Light, creamy, smooth – this is a chocoholic’s dream come true!
TIP: You will need a 375ml can of creamy evaporated milk for this recipe. For a richer chocolate flavour, replace milk chocolate with dark chocolate. Mousse can be made up to two days ahead
Ingredients
Method
To make milk choc mousse, sprinkle gelatine over 2tblsps water in a small, heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug.Â
Melt chocolate with milk in a medium, heatproof bowl sitting over same pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture.Â
Stand mixture at room temperature, stirring occasionally for about 20 minutes, or until lukewarm.
Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tblsp sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream.Â
Spoon into a large serving bowl (12 cup capacity). Cover. Refrigerate for 1 hour or until just set.
To make white choc mousse, repeat the process of making milk choc mousse using gelatine, 2 tblsps water, chocolate, milk, egg whites, sugar and cream.
Spoon white choc mousse over milk chocolate mousse. Cover. Refrigerate for at least 6 hours, or overnight, until set.Â
Before serving, place Top Deck chocolate over mousse.
