Velvety rich dark chocolate mousse topped with fluffy and airy white chocolate mousse! The best of both world’s in one dessert!
Recipe for Top Deck Chocolate Mousse Cups by Anisa Sabet for The Macadames.
Chocolate mousse. Who doesn’t love? Today’s post is a combination of two wickedly simple recipes for dark and white chocolate mousse. The dark mousse on the bottom is velvety, rich and very decadent. The white mousse on the top is light and impossibly fluffy. Together they create a very perfect dessert indeed. Be sure to follow my steps exactly as although mousse is easy to make, consistency is key.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (serves 6):
For the dark chocolate mousse:
300g good-quality dark chocolate, roughly chopped, melted
1/4 cup (55g) caster sugar
1 tablespoon good-quality cocoa powder, sifted
300ml thickened cream
For the white chocolate mousse:
- 20ml thickened cream
- 100g white chocolate, melted
- 2 egg whites
1. To make the dark chocolate mousse: Melt the dark chocolate in a glass bowl snugly fitted above a pot of boiling water. Set aside to cool.
2. Using a stand mixer, beat the eggs and sugar until pale and fluffy. At least 3 minutes. Sift in the cacao and add the melted chocolate and fold through using a spatula.
3. Clean the bowl, then beat the cream until thickened. Make sure its thick but not over-beaten. Add the chocolate mixture to the whipped cream and fold through. Divide the dark chocolate mousse among your serving cups.
4. To make the white chocolate mousse: Melt the white chocolate in a glass bowl snugly fitted above a pot of barely simmering water. White chocolate is ALOT more temperamental than its dark counterpart so do this step slowly to prevent the white chocolate from scorching. Set aside to cool.
5. Using the stand mixer, beat the cream until thickened. Make sure its thick but not over-beaten. Set aside.
6. Clean the bowl, then beat the egg whites until fluffy and peaks form. At least 3 minutes. Add the melted white chocolate and cream to the egg whites and fold through being carefully not to over mix. Top the white chocolate mousse on top of the dark chocolate mousse and pop into the fridge to chill for an hour.
Storage: mousse will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Tiramisu Pie.
Anisa – The Macadames. xx