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. If serving the white chocolate mousse on its own, add some berries and a crisp biscuit for contrast. 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 the steam doesn’t get into the chocolate or it will harden and be unusable. Chocolate can be difficult to match with wine, but I find that a refreshing rosé Champagne, such as Lallier Grand Rosé, cuts through this rich mousse beautifully. The better the chocolate, the better the mousse, look for one marked ‘couverture’, meaning it contains a high percentage of cocoa butter.
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