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White and Dark Chocolate Mousse

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Serves: 6-8
Ingredients:
butter for the pan
175g / 6 oz Madeira cake
2 tbsp brandy
1 tbsp cold strong black coffee
175g / 6 oz plain chocolate, broken into pieces
175g / 6 oz white chocolate, broken into pieces
450ml / 3/4 pint double cream
Method:

Grease a 20cm / 8 in loose-bottomed cake pan and line the base with baking paper. Line the sides with strips of foil. Slice the Madeira cake and use it to line the bottom of the cake tin, cutting the pieces to fit. Mix the brandy with the coffee and drizzle this over the base.

Melt the two types of chocolate in separate heatproof bowls set over pans of hot water. Whip the cream until it holds its shape, then divide it between two bowls. Stir the plain chocolate into one of the bowls and the white chocolate into the other.

Spoon alternating blobs of white and plain chocolate mixture into the cake pan and swirl them into one another with a skewer. Smooth over the top and then chill for at least 2 hours.

Carefully remove the mousse from the cake pan and peel off the foil. Place the mousse on a serving plate and chill again until ready to serve.


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