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Dark & White Chocolate Mousse

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 2 hours 30 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Dessert

Cuisine: Fusion

Key Ingredients:

Dark chocolate

White chocolate

Fresh cream

Whipped cream

About Dark & White Chocolate Mousse

Table of Contents

Dark and white chocolate mousse served side by side in shot glasses

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  • Dark chocolate, chopped ½ cup
  • White chocolate, chopped ½ cup
  • Fresh cream ½ cup
  • Whipped cream 1 cup
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Step 1.For dark chocolate mousse melt dark chocolate in a bowl on a double boiler. Remove from heat, add ¼ cup cream and mix. Allow to cool. Now add ½ cup whipped cream. Chill in the refrigerator.

Step 2.For white chocolate mousse melt white chocolate in another bowl on a double boiler. Remove from heat, add ¼ cup cream and mix. Allow to cool. Now add ½ cup whipped cream. Chill in the refrigerator.

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Ingredients

    • Dark chocolate, chopped ½ cup
    • White chocolate, chopped ½ cup
    • Fresh cream ½ cup
    • Whipped cream 1 cup
    • Chocolate chards to garnish
    • Fresh mint leaves to garnish

How to Make Dark & White Chocolate Mousse (Stepwise Photos)

Method

  1. For dark chocolate mousse melt dark chocolate in a bowl on a double boiler. Remove from heat, add ¼ cup cream and mix. Allow to cool. Now add ½ cup whipped cream. Chill in the refrigerator.
  2. For white chocolate mousse melt white chocolate in another bowl on a double boiler. Remove from heat, add ¼ cup cream and mix. Allow to cool. Now add ½ cup whipped cream. Chill in the refrigerator.
  3. Fill one piping bag with dark chocolate mousse and another piping bag with white chocolate mousse.
  4. Pipe dark chocolate mousse on one side of each serving shot glass and white chocolate mousse on the other side.
  5. Garnish with chocolate chards and fresh mint leaves and serve cold.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

(Choco Chip Cookies)

(Eggplant Parsley Dip)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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