Double chocolate mousse

(39 ratings)

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Double chocolate mousse
Double chocolate mousse
  • Serves: 4

  • Prep time:

    (plus chilling time)
  • Skill level: Easy peasy

A brilliant pud for dinner parties: layers of white and dark chocolate, chilled to perfection!


  • 100g/4oz plain chocolate
  • 100g/4oz white chocolate
  • 150ml/ pt double cream
  • 3 large Lion Quality eggs, separated
  • 2 tbsp /30ml orange flavoured liqueur, brandy or rum (optional)
  • Grated chocolate or cocoa, to decorate


  1. Break the two chocolates into two small bowls, melt in the microwave or place one at time over a pan of simmering water. Cool slightly.
  2. Lightly whip the cream until it forms soft peaks. Whisk the egg whites in a separate bowl until they are shiny and stiff.
  3. Stir the liqueur (optional) and two egg yolks into the dark chocolate, then fold in one third of the cream and half the egg whites.
  4. Stir the remaining egg yolk into the white chocolate, then fold in the remaining cream and egg whites.
  5. Layer the two mousses into four glasses and decorate with grated chocolate. Chill for at least 1 hour before serving.

Your rating

Average rating

  • 4
(39 ratings)

Your comments


I had great difficulty with this recipe as it seemed that that the dark chocolate mousse was a lot more dense than the white chocolate so the dark chocolate just sank in to the white mousse



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