Dark chocolate and white chocolate mousse

Setting • 3 hours, Special equipment • electric mixer

Serves 4

4½oz (125g) good-quality semi-sweet chocolate

4½oz (125g) good-quality white chocolate

4 large eggs

Method:

1 Break the dark chocolate and the white chocolate into pieces and place in separate microwave-safe bowls. Microwave the chocolates, one bowl at a time, on Medium for 1–2 minutes, or until just melted. Stir gently until smooth. Set aside to cool slightly.

2 Separate the eggs, adding 2 yolks to each bowl of chocolate, and stirring to blend. Whisk the egg whites with an electric mixer until fluffy peaks form. Fold half of the whipped whites into the dark chocolate, stirring for a couple of minutes until the mixture is wellcombined. Fold the other half of the whites into the white chocolate, in the same manner.

3 Divide the chocolate mixtures among four individual glass dishes, spooning them in layers, and finishing with a dark chocolate top. Cover and refrigerate until set, at least 3 hours or, ideally, overnight.

Cook’s Notes:

Chocolate is sensitive to heating, especially white chocolate, and can burn or go grainy in which case, you’ve lost it. Check the microwave frequently after about 30 seconds, then keep a constant eye on it. Use large eggs. If you only have small ones, increase the quantity to 6.

Dark chocolate and white chocolate mousse