Dark & White Chocolate Mousse
Top Rated Recipe
Key Details:
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prep time: 2 hours 30 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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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
Read More- Dark chocolate, chopped ½ cup
- White chocolate, chopped ½ cup
- Fresh cream ½ cup
- Whipped cream 1 cup
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.
Read MoreIngredients
- 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
- 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.
- 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.
- Fill one piping bag with dark chocolate mousse and another piping bag with white chocolate mousse.
- Pipe dark chocolate mousse on one side of each serving shot glass and white chocolate mousse on the other side.
- 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
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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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