Two-Variety Chocolate Mousse

Ingredients

• 150 g dark chocolate
• 1 small strong espresso
• 3 eggs
• 30 g vanilla sugar
• 125 g chilled whipping cream
• 2 tbsp sugar
• 150 g white couverture chocolate
• 5 egg whites
• 2 tbsp sugar
• 125 ml whipping cream
• 30 g vanilla sugar
• Grated chocolate (for garnish)

Instructions

1. 1.

   Chop the dark chocolate and melt it with the espresso in a double boiler. Remove from heat.

2. 2.

   Separate the eggs; beat the yolks with vanilla sugar until fluffy, until the sugar dissolves.

3. 3.

   Beat the egg whites with sugar to stiff peaks. Whip the chilled cream to stiff peaks as well.

4. 4.

   Add the yolk mixture to the chocolate and fold in with a whisk. Spoon the whipped cream onto the chocolate mixture and quickly fold it in before the mixture sets. Gently fold in the meringue.

5. 5.

   For the light mousse, melt the chopped couverture chocolate in a double boiler. Beat the egg whites with sugar and vanilla sugar to stiff peaks. Whip the cream to stiff peaks as well.

6. 6.

   Stir the melted chocolate into the whipped cream, then fold in the meringue.

7. 7.

   First fill dessert glasses with the dark mousse, then add the light mousse on top. Cover and refrigerate for at least 3 hours. Just before serving, sprinkle each mousse with about 1 tbsp grated chocolate.