Dark and White Chocolate Mousse with Fruit

Chocolade mousse is always a popular dessert, as well as white chocolate mousse. Why not serve both to your guests. It is not hard to make this attractive serving, but it may take a little more time than usual. Using a water bath, or bain-marie, means to place an ingredient, such as chocolate, in a pan, bowl, or baking dish in water. It is a way to melt chocolate without exposing it to direct heat, which might cause it to burn or separate. To make a water bath, fill a pot with a few inches of hot water and place a container, here a bowl, inside the pot and cook over very low heat to keep water warm

Dark and White Chocolate Mousse

Serves 6

3 0z./90 grams White Chocolate

3 egg yolks

1 tbsp. sugar

3/4 cup/1½ dl heavy cream

2 egg whites

Dark Chocolate Mousse

3oz./90 grams dark chocolate

3 egg yolks

1 tbsp. sugar

2 egg whites

3/4 cup/1½ heavy cream

Garnish: berries, such as blackberries, raspberries

To make white mousse, chop white chocolate, place in bowl, and melt over a water bath*. Stir egg yolks and sugar i. Whip heavy cream and egg white separately. Fold first the whipped cream and after that, come the whipped egg whites in the mousse. Fill a pastry bag with the white mousse.

Place 6 pretty glasses (not too big) on a egg carton. They should be almost lying down. Pipe the mousse into the glasses so that they are almost filled up. Let dem sit on the egg karton and place them in the refrigerator.

To make dark mousse, repeat with chocolate mousse as white mousse. Place chocolate mousse in a pastry bag and when the white mousse is stiff, after 2 hours, place them upright and pipe the dark mousse over the white mousse. Place glasses in the refrigerator. After two hours, take them out of the refrigerator and garnish with berries or if you like whipped cream.

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