Double Chocolate Mousse
INGREDIENTS:
3 eggs plus 1 egg white
1 tsp cornstarch (corn flour)
4 tbsp fine sugar
1 1/4 cup milk
2 1/2 tsp gelatin powder
3 tbsp water
1 1/4 cups nestle creations cream
110 gms semi sweet chocolate
100 gms white chocolate
METHOD:
Separate the eggs, place 2 egg whites in one bowl and 2 egg whites into another bowl. place the egg yolks and sugar in a large mixing bowl and beat until well combined. place milk in a pan and heat gently, stirring until almost boiling. pour the milk into the egg yolk beating constantly. Set the bowl over a water bath stirring constantly until the mixture has thickened enough to coat the back of a wooden spoon. Sprinkle the gelatin over the water in a small heatproof bowl and allow it to become spongy. place over a pan of hot water and stir until dissolved. Stir into the hot custard until dissolved. Whip the cream until just holding its form. fold in the egg custard and divide the mixture into 2 bowls. melt the semi sweet and white chocolate in 2 separate bowls over a water bath and fold into the custard. whisk egg whites until peaks form. fold into either chocolate mixture. pour the dark chocolate mixture into a prepared bowl or wine glasses and keep into the freezer for 10-15 minutes till set then pour over the white chocolate mixture and place back into the fridge. serve after at least 2 hours of chilling topped with chocolate curls.
Separate the eggs, place 2 egg whites in one bowl and 2 egg whites into another bowl. place the egg yolks and sugar in a large mixing bowl and beat until well combined. place milk in a pan and heat gently, stirring until almost boiling. pour the milk into the egg yolk beating constantly. Set the bowl over a water bath stirring constantly until the mixture has thickened enough to coat the back of a wooden spoon. Sprinkle the gelatin over the water in a small heatproof bowl and allow it to become spongy. place over a pan of hot water and stir until dissolved. Stir into the hot custard until dissolved. Whip the cream until just holding its form. fold in the egg custard and divide the mixture into 2 bowls. melt the semi sweet and white chocolate in 2 separate bowls over a water bath and fold into the custard. whisk egg whites until peaks form. fold into either chocolate mixture. pour the dark chocolate mixture into a prepared bowl or wine glasses and keep into the freezer for 10-15 minutes till set then pour over the white chocolate mixture and place back into the fridge. serve after at least 2 hours of chilling topped with chocolate curls.
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