White and brown chocolate mousse

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt white couverture, as well as dark chocolate and milk couverture in hot water baths. In the meantime soak gelatine in cold water. Separate the eggs. Beat egg yolk and sugar until the cream becomes thick.

2. 2

   Whip the cream until stiff. Dissolve coffee powder in 1 tablespoon of hot water. Halve the egg yolk-sugar mixture. Put the dissolved coffee in one half and the kirsch water in the other half. Stir the dark chocolate coating into the coffee cream.

3. 3

   Squeeze and dissolve the gelatine. Add white couverture and gelatine to the cherry cream. Whip the cream and egg whites separately until stiff and fold one half each into the almost cooled cream. Pour the dark and white mousse into bowls and chill for at least 4 hours.

4. 4

   For the sauce, stir 2 tablespoons of cherry nectar with cornflour until smooth. Bring the rest of the juice to the boil, stir in the starch and bring to the boil again. Wash and drain the grapes and cherries.

5. 5

   Pour the sauce mirror onto plates. Use a tablespoon to cut off the white and dark mousse and place 3 cams on each plate. Garnish with fruits and grated white couverture.