Marbled Chocolate Mousse
Dark Chocolate Mousse
Groceries:
- 5 eggs, separated
- 50g sugar
- 175g dark chocolate (63-70%)
- 125g butter
Instructions: Melt your butter and chocolate together, whether in a double boiler or in the microwave, let rest for a few minutes to cool down slightly. Whip the egg yolks with half the sugar until pale yellow and frothy.
In a separate bowl, whip the egg whites with the other half of the sugar until stiff peaks form. Fold your whipped egg whites and egg yolks together. Fold through your melted butter and chocolate mix in thirds until mixed through all the way, being sure not to over do it as to lose any trapped air.
Milk Chocolate Mousse
Groceries:
- 260g heavy cream
- 30g egg yolks (about 2 egg yolks)
- 15g sugar
- 70g whole milk
- 70g heavy cream
- 260g milk chocolate
Instructions: Whip the first quantity of heavy cream until medium stiff peaks. Let rest in the fridge. In a mixing bowl, mix your egg yolk and sugar together until combined. In a sauce pan over very low heat, bring the other part of your heavy cream and milk to a simmer. Pour over your egg yolk and sugar mixture and pour back into your sauce pan. Cook until it reaches 180 F, being sure not to let it curdle. In a heatproof bowl, pour your custard over your milk chocolate. Mix until thoroughly combined. Fold through your chocolate mixture and whipped cream in thirds until fully combined
For the marbled chocolate mousse, layer both mousses in a dish, alternating between milk and dark chocolate mousse. Let rest in the fridge until set, about 6-8 hours. Top with grated chocolate and sea salt.
