Zebra Mousse
Over a year ago
2,808 views
Ingredients
- For the dark chocolate mousse:
- 100gr dark chocolate
- 100ml double cream
- 100ml whipping cream
- For the white chocolate mixture:
- 100gr white chocolate
- 100ml double cream
- 1½ tsp instant coffee powder or granules
- 100ml whipping cream chilled
- To finish:
- 45gr grated dark chocolate
Accompaniment
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Description
Recipe dedicated to Nick
Method
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1
To make dark choc mousse:
Break up the chocolate, put in heatproof bowl and melt gently over hot water. Remove from heat.
Gently warm the double cream until it feels the same temp as the chocolate then stir the two together.
Leave to cool slightly.
Whip the whipping cream until soft peaks form then gently fold in to chocolate mixturre.
Divide between 6 glasses and chill in fridge 1- 2 hours.
To make white choc mixture:
Break up white chocolate and melt as before.
Cool slightly.
Gently heat the double cream, add coffee and stir well.
Remove from heat and cool to same temp as chocolate, whisk coffee cream in to chocolate to make smooth mixture.
Whip whipping cream until soft peaks form then fold in to coffee chocolate mixturre.
Spoon this on to the dark choc mixture and return to fridge. Chill until firm, about 3-4 hours, or cover and leave overnight.
Decorate with finely chopped chocolate.
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