Dark and White Chocolate Mousse – rich, creamy, dark chocolate and white chocolate mousse is a just-right dessert for a party, especially when served in bite-sized portions!
Today we are about ALL THE CHOCOLATE.
Creamy, chocolate mousse… dark chocolate mousse…white chocolate mousse… all the chocolate dreams coming true.
We have a Halloween Masquerade Party coming up in a few weeks –> note: Halloween is in a few weeks – just a friendly reminder for those of us on the “where does time go?” train. Anyway, I jumped in on planning this party late, and more-or-less threw myself into the menu planning part of the party (are you surprised?).
Can you guess what’s on the menu? Well, besides the almighty Pumpkin Bars and 5-Minute Caramel Apple Dip…? Yep, you guessed it, Dark and White Chocolate Mousse – in SPOONS!
Let’s take a minute and talk about these spoons
More specifically: chocolate mousse.
For our formal masquerade party, the gold sprinkles were added to have a little elegant flare to the mousse. You could absolutely jazz it up with any other Halloween themed decorations you want, or leave it out all together.
Most important part though: the mousse. It’s rich and creamy and oh-so-guest-worthy. It’s one of those knock-your-socks off desserts that’s going to impress to the nines. And luck be to you, it’s fairly easy to make!
You just need a little time for the mousse to chill after you’ve melted the chocolate, and folded in the whipped cream. If you’re interested in doing a little ying-and-yang to serve the black and white mousse, be sure to chill each one separately in piping bags.
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Dark and White Chocolate Mousse
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Prep Time: 1 hour - Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
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Yield: 26 spoons (8-10 ramekins) -
Category: Dessert
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Dark and White Chocolate Mousse – rich, creamy, dark chocolate and white chocolate mousse is a just-right dessert for a party, especially when served in bite-sized portions!
Ingredients
- 4 oz. bittersweet chocolate
- 1/3 cup whole milk
- 1/2 cup + 2 Tablespoons heavy cream
- 4 oz. white chocolate
- 1/3 cup creme fraiche
- 1/2 cup + 2 Tablespoons heavy cream
- Raspberries for topping (optional)
Instructions
- Dark Mousse: Melt the bittersweet chocolate using a double boiler. As it melts, heat cup whole milk over low heat in small saucepan. Once chocolate is melted, whisk in warmed milk; continue whisking until completely combined.
- Whip heavy cream into whipped cream by using an electric mixer on medium-high speed until light peaks form. Fold whipped cream into bittersweet chocolate mixture; it will be soupy. Chill in a pastry bag (if using) or an air-tight container for at least 1 hour.
- White Mousse: Melt the white chocolate using a double boiler. As it melts, heat creme fraiche over low heat in a small saucepan. Once chocolate is melted, whisk in the creme fraiche; continue whisking until completely combined.
- Whip heavy cream into whipped cream by using an electric mixer on medium-high speed until light peaks form. Fold whipped cream into white chocolate mixture; it will be soupy. Chill in a pastry bag (if using) or an air-tight container for at least 1 hour.
- Once mousse is chilled, transfer to serving container. Serve within 1 day of transferring to container.
Notes
Mousse can be made up to 2 days in advance.
*Recipe adapted from Food Network.
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