1 hour
Serves 6
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Ingredients:
Dark mousse:
- 1½ cups (375ml) cream
- 1 tsp (5ml) vanilla essence
- Pinch salt
- 200g PnP chocolate hazelnut spread
- 1 tub (250g) mascarpone
- 1 slab (80g) dark chocolate, melted
White mousse:
- 1 cup (250ml) cream
- 1 tsp (5ml) vanilla essence
- Pinch of salt
- 1 tub (230g) cream cheese
- ⅓ cup (40g) icing sugar
- 200g white chocolate, melted
- Flake chocolate, for decorating
Method
- Whisk cream, vanilla and salt to stiff peaks. Do this separately for each mousse.
- Chill for 10 minutes.
- Blitz chocolate spread and mascarpone in a food processor.
- Add melted dark chocolate (making sure it is cool to the touch) in a thin stream while motor is running.
- Stir a third of the chilled cream through mixture, whisking to smooth out.
- Fold through remaining cream. Transfer mousse to a separate bowl and chill in fridge.
- Blitz cream cheese and icing sugar in a food processor.
- Add melted white chocolate (making sure it is cool to the touch) in a thin stream while motor is running.
- Stir a third of the chilled cream through mixture, whisking to smooth out.
- Fold through remaining cream.
- Transfer mousse to a separate bowl and chill in fridge.
- Spoon both mousse mixes into either side of a piping bag (taking care not to mix them).
- Pipe in a spiral into serving cups to create a two-tone effect.
- Chill and decorate with Flake chocolate just before serving.