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
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
FOR THE WHITE CHOCOLATE MOUSSE:
- 100g white chocolate
- 2 eggs, separated
- 1 tbsp caster (super-fine) sugar
- 110ml double (heavy) whipping cream
- 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.
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.