Light and Dark Chocolate Mousse with Raspberries

Sun, 27 September 2020

Chef: Nicola Halloran, author, 'The Wonky Spatula'

 

(Serves 12–14)

Ingredients:

For the White chocolate layer:
200g good quality white chocolate
300g coconut cream
2 tbsp agave
2 egg yolks
1 ½ tsp gelatine and 2 tbsp water
½ tsp vanilla

For the Dark chocolate layer:
200g high percentage dark chocolate
2 tbsp coffee
320g coconut cream
3 tbsp agave
2 egg yolks
2 tsp gelatine and 2 tbsp water
1 punnet of fresh raspberries and some fresh mint leaves to serve

Method:

1. Line a loaf tin with some clingfilm leaving plenty of overhand.
2. To make the white mouse, break up the chocolate and melt in a bowl over a bain maire.
3. Add the coconut cream and stir until smooth before removing from the heat.
4. Place the gelatine and the water in a bowl and place over the bain maire to dissolve.
5. Beat the eggs, agave and vanilla together before folding into the chocolate mixture.
6. Finally add the gelatine and pour into the tin and chill until set.
7. Once the white chocolate layer has set, move onto the dark chocolate layer.
8. To make the dark chocolate mousse break up the chocolate and melt in a bowl over a bain maire with the coffee.
9. Add the coconut cream and stir until smooth before removing from the heat.
10. Place the gelatine and the water in a bowl and place over the bain maire to dissolve.
11. Beat the eggs and agave together before folding into the chocolate mixture.
12. Finally add the gelatine and pour into the tin on top of the white chocolate layer and chill until set.
13. Serve with fresh raspberries and enjoy!