Serves 4
Chocolate Mousse-
225 grams (8 ounces) dark chocolate, chopped plus extra to shave as a garnish
115 grams (4 ounces) milk chocolate, chopped
1 tablespoon vanilla extract
2 egg yolks, at room temperature
4 egg whites, at room temperature
Pinch sea salt
125 ml (½ cup) heavy cream
2 tablespoons sugar
Sweet cream-
175 ml (¾ cup) heavy cream
1½ tablespoons sugar
1 teaspoon vanilla extract
Place dark and milk chocolate in a large glass bowl and microwave for 30 seconds. Stir to mix together, and then put it back in the microwave in 20- second intervals until the chocolate has fully melted, stirring after each interval. Then add the vanilla extract and stir together. Set to the side to cool.
Add egg whites and a pinch of salt to an electric mixing bowl and whisk on high until soft peaks form.
Once the chocolate has cooled, stir in egg yolks one at a time. Then add half of the whipped egg whites and gently fold together with a rubber spatula. Once it is fully mixed, add the remainder of the whipped egg whites and fold together.
Beat heavy cream and sugar together in the same electric mixing bowl, whisking on high until soft peaks form. Add whipped cream in with the chocolate mousse and gently fold together with a rubber spatula until the mixture doesn’t have any white streaks.
Spoon the chocolate mousse into bowls or glasses, and cover with plastic wrap. Place in the fridge to set and chill for at least two hours or overnight.
When you are ready to serve, add the sweet cream ingredients together in an electric mixing bowl, and whisk on high until soft peaks form, about 3-5 minutes. Spoon sweet cream on top of the mousse, and garnish with shaved dark chocolate.
