Dark and White Chocolate Mousse Parfait

Dark & White Chocolate Mousse Recipe

Dark & White Chocolate Mousse Recipe

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Prep Time:10 mins

Cook Time:3-5 mins

Yield: 4-6 servings

Rich and super chocolatey, this dark and white chocolate mousse parfait is light yet hits the spot. Discover the hidden layers.

Ingredients:

FOR THE DARK/PLAIN CHOCOLATE MOUSSE:

  • 200g dark/plain chocolate (70% cocoa solids)
  • 4 eggs, separated
  • 2 tbsp caster (super-fine) sugar
  • 225ml double (heavy) whipping cream

Ingredients:

FOR THE WHITE CHOCOLATE MOUSSE:

  • 100g white chocolate
  • 2 eggs, separated
  • 1 tbsp caster (super-fine) sugar
  • 110ml double (heavy) whipping cream

Directions:

  1. Cut the chocolate into small chunks and place in a microwave safe bowl. Microwave in 30 second intervals until the chocolate has completely melted. Take care not to burn the chocolate. Allow to cool a little, then add the egg yolks, one at a time until fully incorporated.
  2. In a separate bowl, whisk the 4 egg whites until they start forming peaks. Add the sugar and continue whisking until stiff peaks form. In another bowl, whisk the cream until soft peaks form. Add the chocolate/yolk mixture to the cream in three stages until fully mixed, and fluffy.
  3. Using a big metal spoon or a spatula, fold in the egg whites into the cream/chocolate mixture until incorporated.
  4. Repeat steps 1-3 above with the white chocolate mouse.
  5. Spoon into glasses, jars, or even bowls.
  6. Refrigerate for at least 3 hours before serving to allow the mousse to set.
  7. (Optional) Decorate with chocolate shavings or a strawberry or whatever you like.

Notes:

To speed up setting time, place in the freezer for 20 minutes then further chill in the refrigerator. Cuts down on waiting which, if you’re anywhere as excited as me, is hell on earth.

Comments

  1. Amanda says

    That looks delicious! Definitely going to make it. Just wondering, could I use plain whipping cream instead of heavy/double?
    Thanks!

    • says

      Hi Amanda, I can’t really see a problem with using whipped cream as a substitute as people have substituted it before in different desserts that call for double/heavy.

      Our double cream has a minimum of 48% fat whereas our whipped cream is 35% therefore I can’t see there being much of a difference. The mousse may not set as much as it would with double/heavy but with the chocolate too, I can’t see there being that much difference.

      Do let me know how it turns out. Thanks for stopping by.
      Lisa {Sweet 2 Eat Baking}’s latest post: Funfetti Cake Batter Ice CreamMy Profile

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