Preparation: 15 minutes, chilling time: 4 h
Ingredients
for the melting dark mousse
180 g Dark Cooking Chocolate 64%
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
for the melting milk mousse
250 g cooking milk chocolate
450 g liquid cream
½ teaspoon agar (or 1 sheet gelatine)
Method
Put a stainless steel bowl for 10 minutes in the freezer.
Chop the dark chocolate and keep in another dish or bowl.
Pour 300g of the cream into the chilled bowl, beat not too stiff with a hand mixer. Store in fridge.
Add the balance agar (or gelatine) into the remaining 150g cream. Bring to a boil and pour onto the chopped chocolate. With a whisk mix until smooth and creamy.
Mix in a large bowl half the whipped cream with the chocolate mix and stir gently to loosen it. Then the rest of the cream and mix to incorporate.
Pour the mousse in to a Silicon jelly mould.
Then do the same for the milk chocolate - Follow the recipe used for the dark chocolate above and when everything is incorporated slowly pour the milk chocolate mousse on top of the layer of mousse in the silicon mould. Keep in fridge to set overnight.
Take a tray or dish and unmould when set as show in the picture.
NB: Decorate with chocolate or fruits of your choice if you wish.
Comments