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

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
Whisk the egg yolks and sugar to thin ribbon stage, then whisk in the flour
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
Pour and whisk the milk into the egg yolk mix, and return to a clean, heavy-based saucepan
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
To start the dark chocolate mousse, place the gelatine leaf into a tray of water and leave to soak
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
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
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
Repeat the previous steps, this time using the white chocolate pellets and Cointreau
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
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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Wine Matching

Find out why we suggest matching this Chocolate mousses recipe with a sweet white wine


Crème pâtissière

Dark chocolate mousse

White chocolate mousse


  1. Terrine mould

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Two different mousses combine to stunning effect in Marcello Tully's dazzling dessert recipe

Chocolate mousses recipe Tweaks

What's this?
You can't just add the soaked gelatine straight into the melted chocolate. It will sieze. Instead reheat the measure if creme pat and stir into that. Then stir the chocolate into the creme pat. Don't do it the other way around, creme pat into chocolate otherwise it will again, size.
29 December 2014