Black and White Chocolate Mousse

Ingredients

• 175 g dark chocolate
• 175 g white chocolate
• 6 Eggs
• Salt
• 60 g coconut palm sugar
• 300 ml heavy cream (at least 30% fat)
• 5 sheets gelatin

Instructions

1. 1.

   Chop the chocolate and melt separately in a double boiler, then let cool. Separate the eggs; beat the whites with a pinch of salt until stiff peaks form. For each mousse, whisk 3 yolks with 30 g coconut palm sugar over a warm, non-boiling water bath (max 70 °C) for about 5 minutes until very frothy.

2. 2.

   For the dark mousse fold in the melted dark chocolate, stir and fold in half of the egg whites. Whip the cream to stiff peaks and fold it into the mixture as well. Transfer the batter to a bowl and chill in the refrigerator until set (about 3–4 hours).

3. 3.

   For the white mousse soak gelatin in cold water. Fold the chocolate into the yolk foam, dissolve the drained gelatin in it. Gradually fold in the remaining egg whites and cream, pour into a bowl and chill for another 3–4 hours.

4. 4.

   Using a tablespoon, scoop portions of both mousses onto dessert plates and serve.