This layered white and milk chocolate mousse is a really indulgent dessert but it’s also extremely light and fluffy – this is definitely one for chocoholics!
2 eggs (separated – reserving the whites)
100g caster sugar
100g milk chocolate
100g white chocolate
300ml double cream
Grated chocolate, to serve
Melt both the white chocolate and milk chocolate in separate glass bowls (placed over a pan of gently simmering water making sure the bowl does not touch the water). Leave to cool slightly.
Whisk the egg yolks with the sugar and divide equally between the two chocolate bowls, whisking until thick and creamy.
Whip the double cream until thick and until it makes stiff peaks. Reserve one third of the cream, then divid the remaining 2/3rds into two parts – one each for the white and milk chocolate mixes. Fold the chocolate into the cream.
Stir 4-5 drops of vanilla into the plain cream and chill until needed.
Whisk the egg whites until stiff and fold half of the mixture into each milk and white chocolate mix. You should have a light and fluffy texture.
Divide the white chocolate mousse between 4-6 serving bowls, then place a large spoon of milk chocolate mousse into the centre of each. Chill for approximately 2 hours.
Add a spoonful of vanilla cream and grated chocolate to serve.