Green and Black's

White & Dark Chocolate Mousse (W/ Red Berry)

DARK CHOCOLATE MOUSSE

• One 3.5-ounce bar dark chocolate, minimum 60% cocoa content, broken into pieces
• 1/3 cup confectioners’ sugar
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3 large eggs, separated
• scant ½ cup organic unsweetened cocoa powder
• pinch of salt
• ½ cup whipping cream

WHITE CHOCOLATE MOUSSE

• Two 3.5-ounce bars good-quality white chocolate, broken into pieces
• 2 leaves gelatin or ½-package granulated gelatin
• 1 ¼ cups whipping cream
• 3 large egg yolks
• 1 cup confectioners’ sugar
• 2 tablespoons water
• 2 tablespoons Grand Marnier

RED BERRY COULIS

• 1 pint strawberries or raspberries
• 1/3 cup confectioners’ sugar

FOR DECORATING

• 1 pint fresh raspberries

To make the dark chocolate mousse, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Add the confectioners’ sugar and stir in the butter, then beat in the egg yolks and the cocoa and salt. Remove bowl from pan.

In a bowl, whisk the egg whites until stiff peaks start to form. In another bowl, whip the cream until thick, then gently fold the egg whites and the cream alternately into the chocolate mixture. Do not over mix, but ensure that the mixture is well blended.

Place the ring mold on a large, round serving plate. Pour the mousse into the mold and chill for about 2 hours before making the white chocolate mousse.

To make the white chocolate mousse, melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Dissolve the gelatin in about ¼ cup of cream that has been warmed in a saucepan.

Whisk the egg yolks and confectioners’ sugar until thick and creamy and then add the Grand Marnier, the gelatin and cream mixture, and the melted chocolate. Whip the remainder of the cream until thick, and fold it into the white chocolate mixture.

Pour the white chocolate mousse on top of the dark mousse that has already set, and chill overnight.

To make the coulis, puree the berries in a blender and then strain through a fine strainer into a bowl. Stir in the confectioners’ sugar to taste.

To unmold the mousse, dip a metal spatula in boiling water, dry it, then slide it around the inside edge of the springform cake pan. Lift the ring mold off carefully and smooth the sides of the mousse with the knife.

To serve, scatter the mousse with the while raspberries. Pour some of the coulis onto the plate around the edge of the mousse and serve the remainder from a pitcher. Slice the mousse using a thin-bladed knife dipped in hot water and wiped dry.