Why have one chocolate mousse when you can have two? Pair together dark chocolate and white chocolate mousse for an elegant, rich, and creamy dessert. Served individually, they’re perfect for a party or to have in the fridge when the craving strikes!
If you’re a chocolate lover, you’ve come to the right place.
If you love easy desserts, you’ve also come to the right place.
If you just love eating, well, then you too my friend are in the right place.
Today we have not one – but two – chocolate mousses for you! When paired together, dark chocolate mousse and white chocolate mousse make such an elegant, bold statement it was a shame to not serve them together.
They balance each other out, both visually and in terms of flavor. The rich, bold dark chocolate mousse balances with the creamy, vanilla white chocolate mousse for a match made in chocolate heaven. And you know what? They couldn’t be easier to make. Really! A set it and forget it (but not really forget it forget it) dessert that will leave you coming back for more.
Even better? If you’re not into one or the other, you can make only the dark chocolate mousse, or just the white chocolate. There are no rules here, outside of enjoying the heck outta yourself. So what do you say, let’s get to making some mousse!
The Ingredients
While yes, there are two recipes involved here, there’s only a slight difference in ingredients. Oh, and by the way, I forgot to mention this mousse is eggless! That’s right, no eggs here, just chocolate and cream (basically).
The Chocolates: the MVPs of this recipe. I recommend using the best chocolate baking bars you can find, because the chocolate is truly going to shine through in this recipe.
For the dark chocolate mousse I recommend using a bittersweet baking chocolate bar, around 60% cacao.
For the white chocolate mousse, you can find a while chocolate baking bar next to the dark in your grocery store.
You’ll also need whole milk and Crème Fraiche. The whole milk goes into the dark chocolate mousse, and the Crème Fraiche adds a slight tang to the white chocolate mousse and a lovely, creamy uniqueness.
Before you ask if you can… yes, you could also use whole milk in place of the Crème Fraiche in the white chocolate mousse.
And last but not least, heavy cream (and I like to use a little powdered sugar) to make the whipped cream. This will go in both mousses.
The Easy Recipe Steps
First, make the whipped cream. Start by placing the mixing bowl in the freezer. This helps keep the whipped cream chilled while you mix it. I also like to add a little bit of powdered sugar for a touch of sweetness.
The whipped cream will be divided between each mousse. I recommend making a little extra if you want more for topping.
For the mousse: use a double boiler for best control, and melt the chopped chocolate. Meanwhile, heat the milk or Crème Fraiche (depending on which version you’re making at the time) over low heat so that it doesn’t shock the chocolate once we add it.
Then, slowly pour the warmed milk into the melted chocolate and mix. It might look like its broken apart at first, but keep stirring! It will come together into a luscious, silky chocolate.
Let the chocolate mixture cool slightly for 10 minutes or so, then fold in half of the whipped cream into each chocolate mixture. The key here is to fold it as to not break too many of the air bubbles in the whipped cream. It will be a little “soupy” like.
How to Serve the Mousse
If you’re looking to make a statement with this mousse dessert, then I recommend layering the two mousses together in a juice glass, cocktail glass, or small dessert dish, and there are a variety of ways you can do so.
My favorite is to use a (reusable!) piping bag and to pipe the mousse in layers. It’s easy, prevents big messes from being made, and gives you way more control as to where the mousse ends up.
If you want to split it in a glass vertically, fold a piece of foil and place it in the middle. Pour the chocolate mousse into one side of the foil, and the white chocolate mousse into the other. Remove the foil, and let it chill.
Once the mousse has chilled, serve with fresh berries or extra whipped cream and chocolate shavings, and enjoy!
More Easy Creamy Desserts to Love
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Dark and White Chocolate Mousse
Ingredients
- 1 1/3 cups heavy whipping cream
- 2 Tablespoon powdered sugar
- 4 oz. bittersweet chocolate baking bar 60% cacao, chopped
- 1/3 cup whole milk
- Optional: 1/2 tsp vanilla + pinch of salt
- 4 oz. white chocolate baking bar chopped
- 1/3 cup creme fraiche or whole milk
- Optional: raspberries and/or chocolate shavings
Instructions
- Whipped Cream: Place the bowl of a stand mixer in the freezer for 15 minutes before preparing the whipped cream. Once the bowl is chilled, add the heavy cream and powdered sugar to the bowl. Mix on medium speed, gradually increasing the speed as it thickens, for 3-5 minutes until thick with medium peaks. Place in the fridge while you prepare the mousse.
- Dark Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup whole milk to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it's separating - just keep stirring!). If using, stir in the vanilla and the pinch of salt.
- Set the chocolate mixture aside to cool slightly for about 10 minutes. Then, fold in half of the whipped cream (approximately 1 cup and around 2 tablespoons). Fold until it is combined and then divide the mousse between individual serving glasses, ramekins, or dessert dishes. You can also pipe the filling in to create layers with the white chocolate mousse.
- White Chocolate Mousse:Â Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Add the chopped white chocolate to the saucepan, stirring occasionally, until melted. Meanwhile, add the 1/3 cup creme fraiche to a small saucepan and heat over low until warm. Once the chocolate is melted, slowly pour the milk into the bowl of melted chocolate, stirring until combined, smooth, and silky (if it looks like it's separating - just keep stirring!).
- Set the chocolate mixture aside to cool slightly for about 10 minutes. Then, fold in half of the whipped cream (approximately 1 cup and around 2 tablespoons). Fold until it is combined and then divide the mousse between individual serving glasses, ramekins, or dessert dishes. You can also pipe the filling in to create layers with the dark chocolate mousse.
- Chill the mousse for at least 2 hours before serving; top with raspberries, additional whipped cream, and/or chocolate shavings as desired.
Notes
This recipe was originally published in October of 2016. The photos, text, and recipe were updated in February 2021 for clarity.