Dark & White Chocolate Mousse Parfait
There’s just something about chocolate that makes me scream inside. Heck, I’d scream outside too but then I wouldn’t be disguised as the responsible adult I am.. *snort!* And around this time of the year, it’s everywhere too. Christmas tins full of individually wrapped goodness. Special flavoured chocolate, I could go on forever.
But what do you do when you’ve already opened said special Christmas tins and inhaled a ton of chocolate already? No that I have, of course. *shuffles in seat looking guilty* I wanted my chocolate fix again but I wanted something light but still hits that spot.
That’s where chocolate mousse makes its appearance. But being the greedy chocolate fiend I am, I could not stop at just one chocolate, it had to have two in it. Beautiful dark (plain) chocolate and sweet and light white chocolate. It also had to be a a parfait.
So, come join me, grab a spoon and we’ll enjoy discovering each layer together. I made extra… there’s like 10 different servings for my unexpected guests…. Read: I have no expected guests. In my imaginary world, I planned to eat all of these myself! 
Dark & White Chocolate Mousse Recipe
Prep Time: 10 mins
Cook Time: 3-5 mins
Yield: 4-6 servings
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:
- 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.
- 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.
- Using a big metal spoon or a spatula, fold in the egg whites into the cream/chocolate mixture until incorporated.
- Repeat steps 1-3 above with the white chocolate mouse.
- Spoon into glasses, jars, or even bowls.
- Refrigerate for at least 3 hours before serving to allow the mousse to set.
- (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.
About Lisa Crunkhorn
Beautiful layered mousse! This would make the perfect Christmas dessert
You’re right Liz, here in the UK we have turkey as our traditional Christmas dinner and usually a lot so this mousse would be a perfect light dessert after over indulging on Christmas dinner. And besides, I dislike Christmas pudding.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Two mousses in one!? Well played, my friend, well played. Light and elegant and most importantly, delicious. I’d like a tub of each sent to my apartment STAT. heehee
Jess @ On Sugar Mountain recently posted…White Cheddar Gougeres
Thanks Jess. If I knew these wouldn’t take a week to arrive in the US from the UK, I’d send some but seriously, you don’t want week old chocolate mousse now do you?
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
It looks absolutely DIVINE !!
That’s what I call heavenly dessert
Winnie recently posted…לחם ספירלה עם שום או זעתר
Thanks so much, Winnie. I’m glad you like it.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Ooooh that sounds sooo good right now! I could definitely go for 1 of these babies!!
Kayle (The Cooking Actress) recently posted…Browned Butter Brownies
Just the one? You have self control LOL. I’ve already ate my way through 3 *blush*
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Lisa, these mousse parfaits look amazingly delicious!
Rachel @ I Love My Disorganized Life recently posted…Twelve Days of Christmas Series #4
Thanks so much, Rachel. Thank you for stopping by.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Wow Lisa!!!! I’m with you on the chocolate. I want to inhale it as much as possible. I bet this is amazing!
Dorothy @ Crazy for Crust recently posted…Peppermint Chocolate Chip Cookies & Giveaway
Oh Dorothy, it so is. I’ve inhaled about 4 of them already! My kids are going wild over them too.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Are you trying to torture me, Lisa? Well, you’re doing a good job of it!
The fantastic photos don’t help!
Hehe, sorry Sue. Totally not my intention at all. Thanks though mi’lady.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
OMG! I need this in my life like right now! Mouth-watering!!
Anna @ Crunchy Creamy Sweet recently posted…Peppermint Bark
Thanks Anna.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Eek! I love love love this mousse Lisa. Dark AND white chocolate? Be still my heart! The best of both worlds and it looks SO GOOD.
Hayley @ The Domestic Rebel recently posted…Buttercream Fudge
Thanks Hayley. I couldn’t stop at just the dark chocolate, I needed more.. you know me. It’s as good as it looks too.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Hi Lisa, I’m your new follower and you have a lovely blog. Looking forward to reading your recipes. I love chocolate mousse, and your dark and white chocolate mousser parfait looks so delicious.
You can visit my blog at http://cake-cookie-pie.blogspot.com/
Hi Tamara, thank you so much for stopping by, following and leaving your sweet comment. It’s so nice to meet you. I have also visited your blog too, beautiful photos.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
I know what you mean; chocolate never fails to send me into a tizzy! Definitely a weakness of mine. These parfaits are just beautiful. Love the color contrast.
Colleen, The Smart Cookie Cook recently posted…Pumpkin Cornbread + Honey Butter
I know, right? I’d consider myself a total chocolate fiend but that’s nothing compared to my partner. He eats chocolate like it was his medication he needs! Thanks for stopping by.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
That just looks perfect my friend
Delicious!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Guest Post #1: Green Chutney Chicken Fajitas
Thanks Uru.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
I was thinking of making one of these myself but with a raspberry mousse layer in it too. Unfortunately you’ve made the most perfect looking chocolate mousse ever so I’ll just not bother.
David Crichton recently posted…Paprika Crusted Cod, Imam Bayildi and a Raisin Puree.
Thanks so much, David and thanks for stopping by. The raspberry mousse layer sounds perfect. In fact, I’d love to see how that turns out. Do send me a link if you make some, I could do with some raspberry mousse after having a heavy meal to cleanse the palette.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
When I buy whipping cream, I buy it by the half gallon and towards the end, I’m raking my brain trying to come up with something to make. Duh! Mousse! Why haven’t I thought of this before? Well, I’m pinning it now so hopefully I’ll remember!
Loretta | A Finn In The Kitchen recently posted…Apple Pear Hand Pies (For Ev, Part I)
Hehe, a half gallon? That’s a whole lotta’ cream! And yes, mousse sounds perfect for finishing off the rest of that cream. I opened mine specifically for this mousse and have a lot left now too… looks like I’ll be making more to finish off the rest of my cream too!
Thanks for stopping by, commenting and pinning.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
Beautiful, just beautiful! I am in awe of your photos and of course that mousse sounds fab!
The Partiologist recently posted…Push Pops Giveaway!
Aww, thank you Kim. I’m happy you like the mousse. Have a wonderful weekend.
Lisa {Sweet 2 Eat Baking} recently posted…Dark and White Chocolate Mousse Parfait
This looks divine!! And I already broke into the peppermint bark we usually save for the week before Christmas if that makes you feel any better….
I love the white + dark combo and your pics are delicious! I think I have to make these for my cocktail exchange!
Kristina recently posted…DIY Whole Grain Holiday Pancake Mix
Thanks Kristina. Glad we’re not the only ones with a serious lack of will power.
Can’t wait to see how much you love this mousse if you make it for the exchange.
Lisa {Sweet 2 Eat Baking} recently posted…Funfetti Cake Batter Ice Cream
This looks amazing! Yummy! You did great job! I also like your photos! Thanks you shared this recipe at my link party!
Vera Zecevic – Cupcakes Garden recently posted…Easter Mania Cupcakes
Thanks so much, Vera.
Lisa {Sweet 2 Eat Baking} recently posted…Funfetti Cake Batter Ice Cream
So pretty, you’ve made such a good job of it. It’s the sort of thing I’d never get to layer properly.
Choclette recently posted…Chilli & Chocolate Mincemeat
Thank you. The layering was quite easy.
Lisa {Sweet 2 Eat Baking} recently posted…Funfetti Cake Batter Ice Cream
That’s how it is with chocolate! Oh, they are looking very good!
Chris recently posted…Pass me that chorizo … eh … we are having a chorizo stew
Indeed it is. Thanks Chris.
Lisa {Sweet 2 Eat Baking} recently posted…Funfetti Cake Batter Ice Cream
That looks delicious! Definitely going to make it. Just wondering, could I use plain whipping cream instead of heavy/double?
Thanks!
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} recently posted…Funfetti Cake Batter Ice Cream
Oh my! These look so yummy! Thanks for linking up with me for Friday Favorites. I’m featuring you this week!
These look so delicious!
Lisa, how decadent do these look! just scrummy
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