Chocolate mousse has never gone out of fashion because it simply tastes so good (and is so easy to make). For something a bit different, I developed this two-tone version … but use this recipe to make just one colour if you prefer. The trick to good mousse is keeping it as light as possible, so when adding the egg whites and cream, gently fold them in and don’t stir any more than is necessary – you want to leave as much air in as possible. Melting chocolate is one of the few times I find a microwave useful, 30 seconds or so on high usually has it soft enough that it finishes melting as you stir it. If you melt it in a bowl over simmering water, be careful that steam doesn’t get into the chocolate or it will harden and be unusable. Chocolate can be difficult to match with wine, but I found that a refreshing rosé Champagne, such as Lallier Grand Rosé, cut through this rich mousse beautifully.
- 100g dark chocolate (see below)
- 100g white chocolate (see below)
- 6 eggs, separated
- 1 tablespoon brandy
- 1 tablespoon Cointreau
- 300ml single cream
The better the chocolate, the better the mousse, look for one marked ‘couverture’, meaning it contains a high percentage of cocoa butter.
If serving the white chocolate mousse on its own, add some berries and a crisp biscuit for contrast.
- Melt white chocolate and dark chocolate separately and place in separate mixing bowls.
- Add 3 egg yolks to each bowl.
- Add brandy to dark chocolate and Cointreau to white chocolate and beat both mixtures well until thick and smooth.
- Whisk egg whites until firm peaks form, divide between bowls and gently fold into chocolate mixtures.
- Whisk cream until firm peaks form and gently fold half into each chocolate mixture.
- Add spoonfuls of each mixture to 6 glass serving dishes, alternating between dark and white.
- Use a wooden skewer to form a swirl pattern on the top.
- Refrigerate until firm, preferably overnight.