Night and day

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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 published in 2015




Crème pâtissière

  • 240ml of milk
  • 3 egg yolks
  • 45g of caster sugar
  • 45g of plain flour
  • 1/2 vanilla pod
  • 1 gelatine leaf, softened in cold water for 10 minutes

Dark chocolate mousse

White chocolate mousse


  • Terrine mould


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
  • 240ml of milk
  • 1/2 vanilla pod
Whisk the egg yolks and sugar to thin ribbon stage, then whisk in the flour
  • 3 egg yolks
  • 45g of caster sugar
  • 45g of plain flour
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. Squeeze the gelatine leaf to drain, then whisk it into the mixture until dissolved. Remove from the heat
  • 1 gelatine leaf
Melt the dark chocolate pellets over a large pan of simmering water, ensuring the bowl does not touch the surface of the water.
Add half of the crème pâtissière and the 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
  • 165ml of double cream
Repeat steps 5-7, 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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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