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.



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



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


  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.


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.

Volcano Cookies


English Coconut Macaroons

English Coconut Macaroons Recipe

English Coconut Macaroons Recipe

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Prep Time: 10 mins

Cook Time: 20 mins

Yield: 12-14 macaroons

Delicious and beautifully textured English Coconut Macaroons. Just as delicious as their French counterpart and easier to make.


  • 2 egg whites
  • ¼ tsp cream of tartar
  • 140g caster/superfine sugar
  • 200g shredded or desiccated coconut
  • 50g dark/plain chocolate
  • 25g ground almonds
  • pinch of salt


  1. Preheat the oven to 170℃/340℉/Gas Mark 3 and line two baking trays with baking parchment.
  2. Whisk the egg whites and cream of tartar until soft peaks start to form. Add the sugar, about a tablespoon at a time, and whisk until the mixture is glossy. Using a metal spoon or a palette knife, gently fold in the coconut, ground almonds and salt.
  3. Using a small ice-cream scoop or two tablespoons, place neat, heaped dollops of the mixture on the prepared trays, spacing them at least 3-4 cm apart.
  4. Bake for 20 minutes, or until dry and golden on the outside. Set the macaroons aside on their baking trays and allow to firm up for at least 10 minutes.
  5. Use a palette knife or cookie spatula to transfer the macaroons to a wire rack to cool completely.
  6. When ready to decorate, melt the chocolate and allow to cool for about 5 minutes, meanwhile place a sheet of greaseproof baking parchment under the wire rack.
  7. Spoon the chocolate into a piping bag and snip off the corner (you need just a tiny hole). Drizzle the chocolate over the macaroons. Leave to set.

Recipe Source:

Biscuit” by Miranda Gore Browne.