Foodie Friday – Layered Chocolate Mousse

layered white and chocolate mousse recipe topped with vanilla cream

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!

layered white and chocolate mousse recipe topped with vanilla cream

2 eggs (separated – reserving the whites)
100g caster sugar
100g milk chocolate
100g white chocolate
300ml double cream
Vanilla Essence
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.


DeviliShh Desserts

DeviliShh creme brulee in ramekin dessert

DeviliShh creme brulee in ramekin dessert
The success of reality show Come Dine with Me has made dinner parties more fashionable than ever. But lack of time and confidence in the kitchen means that more than half of us admit to taking culinary short cuts. Imagine a dessert that looks like it took hours to make, but has actually taken minutes. DeviliShh is a range of wickedly decadent desserts designed for people who love to entertain but don’t have the time, talent or inclination to cook desserts from scratch. Even novices can rustle up restaurant-quality puds at home. The range includes Crème Brulee, Panna Cotta, Crème Caramel and Pot au Chocolate plus a range of fruit coulis and sauces.

DeviliShh Creme brulee packaging
Well “even novices” definitely includes me! I made two desserts using products from the DeviliShh range – a white chocolate Panna Cotta with raspberry coulis and a Crème Brulee. Both were super easy to make – your pour the contents of the packet into a saucepan and boil for 1-2 minutes. For the white chocolate Panna Cotta I added 50g of white chocolate until it was melted then put into moulds to cool. For the Crème Brulee I poured the mixture (after heating) into ramekins, left to set and then topped with brown sugar and placed under a hot grill for 2-3 minutes. Would you know they only took a few minutes to make? Shh!

DeviliShh white chocolate panna cotta with raspberry coulis
DeviliShh also recommend using their products to make some of your favourite cocktails (I like this idea lol), for example DeviliShh Mango Coulis goes wonderfully with Cava to make a refreshing bellini cocktail and DeviliShh Raspberry Coulis is ideal for making a delicious mojito and daiquiris.

For more info visit

What do you think to these DeviliShh desserts?

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