Delicious Chocolate Mousses
(serves four people)
Vittoria, companion of chef Gennaro Esposito, delights us with this chocolate-based recipe. Sharp-eyed readers will intuit the presence of more than two chocolate mousses here, but as Vittoria’s product illustrates, there are a thousand and one possible ways to serve these delicious desserts.
To make the white chocolate mousse, beat the egg yolks with the sugar until they are pale and fluffy, about 5 minutes. Soak leaf gelatine in cold water. Melt the milk and the chocolate together either over a bain marie or in the microwave, and when chocolate is melted and warm, add the leaf gelatine, squeezed of extra liquid, and stir well. Once the chocolate has cooled slightly, mix it with the eggs and sugar. Meanwhile, whip the cream then fold gently into the chocolate mixture. Chill.
To make the dark chocolate mousse, beat the egg yolks with the sugar until they are pale and fluffy, about 5 minutes. Melt the milk and the dark chocolate together either over a bain marie or in the microwave. Allow to cool slightly, then stir in the egg yolks and sugar. In a clean bowl, whisk the egg whites until they reach the very soft peak stage (no further), and stir into the dark chocolate mixture. Chill.
You can of course serve either of the mousses on their own, garnished with a few shavings of dark chocolate or as an accompaniment or garnish for your favourite dessert.
