vanilla)
- 150ml double cream
- 2 egg yolks
- 3 egg whites
For the chocolate curls (optional)
- melted dark or white chocolate
Method
For the dark chocolate mousse, melt the chocolate in a bowl over a pan of gently simmering water, making sure not to allow the bowl to touch the water.
In a clean bowl, whisk the egg whites until stiff.
Remove the chocolate from the heat and allow to cool slightly. Stir in the egg yolks and sugar. Fold in the egg whites until thoroughly combined, taking care to keep the mixture light and airy.
Gently fold in the chopped mints. Divide the mixture between the glasses and place them in the fridge to chill.
Meanwhile, melt the white chocolate in the same way. Stir in the cream and egg yolks. Whisk the egg whites until stiff, and gently fold into the white chocolate mixture.
Spoon a layer of white chocolate mousse over the dark chocolate mousse and return to the fridge for a couple of hours, or overnight to set.
To make chocolate curls, spread melted dark or white chocolate over the base of a clean, upturned baking tray. When set, but still slightly pliable, push a spatula gently along the chocolate to form curls.
Top the mousse duo with chocolate curls to serve.
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