The mysterious title of this chocolate mousses recipe shouldn't put you off, it makes reference to the contrasting colours of this ambrosial dessert. The white mousse is made up of Cointreau and white chocolate - which riffs on the sublime combination of vanilla and orange, while the dark mousse pairs whisky with dark chocolate

Method
1.
First make the crème pâtissière, which will form the base of the mousse. Heat the milk and vanilla pod in a heavy-based saucepan until it simmers, then take off the heat
VideoVideo: Split a vanilla pod
2.
Whisk the egg yolks and sugar to thin ribbon stage, then whisk in the flour
Ribbon
The ribbon refers to the physical properties of a thickened liquid and its ability to hold on the surface. A thin ribbon will be visible and hold on the surface for 1-2 seconds, a thick ribbon will be visible and hold on the surface for 5 seconds or more. It is often referred to when making batters, custards or creams
3.
Pour and whisk the milk into the egg yolk mix, and return to a clean, heavy-based saucepan
4.
Place the pan on the heat and stir constantly, but do not allow to boil. Keep stirring for 2-3 minutes, until the custard coats the back of the spoon. Remove from the heat and allow to cool completely
5.
To start the dark chocolate mousse, place the gelatine leaf into a tray of water and leave to soak
6.
Melt the dark chocolate pellets over a large pan of simmering water, ensuring the bowl does not touch the surface of the water. Once melted, squeeze out the soaked gelatine, add to the chocolate and stir to dissolve
Making a Bain Marie for chocolate
If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
7.
Add 165ml of the crème pâtissière and whisky to the chocolate and mix well to combine. Remove from the heat and allow to cool to room temperature
8.
Whisk the double cream until thickened, but be careful not to overwhip or the cream will separate. Use a large spoon to fold the cream into the chocolate custard mixture
9.
Repeat the previous steps, this time using the white chocolate pellets and Cointreau
10.
Pour the dark chocolate mousse into the base of a terrine-shaped container until half full and level out the surface with a palette knife
11.
Next, pour over the white chocolate mousse to fill the terrine and level the surface once more. Place in the fridge and allow to set overnight. Once set, serve with your choice of puréed fruit
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chocolate mousses recipe with a sweet white wine

Ingredients

Crème pâtissière

Dark chocolate mousse

White chocolate mousse

Equipment

  1. Terrine mould

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