This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Night and day
Item 1 of 1
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
discover more:
share recipe:
Ingredients
Metric
Imperial
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
- 100g of dark chocolate pellets
- 25ml of whisky
- 165ml of double cream
White chocolate mousse
- 135g of white chocolate pellets
- 165ml of double cream
- 25ml of Cointreau
SAVE RECIPE
Equipment
- Terrine mould
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
- 240ml of milk
- 1/2 vanilla pod
2
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
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. Squeeze the gelatine leaf to drain, then whisk it into the mixture until dissolved. Remove from the heat
- 1 gelatine leaf
5
Melt the dark chocolate pellets over a large pan of simmering water, ensuring the bowl does not touch the surface of the water.
- 100g of dark chocolate pellets
6
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
- 25ml of whisky
7
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
8
Repeat steps 5-7, this time using the white chocolate pellets and Cointreau
- 135g of white chocolate pellets
- 165ml of double cream
- 25ml of Cointreau
9
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
10
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
You may also like
SITES
© Great British Chefs 2023
Get in touch